Contents
1 Polyphenols and the Mediterranean Diet. Chemistry,
Sensorial Properties and Natural Sources . . . . . . . . . . . . . . . . . . . . .
1
1.1 Introduction to Mediterranean Diet and Polyphenols . . . . . . . . . . .
2
1.2 Sensorial Analysis of Foods. Concept and Methods . . . . . . . . . . .
5
1.3 Phenols, Their Chemical Structures, Sourcing and Interactions
with Other Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
1.3.1 Phenols and Chemical Structure . . . . . . . . . . . . . . . . . . .
6
1.3.2 Polyphenols. Sources and Interactions . . . . . . . . . . . . . . .
7
1.3.3 Phenols and Genetic Variability . . . . . . . . . . . . . . . . . . .
7
1.3.4 Phenols and Pedoclimatic Conditions . . . . . . . . . . . . . . .
9
1.3.5 Phenols and Fruit’s Ripening Scale . . . . . . . . . . . . . . . . . 10
1.3.6 Phenols and Their Impact in Food Processing . . . . . . . . . 11
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
2 Polyphenols as Bioactive Compounds in Foods and Food
Supplements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2.1 Polyphenols and Their Relationship to Med Diet Health
Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
2.2 Polyphenols and the Colour of Foodstuffs . . . . . . . . . . . . . . . . . . 26
2.3 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
3 Dietary Intakes of Polyphenols in Selected Vegetables
and Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3.1 Nutritional Importance of Polyphenols . . . . . . . . . . . . . . . . . . . . . 34
3.1.1 Cereals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
3.1.2 Cloves, Other Spices and Aromatic Herbs . . . . . . . . . . . . 35
3.1.3 Cocoa Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
3.1.4 Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
3.1.5 Non-alcoholic Beverages . . . . . . . . . . . . . . . . . . . . . . . . 40
v
1 Polyphenols and the Mediterranean Diet. Chemistry,
Sensorial Properties and Natural Sources . . . . . . . . . . . . . . . . . . . . .
1
1.1 Introduction to Mediterranean Diet and Polyphenols . . . . . . . . . . .
2
1.2 Sensorial Analysis of Foods. Concept and Methods . . . . . . . . . . .
5
1.3 Phenols, Their Chemical Structures, Sourcing and Interactions
with Other Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
1.3.1 Phenols and Chemical Structure . . . . . . . . . . . . . . . . . . .
6
1.3.2 Polyphenols. Sources and Interactions . . . . . . . . . . . . . . .
7
1.3.3 Phenols and Genetic Variability . . . . . . . . . . . . . . . . . . .
7
1.3.4 Phenols and Pedoclimatic Conditions . . . . . . . . . . . . . . .
9
1.3.5 Phenols and Fruit’s Ripening Scale . . . . . . . . . . . . . . . . . 10
1.3.6 Phenols and Their Impact in Food Processing . . . . . . . . . 11
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
2 Polyphenols as Bioactive Compounds in Foods and Food
Supplements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2.1 Polyphenols and Their Relationship to Med Diet Health
Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
2.2 Polyphenols and the Colour of Foodstuffs . . . . . . . . . . . . . . . . . . 26
2.3 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
3 Dietary Intakes of Polyphenols in Selected Vegetables
and Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3.1 Nutritional Importance of Polyphenols . . . . . . . . . . . . . . . . . . . . . 34
3.1.1 Cereals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
3.1.2 Cloves, Other Spices and Aromatic Herbs . . . . . . . . . . . . 35
3.1.3 Cocoa Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
3.1.4 Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
3.1.5 Non-alcoholic Beverages . . . . . . . . . . . . . . . . . . . . . . . . 40
v