Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

By L. Bravo. Nutrition reviews, 2009

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Chemistry and Biological Activities of Flavonoids: An Overview (2013, background): “After absorption, the flavonoids are conjugated in the liver by glucuronidation, sulfation, or methylation or metabolized to smaller phenolic compounds [62].”
Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. (2011, background): “among the hydroxycinnamic acids, caffeic, ferulic, p-coumaric and sinapic acids can be pointed out (Bravo, 1998).”
Human health effects of air pollution. (2008, background): “This increase can be mainly attributed to polyphenols which exhibit a wide range of biological activities, including anti-tumorigenic, anti-mutagenic, anti-inflammatory, and antiviral actions (Bravo, 1998; Hertog and Hollman, 1996) mainly due to their antioxidant properties and their ability to exer”
Flavonoids in Food and Their Health Benefits (2004, background): “Green tea has the highest level of phenolic compounds amongst foods, up to 35% of the dry matter [14].”