About Polyphenols (total)
Total polyphenols represent the combined content of all phenolic compounds in a food, including flavonoids, phenolic acids, stilbenes, lignans and other polyphenols. Foods richest in total polyphenols include cloves, dark chocolate, berries, coffee, tea, nuts and extra-virgin olive oil. Higher dietary polyphenol intakes are consistently associated with reduced risk of cardiovascular disease, type 2 diabetes and all-cause mortality in large observational studies.
No deficiency disease; polyphenols are not essential nutrients. However, low-polyphenol diets (low in plant foods) are associated with higher chronic disease risk.
No adverse effects from dietary intakes. Polyphenols from whole foods are safe; specific isolated compounds in supplement form should be assessed individually.
None of the 1014 foods in the Nutriofia database currently have a recorded value for Polyphenols (total). This is a data gap to fill from published sources (USDA, CoFID, and analytical literature).