Polyphenols in foods are more complex than often thought.

By V. Cheynier. American Journal of Clinical Nutrition, 2005

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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms (2012, background): “…and in vitro complexation experiments have highlighted the detrimental effects of tannins on the availability and digestibility of proteins (Hagerman and Butler, 1981; Butler et al., 1984; Asquith and Butler, 1986; Ozawa et al., 1987; Hagerman and Robbins, 1992; Cheynier, 2005; He et al., 2006).”
Bioavailability of the Polyphenols: Status and Controversies (2010, background): “However, generally foods contain complex mixtures of polyphenols (see Cheynier 2005 [32] for a review of their structures).”
Polyphenols: antioxidants and beyond. (2005, background): “One of the major difficulties of elucidating the health effects of polyphenols is the large number of phenolic compounds found in food (15), yielding differing biological activities, as shown in several in vitro studies (16, 17).”
Chemistry and Biochemistry of Dietary Polyphenols (2010, background): “More than 8000 phenolic structures are currently known, and among them over 4000 flavonoids have been identified [5-7].”