Phenolic compounds, a diverse class of bioactive molecules found abundantly in various plant-based foods, have gained significant attention due to their potential health benefits, particularly in the prevention of Cardiovascular Disease (CVD) and cancer. This manuscript reviews the current scientific understanding of phenolic compounds, their sources, chemical structures, and mechanisms of action that contribute to their protective effects against CVD and cancer. While epidemiological studies have reported favorable associations between phenolic consumption and disease prevention, conflicting findings underscore the complexity of these relationships. This review synthesizes the available evidence and highlights the need for further research to fully elucidate the impact of phenolic compounds on human health.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
