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Carlsen MH, Blomhoff R, Andersen LF (2011) Intakes of culinary herbs and spices from a food
frequency questionnaire evaluated against 28-days estimated records. Nutr J 10(1):50. https://
doi.org/10.1186/1475-2891-10-50
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
Cermak R, Landgraf S, Wolffram S (2004) Quercetin glucosides inhibit glucose uptake into brushborder-membrane vesicles of porcine jejunum. Brit J Nutr 91(6):849–855. https://doi.org/10.
1079/BJN20041128
Chang SC, Cassidy A, Willett WC, Rimm EB, O’Reilly EJ, Okereke OI (2016) Am J Clin Nutr
104(3):704–714. https://doi.org/10.3945/ajcn.115.124545
Cheng A, Chen X, Jin Q, Wang W, Shi Hi J, Liu Y (2013) Comparison of phenolic content and
antioxidant capacity of red and yellow onions. Czech J Food Sci 31:501–508
Choi SH, Liu W, Misra P, Tanaka E, Zimmer JP, IttyIpe B, Bawendi MG, Frangioni JV (2007) Renal
clearance of quantum dots. Nat Biotech 25(10):1165–1170. https://doi.org/10.1038/nbt1340
Choung MG, Choi BR, An YN, Chu YH, Cho YS (2003) Anthocyanin profile of Korean cultivated
kidney bean (Phaseolus vulgaris L.). J Agric Food Chem 51(24):7040–7043. https://doi.org/10.
1021/jf0304021
Cicerale S, Conlan XA, Sinclair AJ, Keast RS (2009) Chemistry and health of olive oil phenolics.
Crit Rev Food Sci Nutr 49(3):218–236. https://doi.org/10.1080/10408390701856223
Cicerale S, Lucas L, Keast R (2010) Biological activities of phenolic compounds present in virgin
olive oil. Int J Mol Sci 11(2):458–479. https://doi.org/10.3390/ijms11020458
Cordova AC, Sumpio BE (2009) Polyphenols are medicine: is it time to prescribe red wine for our
patients? Int J Angiol 18(3):111–117
Cortés-Rojas DF, de Souza CRF, Oliveira WP (2014) Clove (Syzygium aromaticum): a precious
spice. As Pac J Trop Biomed 4(2):90–96. https://doi.org/10.1016/S2221-1691(14)60215-X
Delgado AM, Parisi S, Almeida MDV (2017a) Greens and other vegetable foods. In: Delgado AM,
Almeida MDV, Parisi S, Chemistry of the Mediterranean Diet. Springer International Publishing,
Cham. https://doi.org/10.1007/978-3-319-29370-7_5
Delgado AM, Parisi S, Almeida MDV (2017b) Infusions and wines. 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_8
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
Enomoto T, Nagasako-Akazome Y, Kanda T, Ikeda M, Dake Y (2006) Clinical effects of apple
polyphenols on persistent allergic rhinitis: a randomized double-blind placebo-controlled parallel
arm study. J Investig Allergol Clin Immunol 16(5):283–289
FAO (2015) What are pulses? Food and Agriculture Organization of the United Nations (FAO),
Rome. Available http://www.fao.org/pulses-2016/news/news-detail/en/c/337107/. Accessed 12
Nov 2019
Fattouch S, Caboni P, Coroneo V, Tuberoso C, Angioni A, Dessi S, Marzouki N, Cabras P (2008)
J Agric Food Chem 56(3):1084–1090. https://doi.org/10.1021/jf072409e
Ghawi SK, Rowland I, Methven L (2014) Enhancing consumer liking of low salt tomato soup over
repeated exposure by herb and spice seasonings. Appet 81:20–29. https://doi.org/10.1016/j.appet.
2014.05.029
51
Carlsen MH, Blomhoff R, Andersen LF (2011) Intakes of culinary herbs and spices from a food
frequency questionnaire evaluated against 28-days estimated records. Nutr J 10(1):50. https://
doi.org/10.1186/1475-2891-10-50
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
Cermak R, Landgraf S, Wolffram S (2004) Quercetin glucosides inhibit glucose uptake into brushborder-membrane vesicles of porcine jejunum. Brit J Nutr 91(6):849–855. https://doi.org/10.
1079/BJN20041128
Chang SC, Cassidy A, Willett WC, Rimm EB, O’Reilly EJ, Okereke OI (2016) Am J Clin Nutr
104(3):704–714. https://doi.org/10.3945/ajcn.115.124545
Cheng A, Chen X, Jin Q, Wang W, Shi Hi J, Liu Y (2013) Comparison of phenolic content and
antioxidant capacity of red and yellow onions. Czech J Food Sci 31:501–508
Choi SH, Liu W, Misra P, Tanaka E, Zimmer JP, IttyIpe B, Bawendi MG, Frangioni JV (2007) Renal
clearance of quantum dots. Nat Biotech 25(10):1165–1170. https://doi.org/10.1038/nbt1340
Choung MG, Choi BR, An YN, Chu YH, Cho YS (2003) Anthocyanin profile of Korean cultivated
kidney bean (Phaseolus vulgaris L.). J Agric Food Chem 51(24):7040–7043. https://doi.org/10.
1021/jf0304021
Cicerale S, Conlan XA, Sinclair AJ, Keast RS (2009) Chemistry and health of olive oil phenolics.
Crit Rev Food Sci Nutr 49(3):218–236. https://doi.org/10.1080/10408390701856223
Cicerale S, Lucas L, Keast R (2010) Biological activities of phenolic compounds present in virgin
olive oil. Int J Mol Sci 11(2):458–479. https://doi.org/10.3390/ijms11020458
Cordova AC, Sumpio BE (2009) Polyphenols are medicine: is it time to prescribe red wine for our
patients? Int J Angiol 18(3):111–117
Cortés-Rojas DF, de Souza CRF, Oliveira WP (2014) Clove (Syzygium aromaticum): a precious
spice. As Pac J Trop Biomed 4(2):90–96. https://doi.org/10.1016/S2221-1691(14)60215-X
Delgado AM, Parisi S, Almeida MDV (2017a) Greens and other vegetable foods. In: Delgado AM,
Almeida MDV, Parisi S, Chemistry of the Mediterranean Diet. Springer International Publishing,
Cham. https://doi.org/10.1007/978-3-319-29370-7_5
Delgado AM, Parisi S, Almeida MDV (2017b) Infusions and wines. 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_8
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
Enomoto T, Nagasako-Akazome Y, Kanda T, Ikeda M, Dake Y (2006) Clinical effects of apple
polyphenols on persistent allergic rhinitis: a randomized double-blind placebo-controlled parallel
arm study. J Investig Allergol Clin Immunol 16(5):283–289
FAO (2015) What are pulses? Food and Agriculture Organization of the United Nations (FAO),
Rome. Available http://www.fao.org/pulses-2016/news/news-detail/en/c/337107/. Accessed 12
Nov 2019
Fattouch S, Caboni P, Coroneo V, Tuberoso C, Angioni A, Dessi S, Marzouki N, Cabras P (2008)
J Agric Food Chem 56(3):1084–1090. https://doi.org/10.1021/jf072409e
Ghawi SK, Rowland I, Methven L (2014) Enhancing consumer liking of low salt tomato soup over
repeated exposure by herb and spice seasonings. Appet 81:20–29. https://doi.org/10.1016/j.appet.
2014.05.029