References
13
References
Almeida MDV, Parisi S, Delgado AM (2017) Food and nutrient features of the Mediterranean Diet.
In: Delgado AM, Almeida MDV, Parisi S (eds) Chemistry of the Mediterranean Diet. Springer
International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7_2
Amiot MJ, Fleurit A, Mavheix JJ (1986) Importance and evolution of phenolic compounds in
olive during growth and maturation. J Agric Food Chem 34(5):823–826. https://doi.org/10.1021/
jf00071a014
Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M,
Belahsen R, Miranda G, Serra-Majem L, Mediterranean Diet Foundation Expert Group (2011)
Mediterranean Diet pyramid today. Sci Cult Updates. Publ Health Nutr 14(12A):2274–2284.
https://doi.org/10.1017/s1368980011002515
Bagchi D (ed) (2008) Neutraceutical and functional food regulations. Elsevier, New York
Bavaresco L, Pettegolli D, Cantu E, Fregoni M, Chiusa G, Trevisan M (1997) Elicitation and
accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea. Vitis
36(2):77–83
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019)
Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate
milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://
doi.org/10.5740/jaoacint.19-0129
Boskou D (2017) Table olives: a vehicle for the delivery of bioactive compounds. J Exp Food Chem
3:123. https://doi.org/10.4172/2472-0542.1000123
Bravo L (1998) Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.
Nutr Rev 56(11):317–333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
Cheynier V, Fulcrand H, Brossaud F, Asselin C, Moutounet M (1998) Phenolic composition as
related to red wine flavor. In: Waterhouse AL, Ebeler SE (eds) Chemistry of wine flavor. American
Chemical Society, Washington DC, pp 124–141
Cory H, Passarelli S, Szeto J, Tamez M, Mattei J (2018) The role of polyphenols in human health
and food systems: a mini-review. Front Nutr 5:87. https://doi.org/10.3389/fnut.2018.00087
Crozier A, Lean MEJ, McDonald MS, Black C (1997) Quantitative analysis of the flavonoid content
of commercial tomatoes, onions, lettuce, and celery. J Agric Food Chem 45(3):590–595. https://
doi.org/10.1021/jf960339y
Dabbou S, Issaoui M, Esposto S, Sifi S, Taticchi A, Servili M, Montedoro GF, Hammami M (2009)
Cultivar and growing area effects on minor compounds of olive oil from autochthonous and
European introduced cultivars in Tunisia. Eur J Lipids Sci Technol 89(8):1314–1325. https://doi.
org/10.1002/jsfa.3588
Dabbou S, Chehab H, Brahmi F, Dabbou S, Esposto S, Selvaggini R, Taticchi A, Servili M, Montedoro GF, Hammam M (2010) Effect of three irrigation regimes on Arbequina olive oil produced
under Tunisian growing conditions. Agric Water Man 97(5):763–768. https://doi.org/10.1016/j.
agwat.2010.01.011
Del Rio D, Rodriguez-Mateos A, Spencer JP, Tognolini M, Borges G, Crozier A (2013) Dietary
(poly) phenolics in human health: structures, bioavailability, and evidence of protective effects
against chronic diseases. Antioxid Redox Signal 18(14):1818–1892. https://doi.org/10.1089/ars.
2012.4581
Del Turco S, Basta G (2016) Can dietary polyphenols prevent the formation of toxic compounds
from Maillard reaction? Curr Drug Metab 17(6):598–607
Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review.
Am J Clin Nutr 72(6):1424-1435
Duh PD, Yen GC, Yen WJ, Wang BS, Chang LW (2004) Effects of pu-erh tea on oxidative damage
and nitric oxide scavenging. J Agric Food Chem 52(26):8169–8176. https://doi.org/10.1021/
jf0490551
13
References
Almeida MDV, Parisi S, Delgado AM (2017) Food and nutrient features of the Mediterranean Diet.
In: Delgado AM, Almeida MDV, Parisi S (eds) Chemistry of the Mediterranean Diet. Springer
International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7_2
Amiot MJ, Fleurit A, Mavheix JJ (1986) Importance and evolution of phenolic compounds in
olive during growth and maturation. J Agric Food Chem 34(5):823–826. https://doi.org/10.1021/
jf00071a014
Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M,
Belahsen R, Miranda G, Serra-Majem L, Mediterranean Diet Foundation Expert Group (2011)
Mediterranean Diet pyramid today. Sci Cult Updates. Publ Health Nutr 14(12A):2274–2284.
https://doi.org/10.1017/s1368980011002515
Bagchi D (ed) (2008) Neutraceutical and functional food regulations. Elsevier, New York
Bavaresco L, Pettegolli D, Cantu E, Fregoni M, Chiusa G, Trevisan M (1997) Elicitation and
accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea. Vitis
36(2):77–83
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019)
Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate
milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://
doi.org/10.5740/jaoacint.19-0129
Boskou D (2017) Table olives: a vehicle for the delivery of bioactive compounds. J Exp Food Chem
3:123. https://doi.org/10.4172/2472-0542.1000123
Bravo L (1998) Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.
Nutr Rev 56(11):317–333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
Cheynier V, Fulcrand H, Brossaud F, Asselin C, Moutounet M (1998) Phenolic composition as
related to red wine flavor. In: Waterhouse AL, Ebeler SE (eds) Chemistry of wine flavor. American
Chemical Society, Washington DC, pp 124–141
Cory H, Passarelli S, Szeto J, Tamez M, Mattei J (2018) The role of polyphenols in human health
and food systems: a mini-review. Front Nutr 5:87. https://doi.org/10.3389/fnut.2018.00087
Crozier A, Lean MEJ, McDonald MS, Black C (1997) Quantitative analysis of the flavonoid content
of commercial tomatoes, onions, lettuce, and celery. J Agric Food Chem 45(3):590–595. https://
doi.org/10.1021/jf960339y
Dabbou S, Issaoui M, Esposto S, Sifi S, Taticchi A, Servili M, Montedoro GF, Hammami M (2009)
Cultivar and growing area effects on minor compounds of olive oil from autochthonous and
European introduced cultivars in Tunisia. Eur J Lipids Sci Technol 89(8):1314–1325. https://doi.
org/10.1002/jsfa.3588
Dabbou S, Chehab H, Brahmi F, Dabbou S, Esposto S, Selvaggini R, Taticchi A, Servili M, Montedoro GF, Hammam M (2010) Effect of three irrigation regimes on Arbequina olive oil produced
under Tunisian growing conditions. Agric Water Man 97(5):763–768. https://doi.org/10.1016/j.
agwat.2010.01.011
Del Rio D, Rodriguez-Mateos A, Spencer JP, Tognolini M, Borges G, Crozier A (2013) Dietary
(poly) phenolics in human health: structures, bioavailability, and evidence of protective effects
against chronic diseases. Antioxid Redox Signal 18(14):1818–1892. https://doi.org/10.1089/ars.
2012.4581
Del Turco S, Basta G (2016) Can dietary polyphenols prevent the formation of toxic compounds
from Maillard reaction? Curr Drug Metab 17(6):598–607
Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review.
Am J Clin Nutr 72(6):1424-1435
Duh PD, Yen GC, Yen WJ, Wang BS, Chang LW (2004) Effects of pu-erh tea on oxidative damage
and nitric oxide scavenging. J Agric Food Chem 52(26):8169–8176. https://doi.org/10.1021/
jf0490551