Polyphenols and Processing Degree of Food (NOVA System): Determining the Association in a University Menu

Abstract The amount of natural polyphenols can change according to the processing degree of foods, since part of food containing these compounds can be removed in this process. The aim of this study was to assess the amount of polyphenols according to the processing degree of food. We analyzed the menus of the university restaurant over a period of 87 days and estimated the amount of polyphenols consumed as well as the food processing degree using the Phenol-Explorer database, according to the NOVA classification. Data were assessed using Pearson’s correlation coefficient ( p