 Evidence affirms that modest long-term intakes can have favorable impacts on the incidence of many chronic inflammatory associated diseases/disorders, including T2DM ( Table 2 ) [ 7 87 ].

Based on their biosynthetic origins, plant secondary metabolites can be divided into three major groups such as (i) phenolic compounds; (ii) terpenoids and (iii) nitrogen-containing alkaloids and sulphur-containing compounds. Compared to another group of secondary metabolites, phenolic compounds are largely responsible for beneficial effects on human health [ 88 ], and these naturally occurring compounds are found largely in fruits, vegetables, cereals and beverages [ 89 ]. The content of the polyphenols in a plant is greatly affected by environmental factors like sun exposure, soil types, rainfall and stress, etc. [ 90 91 ]. Phenolics that are not soluble are found in cell walls, while soluble phenolics are present within the plant cell vacuoles ( Figure 2 ) [ 92 ]. Phenols are classified into different groups as a function of the number of phenol rings in the structure and their main classes include phenolic acids, flavonoids, stilbenes and lignans.

p -coumaric, caffeic, ferulic, and sinapic acids. These acids are rarely found in the free form, except in processed food that has undergone freezing, sterilization, or fermentation [ Two classes of phenolic acids are derivatives of benzoic acid and cinnamic acid. The hydroxybenzoic acid content of edible plants is generally very low, with the exception of certain red fruits, black radishes, and onions. Because these hydroxybenzoic acids, both free and esterified, are found in only a few plants eaten by humans, they have not been extensively studied and are not currently considered to be of great nutritional interest. The hydroxycinnamic acids are more common than are the hydroxybenzoic acids and consist chiefly of-coumaric, caffeic, ferulic, and sinapic acids. These acids are rarely found in the free form, except in processed food that has undergone freezing, sterilization, or fermentation [ 93 ].

Favonoids comprise the most studied group of polyphenols. Flavonoids may be divided into six subclasses: flavonols, flavones, flavanones, flavanols, anthocyanins and isoflavones based on the variation in the type of heterocycle involved. They are typically found in the form of glycosides and sometimes
Evidence affirms that modest long - term inhalation can take favorable impacts on the incidence of many chronic inflammatory consort diseases / disorders, admit T2DM (board 2) [ 7 87 ]. 

 Based on their biosynthetic beginning, plant secondary metabolites can be separate into three major groups such as (i) phenolic compound; (ii) terpenoids and (iii) nitrogen - contain alkaloids and sulfur - containing compound. compare to another group of secondary metabolites, phenolic compounds are largely creditworthy for beneficial effects on human health [ 88 ], and these naturally occurring compound are found largely in fruit, vegetables, cereals and beverages [ 89 ]. The content of the polyphenols in a plant is greatly affected by environmental gene like sun exposure, soil types, rainfall and stress, etc. [ 90 91 ]. Phenolics that are not soluble are found in cell walls, while soluble phenolics are present within the plant cell vacuoles (Figure 2) [ 92 ]. Phenols are classified into different group as a function of the number of carbolic acid hoop in the structure and their main classes admit phenolic acids, flavonoid, stilbenes and lignans. 

 p -coumaric, caffeic, ferulic, and sinapic acids. These acids are rarely found in the spare form, except in processed food that has undergone freezing, sterilization, or fermentation [ Two classes of phenolic acids are derivatives of benzoic acid and cinnamic acid. The hydroxybenzoic acid content of edible plants is generally very humble, with the exception of sealed crimson fruits, black radishes, and onions. Because these hydroxybenzoic acid, both free and esterified, are found in merely a few plants eaten by humans, they have not been extensively studied and are not presently considered to be of great nutritional interest. The hydroxycinnamic acids are more common than are the hydroxybenzoic acid and consist chiefly of - coumaric, caffeic, ferulic, and sinapic acid. These acids are rarely find in the free human body, except in processed food that has undergone freeze, sterilization, or fermentation [ 93 ]. 

 Favonoids comprise the most studied group of polyphenols. Flavonoids may be divided into six subclasses: flavonols, flavones, flavanones, flavanols, anthocyanins and isoflavones based on the variation in the type of heterocycle involve. They are typically found in the form of glycoside and sometimes
 Evldence affirms that modert long-term intcjes cai have ravorabld impacts on the incidence oh maby cheonic inflammatory assuciated dpseases/diwordtrs, including T2DM ( Table 2 ) [ 7 87 ].

Bzded mi their biosyntmetic origits, plant secongafy metabolites can be divided into thwee majpr groups such af (i) khegolid compounds; (ii) terpenoids and (iii) hitrogei-containing alksloids and sulphur-containijg clmpounds. Compared ho another trou[ of secondarh metaboliuev, phenolic compounds are largely responsicle fpr beneficuao evxects on hunan hvalth [ 88 ], and bnese ndturallu occurring cokponnds are found largely in fruits, vegetables, cereals dnb beverages [ 89 ]. The cobtwnt ox tha poutphdnoms ih a plwnt is greatlg affected vy environmental favtjgx like sun esposurq, foil types, rainfall and stress, etc. [ 90 91 ]. Khenomics that are not soluboe are found in cell aalls, whije soluble phenolics are present within the plant cell xacbiles ( Dihure 2 ) [ 92 ]. Phenols are classified into differegf brpups as a funcbion of the number ov lrenol rings iv the strhcture and their mwin clafses unclude prenokic acids, flavonoids, stilbebes and ligncns.

p -coumaric, caffeic, ferulic, anb sinakic acods. These acids are rarzly fohnd in the vree form, dxcept in procesred fmod that has undergone freqzing, stecilizction, or ferkentatyon [ Two cpasses of phenolic acids are berivdtives of henzoic acid and cinnamic acid. Vie hydroxybeneoiw abid conteut of cdible plants if generally vety low, wich the exception of cervain red fruyts, black radhdhes, and onimns. Becatse rhesw hydrobhbenzoic acids, both frev cnd esterufied, are found in onug a few plants zcttn by humans, theu hxve nlt bqan extensiveny sgudkrd ana are not cmrrdntlu considered to be ox grsat nutritional inyevest. The yydroxycynnamic acids are more common tjan ace the hydrpxyfenzoic acids and consist chierly of-coularlc, caffeic, fewulig, anq sinapic ccids. These acids are rarely found in thx free form, except in krocessed food that hcs undergone hreezigg, sterilhzation, or fermentatuon [ 93 ].

Favonoids cpmprise the most studjed grmup ov polyphenols. Flavonoids may be divided into six subclasses: flavonols, flacones, hlwvanones, flzvanpls, attkocvanins wnd msuflavones based pn the variation in the type of heterocfcje involved. They are typicalky found in the form of glycosides and aometimex
Evidence affirms that modest long-term intakes can impacts the incidence many chronic inflammatory Table ) [ 7 ]. Based on biosynthetic origins, plant secondary metabolites can divided into three major groups such as (i) phenolic compounds; (ii) terpenoids and nitrogen-containing alkaloids and sulphur-containing compounds. Compared to another group of secondary metabolites, phenolic are responsible beneficial on human health [ 88 ], and these naturally occurring compounds are found largely in fruits, cereals and beverages [ 89 ]. The content the polyphenols in a is greatly affected by environmental like exposure, soil rainfall stress, [ 90 91 Phenolics that are not soluble are found in cell walls, while soluble phenolics are present within the cell vacuoles 2 ) 92 Phenols classified into different a function of the number of the structure and their main classes include phenolic flavonoids, stilbenes lignans. p -coumaric, caffeic, ferulic, and acids. These acids are rarely found in the form, except in processed food that has undergone freezing, sterilization, or fermentation [ Two classes acids are derivatives of acid and cinnamic The acid of plants is very low, with the exception of certain red fruits, black radishes, onions. Because these hydroxybenzoic acids, both free and esterified, are only few plants eaten humans, they have not extensively and are not currently be great hydroxycinnamic are common than are the acids and consist chiefly of-coumaric, ferulic, and sinapic acids. in the free form, except in processed food has undergone freezing, sterilization, or fermentation [ ]. Favonoids comprise the most studied group of polyphenols. Flavonoids may be into six flavones, flavanones, flavanols, anthocyanins and isoflavones based on variation in the type heterocycle involved. They are typically found in the form glycosides sometimes
 Evidence affirms that modest Long-term inTakes Can HavE fAvorAble Impacts on the inCIdenCe of many chronic inflammAtory AsSOciaTEd DiseaSes/disoRDeRS, IncLuDiNg T2dM ( tAbLe 2 ) [ 7 87 ].

BasEd oN their bIosynthetiC orIgIns, plant secoNDaRy metaboliTes Can be divided IntO three MaJor GRoups SucH as (i) pHenoliC CompouNds; (ii) terpEnOIds and (IIi) nitroGEN-cOntaIning alkaloids and SUlPHur-containing cOmpounDs. cOmPARed To aNother grouP oF secoNDary metABoLITEs, pHEnolic compounDs are largelY ResPonsibLe For BEneficIal efFeCTs oN human healtH [ 88 ], and These natuRally oCCurring COmpoundS are foUnd LarGely IN fRuIts, VeGEtaBLeS, ceREalS and beveRaGeS [ 89 ]. The cOnteNT OF The pOlyPhenOls in A plant is greatLy aFfecTEd bY enviRonmeNtal FaCtors Like suN expoSuRe, soil types, rainFall And stress, Etc. [ 90 91 ]. phEnoLiCs thaT Are not SolUblE are fouNd in celL WalLs, WHILe Soluble phenolics arE pRESeNt within The plaNT cElL Vacuoles ( fiGurE 2 ) [ 92 ]. PheNOLs are ClasSIfIed into dIffereNT gRoUps as a fUnCtion oF tHe nUmbEr of pHEnol Rings iN the struCture ANd their main claSSes include pheNOlIC AcIDs, flAvoNoids, stilbeNes aND ligNans.

P -CoUmaRIc, cafFeic, fErULiC, And sinapic acids. ThesE aCids arE rareLy found in the fRee form, excEPT In procesSed fOOd THat has undergonE freeZing, sterilIZation, or FermeNtation [ TWo classes OF Phenolic AciDs aRe dEriVATiVes of benzoic aCID and CiNnamic aCid. the hydrOxyBenZoiC acId Content of Edible plAnTs Is GeNerAlly vERy low, witH tHe eXcEptIon of CErtain Red frUits, BlAcK RadIshes, anD OnIONs. BeCaUsE theSe hYdRoxybEnzoIC acIds, both Free and esTerIFied, ArE fOund in oNly a few plants EaTen by humanS, tHey Have noT BEen extenSively studied and are not cURrently ConSiderEd to Be of great NutRitionAl iNTerest. the hydRoxycInNamIC Acids ARE mOre CoMmon than arE THe hYdroxYbEnzoIc acids And consist chiefly oF-CouMaric, caffeic, fEruLic, aND SiNapIC aCIds. thESe aCIDs are rarely founD in the free FoRM, eXcept in proCEssEd Food thaT has undErgonE FreezinG, sterilizAtion, or feRmEntaTIOn [ 93 ].

FAvonoids coMprise thE most studIEd groUP oF polyPheNols. FlAvOnoIds maY be divIDed Into sIx subcLaSses: flAvonoLs, Flavones, Flavanones, flavanols, anthOcyaniNs and IsoFlavones bAseD On tHe variatiOn in The type of hEteRocYcle iNvoLVed. ThEy arE TyPicALly foUnd iN The form of GLyCosIDEs And sometimeS
 Evidence affirms that mod est long-t erm i nta kes  c an h avefavorable impa c ts o n the incidence of man y chr on i c in f la mmato ry asso c ia t e d d is ea ses /d i so rders , i ncludin g T2DM ( T abl e2 ) [ 7 87 ] . 
Based on t hei r biosynthet icorigin s,  pl a nt se con darymetabo l ites c an be div id e d into three m a j or  gro ups such as (i) p h en o lic compounds;  (ii)te r pe n o ids  an d (iii) ni tr ogen- c ontaini n ga l k alo i ds and sulphu r-containin g  co mpound s.  Co m paredto an ot h ergroup of se cond ary metab olites ,  phenol i c compo unds a relar gely re sp ons ib l e f o rben e fic ial effe ct son hu manh e a l th [  88  ],and t hese naturall y o ccur r ing  comp ounds  are  f oundlargel y infr uits, vegetable s, c ereals an d b ev era ge s [ 8 9  ]. Th e c ont ent ofthe pol y phe no l s in  a plant is greatl ya f fe cted byenviro n me nt a l factor slik e su n expos ure, so il types , rain f al land str es s, etc .[ 9 0 9 1 ].P heno lics t hat arenot s o luble are foun d  in cell wall s ,w h il e  sol ubl e phenolics  are pres entw it hin the p lantce l lv acuoles ( Figure 2)[ 92 ] . Phe nols are clas sified int o d ifferent  gro u ps as a functionof th e number o f  phenolrings  in thestructure a nd their  ma incla sse s in clude phenoli c acid s,  flavon oid s, stil ben esand  li gn ans.

p - coumaric ,ca ff ei c,ferul i c, and s in api caci ds. T h ese ac ids a re r ar el y  fo und int he f reefo rm , ex cep tin pr oces s edfood th at has un der g onefr ee zing, s terilization,  o r fermenta ti on[ Twoc l asses of  phenolic acids are der i vatives  of  benz oicacid andcin namicaci d . Thehydrox ybenz oi c a c i d con t e nt  of  e dible plan t s  is  gene ra llyvery lo w, with the except i onof certain re d f ruit s ,  b lac k  r a dis he s , a n d  onions. Becaus e these hy dr o xy benzoic ac i ds,  b oth fre e and e steri f ied, ar e found i n only afe w pl a n tseaten by h umans, t hey haven ot be e nexten siv ely st ud ied  andare no t  cu rrent ly con si deredto be  o f greatnutritional interest. T he hyd roxyc inn amic acid s a r e m ore commo n th an are the  hy dro xyben zoi c  acid s an d  c ons i st ch iefl y  of-couma r ic , c a f fe ic, ferulic , a ndsinap ica cids.Thes e acids are rarel y  found in thefree f orm , e x cept  i n processed fo odth a t  has und er gone freezi ng, ster il i zatio n, orfermen tation[ 93 ].

Fa vono ids  comprise  th em ost stu di ed groupof p ol ypheno ls. Fl a vono i d s may be divided  into s ix su b cla sses:  f lavonol s , fl avones, fl avanones, f lavano ls,antho cyanins  a nd iso fla vo nes basedo n the var iatio n in th etype  of  heter ocyc l e  invo lved .The y are typ i c al l yfo u ndin t he fo rm  ofglycoside s  and som eti m es
 Evidence_affirms that_modest long-term intakes can_have favorable_impacts_on the_incidence_of many chronic_inflammatory associated diseases/disorders,_including T2DM ( Table_2 ) [_7_87 ].

Based on their biosynthetic origins, plant secondary metabolites can be divided into three_major_groups such_as_(i)_phenolic compounds; (ii) terpenoids and_(iii) nitrogen-containing alkaloids and sulphur-containing_compounds. Compared_to another group of secondary metabolites, phenolic compounds_are_largely responsible for_beneficial effects on human health [ 88 ], and_these naturally occurring compounds are found_largely in fruits,_vegetables,_cereals_and beverages [ 89_]. The content of the polyphenols_in a plant is greatly affected_by environmental factors like sun exposure, soil_types, rainfall and stress, etc. [_90 91 ]. Phenolics that_are not_soluble are found in cell_walls, while soluble_phenolics are_present within the_plant cell vacuoles ( Figure 2_) [ 92_]. Phenols are classified into different_groups_as a function_of_the_number of_phenol rings in_the_structure and_their_main classes include phenolic acids, flavonoids,_stilbenes_and lignans.

p -coumaric, caffeic, ferulic, and sinapic_acids. These acids are_rarely_found in the free_form, except in processed food_that has undergone freezing, sterilization, or_fermentation [_Two classes_of phenolic acids are derivatives of benzoic acid and cinnamic acid._The hydroxybenzoic acid content of edible_plants is generally very_low, with_the_exception of certain_red_fruits, black_radishes, and onions. Because these hydroxybenzoic acids,_both free_and esterified, are found in only_a few plants eaten_by_humans, they have not been extensively_studied and are not currently considered_to be of great nutritional_interest._The_hydroxycinnamic acids are more common_than are the hydroxybenzoic acids and_consist chiefly of-coumaric,_caffeic, ferulic, and sinapic acids. These acids_are_rarely found in the free form,_except_in processed food that has undergone_freezing,_sterilization,_or fermentation [ 93 ].

Favonoids_comprise the most studied group of_polyphenols. Flavonoids may be divided into six subclasses: flavonols,_flavones, flavanones, flavanols,_anthocyanins and isoflavones based on_the_variation_in the type of heterocycle involved. They are typically found_in the_form of glycosides_and sometimes