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Exploring Possible Health Effects of Polyphenols in Foods

Yang, Jensine MS, RD; Dwyer, Johanna T. DSc, RD

doi: 10.1097/NT.0000000000000206
Food Science

This article, part 2 of the series on polyphenols, examines some of the evidence for the roles of specific foods rich in polyphenols in reducing the risk of 3 common health conditions: urinary tract infections, cardiovascular disease, and type 2 diabetes. Although the research remains emerging rather than settled science, polyphenols may have beneficial health effects. Those who follow the recommended eating patterns of the Dietary Guidelines 2015–2020 can be sure that they are receiving plenty of these plant bioactives.

Jensine Yang, MS, RD, is a graduate of the Frances Stern Nutrition Center, Tufts Medical Center's Combined Dietetic Internship and Master's program at Tufts University.

Johanna T. Dwyer, DSc, RD, is professor of medicine and community health in School of Medicine and Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy and senior nutrition scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.

Ms Yang has no conflicts of interest to disclose. Dr Dwyer serves on the scientific advisory boards of Conagra, McCormick Spice, and Bay State Milling companies, and has stock in several food and drug companies. She received an honorarium for a presentation on flavonoids from Ocean Spray at FNCE 2016 in Boston, Massachusetts.

Correspondence: Jensine Yang, MS, RD, Frances Stern Nutrition Center, 800 Washington St, Box 783, Boston, MA 02111 (jyang6@tuftsmedicalcenter.org).

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