Polyphenolic Compounds in Natural Products

Polyphenolic compounds constitute a vast and structurally diverse family of secondary metabolites ubiquitously found in terrestrial and aquatic plants. They encompass simple phenolic acids, complex flavonoids and high‐molecular‐weight tannins, each characterised by multiple phenolic hydroxyl groups. Biosynthetically derived via the shikimate and phenylpropanoid pathways, these molecules fulfil vital ecological roles, including defence against herbivores and pathogens, ultraviolet‐screening and signalling. In human use, polyphenolics attract considerable interest for their antioxidant, anti‐inflammatory and antimicrobial activities, supporting applications across food preservation, nutraceuticals, pharmaceuticals and sustainable materials. Advances in extraction and purification—ranging from supercritical fluid and ionic‐liquid‐assisted techniques to green chromatographic processes—have enhanced yield and selectivity, while developments in spectroscopic and chromatographic analysis enable detailed structural elucidation. The multifunctional nature of polyphenolics has driven integration into active food packaging, biomaterial additives and therapeutic formulations. Global attention on circular economy strategies has further elevated the valorisation of agricultural by‐products as renewable polyphenolic sources, underlining the compounds’ relevance to human health, industrial sustainability and environmental stewardship.

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Polyphenolic Compounds in Natural Products publication trend

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Technical terms

Polyphenolic compounds: A broad class of plant secondary metabolites containing multiple phenolic units, noted for antioxidant and bioactive properties.

Flavonoids: Subclass of polyphenolics with a C6–C3–C6 skeleton, including flavonols, flavones and anthocyanins, involved in plant pigmentation and defence.

Tannins: High‐molecular‐weight polyphenols subdivided into hydrolyzable and condensed types, renowned for protein‐binding and antioxidant activities.

Hydrolyzable tannins: Tannins esterified with gallic or ellagic acid moieties, readily broken down by hydrolysis to yield phenolic acids.

Condensed tannins: Also known as proanthocyanidins, polymers of flavan‐3‐ol units resistant to hydrolysis, valued for stability and multifunctional properties in materials.

References

1. Tannins for food preservation and human health: A review of current knowledge. Applied Food Research (2025).
2. Review on tannins: Extraction processes, applications and possibilities. South African Journal of Botany (2020).
3. Technological Application of Tannin-Based Extracts. Molecules (2020).
4. By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization. Foods (2021).
5. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules (2021).
6. Condensed Tannins, a Viable Solution To Meet the Need for Sustainable and Effective Multifunctionality in Food Packaging: Structure, Sources, and Properties. Journal of Agricultural and Food Chemistry (2022).