Sims 4 wineskin performance
conjugated with sugar moieties within the plant. In addition, with the exception of flavanols and proanthocyanidins, polyphenols are present as glycosides, i.e. Polyphenol absorption and metabolism is highly complex, not least because of the many thousands of different polyphenol compounds present within plants, their possible interactions within the food matrix and their conjugation to form a large number of different metabolites upon absorption. For research purposes, in particular, it is therefore essential that such natural variation can be accounted for by testing each batch for polyphenol content and composition. There is therefore considerable variability in the polyphenol content of foods on the supermarket shelves, and in the many polyphenol-rich fruit-derived supplements that are now commercially available. Both the quantity and variety of polyphenols present are determined by the plant species, growing conditions sometimes termed terroir (sunlight, water and nutrient availability, temperature), post-harvest processing, and transport and storage conditions. The taste and colour characteristics of fruits and vegetables are strongly influenced by the polyphenol content. Table 1 provides a brief summary of example compounds and key dietary sources of the different polyphenol families. Tannins are oligomers and polymers of flavonoids, and can be grouped into condensed tannins (proanthocyanidins) and hydrolysable tannins (procyanidins). Flavonoids consist of two aromatic rings linked through a 3-carbon chain, usually in the form of an oxygenated heterocycle and can be sub-divided into a range of sub-classes on the basis of the degree of oxidation of the oxygenated heterocycle, including: flavanols, flavonols, flavanones, flavones, isoflavones and anthocyanidins. Stilbenes consist of 2 × 6 carbon aromatic rings joined by a 2-carbon bridge with a double bond and the parent compound is resveratrol. They are characterised structurally by two or more hydroxyl groups attached to one or more benzene rings, and can be classified into four main families: lignans, phenolic acids, stilbenes and flavonoids. Polyphenols are ubiquitous within plants, where they are produced as secondary metabolites and involved in a diverse range of critical processes including growth, pigmentation, pollination and resistance to pathogens and environmental stressors. The many remaining unanswered questions within the field of polyphenol research and exercise performance and recovery are highlighted within this review article. A larger body of evidence suggests that supplementation with > 1000 mg polyphenols per day for 3 or more days prior to and following exercise will enhance recovery following muscle damage via antioxidant and anti-inflammatory mechanisms. However, only a small number of studies have been performed to date, some with methodological limitations, and more research is needed to confirm these findings.
Current evidence would suggest that acute supplementation with ~ 300 mg polyphenols 1–2 h prior to exercise may enhance exercise capacity and/or performance during endurance and repeated sprint exercise via antioxidant and vascular mechanisms. As a consequence, there is a rationale for supplementation with fruit-derived polyphenols both to enhance exercise performance, since excess reactive oxygen species generation has been implicated in fatigue development, and to enhance recovery from muscle damage induced by intensive exercise due to the involvement of inflammation and oxidative damage within muscle. Polyphenols also seem to possess anti-inflammatory properties and have been shown to enhance vascular function via nitric oxide-mediated mechanisms. They are radical scavengers and metal chelators, but due to their low concentration in biological fluids in vivo their antioxidant properties seem to be related to enhanced endogenous antioxidant capacity induced via signalling through the Nrf2 pathway. Polyphenols are characterised structurally by two or more hydroxyl groups attached to one or more benzene rings, and provide the taste and colour characteristics of fruits and vegetables.