I'm not sure. (Could those kind of polyphenolics be toxic? Suberin, lignin, bark...)

Phenolics in the kind of natural products? Cyanide, glucosides...

Nice challenging question.

The most important mechanism of aging is oxidative stress. Therefore antioxidant agents are suppossed to be anti-aging. In fact this not a fully illustrated issue, otherwise, nobody would be old today. However it is a general concept that antioxidant system would delay aging.

Polyphenoles are geat antioxidant, thus, they are theoritically anti-aging. The exact answer needs specific research.

Moreover, polyphenols are toxic at certain concentration and administration period. This must be kept in mind

Check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918214/

Also check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7281114/

yes

Numbers of researches are available about the topic. One can read the literature.

However, polyphenols in different plant materials have been recognized as very good anti-oxidants. Several studies revealed this. They are proved to be anti-aging, anti-cancer, anti-mutagenic agents etc.

So spoons in hand and every day, a spoonful of antioxidants for breakfast, but maybe also for dinner. We will certainly live to be a hundred years or even more. But seriously, it is better to avoid stressful situations and stay in a non-polluted environment as much as possible. Also, do not avoid walks. No polyphenols can replace this.

Prof. Mirosław Grzesik:

Thanks for your good and stimulating comments.

Ofcourse.Polyphenols which are secondary metabolites of plants exhibit excellent radical scavenging activity, proved both experimentally and theoretically. So surely polyphenols control ageing which is the main consequence of oxidative stress.

Dear contributors,

There was a lot of work by J. VERCAUTEREN & all together with the Cosmetic brand Caudalie on polyphenols from grapeseed.

https://www.researchgate.net/profile/Joseph-Vercauteren

Best regards,

Hervé

Hi Prof. Hervé

A good and useful suggestion about the bright ideas and fascinating works by J. VERCAUTEREN & his coworkers. Thank you.

MSl

He was one of my brilliant professor when he teached in Bordeaux, before he left our university to continue his research work in Montpellier.

please search google for polyphenolic contents of green tea, black tea, strawberries, rosemary, lemon and several colored vegetables, fruits and cereals. you will see the numerous publications and will find the figures of anti-oxidant activities of different kinds of polyphenoles.

Dear Maitree. Indeed! Grapes and other berries and citric fruits such as orange and acerola are rich in Resveratrol, Apigenin and Quercetin, despite several molecules. These molecules (cited above) are really potent anti-inflammatory and antioxidants agents. There are several types of research regarding this topic. I suggest you check out the Research gate profile for the following authors: Silvia Lima Costa, Federal University of Bahia, Brazil; George E. Barreto, University of Limerick, Ireland; Jorge Mauricio David, Federal University of Bahia, Brazil. Good luck.

Thank you very much for your suggestions, Markley.

Many intervention trials showed that pure antioxidants or phenol-rich extracts cannot prevent radical associated diseases (cancer, cardio-vascular, aging …). Considering recent studies, it appears advisable not to interfere with the delicate internal redox homeostasis of the cell by non-physiological exogenous dosages of phenolic antioxidants:

- The use of total antioxidant capacity as surrogate marker for food quality and its effect on health is to be discouraged, Pompella, A. et al., Nutrition (New York, NY, United States) (2014), 30(7-8), 791-793.

- No correlation is found for vegetables between antioxidant capacity and potential benefits in improving antioxidant function in aged rats, Ji, Linlin et al., Journal of Clinical Biochemistry and Nutrition (2014), 54(3), 198-203;

- Free radicals and antioxidants: myths, facts and mysteries; Lone, Abid A. et al., African Journal of Pure and Applied Chemistry (2013), 7(3), 91-113.).

The debate on the advantages of an additional dietary uptake of antioxidants is long-standing: "Although total antioxidant capacity (TAC) may be helpful in comparing different food items, the extrapolation to their contribution of antioxidant defense in vivo and to health issues should be discouraged, with possible exception of the gastrointestinal tract. This is of particular importance because dietary phytochemicals and other small molecules have other nonantioxidant activities."(Total antioxidant capacity: appraisal of a concept, Sies, H. Journal of Nutrition (2007), 137(6), 1493-1495.)

The EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) more recently inclined to a critical position. The current "Guidance for the scientific requirements for health claims related to antioxidants, oxidative damage and cardiovascular health" https://doi.org/10.2903/j.efsa.2018.5136) not even contains the words "phenol" or "ferulic acid".