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Polyphenols in food: Measurement and bioactivities

Ingredients with antioxidant capacity, such as polyphenols, are probably the most popular functional ingredient group in the food industry.  There is a vast amount of research on polyphenol contents in various edible and medicinal plants, and their potential health benefits. There are various proposed mechanisms for those bioactivities, and the antioxidant mechanism is only one. This article mainly focuses on the antioxidant properties of polyphenols, main polyphenol-rich edible plants, and methods of measuring polyphenol contents and antioxidant activity.


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