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1·The most important is polyphenol.

最重要的是酚。

2·The total polyphenol content of 85 tea samples was also analysed.

同时还对85份茶叶样本中的多酚含量进行了分析研究。

3·Conclusion: tea polyphenol can improve the sugar tolerance in rats.

结论：茶多酚能改善大鼠的糖耐量。

4·Ingredients: collagen, VC, green tea polyphenol, amino acid peptide etc.

成份：胶原蛋白、VC、白毫银针多酚、氨基酸肽等。

5·Our analysis of tea beverages found that the polyphenol content is extremely low.

我们对茶饮料的分析发现茶多酚含量是极低的。

6·The cocoa bean is a rich source of naturally occurring polyphenol antioxidants.

可可豆是多酚抗氧化剂的一个富有的来源。

7·The antioxidation and mechanism of polyphenol from rapeseed (RSPP) were studied.

研究了菜籽多酚的抗氧化作用与机理。

8·Objective: To investigate the effect of tea polyphenol on sugar tolerance in rats.

前言： 目的：探讨茶多酚对大鼠糖耐量的影响。

9·The polyphenol content of the white wine still was just a quarter of the amount in red wine.

白葡萄酒中的多酚含量仍然只是红酒中含量的四分之一。

10·Most berries contain ellagic acid and other polyphenol antioxidants that inhibit tumor growth.

大多数浆果都含有鞣花酸和其它抑制肿瘤生长的多元酚抗氧化剂。

多酚

1·Another polyphenol, curcumin, has also been shown to have protective effects. It reduces memory deficits in animals with brain damage.

另一种多酚—姜黄素，也表明有保护大脑的作用，可减少因大脑损伤的动物的记忆缺失。

2·The berry is great for the heart and cardio system due to its high polyphenol antioxidant content.

蓝莓对心脏心血管系统非常有益因为它有高含量的多酚抗氧化物。

3·The polyphenol content of the white wine still was just a quarter of the amount in red wine.

白葡萄酒中的多酚含量仍然只是红酒中含量的四分之一。

4·Conclusion: tea polyphenol can improve the sugar tolerance in rats.

结论：茶多酚能改善大鼠的糖耐量。

5·Objective: To investigate the effect of tea polyphenol on sugar tolerance in rats.

前言： 目的：探讨茶多酚对大鼠糖耐量的影响。

多元酚

1·Most berries contain ellagic acid and other polyphenol antioxidants that inhibit tumor growth.

大多数浆果都含有鞣花酸和其它抑制肿瘤生长的多元酚抗氧化剂。

多酚类物质

1·Madeirization in white wine was induced by polyphenol oxidation and subsequent reactions. Madeirization resulted in a loss of freshness, colour intensification, turbidity and off-flavour in wine.

葡萄酒的马德拉化是酒中多酚类物质的氧化及因氧化所引起的一系列后续反应的过程，马德拉化能引起葡萄酒颜色和口感的变化。

(1)polyphenol oxidase多酚氧化酶