Polyphenols as Bioactive Compounds in Foods and Food Supplements

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.