Polyphenols are phytochemicals synthesised in plant tissues. Polyphenols are useful in the preservation of foods because they have a number of properties that make them reduce spoilage rates. Polyphenols are antibacterial in nature and as such they can reduce the spoilage of food through inhibition of the growth of bacteria. This may relate to their ability to cause changes in the morphology of microorganisms, their ability to damage the cell walls of bacteria, and their ability to inhibit biofilm formation. In addition, polyphenols can inhibit certain metabolic processes in bacteria including protein synthesis, and may be able to inhibit the synthesis of ATP and DNA through suppression of DNA gyrase. Polyphenols also have antioxidant properties that may help them preserve goods, particularly those containing oils such as meat. Suppression of the oxidation in foods is a significant method of preserving them and the basis for most synthetic preservatives that are used by food manufacturers.
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