50
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
nutraceutical compounds than with other cooking methods (as boiling in water).
The researchers found that the phenolic compounds in olive oil were transferred to
the vegetables, increasing the level of oleuropein, pinoresinol, hydroxytyrosol and
tyrosol, as well as the contents of vegetable phenolics such as chlorogenic acid and
rutin. Moreover, the use of EVOO to cook green vegetables brings out their flavour
and reduces their bitterness and sulfurous odour, which are behind the reasons why
many people do not regularly consume healthy vegetables. Cooking with EVOO
enhances the healthfulness already found in vegetables as it favours the release of
bioactive compounds from the vegetables, namely polyphenols. On another side,
it increases the bioavailability of many of these compounds, namely by favouring
desirable isomerization reactions (e.g. as happens with lycopene, a carotenoid from
tomato) (Delgado et al. 2017a, b).
3.4 Concluding Remarks
Polyphenols belong to the category of phytonutrients, which are becoming increasingly popular. Medical doctors and nutritionists are becoming more and more aware
of the contribution of phytonutrients to human health. Phenolic compounds refer
to a broad range of bioactive substances but their classification has not acquired a
general consensus yet. The nutritional and health effects of polyphenols have been
demonstrated in multiple scientific studies, and claims for health effects are officially
recognized. Standardization should take into consideration some consensual chemical classification as well as setting up evidence-based values and recommended daily
intakes.
References
Artajo LS, Romero MP, Suárez M, Motilva MJ (2007) Eur Food Res Technol 225:617–625
Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello R, Vibhute B, Barbieri
G (2019) Processed meat and polyphenols: opportunities, advantages, and difficulties. AOAC J
102(5):1401–1406. https://doi.org/10.5740/jaoacint.19-0134
Beauchamp GK, Keast RS, Morel D, Lin J, Pika J, Han Q, Lee CH, Smith AB, Breslin PA (2005)
Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437(7055):45–46. https://
doi.org/10.1038/437045a
Bezerra DP, Gadelha Militão GC, de Morais MC, de Sousa DP (2017) The dual antioxidant/prooxidant effect of eugenol and its action in cancer development and treatment. Nutrients
9(12):1367. https://doi.org/10.3390/nu9121367
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019)
Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate
milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://
doi.org/10.5740/jaoacint.19-0129
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
nutraceutical compounds than with other cooking methods (as boiling in water).
The researchers found that the phenolic compounds in olive oil were transferred to
the vegetables, increasing the level of oleuropein, pinoresinol, hydroxytyrosol and
tyrosol, as well as the contents of vegetable phenolics such as chlorogenic acid and
rutin. Moreover, the use of EVOO to cook green vegetables brings out their flavour
and reduces their bitterness and sulfurous odour, which are behind the reasons why
many people do not regularly consume healthy vegetables. Cooking with EVOO
enhances the healthfulness already found in vegetables as it favours the release of
bioactive compounds from the vegetables, namely polyphenols. On another side,
it increases the bioavailability of many of these compounds, namely by favouring
desirable isomerization reactions (e.g. as happens with lycopene, a carotenoid from
tomato) (Delgado et al. 2017a, b).
3.4 Concluding Remarks
Polyphenols belong to the category of phytonutrients, which are becoming increasingly popular. Medical doctors and nutritionists are becoming more and more aware
of the contribution of phytonutrients to human health. Phenolic compounds refer
to a broad range of bioactive substances but their classification has not acquired a
general consensus yet. The nutritional and health effects of polyphenols have been
demonstrated in multiple scientific studies, and claims for health effects are officially
recognized. Standardization should take into consideration some consensual chemical classification as well as setting up evidence-based values and recommended daily
intakes.
References
Artajo LS, Romero MP, Suárez M, Motilva MJ (2007) Eur Food Res Technol 225:617–625
Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello R, Vibhute B, Barbieri
G (2019) Processed meat and polyphenols: opportunities, advantages, and difficulties. AOAC J
102(5):1401–1406. https://doi.org/10.5740/jaoacint.19-0134
Beauchamp GK, Keast RS, Morel D, Lin J, Pika J, Han Q, Lee CH, Smith AB, Breslin PA (2005)
Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437(7055):45–46. https://
doi.org/10.1038/437045a
Bezerra DP, Gadelha Militão GC, de Morais MC, de Sousa DP (2017) The dual antioxidant/prooxidant effect of eugenol and its action in cancer development and treatment. Nutrients
9(12):1367. https://doi.org/10.3390/nu9121367
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019)
Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate
milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://
doi.org/10.5740/jaoacint.19-0129