28
2 Polyphenols as Bioactive Compounds in Foods and Food Supplements
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
Andrewes P, Busch JLHC, de Joode T, Groenewegen A, Alexandre H (2003) Sensory properties of
virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor
to pungency. J Agric Food Chem 51(5):1415–1420. https://doi.org/10.1021/jf026042j
Aranceta Bartrina J, ArijaVal V, MaízAldalur E, de la Victoria Martínez, Muñoz E, Ortega Anta
RM, Pérez Rodrigo C, Quiles Izquierdo J, Rodríguez Martín A, Román Viñas B, Salvador Castell
G, Tur Marí JA, Varela Moreiras G, Serra Majem L (2016) Dietary guidelines for the Spanish
population (SENC, diciembre 2016); the new graphic icon of healthy food. Nutr Hosp 33(Suppl
8):1–48. https://doi.org/10.20960/nh.827
Barbaro B, Toietta G, Maggio R, Arciello M, Tarrocchi M, Galli A, Balsano C (2014) Effects of
the olive-derived polyphenol oleuropein on human health. Int J Mol Sci 15(10):18508–18524.
https://doi.org/10.3390/ijms151018508
Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M,
Belahsen R, Miranda G, Serra-Majem L (2011) Mediterranean Diet Foundation Expert Group.
Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr. 14:22742284. https://doi.org/10.1017/S1368980011002515
Batchu SN, Chaudhary KR, Wiebe GJ, Seubert JM (2013) Bioactive compounds in heart disease.
In: Bioactive food as dietary interventions for cardiovascular disease
Beltran G, Ruano MT, Jimenez A, Uceda M, Aguilera MP (2007) Evaluation of virgin olive oil
bitterness by total phenol content analysis. Eur J Lipid Sci Technol 109(3):193–197. https://doi.
org/10.1002/ejlt.200600231
Casas R, Estruch R, Sacanell E (2018) The protective effects of extra virgin olive oil on immunemediated inflammatory responses. Endocr Metabol Immun Disord Drug Targ 18(1):23–35. https://
doi.org/10.2174/1871530317666171114115632
Castañer O, Fitó M, López-Sabater MC, Poulsen HE, Nyyssönen K, Schröder H, Salonen JT, De
la Torre-Carbot K, Zunft HF, De la Torre R, Bäumler H, Gaddi AV, Saez GT, Tomás M, Covas
MI (2011) EUROLIVE study group. The effect of olive oil polyphenols on antibodies against
oxidized LDL. A randomized clinical trial. Clin Nutr 30(4):490–493. https://doi.org/10.1016/j.
clnu.2011.01.013
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
Chung HS, Woo WS (2001) A quinolone alkaloid with antioxidant activity from the aleurone layer of
anthocyanin-pigmented rice. J Nat Prod 64(12):1579–1580. https://doi.org/10.1021/np010324g
Deng GF, Xu XR, Zhang Y, Li D, Gan RY, Li HB (2013) Phenolic compounds and bioactivities of
pigmented rice. Crit Rev Food Sci Nutr 53(3):296–306. https://doi.org/10.1080/10408398.2010.
529624
Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review.
Am J Clin Nutr 72(6):1424–1435. https://doi.org/10.1093/ajcn/72.6.1424
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
Harzallah H (1993) Extraction of phenolic compounds from olive leaves, olive fruit and olive oil
and determination of their antioxidant activity. Dissertation. Mediterranean Agronomic Institute
of Chania (MAICh), Crete
2 Polyphenols as Bioactive Compounds in Foods and Food Supplements
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
Andrewes P, Busch JLHC, de Joode T, Groenewegen A, Alexandre H (2003) Sensory properties of
virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor
to pungency. J Agric Food Chem 51(5):1415–1420. https://doi.org/10.1021/jf026042j
Aranceta Bartrina J, ArijaVal V, MaízAldalur E, de la Victoria Martínez, Muñoz E, Ortega Anta
RM, Pérez Rodrigo C, Quiles Izquierdo J, Rodríguez Martín A, Román Viñas B, Salvador Castell
G, Tur Marí JA, Varela Moreiras G, Serra Majem L (2016) Dietary guidelines for the Spanish
population (SENC, diciembre 2016); the new graphic icon of healthy food. Nutr Hosp 33(Suppl
8):1–48. https://doi.org/10.20960/nh.827
Barbaro B, Toietta G, Maggio R, Arciello M, Tarrocchi M, Galli A, Balsano C (2014) Effects of
the olive-derived polyphenol oleuropein on human health. Int J Mol Sci 15(10):18508–18524.
https://doi.org/10.3390/ijms151018508
Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M,
Belahsen R, Miranda G, Serra-Majem L (2011) Mediterranean Diet Foundation Expert Group.
Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr. 14:22742284. https://doi.org/10.1017/S1368980011002515
Batchu SN, Chaudhary KR, Wiebe GJ, Seubert JM (2013) Bioactive compounds in heart disease.
In: Bioactive food as dietary interventions for cardiovascular disease
Beltran G, Ruano MT, Jimenez A, Uceda M, Aguilera MP (2007) Evaluation of virgin olive oil
bitterness by total phenol content analysis. Eur J Lipid Sci Technol 109(3):193–197. https://doi.
org/10.1002/ejlt.200600231
Casas R, Estruch R, Sacanell E (2018) The protective effects of extra virgin olive oil on immunemediated inflammatory responses. Endocr Metabol Immun Disord Drug Targ 18(1):23–35. https://
doi.org/10.2174/1871530317666171114115632
Castañer O, Fitó M, López-Sabater MC, Poulsen HE, Nyyssönen K, Schröder H, Salonen JT, De
la Torre-Carbot K, Zunft HF, De la Torre R, Bäumler H, Gaddi AV, Saez GT, Tomás M, Covas
MI (2011) EUROLIVE study group. The effect of olive oil polyphenols on antibodies against
oxidized LDL. A randomized clinical trial. Clin Nutr 30(4):490–493. https://doi.org/10.1016/j.
clnu.2011.01.013
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
Chung HS, Woo WS (2001) A quinolone alkaloid with antioxidant activity from the aleurone layer of
anthocyanin-pigmented rice. J Nat Prod 64(12):1579–1580. https://doi.org/10.1021/np010324g
Deng GF, Xu XR, Zhang Y, Li D, Gan RY, Li HB (2013) Phenolic compounds and bioactivities of
pigmented rice. Crit Rev Food Sci Nutr 53(3):296–306. https://doi.org/10.1080/10408398.2010.
529624
Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review.
Am J Clin Nutr 72(6):1424–1435. https://doi.org/10.1093/ajcn/72.6.1424
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
Harzallah H (1993) Extraction of phenolic compounds from olive leaves, olive fruit and olive oil
and determination of their antioxidant activity. Dissertation. Mediterranean Agronomic Institute
of Chania (MAICh), Crete