ANTIOXIDANT PROPERTIES OF PHENOLIC-COMPOUNDS

There is currently much interest in phytochemicals as bioactive compon ents of food. The roles of fruit, vegetables and red wine in disease p revention have been attributed, in part, to the antioxidant properties of their constituent polyphenols (vitamins E and C, and the carotenoi ds), Recent studies have shown that many dietary polyphenolic constitu ents derived from plants are more effective antioxidants in vitro than vitamins E or C, and thus might contribute significantly to the prote ctive effects in vivo. It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potent ials of wine and tea can be accounted for by the activities of individ ual polyphenols.