14
1 Polyphenols and the Mediterranean Diet …
EFSA Panel on Dietetic Products, Nutrition and Allergies (2011) Scientific opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol
concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), ‘anti-inflammatory
properties’ (ID 1882), ‘contributes to the upper respiratory tract health’ (ID 3468), ‘can help to
maintain a normal function of gastrointestinal tract’ (3779), and ‘contributes to body defences
against external agents’ (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006.
EFSA J 9(4):2033–2058. https://doi.org/10.2903/j.efsa.2011
EFSA Panel on Dietetic Products, Nutrition and Allergies (2012) Scientific Opinion on Dietary
Reference Values for protein. EFSA J 10, 2:2557-2663. https://doi.org/10.2903/j.efsa.2012.2557
EFSA Panel on Dietetic Products, Nutrition and Allergies (2014) Scientific opinion on the modification of the authorisation of a health claim related to cocoa flavanols and maintenance of normal
endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/ 2006
following a request in accordance with Article 19 of Regulation (EC) No 1924/2006. EFSA J
12(5):3654–3667. https://doi.org/10.2903/j.efsa.2014.3654
Esti M, Cinquanta L, La Notte E (1998) Phenolic compounds in different olive varieties. J Agric
Food Chem 46(1):32–35. https://doi.org/10.1021/jf970391+
Fardet A (2018) Characterization of the degree of food processing in relation with its health potential
and effects. Adv Food Nutr Res 85:79–129. https://doi.org/10.1016/bs.afnr.2018.02.002
Fardet A, Rock E (2019) Ultra-processed foods: a new holistic paradigm? Trends Food Sci Technol
93:174–184. https://doi.org/10.1016/j.tifs.2019.09.016
Food Navigator (2004) EU laws set to hamper growth in polyphenols market. www.foodnavigator.
com, William Reed Business Media Ltd., Crawley. Available https://www.foodnavigator.com/
Article/2004/01/06/EU-laws-set-to-hamper-growth-in-polyphenols-market. Accessed 23 Oct
2019
Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Marino Gammazza A,
Knap N, Kuban-Jankowska A, Wozniak M, Gorska-Ponikowska M (2018) Potential health
benefits of olive oil and plant polyphenols. Int J Mol Sci 19(3):686. https://doi.org/10.3390/
ijms19030686
Grand View Research (2019) Polyphenols market size, share & trends analysis report by product
(grape seed, green tea, cocoa), by application (beverages, food, feed, dietary supplements, cosmetics), and segment forecasts, 2019–2025. Report ID: 978-1-68038-127-6. Grand View Research,
San Francisco. www.grandviewresearch.com
IOC (2018) – COI/T.20/Doc. No 15 – Sensory analysis of olive oil – method for the organoleptic assessment of virgin olive oil. Available https://www.internationaloliveoil.org/what-we-do/
chemistry-standardisation-unit/standards-and-methods/. Accessed 07 Feb 2020
Issaoui M, Delgado A (2019) Olive oil properties from technological aspects to dietary and health
claims. In: Fruit oils: chemistry and functionality. https://doi.org/10.1007/978-3-030-12473-1_4
Issaoui M, Ben Hassine K, Flamini G, Brahmi F, Chehab H, Ouni Y, Mechri B, Zarrouk M, Hammami M (2009) Discrimination of some Tunisian olive oil varieties according to their oxidative
stability, volatiles compounds and chemometric analysis. J Food Lipids 16(2):164–186. https://
doi.org/10.1111/j.1745-4522.2009.01139.x
Issaoui M, Flamini G, Brahmi F, Dabbou S, Ben Hassine K, Taamalli A, Chehab H, Zarrouk M,
Hammami H (2010) Effect of the growing area conditions on differentiation between Chemlali
and Chétoui olive oils. Food Chem 119(1):220–225. https://doi.org/10.1016/j.foodchem.2009.
06.012
Issaoui M, Dabbou S, Mechri B, Nakbi A, Chehab H, Hammami M (2011) Fatty acid profile, sugar
composition, and antioxidant compounds of table olives as affected by different treatments. Eur
Food Res Technol 232(5):867–876. https://doi.org/10.1007/s00217-011-1455-3
Johnson HE, Amarillas C, Bzhelyansky A, Jennens M, Krepich S, Kuszak A, Monagas M, Parisi
S, Reif K, Rimmer CA, Stewart J, Szpylka J, Tims MC, Van Breemen R, Zhao H, Coates
SG (2018) Standard method performance requirements (SMPRs ® ) 2018.006: determination of
select flavonoids from skullcap. J AOAC Int 101(4):1261–1265. https://doi.org/10.5740/jaoacint.
smpr2018.006
1 Polyphenols and the Mediterranean Diet …
EFSA Panel on Dietetic Products, Nutrition and Allergies (2011) Scientific opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol
concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), ‘anti-inflammatory
properties’ (ID 1882), ‘contributes to the upper respiratory tract health’ (ID 3468), ‘can help to
maintain a normal function of gastrointestinal tract’ (3779), and ‘contributes to body defences
against external agents’ (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006.
EFSA J 9(4):2033–2058. https://doi.org/10.2903/j.efsa.2011
EFSA Panel on Dietetic Products, Nutrition and Allergies (2012) Scientific Opinion on Dietary
Reference Values for protein. EFSA J 10, 2:2557-2663. https://doi.org/10.2903/j.efsa.2012.2557
EFSA Panel on Dietetic Products, Nutrition and Allergies (2014) Scientific opinion on the modification of the authorisation of a health claim related to cocoa flavanols and maintenance of normal
endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/ 2006
following a request in accordance with Article 19 of Regulation (EC) No 1924/2006. EFSA J
12(5):3654–3667. https://doi.org/10.2903/j.efsa.2014.3654
Esti M, Cinquanta L, La Notte E (1998) Phenolic compounds in different olive varieties. J Agric
Food Chem 46(1):32–35. https://doi.org/10.1021/jf970391+
Fardet A (2018) Characterization of the degree of food processing in relation with its health potential
and effects. Adv Food Nutr Res 85:79–129. https://doi.org/10.1016/bs.afnr.2018.02.002
Fardet A, Rock E (2019) Ultra-processed foods: a new holistic paradigm? Trends Food Sci Technol
93:174–184. https://doi.org/10.1016/j.tifs.2019.09.016
Food Navigator (2004) EU laws set to hamper growth in polyphenols market. www.foodnavigator.
com, William Reed Business Media Ltd., Crawley. Available https://www.foodnavigator.com/
Article/2004/01/06/EU-laws-set-to-hamper-growth-in-polyphenols-market. Accessed 23 Oct
2019
Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Marino Gammazza A,
Knap N, Kuban-Jankowska A, Wozniak M, Gorska-Ponikowska M (2018) Potential health
benefits of olive oil and plant polyphenols. Int J Mol Sci 19(3):686. https://doi.org/10.3390/
ijms19030686
Grand View Research (2019) Polyphenols market size, share & trends analysis report by product
(grape seed, green tea, cocoa), by application (beverages, food, feed, dietary supplements, cosmetics), and segment forecasts, 2019–2025. Report ID: 978-1-68038-127-6. Grand View Research,
San Francisco. www.grandviewresearch.com
IOC (2018) – COI/T.20/Doc. No 15 – Sensory analysis of olive oil – method for the organoleptic assessment of virgin olive oil. Available https://www.internationaloliveoil.org/what-we-do/
chemistry-standardisation-unit/standards-and-methods/. Accessed 07 Feb 2020
Issaoui M, Delgado A (2019) Olive oil properties from technological aspects to dietary and health
claims. In: Fruit oils: chemistry and functionality. https://doi.org/10.1007/978-3-030-12473-1_4
Issaoui M, Ben Hassine K, Flamini G, Brahmi F, Chehab H, Ouni Y, Mechri B, Zarrouk M, Hammami M (2009) Discrimination of some Tunisian olive oil varieties according to their oxidative
stability, volatiles compounds and chemometric analysis. J Food Lipids 16(2):164–186. https://
doi.org/10.1111/j.1745-4522.2009.01139.x
Issaoui M, Flamini G, Brahmi F, Dabbou S, Ben Hassine K, Taamalli A, Chehab H, Zarrouk M,
Hammami H (2010) Effect of the growing area conditions on differentiation between Chemlali
and Chétoui olive oils. Food Chem 119(1):220–225. https://doi.org/10.1016/j.foodchem.2009.
06.012
Issaoui M, Dabbou S, Mechri B, Nakbi A, Chehab H, Hammami M (2011) Fatty acid profile, sugar
composition, and antioxidant compounds of table olives as affected by different treatments. Eur
Food Res Technol 232(5):867–876. https://doi.org/10.1007/s00217-011-1455-3
Johnson HE, Amarillas C, Bzhelyansky A, Jennens M, Krepich S, Kuszak A, Monagas M, Parisi
S, Reif K, Rimmer CA, Stewart J, Szpylka J, Tims MC, Van Breemen R, Zhao H, Coates
SG (2018) Standard method performance requirements (SMPRs ® ) 2018.006: determination of
select flavonoids from skullcap. J AOAC Int 101(4):1261–1265. https://doi.org/10.5740/jaoacint.
smpr2018.006