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Miyamae Y, Kurisu M, Han J, Isoda H, Shigemori H (2011) Structure–activity relationship of
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Mohankumar JB, Uthira L, Maheswari SU (2018) Total phenolic content of organic and conventional
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ijms151019183
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. J AOAC
Int 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC (in press)
Peng C, Chan HY, Huang Y, Yu H, Chen ZY (2011) Apple polyphenols extend the mean lifespan of Drosophila melanogaster. J Agric Food Chem 59(5):2097–2106. https://doi.org/10.1021/
jf1046267
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Food Chem 58(8):4959–4969. https://doi.org/10.1021/jf100128b
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HL (2015) Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra
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Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, TorradoPrat X, Lamuela-Raventós RM (2019) Using extra virgin olive oil to cook vegetables enhances
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1021/jf051513y
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Clifton PM, Williams PG (2006) Health benefits of herbs and spices: the past, the present, the
future. Med J Aust 185(4):S1–S24
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Ogawa H, Nishiyama C (2005) Inhibitory effect of polyphenol-enriched apple extracts on mast cell
degranulation in vitro targeting the binding between IgE and FcεRI. Biosci Biotechnol Biochem
69(10):1974–1977. https://doi.org/10.1271/bbb.69.1974
Tuck KL, Hayball PJ (2002) Major phenolic compounds in olive oil: metabolism and health effects.
J Nutr Biochem 13:636–644. https://doi.org/10.1016/S0955-2863(02)00229-2
van Duynhoven J, Vaughan EE, van Dorsten F, Gomez-Roldan V, de Vos R, Vervoort J, van der Hooft
JJJ, Roger L, Draijer R, Jacobs DM (2013) Interactions of black tea polyphenols with human gut
microbiota: implications for gut and cardiovascular health. Am J Clin Nutr 98:1631S–1641S
53
Manzano S, Williamson G (2010) Polyphenols and phenolic acids from strawberry and apple
decrease glucose uptake and transport by human intestinal Caco-2 cells. Mol Nutr Food Res
54(12):1773–1780. https://doi.org/10.1002/mnfr.201000019
Miyamae Y, Kurisu M, Han J, Isoda H, Shigemori H (2011) Structure–activity relationship of
caffeoylquinic acids on the accelerating activity on ATP production. Chem Pharm Bull (Tokyo)
59(4):502–507. https://doi.org/10.1248/cpb.59.502
Mohankumar JB, Uthira L, Maheswari SU (2018) Total phenolic content of organic and conventional
green leafy vegetables. J Nutr Hum Health 2(1):1–6. https://doi.org/10.35841/nutrition-humanhealth.2.1.1-6
NCBI (2018) Pub chem compound database. National Center for Biotechnology Information
(NCBI), Bethesda. Available https://pubchem.ncbi.nlm.nih.gov/. Accessed 11 Nov 2018
Opara EI, Chohan M (2014) Int J Mol Sci 15(10):19183–19202. https://doi.org/10.3390/
ijms151019183
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. J AOAC
Int 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC (in press)
Peng C, Chan HY, Huang Y, Yu H, Chen ZY (2011) Apple polyphenols extend the mean lifespan of Drosophila melanogaster. J Agric Food Chem 59(5):2097–2106. https://doi.org/10.1021/
jf1046267
Pérez-Jiménez J, Neveu V, Vos F, Scalbert A (2010) Systematic analysis of the content of 502
polyphenols in 452 foods and beverages: an application of the phenol-explorer database. J Agric
Food Chem 58(8):4959–4969. https://doi.org/10.1021/jf100128b
Ramírez-Anaya JP, Samaniego-Sánchez C, Castañeda-Saucedo MC, Villalón-Mir M, de la Serrana
HL (2015) Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra
virgin olive oil using different domestic cooking techniques. Food Chem 188(1):430–438. https://
doi.org/10.1016/j.foodchem.2015.04.124
Rimbach G, Melchin M, Moehring J, Wagner A (2009) Polyphenols from cocoa and vascular
health—a critical review. Int J Mol Sci 10(10):4290–4309. https://doi.org/10.3390/ijms10104290
Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, TorradoPrat X, Lamuela-Raventós RM (2019) Using extra virgin olive oil to cook vegetables enhances
polyphenol and carotenoid extractability: a study applying the sofrito technique. Molecules.
24(8):pii: E1555. https://doi.org/10.3390/molecules24081555
Shan B, Cai YZ, Sun M, Corke H (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53(20):7749–7759. https://doi.org/10.
1021/jf051513y
Singh B, Singh JP, Shevkani K, Singh N, Kau A (2017) J Food Sci Technol 54(4):858–870858.
https://doi.org/10.1007/s13197-016-2391-9
Srivastava JK, Pandey M, Gupta S (2009) Chamomile, a novel and selective COX-2 inhibitor
with anti-inflammatory activity. Life Sci 85(19–20):663–669. https://doi.org/10.1016/j.lfs.2009.
09.007
Tapsell LC, Hemphill I, Cobiac L, Sullivan DR, Fenech M, Patch CS, Roodenrys S, Keogh JB,
Clifton PM, Williams PG (2006) Health benefits of herbs and spices: the past, the present, the
future. Med J Aust 185(4):S1–S24
Tokura T, Nakano N, Ito T, Matsuda H, Nagasako-Akazome Y, Kanda T, Ikeda M, Okumura K,
Ogawa H, Nishiyama C (2005) Inhibitory effect of polyphenol-enriched apple extracts on mast cell
degranulation in vitro targeting the binding between IgE and FcεRI. Biosci Biotechnol Biochem
69(10):1974–1977. https://doi.org/10.1271/bbb.69.1974
Tuck KL, Hayball PJ (2002) Major phenolic compounds in olive oil: metabolism and health effects.
J Nutr Biochem 13:636–644. https://doi.org/10.1016/S0955-2863(02)00229-2
van Duynhoven J, Vaughan EE, van Dorsten F, Gomez-Roldan V, de Vos R, Vervoort J, van der Hooft
JJJ, Roger L, Draijer R, Jacobs DM (2013) Interactions of black tea polyphenols with human gut
microbiota: implications for gut and cardiovascular health. Am J Clin Nutr 98:1631S–1641S