| There are numerous bioactive compounds derived from foods of plant origin, other than the conventionally known micronutrients, generally referred to as phytochemicals, or possibly ‘non-nutrient antioxidants’ as currently
discussed at the US National Academy of Sciences. Numerous groups have been identified. Due to their
complexity, these are currently under review. This paper will discuss our present understanding of phenols,
polyphenols, flavonoids and tannins. |