Hydrolysable tannins are reported to be the first plant polyphenols
subjected to analytical research around 200 years ago
(Arapitsas, 2012): nonetheless data are still scant to interpret the
nutraceutical and food features of a substantial number of PoP
polyphenols. Amongst a wide array of PoP isolated fractions of
phytochemicals (Fig. 1A and B) only a few have been thoroughly
investigated to date for their efficacy against certain disorders
and their potential to be technologically exploited as food additives.
Since the major and most studied phenolics of PoP are punicalagin
and its metabolites, it would be advisable to study more in
depth other PoP compounds to establish their potential role as
nutraceutical and food additives.
3. Structure activity relationship of P