16
1 Polyphenols and the Mediterranean Diet …
Lombardo S, Pandino G, Ierna A, Mauromicale G (2012) Variation of polyphenols in a germplasm
collection of globe artichoke. Food Res Int 46(2):544–551. https://doi.org/10.1016/j.foodres.
2011.06.047
Mayr U, Treutter C, Santos-Buelga C, Bauer H, Feucht W (1995) Developmental changes in the
phenol concentrations of ‘golden delicious’ apple fruits and leaves. Phytochem 38(5):1151–1155.
https://doi.org/10.1016/0031-9422(94)00760-Q
Melliou E, Zweigenbaum JA, Mitchell AE (2015) Ultrahigh-pressure liquid chromatography triplequadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in Californiastyle black ripe olives and dry salt-cured olives. J Agric Food Chem 63(9):2400–2405. https://
doi.org/10.1021/jf506367e
Mennen LI, Walker R, Bennetau-Pelissero C, Scalbert A (2005) Risks and safety of polyphenol
consumption. Am J Clin Nutr 81(1):326S–329S. https://doi.org/10.1093/ajcn/81.1.326s
Moulehi I, Soumaya Bourgou S, Ourghemmi I, Saidani Tounsi M (2012) Variety and ripening
impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco)
and bitter orange (Citrus aurantium L.) seeds extracts. Ind Crops Prod 39:74–80. https://doi.org/
10.1016/j.indcrop.2012.02.013
Oey SB, van der Fels-Klerx HJ, Fogliano V, van Leeuwen SP (2019) Mitigation strategies for the
reduction of 2-and 3-MCPD esters and glycidyl esters in the vegetable oil processing industry.
Compr Rev Food Sci Food Saf 18(2):349–361. https://doi.org/10.1111/1541-4337.12415
Panickar KS, Anderson RA (2011) Effect of polyphenols on oxidative stress and mitochondrial
dysfunction in neuronal death and brain edema in cerebral ischemia. Int J Mol Sci 12(11):8181–
8207. https://doi.org/10.3390/ijms12118181
Parisi S (2016) Min Hu and Charlotte Jacobsen (eds): Oxidative stability and shelf life of foods
containing oils and fats. Anal Bioanal Chem 408(27):7549–7550. https://doi.org/10.1007/s00216016-9875-3
Parisi S (2018) Analytical approaches and safety evaluation strategies for antibiotics and antimicrobial agents in food products. Chem Biol Solutions J AOAC Int 101(4):914–915. https://doi.
org/10.5740/jaoacint.17-0444
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. J AOAC
Int 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC (in press)
Parisi S, Luo W (2018a) Chemistry of Maillard reactions in processed foods. In: The importance of
Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany
Parisi S, Luo W (2018b) Maillard reaction in processed foods—reaction mechanisms. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg,
Germany
Parisi S, Luo W (2018c) Maillard reaction and processed foods—main chemical products. In:
The importance of Maillard reaction in processed foods. Springer International Publishing,
Heidelberg, Germany
Popping B, Allred L, Bourdichon F, Brunner K, Diaz-Amigo C, Galan-Malo P, Lacorn M, North
J, Parisi S, Rogers A, Sealy-Voyksner J, Thompson T, Yeung J (2018) Stakeholders’ guidance
document for consumer analytical devices with a focus on gluten and food allergens. J AOAC
101(1):1–5. https://doi.org/10.5740/jaoacint.17-0425
Rigacci S, Stefani M (2016) Nutraceutical properties of olive oil polyphenols. An itinerary from
cultured cells through animal models to humans. Int J Mol Sci. 17(6):843. https://doi.org/10.
3390/ijms17060843
Robbins RJ (2003) Phenolic acid in foods: an overview of analytical methodology. J Agric Food
Chem 51(10):2866–2887. https://doi.org/10.1021/jf026182
Romero C, Brenes M, Yousfi K, Garcia P, García A, Garcia A (2004) Effect of cultivar and processing
method on the contents of polyphenols in table olives. J Agric Food Chem 52(3):479–484. https://
doi.org/10.1021/jf030525l
1 Polyphenols and the Mediterranean Diet …
Lombardo S, Pandino G, Ierna A, Mauromicale G (2012) Variation of polyphenols in a germplasm
collection of globe artichoke. Food Res Int 46(2):544–551. https://doi.org/10.1016/j.foodres.
2011.06.047
Mayr U, Treutter C, Santos-Buelga C, Bauer H, Feucht W (1995) Developmental changes in the
phenol concentrations of ‘golden delicious’ apple fruits and leaves. Phytochem 38(5):1151–1155.
https://doi.org/10.1016/0031-9422(94)00760-Q
Melliou E, Zweigenbaum JA, Mitchell AE (2015) Ultrahigh-pressure liquid chromatography triplequadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in Californiastyle black ripe olives and dry salt-cured olives. J Agric Food Chem 63(9):2400–2405. https://
doi.org/10.1021/jf506367e
Mennen LI, Walker R, Bennetau-Pelissero C, Scalbert A (2005) Risks and safety of polyphenol
consumption. Am J Clin Nutr 81(1):326S–329S. https://doi.org/10.1093/ajcn/81.1.326s
Moulehi I, Soumaya Bourgou S, Ourghemmi I, Saidani Tounsi M (2012) Variety and ripening
impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco)
and bitter orange (Citrus aurantium L.) seeds extracts. Ind Crops Prod 39:74–80. https://doi.org/
10.1016/j.indcrop.2012.02.013
Oey SB, van der Fels-Klerx HJ, Fogliano V, van Leeuwen SP (2019) Mitigation strategies for the
reduction of 2-and 3-MCPD esters and glycidyl esters in the vegetable oil processing industry.
Compr Rev Food Sci Food Saf 18(2):349–361. https://doi.org/10.1111/1541-4337.12415
Panickar KS, Anderson RA (2011) Effect of polyphenols on oxidative stress and mitochondrial
dysfunction in neuronal death and brain edema in cerebral ischemia. Int J Mol Sci 12(11):8181–
8207. https://doi.org/10.3390/ijms12118181
Parisi S (2016) Min Hu and Charlotte Jacobsen (eds): Oxidative stability and shelf life of foods
containing oils and fats. Anal Bioanal Chem 408(27):7549–7550. https://doi.org/10.1007/s00216016-9875-3
Parisi S (2018) Analytical approaches and safety evaluation strategies for antibiotics and antimicrobial agents in food products. Chem Biol Solutions J AOAC Int 101(4):914–915. https://doi.
org/10.5740/jaoacint.17-0444
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. J AOAC
Int 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC (in press)
Parisi S, Luo W (2018a) Chemistry of Maillard reactions in processed foods. In: The importance of
Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany
Parisi S, Luo W (2018b) Maillard reaction in processed foods—reaction mechanisms. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg,
Germany
Parisi S, Luo W (2018c) Maillard reaction and processed foods—main chemical products. In:
The importance of Maillard reaction in processed foods. Springer International Publishing,
Heidelberg, Germany
Popping B, Allred L, Bourdichon F, Brunner K, Diaz-Amigo C, Galan-Malo P, Lacorn M, North
J, Parisi S, Rogers A, Sealy-Voyksner J, Thompson T, Yeung J (2018) Stakeholders’ guidance
document for consumer analytical devices with a focus on gluten and food allergens. J AOAC
101(1):1–5. https://doi.org/10.5740/jaoacint.17-0425
Rigacci S, Stefani M (2016) Nutraceutical properties of olive oil polyphenols. An itinerary from
cultured cells through animal models to humans. Int J Mol Sci. 17(6):843. https://doi.org/10.
3390/ijms17060843
Robbins RJ (2003) Phenolic acid in foods: an overview of analytical methodology. J Agric Food
Chem 51(10):2866–2887. https://doi.org/10.1021/jf026182
Romero C, Brenes M, Yousfi K, Garcia P, García A, Garcia A (2004) Effect of cultivar and processing
method on the contents of polyphenols in table olives. J Agric Food Chem 52(3):479–484. https://
doi.org/10.1021/jf030525l