Biochemical Effects of Polyphenols Associated with Macro Components

For many years, the habit of eating mainly sugar, salt, unsaturated fats and processed ready-to-eat foods has gradually increased, which has increased the rate of chronic diseases. A wide variety of health problems that have arisen as a result of this have led people to seek healthier nutrition. This has increased the importance of edible fruits, vegetables, spices, nuts, seeds and flowers rich in phenolic components, which are secondary metabolites of carbohydrates, proteins and fats, which are essential nutritional components. In this review, it was tried to reveal the health benefits of polyphenols associated with macro components due to the biochemical effects of polyphenol compounds such as flavonoids, phenolic acids, stilbenes and lignans.