Phenolic compounds are important phytonutrients that are widely distributed throughout the plant kingdom. These compounds are known to provide protection against certain types of cancers, cardiovascular, and other chronic diseases (1). The beneficialproperties of phenolic compounds have been partially attributed to their antioxidant activity (2). Over 8000 different phenolic compounds have been reported from various plant sources (3). The common structural feature of all phenolic compounds is the presence of at least one 'phenol' (an aromatic ring possessing at least one hydroxyl group) moiety. Phenolic compounds can be broadly divided into two major categories, namely simple phenols and polyphenols. Polyphenols can be further subdivided into two main groups, tannins (polymers of phenolic acids, catechins or epicatechins) and flavonoids (flavones, isoflavones, anthocyamns, chalcones, flavonol, flavanones, etc.) Simple phenols can also be further classified into two categories, phenolic acids (cinnamic acid or benzoic acid and its derivatives) and coumarins (Figure 1)(4).
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