Skip to main content
SpringerLink
Log in

Polyphenols as Bioactive Compounds in Foods and Food Supplements

  • Chapter
  • First Online:
Book cover Polyphenols and the Mediterranean Diet

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

  • 367 Accesses

Abstract

Foods are the vehicle and the support of a wide variety of macronutrients, micronutrients and minor compounds that are responsible for the nutritional and sensorial properties. Mediterranean Diet is abundant in plant-based (nutrient-dense, seasonal and low-energy) foods, and despite including industrial products, it does not have place to ultraprocessed foods, which are energetically dense and low in nutrients; the first type of foods (including fresh produce as well as foodstuffs) is grounded on agro-biodiversity and respectful of the environment, while the second class of foods (sodas, fast-food) is responsible for the rise in obesity and other non-communicable diseases. Products of the second food category generally have a high carbon footprint, contribute to deforestation, to the reduction of biodiversity, and generally do not bring any social benefit. This chapter emphasizes the important involvement of polyphenols of natural origin specifically in connection with organoleptic features, on the one side; on the other side, the use of polyphenols as food supplements and additives is also detailed. Polyphenols can configure the sensorial proprieties of foods by their colours, their taste (e.g. astringency and bitterness) in addition to various nutritional functions and health benefits, which make them popular bioactive compounds. It is important to raise awareness on the need of official regulations of health claims (particularly in food supplements) and standardization of recommended daily intakes for these phytonutrients. It is also important to claim that phenols are just one piece of the whole puzzle of dietary components that must be present in our dishes.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Abbreviations

EFSA:

European Food Safety Authority

EU:

European Union

EVOO:

Extra virgin olive oil

FDA:

Food and Drug Administration

HDL:

High-density lipoprotein

IOC:

International Olive Council

LDL:

Low-density lipoprotein

Med Diet:

Mediterranean Diet

MW:

Molecular weight

NDC:

Non-communicable disease

OO:

Olive oil

SDG:

Sustainable Development Goal

USA:

United States of America

References

  • Abdel-Aal ESM, Young JC, Rabalski I (2006) Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem 54(13):4696–4704. https://doi.org/10.1021/jf0606609

    Article  CAS  Google Scholar 

  • Almeida MDV, Parisi S, Delgado AM (2017) Food and nutrient features of the Mediterranean Diet. 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_2

    Google Scholar 

  • Andrewes P, Busch JLHC, de Joode T, Groenewegen A, Alexandre H (2003) Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. J Agric Food Chem 51(5):1415–1420. https://doi.org/10.1021/jf026042j

    Article  CAS  PubMed  Google Scholar 

  • Aranceta Bartrina J, ArijaVal V, MaízAldalur E, de la Victoria Martínez, Muñoz E, Ortega Anta RM, Pérez Rodrigo C, Quiles Izquierdo J, Rodríguez Martín A, Román Viñas B, Salvador Castell G, Tur Marí JA, Varela Moreiras G, Serra Majem L (2016) Dietary guidelines for the Spanish population (SENC, diciembre 2016); the new graphic icon of healthy food. Nutr Hosp 33(Suppl 8):1–48. https://doi.org/10.20960/nh.827

    Article  PubMed  Google Scholar 

  • Barbaro B, Toietta G, Maggio R, Arciello M, Tarrocchi M, Galli A, Balsano C (2014) Effects of the olive-derived polyphenol oleuropein on human health. Int J Mol Sci 15(10):18508–18524. https://doi.org/10.3390/ijms151018508

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M, Belahsen R, Miranda G, Serra-Majem L (2011) Mediterranean Diet Foundation Expert Group. Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr. 14:2274-2284. https://doi.org/10.1017/S1368980011002515

    Article  PubMed  Google Scholar 

  • Batchu SN, Chaudhary KR, Wiebe GJ, Seubert JM (2013) Bioactive compounds in heart disease. In: Bioactive food as dietary interventions for cardiovascular disease

    Google Scholar 

  • Beltran G, Ruano MT, Jimenez A, Uceda M, Aguilera MP (2007) Evaluation of virgin olive oil bitterness by total phenol content analysis. Eur J Lipid Sci Technol 109(3):193–197. https://doi.org/10.1002/ejlt.200600231

    Article  CAS  Google Scholar 

  • Casas R, Estruch R, Sacanell E (2018) The protective effects of extra virgin olive oil on immune-mediated inflammatory responses. Endocr Metabol Immun Disord Drug Targ 18(1):23–35. https://doi.org/10.2174/1871530317666171114115632

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  PubMed  Google Scholar 

  • Cheynier V, Fulcrand H, Brossaud F, Asselin C, Moutounet M (1998) Phenolic composition as related to red wine flavor. In: Waterhouse AL, Ebeler SE (eds) Chemistry of wine flavor. American Chemical Society, Washington, DC, pp 124–141

    Chapter  Google Scholar 

  • Chung HS, Woo WS (2001) A quinolone alkaloid with antioxidant activity from the aleurone layer of anthocyanin-pigmented rice. J Nat Prod 64(12):1579–1580. https://doi.org/10.1021/np010324g

    Article  CAS  PubMed  Google Scholar 

  • Deng GF, Xu XR, Zhang Y, Li D, Gan RY, Li HB (2013) Phenolic compounds and bioactivities of pigmented rice. Crit Rev Food Sci Nutr 53(3):296–306. https://doi.org/10.1080/10408398.2010.529624

    Article  CAS  PubMed  Google Scholar 

  • Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review. Am J Clin Nutr 72(6):1424–1435. https://doi.org/10.1093/ajcn/72.6.1424

    Article  CAS  PubMed  Google Scholar 

  • 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

    Article  Google Scholar 

  • Harzallah H (1993) Extraction of phenolic compounds from olive leaves, olive fruit and olive oil and determination of their antioxidant activity. Dissertation. Mediterranean Agronomic Institute of Chania (MAICh), Crete

    Google Scholar 

  • Hu C, Zawistowski J, Ling W, Kitts DD (2003) Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. J Agric Food Chem 51(18):5271–5277. https://doi.org/10.1021/jf034466n

    Article  CAS  PubMed  Google Scholar 

  • IOC (2004) Trade standard applying to table olives, Res-2/91-IV/04. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/documents/viewfile/3626-normoteng. Accessed 08 Nov 2019

  • IOC (2011) Method sensory analysis of table olives. COI/OT/MO No 1/Rev. 2. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/documents/viewfile/4130-met-ot-org-eng. Accessed 08 Nov 2019

  • IOC (2018) Sensory analysis of olive oil—method for the organoleptical assessment of virgin olive oil. COI/T.20/Doc. No 15/Rev. 10. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/estaticos/view/224-testing-methods. Accessed 08 Nov 2019

  • Johnson HE, Amarillas C, Bzhelyansky A, Jennens M, Krepich S, Kuszak A, Monagas M, Parisi S, Reif K, Rimmer CA, Stewart J, Szpylka J, Tims MC, Van Breemen R, Zhao H, Coates SG (2018) Standard method performance requirements (SMPRs®) 2018.006: determination of select flavonoids from skullcap. J AOAC Int 101(4):1261–1265. https://doi.org/10.5740/jaoacint.smpr2018.006

    Article  CAS  PubMed  Google Scholar 

  • Keys A (1980) Seven countries. A Multivariate analysis of death and coronary heart disease. Harvard University Press, Harvard. https://doi.org/10.4159/harvard.9780674497887

    Book  Google Scholar 

  • Keys A. (1995) Mediterranean diet and public health: personal reflections. Am J Clin Nutr. 61:1321S–1323S.https://doi.org/10.1093/ajcn/61.6.1321S

    Article  CAS  PubMed  Google Scholar 

  • Keys A, Menotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R, Djordjevic BS, Dontas AS, Fidanza F, Keys MH, et al. (1986) The diet and 15-year death rate in the seven countries study. Am J Epidemiol. 124:903–915

    Article  CAS  PubMed  Google Scholar 

  • Kiritsakis AK (1998) Flavor components of olive oil—a review. J Am Oil Chem Soc 75(6):673–681. https://doi.org/10.1007/s11746-998-0205-6

    Article  CAS  Google Scholar 

  • Kuhlmann J, Anderson W, Bandong G, Bratinova S, Burger D, Cook JM, Cruijsen H, De Dominicis E, de Vreeze M, Ehling S, Empl AM, Evers J, Gude T, Hanlon P, Jaudzems G, Koesukwiwat U, Lesueur C, MacMahon S, Manti V, Mastovska K, Mikkelsen A, Myers R, Paolillo P, Parisi S, Pinkston JD, Rankin R, Reuther J, Romano J, Schulz C, Stanley G, Stephenson C, Sullivan D, Szpylka J, Tennyson S, van Leeuwen S, Yadlapalli S, Yeung J, Nestle (2018) Standard method performance requirements (SMPRs®) 2017.017: determination of 2- and 3-MCPD, 2- and 3-MCPD esters, and glycidyl esters in infant and adult/pediatric nutritional formula. J AOAC Int 101(1):324–326. https://doi.org/10.5740/jaoacint.smpr2017.017

    Article  Google Scholar 

  • Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification and technological purposes of food additives: the European point of view. In: Chemistry and hygiene of food additives. Springer International Publishing, Cham

    Google Scholar 

  • Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The codex alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food additives. Springer International Publishing, Cham

    Google Scholar 

  • Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives and effects on the microbial ecology in Yoghurts. In: Chemistry and hygiene of food additives. Springer International Publishing, Cham

    Google Scholar 

  • Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017d) Use and overuse of food additives in edible products: health consequences for consumers. In: Chemistry and hygiene of food additives. Springer International Publishing, Cham

    Google Scholar 

  • Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA (2019a) Food gases: classification and allowed uses. In: Chemistry and hygiene of food gases. Springer International Publishing, Cham

    Google Scholar 

  • Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA (2019b) Food gases in the European union. The legislation. In: Chemistry and hygiene of food gases. Springer International Publishing, Cham

    Google Scholar 

  • Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA (2019c) Food gases in the industry. Chemical and physical features. In: Chemistry and hygiene of food gases. Springer International Publishing, Cham

    Book  Google Scholar 

  • Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA (2019d) Safety evaluation and assessment of gases for food applications. In: Chemistry and hygiene of food gases. Springer International Publishing, Cham

    Book  Google Scholar 

  • Montedoro G, Bertuccioli M, Anichini F (1978) Aroma analysis of virgin olive oil by head space volatiles extraction techniques. In: Charalampous G, Inglet GI (eds) Flavor of foods and beverages. Academic Press, New York, pp 247–281

    Chapter  Google Scholar 

  • Nakornriab M, Sriseadka T, Wongpornchai S (2008) Quantification of carotenoid and flavonoid components in brans of some Thai black rice cultivars using supercritical fluid extraction and high-performance liquid chromatography-mass spectrometry. J Food lipid 15(4):488–503. https://doi.org/10.1111/j.1745-4522.2008.00135.x

    Article  CAS  Google Scholar 

  • Oey SB, van der Fels-Klerx HJ, Fogliano V, van Leeuwen SP (2019) Mitigation strategies for the reduction of 2-and 3-MCPD esters and glycidyl esters in the vegetable oil processing industry. Compr Rev Food Sci Food Saf 18(2):349–361. https://doi.org/10.1111/1541-4337.12415

    Article  CAS  PubMed  Google Scholar 

  • Omar SH (2010) Oleuropein in olive and its pharmacological effects. Sci Pharm 78(2):133–154. https://doi.org/10.3797/scipharm.0912-18

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Ozdemir Y, Guven E, Ozturk A (2014) Understanding the characteristics of oleuropein for table olive processing. J Food Process Technol 5(5):1000328. https://doi.org/10.4172/2157-7110.1000328

    Article  Google Scholar 

  • Parisi S (2016) Min Hu and Charlotte Jacobsen (eds): Oxidative stability and shelf life of foods containing oils and fats. Anal Bioanal Chem. 408(27):7549–7550. https://doi.org/10.1007/s00216-016-9875-3

    Article  CAS  Google Scholar 

  • Parisi S (2018) Analytical approaches and safety evaluation strategies for antibiotics and antimicrobial agents in food products. Chem Biol Solutions J AOAC Int 101(4):914–915. https://doi.org/10.5740/jaoacint.17-0444

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  PubMed  Google Scholar 

  • Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological and health promotion viewpoints. J AOAC (in press)

    Google Scholar 

  • Parisi S, Luo W (2018a) Chemistry of Maillard reactions in processed foods. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany

    Google Scholar 

  • Parisi S, Luo W (2018b) Maillard reaction in processed foods—reaction mechanisms. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany

    Google Scholar 

  • Parisi S, Luo W (2018c) Maillard reaction and processed foods—main chemical products. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany

    Google Scholar 

  • Rigacci S, Stefani M (2016) Nutraceutical properties of olive oil polyphenols. An itinerary from cultured cells through animal models to humans. Int J Mol Sci 17(6):843. https://doi.org/10.3390/ijms17060843

    Article  CAS  PubMed Central  Google Scholar 

  • Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E (2015) Working toward healthy and sustainable diets: the “double pyramid model” developed by the Barilla center for food and nutrition to raise awareness about the environmental and nutritional impact of foods. Front Nutr 4(2):1–9. https://doi.org/10.3389/fnut.2015.00009

    Article  Google Scholar 

  • Shoji T (2007) Polyphenols as natural food pigments: changes during food processing. Am J Food Technol 2(7):570–581. https://doi.org/10.3923/ajft.2007.570.581

    Article  Google Scholar 

  • Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018a) Analytical methods for the determination of Maillard reaction products in foods. An introduction. In: Analytical methods for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany

    Chapter  Google Scholar 

  • Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018b) The control of Maillard reaction in processed foods. Analytical testing methods for the determination of 5-hydroxymethylfurfural. In: Analytical methods for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany

    Chapter  Google Scholar 

  • Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018c) Analytical methods for the determination of furosine in food products. In: Analytical methods for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany

    Chapter  Google Scholar 

  • Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018d) The analytical evaluation of acrylamide in foods as a Maillard reaction product. In: Analytical methods for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany

    Chapter  Google Scholar 

  • Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018e) Melanoidins and browning reactions in processed foods. Quantitative determinations, colour measurement, and sensorial assessment. In: Analytical methods for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany

    Chapter  Google Scholar 

  • Soler-Rivas C, Espin JC, Wichers HJ (2000) Oleuropein and related compounds. A review. J Sci Food Agric 80(7):1013–1023. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7%3c1013:AID-JSFA571%3e3.0.CO;2-C

    Article  CAS  Google Scholar 

  • Steinka I, Barone C, Parisi S, Micali M (2017a) Antibiotic-resistant staphylococci isolated from hermetically packaged frozen vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21

    Google Scholar 

  • Steinka I, Barone C, Parisi S, Micali M (2017b) Technology and chemical features of frozen vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21

    Google Scholar 

  • Steinka I, Barone C, Parisi S, Micali M (2017c) Instrumental systems for the control of frozen vegetables during refrigeration. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21

    Google Scholar 

  • Steinka I, Barone C, Parisi S, Micali M (2017d) Colorimetric modifications in frozen vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21

    Google Scholar 

  • Vichapong J, Sookserm M, Srijesdaruk V, Swatsitang P, Srijaranai S (2010) High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT Food Sci Technol 43:1325–1330. https://doi.org/10.1016/j.lwt.2010.05.007

    Article  CAS  Google Scholar 

  • Yawadio R, Tanimori S, Morita N (2007) Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem 101(4):1616–1625. https://doi.org/10.1016/j.foodchem.2006.04.016

    Article  CAS  Google Scholar 

  • Zhou ZK, Robards K, Helliwell S, Blanchard C (2004) The distribution of phenolic acids in rice. Food Chem 87(3):401–406. https://doi.org/10.1016/j.foodchem.2003.12.015

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Functional Food & Vascular Health, Faculty of Medicine, University of Monastir, Monastir, Tunisia

    Manel Issaoui

  2. MED-Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Gambelas Campus, Edf 8, 8005-139, Faro, Portugal

    Amélia Martins Delgado

  3. Food Safety and Public Health Consultant, Milan, Italy

    Candela Iommi

  4. LETMi, INSAT, University of Carthage, Tunis, Tunisia

    Nadia Chammem

Authors
  1. Manel Issaoui
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amélia Martins Delgado
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Candela Iommi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Nadia Chammem
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Manel Issaoui .

Rights and permissions

Reprints and permissions

Copyright information

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

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Issaoui, M., Delgado, A.M., Iommi, C., Chammem, N. (2020). Polyphenols as Bioactive Compounds in Foods and Food Supplements. In: Polyphenols and the Mediterranean Diet. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-41134-3_2

Download citation

Publish with us

Policies and ethics

Search

Navigation