Biosynthesis of Polyphenols with Antioxidant Potential: A Review
Hilda Vasanthakaalam
College of Agriculture, Forestry and Food Science, University of Rwanda, P.O. Box: 210, Musanze, Rwanda.
Justin N. Kabera *
Chemistry Division Manager, Rwanda Forensic Institute, P.O. Box: 979, Kigali, Rwanda.
Vedaste Ndungutse
College of Agriculture, Forestry and Food Science, University of Rwanda, P.O. Box: 210, Musanze, Rwanda.
Jean Paul Hategekimana
College of Agriculture, Forestry and Food Science, University of Rwanda, P.O. Box: 210, Musanze, Rwanda.
*Author to whom correspondence should be addressed.
Abstract
Polyphenols are diverse plant secondary metabolites characterised by phenolic structural units and widely recognised for their antioxidant potential. This chapter reviews the major classes of polyphenols, their biosynthetic origins, biological properties, production approaches, extraction methods, and selected industrial applications. The discussion covers phenolic acids, flavonoids, stilbenes, lignans, tannins, and related compounds, with emphasis on their occurrence in fruits, vegetables, seeds, cereals, nuts, tea, coffee, wine, and other plant-derived materials. It also summarises the shikimate and phenylpropanoid pathways, which contribute to the formation of flavonoids, lignin-related compounds, and other phenolic metabolites. The antioxidant mechanisms described include free-radical scavenging, modulation of oxidative stress, metal-ion interaction, and support of cellular protective systems. Health-related sections outline reported anti-inflammatory, antimicrobial, cardioprotective, antidiabetic, neuroprotective, and anticancer activities, while recognising the need for further validation of mechanisms and effects. The chapter also reviews plant tissue culture, genetic engineering, enzymatic extraction, and fermentation as approaches for controlled production, scalability, and improved recovery of polyphenols. In addition, it outlines applications in food preservation, pharmaceuticals, cosmetics, textiles, paper, and chromatographic identification. Overall, polyphenols are presented as scientifically relevant natural compounds with broad biological and industrial interest, although their practical use depends on validated health claims, production efficiency, product quality, analytical reliability, safety, and reproducibility.
Keywords: Polyphenols, antioxidant potential, phenylpropanoid pathway, shikimate pathway, flavonoids, phenolic acids, plant tissue culture, enzymatic extraction, fermentation, industrial applications