Phenolic compounds, naturally found in plants, support human health through their antioxidant and anti-inflammatory properties, helping reduce the risk of chronic diseases.
# | Phenolic Compound | Function / Potential Benefits | Common Food Sources | References |
---|---|---|---|---|
1 | Ellagic Acid | Antioxidant; Anti-inflammatory; Neuroprotective; Supports gut microflora balance; Antimicrobial activity (notably against H. pylori). | Berries; almonds; walnuts | [1, 2] |
2 | Genistin | Antioxidant; Anti-inflammatory; Bone health; Reduces postmenopausal symptoms; Cardioprotective; Neuroprotective; Supports liver health. | Soy-derived foods | [3–5] |
3 | Methyl Syringate | Antioxidant; Anti-diabetic (Type 2 diabetes prevention); Appetite regulation; Anti-proliferative effects. | Some honeys | [6–8] |
4 | Kojic Acid | Antioxidant; Anti-inflammatory; Antimicrobial; Skin brightening; Reduces age spots & pigmentation. | Fermented foods; shiitake mushrooms | [9] |
5 | Abscisic Acid | Blood glucose regulation; Anti-inflammatory (IBD); Cardioprotective; Brain support. | Avocados; citrus; apples; potatoes | [10–14] |
6 | 4-Methoxymandelic Acid | Not yet studied in clinical trials; promising research area. Structurally related to antioxidants; chemical marker for Leatherwood honey origin. | Leatherwood honey | [15] |
7 | Lumichrome | Anti-cancer potential; Supports bone health; Antimicrobial. | Honeys; soybeans; vegetables | [16, 17] |
8 | Taxifolin | Antioxidant & anti-inflammatory; Brain health; Protects vascular function & liver; Anti-cancer activity. | Citrus; olive oil; grapes; onions | [18] |