Phenolic compounds

Phenolic compounds are secondary metabolites that are quite widespread in nature. Phenolics are widely distributed in plants, spices, vegetables, fruits, whole grains, green and black teas, coffee, fruit juices, olive oil, red and white wines and chocolates.

They play several physiological roles in plants were they occur, but many of them are also favorable to human health because of their antioxidant activity.

They are compounds that have one or more hydroxyl groups attached directly to an aromatic ring. Phenol is the structure upon which the entire group is based.

Phenolics can exhibit simple structures such as arbutin or complex ones such as those characteristics of the tannin class.

Ribereau-Gayon in 1972 grouped the phenols into three families as follows:
*Widely distributed phenols – ubiquitous to all plants, or of importance in a specific plant
*Phenols that are less widely distributed – limited number of compounds known
*Phenolic constituents present as polymers

Phenolics compounds have been reported to have multiple biological effects, including antioxidant activity, to prevent heart disease, reduce inflammation, lower the incidence of cancers and diabetes, as well as to reduce rates of mutagenesis in human cells.
Phenolic compounds