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Cardiovascular Research 2007 73(2):341-347; doi:10.1016/j.cardiores.2006.10.004
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Copyright © 2006, European Society of Cardiology

Dietary polyphenols: Good, bad, or indifferent for your health?

Barry Halliwell

Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 8 Medical Drive, MD7 Level 2, 117597 Singapore, Singapore

bchbh{at}nus.edu.sg

Flavonoids and other polyphenolic compounds have powerful antioxidant effects in vitro in many test systems, but can act as pro-oxidants in some others. Whether pro-oxidant, antioxidant, or any of the many other biological effects potentially exerted by flavonoids account for or contribute to the health benefits of diets rich in plant-derived foods and beverages is uncertain. Phenolic compounds may help to protect the gastrointestinal tract against damage by reactive species present in foods or generated within the stomach and intestines. The overall health benefit of flavonoids is uncertain, and consumption of large quantities of them in fortified foods or supplements should not yet be encouraged.

KEYWORDS Atherosclerosis; Cell culture/isolation; Redox signalling

Time for primary review 27 days


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