Phytochemicals Course, MODULE 2 — Polyphenols, Polyphenol Matrix
Use the hints in each column to help you fill in the matrix.
| Polyphenol Class | Plant Families (Examples) | Key Mechanisms | Sensory Qualities | Preparation Notes |
|---|---|---|---|---|
| __ | Hint: Think berries, apples, legumes, herbs… | Hint: Often antioxidant, anti‑inflammatory, UV‑protective… | Hint: Bitter? Astringent? Bright? | Hint: Does heat help or reduce potency? Does acid help? |
| __ | Hint: Common in oaks, teas, berries… | Hint: Protein‑binding, defense… | Hint: Drying sensation on the tongue… | Hint: Fermentation changes these a lot… |
| __ | Hint: Found in spices, herbs, seeds… | Hint: Radical scavenging, anti‑microbial… | Hint: Sharp, bright, sometimes sour‑leaning… | Hint: Released by chopping or crushing… |
| __ | Hint: Think deeply colored fruits… | Hint: Pigment‑related antioxidant effects… | Hint: Color intensity often matches flavor intensity… | Hint: Sensitive to pH changes… |
| __ | Hint: Look at aromatic herbs and spices… | Hint: Often involved in plant defense… | Hint: Strong aroma + mild bitterness… | Hint: Volatile — heat may reduce them… |
Guided Student Prompts
1. Choose 3–5 polyphenol‑rich plants.
Hint: Tea, berries, cacao, rosemary, apples, grapes, pomegranate.
Write them here:
2. Identify the polyphenol class for each.
Hint: Flavonoids are everywhere. Tannins dry your mouth. Phenolic acids smell sharp.
3. Fill in the matrix using your observations.
Use these guiding questions:
- Plant Families:
Hint: Rosaceae = apples, berries. Lamiaceae = mint family herbs.
- Mechanisms:
Hint: Most polyphenols help plants handle stress.
- Sensory:
Hint: Taste it. Does it dry your mouth? Smell floral? Taste bitter?
- Preparation:
Hint: Does heat mellow bitterness? Does acid brighten color?
4. Reflection Prompt
What patterns did you notice across different polyphenol classes?
Hint: Do certain families always produce certain flavors? Do colors match compound types?