Phytochemicals Course, MODULE 2 — Polyphenols

“Polyphenols are the plant world’s multitaskers. They protect plants from UV radiation, pests, and pathogens — and they shape the flavors we associate with berries, teas, herbs, and spices.

In this module, you’ll explore the major polyphenol families: flavonoids, tannins, and phenolic acids. You’ll learn how they work in the plant, how they interact with human physiology, and how preparation methods change their behavior. Pay attention to bitterness and astringency — these sensations are your roadmap.”

Lessons

• Flavonoids, tannins, phenolic acids
• Antioxidant mechanisms

Activities

• Taste astringency using tea, berries, or greens
• Fill in the Polyphenol Matrix

Reflection

“How does bitterness change my perception of a food?”

Further Resources:

Polyphenols