Dietary Polyphenols As Modulators Of Redox Signalling: From The Antioxidant-Pro-Oxidant Continuum To Clinical Translation (2015-2025)
Many people think of compounds found in fruits and vegetables, often called polyphenols, as simple antioxidants that just fight off harmful molecules in our bodies. However, new research suggests a more complex picture: these compounds are actually sophisticated regulators of our cells’ internal communication systems, known as “redox signaling.” This means they can either help prevent damage (act as “antioxidants”) or, in certain situations, even promote a controlled amount of stress (act as “pro-oxidants”), which can sometimes trigger beneficial protective responses in the body. The effectiveness of these compounds isn’t just about their presence in food. It’s heavily influenced by how our bodies absorb and process them, a concept called “bioavailability,” and how our gut bacteria transform them into active forms, known as “metabolites.” Even how food is processed can change their activity. Understanding these factors, from their chemical structure to their interaction with enzymes and gut microbes, is crucial for truly harnessing their potential for human health. This new perspective helps explain why previous studies sometimes showed conflicting results and paves the way for more personalized dietary strategies.
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