Plants produce polyphenols, which are considered highly essential functional foods in our
diet. They are classified into several groups according to their diverse chemical structures …

Polyphenols are compounds naturally present in fruits and vegetables that are gaining more
and more attention due to their therapeutic effects and their potential technological …

Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good
sources of nutritional and functional compounds. This explains the rising market and global …

In recent years, the consumption of polyphenols has been increasing, largely due to its
beneficial effects on health. They are present in a wide variety of foods, but their extraction …

Background Fruit processing by-products, especially pomace, peels, rinds, and seeds, are
underused and mostly discarded as waste. Such biowastes are rich in beneficial bioactive …

Olive leaves represent a waste from the olive oil industry which can be reused as source of
polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid …

Uvaia is a Brazilian fruit species that has great economic and nutritional potential, in addition
to being a good source of compounds of biological interest. In this study, we evaluated for …

Phenolic compounds have been recognized as promising compounds for the prevention of
chronic diseases, including neurodegenerative ones. However, phenolics like flavan-3-ols …

The study of the bioavailability of bioactive compounds is a fundamental step for the
development of applications based on them, such as nutraceuticals, functional foods or …