Food

Polyphenols (effect of food processing)

Dietary factor.

In practice

It depends on the case; there is no single guideline.

Effect by goal · level of evidence

Polyphenol content and bioavailability

association Low study (A)

Review: the benefit of polyphenols depends on their amount and bioavailability, which change with origin, the food matrix and, above all, processing and cooking. How you prepare fruit and vegetables influences how many polyphenols you take in.

View the study (study) →

In depth

Diet · Highest evidence: Low · 1 finding

Findings

Polyphenol content and bioavailability — association (Low, study). Review: the benefit of polyphenols depends on their amount and bioavailability, which change with origin, the food matrix and, above all, processing and cooking. How you prepare fruit and vegetables influences how many polyphenols you take in. 34065743

Information, not medical advice. Prescription drugs require a doctor.

Information, not medical advice. Scientific evidence reflects the quality of the studies.