Safety plant polyphenols

To the consumer, the most evident properties of phenolic compounds are the colors and the astringent taste they impart to foods. With few exceptions such as safrole and coumarin, most low molecular weight plant phenols have been shown to be non-toxic/non-carcinogenic in experimental animals. Further, plant phenols form a very small portion of total food intakes under normal food consumption patterns and would not be likely to have any serious toxic or antiphysiological effects. It is therefore reasonable to ask, why consider food safety of plant polyphenols Some of the reasons include ... 

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