Characteristics and occurrence of phenolic phytochemicals

Phenolic phytochemicals are the largest category of phytochemicals and the most widely distributed in the plant. kingdom. The 3 most important groups of dietary phenolics are flavonoids, phenolic acids, and polyphenols. Flavo noids are the largest group of plant phenols and the most studied. Phenolic acids form a diverse group that includes the widely distributed hydroxyben zoic and hydroxycinnamic acids. Phenolic polymers, commonly known as tannin s, are com pounds of high molecular weight that are divided into 2 classes: hydrolyzable and condensed tannins. Quantification of food phenolics is ju st beginning, and preliminary results indicate high variability, even withi n a given food. Phenolics are biologically active compounds that may posses s some disease-preventive properties. Evidence for their ability to prevent cancer or heart disease is preliminary and conflicting. The health benefit s of phytochemicals have been reported in the popular press, and the public will come to dietitians for answers to their questions about phytochemical s.