Kvasny Prum. 1994; 40(9): 266-270 | DOI: 10.18832/kp1994018

Biological activity of plant polyphenols in beverages.Peer-reviewed article

Z. ZLOCH

Plant polyphenols, particularly flavonoids in fruit and vegetables, and catechins in tea are at present time classified into category of natural substances, to which is attached a remarkable and positive health significance. In biological environment they probably act antioxidatively and so inhibit the course of pathological processes which are the cause of more than 80% death in our country. Even if a series of partial questions still remains to be solved, it is already nowadays sure, that the significance of polyphenols is comparable with the significance of vitamin C and vitamin E, carotenes as well. Beverages, particularly nonalcoholic, are a natural and convenient source of those substances and till flow their intake is insufficient in our country. Therefore, the content of polyphenols is desired to be in beverages preserved, possibly polyphenols be to beverages added and so the utility value of beverages be in creased. Such products could be then presented as sources of chemoprotective factors (against cancer, arteriosclerosis etc.). This practise gains nowadays ground au over the world and this shows it is also very interesting from commercial and economic point of view.
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Keywords: plant polyphenols, flavonoids, antioxidants

Published: September 1, 1994