Polyphenols are natural plant products found mainly in fruit, vegetables and plant-based drinks such as wine and tea. The beneficial and antioxidant effects of edible plant polyphenols have been extensively studied. Epidemiological studies and related meta-analyzes have repeatedly reported that high intake of polyphenols is associated with a reduced risk of developing various chronic diseases, including cardiovascular disease, specific forms of cancer, diabetes, osteoporosis and neurodegenerative diseases (1).

 The exact mechanism underlying these effects has not yet been completely clarified. However, the radical effects of polyphenols are accepted as an active mechanism to reduce oxidative stress (2).

Polyphenols may also be involved in cell signaling pathways; for example, mitogen-activated protein kinase and PI3K / Akt signaling cascades can influence cellular processes involved in the initiation and progression of cancer, cardiovascular disease and neurodegeneration (3).

In wine they take on quality significance as they guarantee excellent organoleptic characteristics.

References_________________________________

(1) Scalbert A, Manach C, Morand C, Remesy C. Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr. 2005;45:287–306

(2) Perron NR, García CR, Pinzón JR, Chaur MN, Brumaghim JL. Antioxidant and prooxidant effects of polyphenol compounds on copper-mediated DNA damage. J Inorg Biochem. 2011;105:745–53

(3) Vauzour D, Rodriguez-Mateos A, Corona G, Oruna-Concha MJ, Spencer JP. Polyphenols and human health: prevention of disease and mechanisms of action. Nutrients. 2010;2:1106–31