The
Polyphenols Antioxidants in Amla
The health-giving
properties of polyphenol antioxidants are not surprising
to plant medicine researchers that study general
nutrition mechanisms of action and their
interrelationships with human health. Most people
are more familiar with phenolic compounds found in tea
and grapes which can scavenge free-radicals in the cell
oxidation processes. Amla polyphenols and
tannins represent another case where mother nature
serves up plant foods and phytonutrient-rich fruits
which become part of the formulation ingredients in ever
popular dietary supplement alternative health products
and juices. Multiple phenol organic compounds make
up a the polyphenol main term. Antioxidants
according to medical researchers may support better
health through the immune system, function of the brain,
cardiovascular system support, and anti-ageing process
objectives. Phenolic compounds found in grapes may
explain why red wine may provide some level of health
protection from its polyphenols. Additional food sources include
berries, olive oil, green tea, and pomegranates, and amla.
Polyphenols Also Known As Flavonoids
Polyphenols as referenced in Wikipedia
become referred to as secondary plant
metabolites and lead to further classification into non-flavonoids
and flavonoids. Studies are regularly conducted
to understand the chemical compounds complex relationship to metabolism
with the quercetin flavonoids which are one of the most
potent dietary bioflavonoids attracting closer
examination and study. The formulation for this
juice contains the
amla fruit or amalaki
which is rich in polyphenol
antioxidants known as quercetin compounds. Further
subclasses of this phytochemical category include
lignans and tannins of which the amla fruit has rich
concentrations. The tannins create the color
pigments in fruits and vegetables. Examples in
this broad group also include isoflavones and flavonoids
once again a major phytochemical in the amla.
Secondary research has been conducted in the areas of
cardiovascular disease, neurodegenerative processes,
metabolism sensitivity, and intestinal effects. Don't
confuse the proven value of polyphenols with the
ORAC ratings that can
easily be reported by juice companies for mere marketing
tactics.
Tannins are a polyphenol phytochemical substances in the amla which
are the chemical source of the bitter or astringent
flavor causing the pucker sensation in food substances
and drinks.
Flavonoids refer to molecules
exemplifying water soluble properties which further
break down into their structure of either flavonols (eg.
quercetin), isoflavones, or flavones. The
potential biological benefits are driven and determined
by the molecular structure. Included in this broad
antioxidant category are xanthohumol and isoxanthohumol.
Bioflavonoids are the primary element causing the
vibrant bright colors of fruits and herbs. Over
4,000 plant species include this organic compound
including blueberries, emblica fruit, and cranberries.
