A number of epidemiological studies have given evidence that consumption of fruits and vegetables is correlated with reduced incidence of and mortality from cancer, and cardiovascular and neurological diseases. The protection that fruits and vegetables provide against these diseases has been attributed to the polyphenolic and other antioxidant phytonutrients contained in these foods. Therefore, it is important to isolate, identify and quantify polyphenolic compounds and their bioavailability in order to understand their critical roles in human health. In this presentation, the authors will report on the separation, identification and measurement of phenolic antioxidants in various fruits, vegetables, traditional Chinese medicines, tea and other plant-derived foods, and discuss the antioxidant, free-radical scavenger and anticancer capacity of polyphenols, and the bioavailability including absorption, subsequent distribution, metabolism and excretion of polyphenols in human fluids.

Polyphenols in plant foods and their bioavailability

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