ABSTRACT

A large body of epidemiological evidence strongly suggests a primary role for plant-based dietary patterns in reducing the risk of diseases, such as cardiovascular disease (CVD) and cancer, impacting overall mortality [1,2]. However, identication of the molecules involved in the protective effect of plant foods and their mechanism of action is ongoing [3]. Dietary polyphenols contained in plant food-derived products have been suggested to be involved in the prevention of oxidative stress, reducing free-radicalrelated cellular damage, potentiating redox defense of the body, and contributing to the reduction of the risk of developing free-radical-related diseases [4].