Chapter 2
Polyphenols as Bioactive Compounds
in Foods and Food Supplements
Abstract Foods are the vehicle and the support of a wide variety of macronutrients,
micronutrients and minor compounds that are responsible for the nutritional and
sensorial properties. Mediterranean Diet is abundant in plant-based (nutrient-dense,
seasonal and low-energy) foods, and despite including industrial products, it does not
have place to ultraprocessed foods, which are energetically dense and low in nutrients;
the first type of foods (including fresh produce as well as foodstuffs) is grounded on
agro-biodiversity and respectful of the environment, while the second class of foods
(sodas, fast-food) is responsible for the rise in obesity and other non-communicable
diseases. Products of the second food category generally have a high carbon footprint,
contribute to deforestation, to the reduction of biodiversity, and generally do not bring
any social benefit. This chapter emphasizes the important involvement of polyphenols
of natural origin specifically in connection with organoleptic features, on the one
side; on the other side, the use of polyphenols as food supplements and additives is
also detailed. Polyphenols can configure the sensorial proprieties of foods by their
colours, their taste (e.g. astringency and bitterness) in addition to various nutritional
functions and health benefits, which make them popular bioactive compounds. It
is important to raise awareness on the need of official regulations of health claims
(particularly in food supplements) and standardization of recommended daily intakes
for these phytonutrients. It is also important to claim that phenols are just one piece
of the whole puzzle of dietary components that must be present in our dishes.
Keywords Astringency · Bitterness · Extra virgin olive oil · Polyphenol ·
Flavour · Mediterranean Diet · Pungency
Abbreviations
EFSA
European Food Safety Authority
EU
European Union
EVOO
Extra virgin olive oil
FDA
Food and Drug Administration
HDL
High-density lipoprotein
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
M. Issaoui et al., Polyphenols and the Mediterranean Diet,
SpringerBriefs in Chemistry of Foods, https://doi.org/10.1007/978-3-030-41134-3_2
19
Polyphenols as Bioactive Compounds
in Foods and Food Supplements
Abstract Foods are the vehicle and the support of a wide variety of macronutrients,
micronutrients and minor compounds that are responsible for the nutritional and
sensorial properties. Mediterranean Diet is abundant in plant-based (nutrient-dense,
seasonal and low-energy) foods, and despite including industrial products, it does not
have place to ultraprocessed foods, which are energetically dense and low in nutrients;
the first type of foods (including fresh produce as well as foodstuffs) is grounded on
agro-biodiversity and respectful of the environment, while the second class of foods
(sodas, fast-food) is responsible for the rise in obesity and other non-communicable
diseases. Products of the second food category generally have a high carbon footprint,
contribute to deforestation, to the reduction of biodiversity, and generally do not bring
any social benefit. This chapter emphasizes the important involvement of polyphenols
of natural origin specifically in connection with organoleptic features, on the one
side; on the other side, the use of polyphenols as food supplements and additives is
also detailed. Polyphenols can configure the sensorial proprieties of foods by their
colours, their taste (e.g. astringency and bitterness) in addition to various nutritional
functions and health benefits, which make them popular bioactive compounds. It
is important to raise awareness on the need of official regulations of health claims
(particularly in food supplements) and standardization of recommended daily intakes
for these phytonutrients. It is also important to claim that phenols are just one piece
of the whole puzzle of dietary components that must be present in our dishes.
Keywords Astringency · Bitterness · Extra virgin olive oil · Polyphenol ·
Flavour · Mediterranean Diet · Pungency
Abbreviations
EFSA
European Food Safety Authority
EU
European Union
EVOO
Extra virgin olive oil
FDA
Food and Drug Administration
HDL
High-density lipoprotein
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
M. Issaoui et al., Polyphenols and the Mediterranean Diet,
SpringerBriefs in Chemistry of Foods, https://doi.org/10.1007/978-3-030-41134-3_2
19