The chemistry overlaps with why it’s healthy. Polyphenols are the beneficial antioxidants, free radical scavengers, and vascular endothelium protectors in plant foods. Here’s a summary: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2835915/
It’s helpful when pitching patients on plants to be able to cite some details. For example, quercetin in apples and catechins in tea inhibit atherosclerotic plaque; or isoflavones in soymilk and tofu improve insulin sensitivity in type 2 diabetes.
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