Antiviral properties of polyphenols
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Open in new tab Pérez-Jiménezhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534698/ et al. (2010) identified the top 100 dietary sources of polyphenols: spices, fruits, seeds, vegetables, drinks and oils. Most of these bioactive compounds are found in cloves (150 mg/g) and peppermint (112 mg/g). The polyphenol content in fruits (red raspberry, blackberry, strawberry, apple) ranges from 1.5 to 3 mg/g of fresh weight. Vegetables rich in bioactive compounds include black or green olives (5.69 mg/g and 3.46 mg/g, respectively), artichokes (2.6 mg/g) and chicory (2.35 mg/g). Tea (black 102 mg/100 mL, green 89 mg/100 mL), red wine (101 mg/100 mL) and rapeseed oil (92 mg/100 mL) can also be sources of polyphenols [4]. Some of the many factors that determine the content of bioactive compounds are light exposure, soil and climatic conditions, type of cultivation (greenhouses, fields, biological or hydroponics), maturity during harvest, storage and processing (e.g., peeling, cooking) [5].
In vitro and in vivo tests show that polyphenols support anti-inflammatory functions and the human body’s defense by modulating immune regulation and inhibiting cytokine storms; they also inhibit proinflammatory cytokines, model cellular immunity and act as immunomodulators. They act as free radical scavengers in which they are aided by micronutrients and vitamins. All the desirable effects depend on their bioavailability and the amount consumed [6].
