Polyphenol News and Research

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Study suggests tea polyphenols may modulate COVID-19 via intestinal microbiota

A new study discusses the state of current knowledge about the potential use of tea polyphenols in the prevention and treatment of COVID-19.

16 Feb 2022

Higher intake of plant-based foods could help reduce the risk of cognitive decline due to aging

A diet rich in plant products reduces the risk of cognitive impairment and dementia in the elderly. This is the result of a study by the Biomarkers and Nutritional Food Metabolomics Research Group of the Faculty of Pharmacy and Food Sciences of the University of Barcelona and the CIBER on Frailty and Healthy Aging.

9 Dec 2021

Polyphenol-rich diet improves the intestinal permeability in older adults

The increase of intestinal permeability is associated with factors such as ageing, food allergies and intolerances and unhealthy diets.

26 Oct 2021

Study sheds light on the beneficial effects of peanut consumption in young and healthy people

A study published in the journal Clinical Nutrition provides new knowledge on the health effects of a diet rich in nuts.

7 Oct 2021

Nitrogen-doped fluorescent carbon dots for detecting iodide ion, curcumin in biological and food samples

The ability to reliably and accurately detect levels of iodide ion and curcumin is crucial in the fields of food and life sciences.

16 Aug 2021

Strawberries could improve cardiometabolic risk factors in at-risk adults

Whole berries have long been known for their extended health benefits. This has largely been due to their high fiber and polyphenol profile, as well as their low energy (calorie) contributions to daily diets.

8 Jul 2021

Natural products show promise against COVID-19 via iron chelation

Researchers at the University of Catania in Italy investigated whether natural compounds could prevent disease progression. Their study published in the Journal of Clinical Medicine found that iron chelators and protease inhibitors can counteract SARS-CoV-2 infection.

7 Jun 2021

Could a green tea compound combat SARS-CoV-2?

Researchers recently published an article that reviewed the mechanisms by which EGCG could inhibit SARS-CoV-2 infection and the various syndromes caused by COVID-19.

3 Jun 2021

Could a flavonoid found in common fruit and vegetables combat COVID-19?

Researchers in India have gathered and presented a large body of evidence highlight quercetin – a flavonoid molecule found in many common fruits and vegetables – may be developed into drug therapies used to combat COVID-19.

1 Apr 2021

Maternal pomegranate juice intake may reduce risk of brain injury in IUGR infants

Intrauterine growth restriction (IUGR) is common and concerning, but few therapeutic options exist for pregnant mothers who receive this diagnosis.

11 Mar 2021

Study demonstrates the novel agonistic effect of curcumin on lipid transcription

Curcumin is a polyphenol compound produced by plants of the Curcuma longa species and has been reported to have many physiological activities, which include anti-oxidation, anti-inflammatory, anti-cancer, and anti-amyloid properties.

27 Feb 2021

Green Mediterranean diet reduces non-alcoholic fatty liver disease, show randomized trials

A green Mediterranean (MED) diet reduces intrahepatic fat more than other healthy diets and cuts non-alcoholic fatty liver disease (NAFLD) in half, according to a long-term clinical intervention trial led by Ben-Gurion University of the Negev researchers and a team of international colleagues.

18 Jan 2021

New probiotic coffee and tea drinks are packed with gut-friendly live probiotics

Good news for those who need a cuppa to start the day. Researchers from the National University of Singapore (NUS) have created new probiotic coffee and tea drinks that are packed with gut-friendly live probiotics.

10 Jan 2021

Pomegranate extract could inhibit the virus that causes COVID-19

Researchers have conducted a study demonstrating the potential antiviral effects of pomegranate extract against SAR-CoV-2.

3 Dec 2020

Dried plum diet prevents spinal cord injury‐related bone loss

Findings from a new study among mice show a diet high in dried plum (prunes) completely prevents bone loss associated with spinal cord injury (SCI), while also restoring some of the bone lost following SCI.

6 Oct 2020

Polyphenolic compound offers new therapeutic option for chronic inflammatory disorders

Various plants and their products are known to contain "bioactive" ingredients that can alleviate human diseases. These "phytocompounds" often contain restorative biological properties such as anti-cancerous, antioxidant, and anti-inflammatory effects.

24 Sep 2020

Does olive oil lose its health benefits when heated?

There have been many past studies that show consumption of extra rich virgin olive oil (EVOO) in the diet is beneficial for health. Also, previous studies have look at the antioxidant potential of this oil and the potential mechanism by which it can benefit health. There is, however, limited research that looks at the use of olive oil in cooking.

1 Mar 2020

New method to detect phenols in smoked food samples using vitamin B4

Today, phenols are used to produce medicines, paints, and inexpensive furniture made of chipboard or MDF panels and also to process food. Some of them are capable of imparting a pleasant smoky aroma to food, so they are often added to sausage or fish.

26 Feb 2020

A high flavonol intake could lower the risk for Alzheimer’s dementia

Older people with a high intake of the antioxidant flavanol may be less likely to develop Alzheimer’s dementia, compared with those who have a low intake.

30 Jan 2020

Sensitive Analysis of Sugars with HPLC-Electrochemical Detection

An interview with Dr. Kristin Folmert, Application & Academy, KNAUER Wissenschaftliche Geräte GmbH.

From KNAUER Wissenschaftliche Geräte GmbH 23 Jan 2020