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Polyphenols in Foods: What Clinicians Need to Know

Yang, Jensine MS, RD; Dwyer, Johanna T. DSc, RD; Peterson, Julia J. PhD

doi: 10.1097/NT.0000000000000183
Food and Nutrition
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This brief overview of polyphenols describes what they are, where they are found in foods, and why some may be important to human health. Polyphenols are widely diverse and ubiquitous non-nutrient compounds in plant foods that may have physiological effects on the human body. Sources of polyphenols include fruits and vegetables, whole grains, herbs and spices, coffee, cocoa, and tea. Accumulating research suggests the potential role of polyphenols in promoting health.

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, Boston, Massachusetts.

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

Julia J. Peterson, PhD, is an adjunct assistant professor at the Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts.

Dr. Dwyer is a non-paid advisor to the ILSI NA bioactives committee. She was a speaker on flavonoids at the 2016 FNCE breakfast sponsored by Ocean Spray Cranberries, and at a 2014 EB session on breakfast bioactives sponsored by Pepsi Cola company. All other authors have no conflicts of interest to disclose.

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

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