polyphenol

From poly- + phenol.

polyphenol (plural polyphenols)

1. (organic chemistry, biochemistry) Any of a large class of organic compounds, of plant origin, having more than one phenol group; they tend to be colourful and to have antioxidant properties.
   • 2024 September 2, Alice Callahan, “How to Eat for a Long and Healthy Life”, in The New York Times‎^[1], →ISSN:

     Fruits, vegetables, whole grains and other plant foods, like nuts and legumes, are rich in polyphenols — antioxidant and anti-inflammatory compounds that some research suggests can support healthy aging.

• polyhydroxyphenol

• tannin