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Dietary Intakes of Polyphenols in Selected Vegetables and Fruits

  • Manel IssaouiEmail author
  • Amélia Martins Delgado
  • Candela Iommi
  • Nadia Chammem
Chapter
  • 33 Downloads
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

Food supplies energy, nutrients, and different types of molecules and even micro-organisms that play key roles in human body. In addition, food also conveys pleasure and it is entangled with social behaviours and beliefs. Besides the macronutrients, the relevance of other compounds has been disclosed, notably about polyphenols. Besides the macronutrients, the relevance of other compounds has been disclosed, notably about polyphenols. This family of molecules has been regarded as unpleasant for their bitter taste, astringency or darkening of juices by food technologists. Polyphenols have also been regarded as antinutrients because of their ability to bind minerals and to denature proteins. However, recently many health-promoting properties have been attributed to polyphenols and a new niche market of food supplements is on the rise. On the other hand, the Med Diet contains a wide variety of ingredients rich in phytonutrients and it also encompasses cooking methods that optimize the interaction and protection of such phytonutrients. The present chapter focuses on polyphenol-rich foods of Med Diet and the interactions between them.

Keywords

Antioxidant Extra virgin olive oil Food processing Mediterranean Diet Non-communicable diseases Phytonutrient Polyphenols 

Abbreviations

Bw

Body weight

EGCG

Epigallocatechin-3-gallate

EFSA

European Food Safety Authority

EU

European Union

EVOO

Extra virgin olive oil

FAO

Food and Agriculture Organization of the United Nations

FDA

Food and Drug Administration

HDL

High-density lipoprotein

HPLC

High-performance liquid chromatography

IOC

International Olive Council

LDL

Low-density lipoprotein

Med Diet

Mediterranean Dietary pattern

NCBI

National Center for Biotechnology Information

NPC

Natural phenolic compound

NCD

Non-communicable diseases

OO

Olive oil

USA

United States of America

VOO

Virgin olive oil

WHO

World Health Organization

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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Manel Issaoui
    • 1
    Email author
  • Amélia Martins Delgado
    • 2
  • Candela Iommi
    • 3
  • Nadia Chammem
    • 4
  1. 1.Functional Food & Vascular Health, Faculty of MedicineUniversity of MonastirMonastirTunisia
  2. 2.MED-Mediterranean Institute for Agriculture, Environment and DevelopmentUniversity of AlgarveFaroPortugal
  3. 3.Food Safety and Public Health ConsultantMilanItaly
  4. 4.LETMi, INSATUniversity of CarthageTunisTunisia

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