ISSN: 0973-7510

E-ISSN: 2581-690X

Review Article | Open Access
Syed Khalid Mustafa1 , Atif Abdul Wahab A. Oyouni2, Meshari M.H. Aljohani1 and M. Ayaz Ahmad3
1Department of Chemistry, Faculty of Sciences, University of Tabuk, Kingdom of Saudi Arabia.
2Department of Biology, Faculty of Sciences, University of Tabuk, Kingdom of Saudi Arabia.
3Department of Physics, Faculty of Sciences, University of Tabuk, Kingdom of Saudi Arabia.
J. Pure Appl. Microbiol., 2020, 14 (1): 47-61 | Article Number: 5892 | © The Author(s). 2020
Received: 03/10/2019 | Accepted: 10/02/2020 | Published: 11/03/2020

In this article, an attempt has been made review on phenolics antioxidant activity, and characteristics, as well as the constituents of the different phenolics present in various consumable food items, which reduce the risk of non-communicable diseases. Some polyphenolic compounds are present in selected species, which are beneficial to public health, and it should be comprised as component of food habits for a proper nutrition’s plan. Polyphenols are basically a natural compound and their micronutrients are found in different fruits, beverages, and vegetables. There is no specific deficiency disease caused due to the low dietary intake of phenolics; while the proper intake possibly gives health benefits. Polyphenols are antioxidants, and evidence for their role with improved heart health, neurodegenerative (Alzheimer’s disease) diseases, better blood sugar control, diabetes, reduced inflammation, and a reduced risk of cancer development was studied. A comprehensive understanding of the biological availability of the nutritional polyphenols will helpful to recognize those that are beneficial and protective for human health. Based on latest reports, polyphenolic compounds occupy a unique place in environmental science as an important and common class of bioactive natural products globally. It is building a bridge between different interdisciplinary academic fields of science. This work is based on the reports examined the health effect of polyphenols until today.


Phytochemicals, Antioxidants, Polyphenols, Food sources, Dietary intake, Non-Communicable Diseases, and Bioavailability.

Article Metrics

Article View: 364
PDF Download: 107

Share This Article

© The Author(s) 2020. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.