48
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
oleuropein), VOO contains a wide range of other phenolic compounds: olive oil (OO)
is a source of at least 30 phenolic compounds (Tuck and Hayball 2002).
Undoubtedly, the most abundant phenolic compounds in VOO are tyrosol, hydroxytyrosol and oleuropein, but VOO also includes phenolic alcohols, secoiridoid derivatives, phenolic acids, lignans and flavonoids (Artajo et al. 2007). Secoiridoids are
responsible for the throat-stinging sensation of good extra virgin oil. Among VOO
secoiridoid compounds, oleocanthal takes a particular position, as responsible—at
least in part—for the bitter taste and astringency of VOO. In 2005, Beauchamp and
coworkers showed anti-inflammatory properties of oleocanthal, a minor compound in
olive oil. In detail, oleocanthal exhibited anti-inflammatory and antioxidant properties similar to the non-steroidal anti-inflammatory drug ibuprofen (Beauchamp et al.
2005). However, even if oleocanthal mimics the effects of ibuprofen, a daily dose of
50 g (four tablespoons) of VOO is only equivalent to about 10% of the recommended
ibuprofen dosage.
3.1.10 Wines
Wine is included in the list of the richest foods in polyphenols (Pérez-Jiménez et al.
2010). Red, white and rosé wines rank differently, with white and rosé types (less pigmented) ranking 99th and 100th, respectively, while red wine occupies 53rd position
in the same list.
Red wine contains about 126 mg/100 g of total polyphenols. One serving of red
wine (100–125 ml) can provide a wide variety of phenolic compounds: flavonoids,
phenolic acids, stilbenes and others, according to the Phenol-Explorer database.
Cordova and Sumpio made a comparison in terms of polyphenol content between red
and white wines. According to these authors (Cordova and Sumpio 2009), on average,
red wine contains 1.8 g/L of total polyphenols (200 mg/glass), while white wine
contains only about 0.3 g/L of total polyphenols (30 mg/glass). A visible difference
relies on the pigmentation, which is conveyed mainly by anthocyanins, generally
associated with other tannins and flavonoids.
Red wine has a very large mosaic of flavonoids (anthocyanins, dihydroflavonols,
flavanols, flavanones and flavonols). Phenolic compounds are mostly gained during maceration in typical winemaking. The concentration of phenolic compounds is
strongly influenced by endogenous parameters (grape variety, pedoclimatic parameters, ripening stage, etc.) as well as by technological parameters. Resveratrol is
a stilbene typical of red wine. It is associated with plant defence mechanisms and
the consumption of about 100 ml of red wine at main meals is thought to have
health-protective effects in humans (Cordova and Sumpio 2009). Despite the benefits of wine, alcohol itself is an intoxicating substance and abusive consumption of
wine is detrimental. Some of these claimed health benefits may also be conveyed by
non-alcoholic beverages, as tea and coffee.
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
oleuropein), VOO contains a wide range of other phenolic compounds: olive oil (OO)
is a source of at least 30 phenolic compounds (Tuck and Hayball 2002).
Undoubtedly, the most abundant phenolic compounds in VOO are tyrosol, hydroxytyrosol and oleuropein, but VOO also includes phenolic alcohols, secoiridoid derivatives, phenolic acids, lignans and flavonoids (Artajo et al. 2007). Secoiridoids are
responsible for the throat-stinging sensation of good extra virgin oil. Among VOO
secoiridoid compounds, oleocanthal takes a particular position, as responsible—at
least in part—for the bitter taste and astringency of VOO. In 2005, Beauchamp and
coworkers showed anti-inflammatory properties of oleocanthal, a minor compound in
olive oil. In detail, oleocanthal exhibited anti-inflammatory and antioxidant properties similar to the non-steroidal anti-inflammatory drug ibuprofen (Beauchamp et al.
2005). However, even if oleocanthal mimics the effects of ibuprofen, a daily dose of
50 g (four tablespoons) of VOO is only equivalent to about 10% of the recommended
ibuprofen dosage.
3.1.10 Wines
Wine is included in the list of the richest foods in polyphenols (Pérez-Jiménez et al.
2010). Red, white and rosé wines rank differently, with white and rosé types (less pigmented) ranking 99th and 100th, respectively, while red wine occupies 53rd position
in the same list.
Red wine contains about 126 mg/100 g of total polyphenols. One serving of red
wine (100–125 ml) can provide a wide variety of phenolic compounds: flavonoids,
phenolic acids, stilbenes and others, according to the Phenol-Explorer database.
Cordova and Sumpio made a comparison in terms of polyphenol content between red
and white wines. According to these authors (Cordova and Sumpio 2009), on average,
red wine contains 1.8 g/L of total polyphenols (200 mg/glass), while white wine
contains only about 0.3 g/L of total polyphenols (30 mg/glass). A visible difference
relies on the pigmentation, which is conveyed mainly by anthocyanins, generally
associated with other tannins and flavonoids.
Red wine has a very large mosaic of flavonoids (anthocyanins, dihydroflavonols,
flavanols, flavanones and flavonols). Phenolic compounds are mostly gained during maceration in typical winemaking. The concentration of phenolic compounds is
strongly influenced by endogenous parameters (grape variety, pedoclimatic parameters, ripening stage, etc.) as well as by technological parameters. Resveratrol is
a stilbene typical of red wine. It is associated with plant defence mechanisms and
the consumption of about 100 ml of red wine at main meals is thought to have
health-protective effects in humans (Cordova and Sumpio 2009). Despite the benefits of wine, alcohol itself is an intoxicating substance and abusive consumption of
wine is detrimental. Some of these claimed health benefits may also be conveyed by
non-alcoholic beverages, as tea and coffee.