3.1 Nutritional Importance of Polyphenols
37
Oregano, rosemary and thyme are also relevant enough when speaking of polyphenol contents and their role in the Med Diet (Pérez-Jiménez et al. 2010). According to Table 3.1, oregano is reported to contain an average value of 2.3 g of total
phenols/kg, followed by rosemary (1.0 g/kg) and thyme (878 mg of total phenolics/kg). Detailed studies can be found in the scientific literature, in particular when
speaking of rosmarinic acid—987 mg/100 g in rosemary, 829 mg/100 mg in thyme
(Gutiérrez-Grijalva et al. 2018; Javanmardi et al. 2002).
Spices may display other properties, in addition to health advantages, such as
relevant impacts as antimicrobials and in enhancing the shelf life of foods (Barbieri
et al. 2019). In other words, due to their high levels in polyphenols, spices and
aromatic herbs can contribute to increase the safety and to extend the quality of
foods. For these reasons, their use can be recommended in fresh, dried or oil forms
(Carlsen et al. 2011; Ghawi et al. 2014; Heimler et al. 2007; Javanmardi et al. 2002;
Opara and Chohan 2014; Tapsell et al. 2006).
3.1.3 Cocoa Products
Cocoa products compile both, the nutritive and the pleasure aspects (Bhagat et al.
2019; Zugravu and Otelea 2019). Cocoa powder and milk chocolate are able to supply
103 and 75 mg/100 g of total polyphenols, respectively (Pérez-Jiménez et al. 2010).
Cocoa products are produced from cocoa beans (Theobroma cacao), which contain nearly 6–8% polyphenols by dry weight (Grassi et al. 2008). However, up to
75% of the polyphenols are destroyed and changed during cocoa processing (Visioli
et al. 2009). Similarly to what happens with tea and coffee, significant quantities of
relevant compounds still remain after processing.
Many types of cocoa-based foodstuffs can be found in the market (dark chocolate, milk chocolate, chocolate milk, homemade chocolate milk, hot cocoa mixes,
homemade hot cocoa, etc.). Each category has different nutritional values linked to a
specific amount of polyphenols. Classical dark chocolate provides the highest level
of polyphenols (951 mg/serving of 32 g) (Visioli et al. 2009). It is noteworthy that
food industries developed processing techniques to reduce the bitterness transmitted
by flavonols to chocolate, in order to meet their target consumer demands (Hollenberg and Fisher 2007); these processing steps significantly reduce the total amount
of phytonutrients and of flavonoids, in particular, and such foodstuffs result much
less interesting from a nutritional point of view. Recently, some company claims to
have a new process of removing the bitterness of cocoa while preserving more than
80% of natural polyphenols in the resulting chocolate (Visioli et al. 2009).
Cocoa polyphenols are mainly catechins, flavonol glycosides, anthocyanins and
procyanidins (Rimbach et al. 2009). Some authors claim that cocoa significantly
contributes to the total intake of flavonoids (Lee et al. 2003; Vinson et al. 1999;
Visioli et al. 2009).
Flavanols are among the most powerful antioxidants identified and very abundant in cocoa, as noted by those same authors. Nowadays, interest in the biological
37
Oregano, rosemary and thyme are also relevant enough when speaking of polyphenol contents and their role in the Med Diet (Pérez-Jiménez et al. 2010). According to Table 3.1, oregano is reported to contain an average value of 2.3 g of total
phenols/kg, followed by rosemary (1.0 g/kg) and thyme (878 mg of total phenolics/kg). Detailed studies can be found in the scientific literature, in particular when
speaking of rosmarinic acid—987 mg/100 g in rosemary, 829 mg/100 mg in thyme
(Gutiérrez-Grijalva et al. 2018; Javanmardi et al. 2002).
Spices may display other properties, in addition to health advantages, such as
relevant impacts as antimicrobials and in enhancing the shelf life of foods (Barbieri
et al. 2019). In other words, due to their high levels in polyphenols, spices and
aromatic herbs can contribute to increase the safety and to extend the quality of
foods. For these reasons, their use can be recommended in fresh, dried or oil forms
(Carlsen et al. 2011; Ghawi et al. 2014; Heimler et al. 2007; Javanmardi et al. 2002;
Opara and Chohan 2014; Tapsell et al. 2006).
3.1.3 Cocoa Products
Cocoa products compile both, the nutritive and the pleasure aspects (Bhagat et al.
2019; Zugravu and Otelea 2019). Cocoa powder and milk chocolate are able to supply
103 and 75 mg/100 g of total polyphenols, respectively (Pérez-Jiménez et al. 2010).
Cocoa products are produced from cocoa beans (Theobroma cacao), which contain nearly 6–8% polyphenols by dry weight (Grassi et al. 2008). However, up to
75% of the polyphenols are destroyed and changed during cocoa processing (Visioli
et al. 2009). Similarly to what happens with tea and coffee, significant quantities of
relevant compounds still remain after processing.
Many types of cocoa-based foodstuffs can be found in the market (dark chocolate, milk chocolate, chocolate milk, homemade chocolate milk, hot cocoa mixes,
homemade hot cocoa, etc.). Each category has different nutritional values linked to a
specific amount of polyphenols. Classical dark chocolate provides the highest level
of polyphenols (951 mg/serving of 32 g) (Visioli et al. 2009). It is noteworthy that
food industries developed processing techniques to reduce the bitterness transmitted
by flavonols to chocolate, in order to meet their target consumer demands (Hollenberg and Fisher 2007); these processing steps significantly reduce the total amount
of phytonutrients and of flavonoids, in particular, and such foodstuffs result much
less interesting from a nutritional point of view. Recently, some company claims to
have a new process of removing the bitterness of cocoa while preserving more than
80% of natural polyphenols in the resulting chocolate (Visioli et al. 2009).
Cocoa polyphenols are mainly catechins, flavonol glycosides, anthocyanins and
procyanidins (Rimbach et al. 2009). Some authors claim that cocoa significantly
contributes to the total intake of flavonoids (Lee et al. 2003; Vinson et al. 1999;
Visioli et al. 2009).
Flavanols are among the most powerful antioxidants identified and very abundant in cocoa, as noted by those same authors. Nowadays, interest in the biological