Dates offer a diverse range of bioactive substances. They contain various polyphenols, including cinnamic and coumaric acids, as well as their derivatives such as ferulic, sinapic, syringic, vanillic, gallic, caffeic, protocatechuic, and dactilyferic acids.
Extensive research has been conducted on plant polyphenols, garnering increased attention from researchers and clinicians due to their biological properties, which encompass antioxidant activity, cholesterol-lowering effects, and potential health benefits like cancer chemoprevention, diabetes prevention, and safeguarding against cardiovascular diseases.
Numerous reports consistently demonstrate that a diet based on date fruits, which are naturally enriched with plant polyphenols, effectively combats various diseases.
Among the different date varieties, Ajwa dates stand out as the richest in polyphenols, particularly anthocyanidins, compared to others like Barni and Khalas. However, the polyphenol content significantly diminishes during the final stage of ripening.
Date polyphenols and their metabolites, formed through interactions with gut bacteria, may also contribute to the health of the colonic epithelium, owing to their potential to inhibit the proliferation of human colon cancer cells.
In the food industry, phenolic compounds are highly regarded as valuable bio preservatives due to their antimicrobial and antioxidant effects, offering an alternative to synthetic additives.
Polyphenols in dates
