cellular level.
Like any organism, plants don’t want to be eaten.
They’re at a bit of a disadvantage, however, as they can’t
run from predators or fight them off with teeth or weapons.
Instead, they turn to chemistry to defend themselves against
threats by developing compounds that are toxic to insects,
fungi, and bacteria. Many of these natural plant defense
chemicals you may already be familiar with: oleocanthal
from olive oil, resveratrol from red wine grapes, and even
curcumin from turmeric. But in fact, there are thousands of
these chemicals that we regularly consume with a vegetable-
rich diet, and we’re just beginning to understand the impact
they have on us—most of them have yet to be named!
Among these chemicals are polyphenols, a large family
of plant-based nutrients that are well known to benefit our
health. Recent research has highlighted polyphenols as
being broadly anti-inflammatory, protecting against age-
related inflammation and chronic diseases such as cancer,
heart disease, and dementia. Although the exact
mechanisms of action behind polyphenol consumption have
been somewhat elusive, hormesis has surfaced as one
possible explanation.
Here are a few of the common polyphenols, divided by
category:
Polyphenol Food SourcesCatechins Green and white tea,
grapes, cocoa, berries