Includes ellagic acid, tannic acid and vanillin. Found in almost all fruits, vegetables and grains, phenolic compounds affect the quality, appeal and stability of foods with antioxidant action, flavor and color. They give wine its characteristic hues, flavors and astringency. Besides scavenging for free radicals, some phenolic compounds appear to interrupt cancer development in other ways. Some also hinder LDL oxidation.
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