Dietary Polyphenols: Bioavailability and Therapeutic Roles: Classification, Biological Activities, Bioavailability, Role in Disease Management

Polyphenols are naturally occurring bioactive compounds widely found in fruits, vegetables, herbs, and beverages such as tea, coffee, wine, chocolate, and beer. As important plant secondary metabolites, they include a diverse range of compounds, including phenolics, alkaloids, and terpenes, many of which have attracted considerable scientific interest due to their health-promoting properties. Research has shown that polyphenols possess antioxidant, anti-inflammatory, antimicrobial, neuroprotective, antidiabetic, and anticancer activities, making them valuable contributors to disease prevention and overall health.Through interactions with cellular biomolecules, polyphenols regulate key physiological pathways involved in immunity, metabolism, oxidative stress, and cell signaling. Their abundance in nature and structural diversity have made them a major focus of nutritional and biomedical research. This book presents a comprehensive overview of polyphenols, covering their classification, chemical structures, bioavailability, mechanisms of action, and biological effects, while highlighting their potential role in enhancing immune function and reducing the risk of chronic diseases.