Polyphenols are the most abundant antioxidants in the diet. The main dietary sources of these compounds are fruits and plant-derived beverages such as fruit juices, tea, coffee, and red wine. These compounds present different mechanisms to exert their antioxidant property, such as scavenging free radicals, improving the endogenous enzymatic defenses, reducing lipoperoxidation, among others. It is well-established that oxidative processes are related to diverse pathologies, such as neurodegeneration, cancer, diabetes, cardiovascular and anti-inflammatory diseases. Thus, in an attempt to find new bioactive sources, researchers are concerned with the study of polyphenols with antioxidant potential, which may be capable of preventing and/or treating the above-mentioned diseases. However, pharmacokinetic studies of interesting polyphenols may be done in order to ensure safety and effectiveness in the administration.
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