Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

• Chemical structures and classification of dietary phenolics were summarized.
• Dietary phenolics, oxidative stress, inflammatory activities and chronic diseases.
• Antioxidant, anti-oxidative stress and anti-inflammatory effects and mechanisms.
• Future research directions were proposed.

Phenolic compounds including phenolic acids, flavonoids and proanthocyanidins are widely distributed in plants as a protective mechanism against biotic and abiotic stresses. Fruits, vegetables, grains, spices and herbs are the richest source of dietary polyphenols. High intake of these foods has been linked to lowered risk of most common degenerative and chronic diseases that are known to be caused by oxidative stress. This review intends to summarize briefly recent progress on the chemistry and biochemistry of dietary polyphenols, their antioxidant and anti-inflammatory activities, and the underlying molecular mechanisms of their involvement in inflammation mediated metabolic diseases are also discussed. Perspectives for future research are also briefly discussed.