Current outlook for polyphenols in Mexico

Abstract

Polyphenols are phytochemical compounds secondary to the metabolism of the plants. Several health benefits from this subtances have been identified such as anti-inflammatory and positive cardiovascular effects, etc. The biological activities of polyphenols have been associated with the prevention of chronic illness. Mexico has a wide variety of plant foods that are good sources of polyphenolic compounds. It is necessary to know the functional properties of mexican foods to take advantage of its positive effects on health and their possible use as ingredients with bioactive properties that benefit the organism. This review focuses in the current knowledge about polyphenolic compounds and the present studies in Mexico that evaluate the antioxidant capacity and polyphenol content in mexican foods with the purpose of knowing the actual view about this group of compounds and to extend the perspective for future investigation.