“…Polyphenols are organic metabolites present in plants (Cory et al, 2018) and widely distributed in a variety of dietary sources (Aherne and O'Brien, 2002;Kim et al, 2009): fruits, vegetables, legumes, whole grains, seeds, nuts, extra virgin olive oil, red wine, coffee, tea, chocolate, herbs and spices (Rusconi and Conti, 2010;Fu et al, 2011;Regueiro et al, 2014;Vallverdú-Queralt et al, 2014, 2015Talhaoui et al, 2016). Despite their zero energy contribution (Ruiz et al, 2009) they act as bioactive dietary components associated with multiple positive health effects (An-Na et al, 2014;Ganesan and Xu, 2017;Szwajgier et al, 2017;Renaud and Martinoli, 2019) due to their regulating action on metabolism, chronic diseases and cell proliferation (Tressera-Rimbau et al, 2017). Polyphenols have a chemical structure with properties that make them the compounds with the greatest antioxidant action: o-diphenolic group, 2-3 double bond conjugated with the 4-oxo function and hydroxyl groups (OH) in positions 3 and 5 (Ruiz et al, 2009).…”