polyphenol un finished

Question 1

The Mediterranean diet

Answer 1

Eating a generous amount of fruits and vegetables

Consuming healthy fats such as olive oil

Eating small portions of nuts

Drinking red wine, in moderation, for some

Consuming very little red meat

Eating fish on a regular basis

Question 2

Dietary Polyphenols

Answer 2

Green & Black Tea: Flavanols

Citrus: Flavanone

Red wine: Flavanol, Flavonols

Berries:Anthocyanins

Cocoa: Flavanols and procyanidins

Question 3

types of Polyphenols

Answer 3

flavonols 
flavones 
lavanones 
anthocyanins  
 isoflavones 
flavanols 
proanthocyanidins 
Phenolic acids with cinnamic derivatives (coumaric, ferulic, sinapic caffeic and chlorogenic acid) 
Phenolic acids with benzoic derivatives (hydroxybenzoic acids, gallic acids and tannins)

Question 4

flavonols source

Answer 4

flavonols (quercetin and kaempferol), found mostly in onions, leeks, broccoli and blueberries

Question 5

flavones source

Answer 5

flavones (luteolin and apigenin) found mainly in celery and parsley

Question 6

flavanones source

Answer 6

flavanones (hesperetin and naringenin) are rich in oranges and grapefruits

Question 7

isoflavones source

Answer 7

isoflavones, found mainly in soya and legumes

Question 8

flavanols source

Answer 8

flavanols (catechin and proanthocyanidins) are rich in chocolate and tea,
(epigallocatechin and epigallocatechin gallate) are mainly in grapes

Question 9

proanthocyanidins source

Answer 9

proanthocyanidins are rich in peaches, pears, apples and berries

Question 10

anthocyanins example

Answer 10

anthocyanins (cyanidin, petunidin, pelargonidin and malvidin

Question 11

Phenolic acids with benzoic derivatives source

Answer 11

widely in fruits and vegetables, nuts

Question 12

Phenolic acids with cinnamic derivatives source

Answer 12

coffee

Question 13

Flavonoids structure

Answer 13

# contains two aromatic rings
# found mostly as glycosides derivatives. 
# The main sugar associated is glucose. 
# could be attached to mono-, di- and oligosaccharides and other compounds, such as, lipids and amines