{'fraction_non_alphanumeric': 0.018362662586074982, 'fraction_numerical': 0.0, 'mean_word_length': 5.140845070422535, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Polyphenols in Fruits and Vegetables and Its Effect on Human Health

Polyphenols represent 
a group of chemical substances common in plants, structurally characterized by the 
presence of one or more phenol units. Polyphenols are the most abundant antioxidants 
in human diets and the largest and best studied class of polyphenols is flavonoids, 
which include several thousand compounds. Numerous studies confirm that they exert 
a protective action on human health and are key components of a healthy and balanced 
diet. Epidemiological studies correlate flavonoid intake with a reduced incidence 
of chronic diseases, such as cardiovascular disease, diabetes and cancer. The involvement 
of reactive oxygen species (ROS) in the etiology of these degenerative conditions 
has suggested that phytochemicals showing antioxidant activity may contribute to 
the prevention of these pathologies. The present review deals with phenolic compounds 
in plants and reports on recent studies. Moreover, the present work includes information 
on the relationships between the consumption of these compounds, via feeding, and 
risk of disease occurrence, i.e. the effect 
on human health. Results obtained on herbs, essential oils, from plants grown in 
tropical, subtropical and temperate regions, were also reported.