{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T22:51:03Z","timestamp":1770418263835,"version":"3.49.0"},"reference-count":7,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,4,30]],"date-time":"2020-04-30T00:00:00Z","timestamp":1588204800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010198","name":"Ministerio de Econom\u00eda, Industria y Competitividad, Gobierno de Espa\u00f1a","doi-asserted-by":"publisher","award":["AGL2016-75332-C2-1-R (AEI\/FEDER, UE)."],"award-info":[{"award-number":["AGL2016-75332-C2-1-R (AEI\/FEDER, UE)."]}],"id":[{"id":"10.13039\/501100010198","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Nowadays, there is a gap between the theoretical bioactivity of (poly)phenols and their real influence in health, once ingested. Due to this, new studies, including in vitro and in vivo models that allow for exploring bioaccessibility, bioavailability, and bioactivity, need to be developed to understand the actual importance of consuming functional foods, rich in these plant secondary metabolites. Moreover, current new strategies need to be developed to enhance the content of these foods, as well as setting up new formulations rich in bioaccessible and bioavailable compounds. Altogether, it could give a new horizon in therapy, expanding the use of these natural functional compounds, ingredients, and foods in the clinical frame, reducing the use of synthetic drugs. As a result, the joint contribution of multidisciplinary experts from the food science, health, and nutrition areas, together with the industrial sector, would help to reach these objectives. Taking this into account, diverse studies have been included in this study, which comprises different strategies to approach these objectives from different, complementary, points of view, ranging from the enrichment of by-products in bioactive compounds, through different agricultural techniques, to the assimilation of these compounds by the human body, both in vitro and in vivo, as well as by clinical studies.<\/jats:p>","DOI":"10.3390\/foods9050543","type":"journal-article","created":{"date-parts":[[2020,5,5]],"date-time":"2020-05-05T06:41:20Z","timestamp":1588660880000},"page":"543","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["New Insights in (Poly)phenolic Compounds: From Dietary Sources to Health Evidence"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6232-712X","authenticated-orcid":false,"given":"Ra\u00fal","family":"Dom\u00ednguez-Perles","sequence":"first","affiliation":[{"name":"Phytochemistry and Healthy Foods Lab, Department Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo, 25, 30100 Espinardo, Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7404-2623","authenticated-orcid":false,"given":"Nieves","family":"Baenas","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, 30100 Espinardo, Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4751-3917","authenticated-orcid":false,"given":"Cristina","family":"Garc\u00eda-Viguera","sequence":"additional","affiliation":[{"name":"Phytochemistry and Healthy Foods Lab, Department Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo, 25, 30100 Espinardo, Murcia, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Galicia-Campos, E., Ramos-Solano, B., Montero-Palmero, M.B., Gutierrez-Ma\u00f1ero, F.J., and Garc\u00eda-Villaraco, A. (2020). Management of Plant Physiology with Beneficial Bacteria to Improve Leaf Bioactive Profiles and Plant Adaptation under Saline Stress in Olea europea L.. Foods, 9.","DOI":"10.3390\/foods9010057"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Gonz\u00e1lez-Barrio, R., Nu\u00f1ez-Gomez, V., Cienfuegos-Jovellanos, E., Garc\u00eda-Alonso, F.J., and Periago-Cast\u00f3n, M.J. (2020). Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder. Foods., 9.","DOI":"10.3390\/foods9020189"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez, M.C., Ribeiro-Vidal, H., Bartolom\u00e9, B., Figuero, E., Moreno-Arribas, M.V., Sanz, M., and Herrera, D. (2019). New Evidences of Antibacterial Effects of Cranberry Against Periodontal Pathogens. Foods, 9.","DOI":"10.3390\/foods9020246"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Oliviero, F., Zamudio-Cuevas, Y., Belluzzi, E., Andretto, L., Scanu, A., Favero, M., Ramonda, R., Ravagnan, G., L\u00f3pez-Reyes, A., and Spinella, P. (2019). Polydatin and Resveratrol Inhibit the Inflammatory Process Induced by Urate and Pyrophosphate Crystals in THP-1 Cells. Foods, 8.","DOI":"10.3390\/foods8110560"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Marhuenda, J., Perez, S., Victoria-Montesinos, D., Abell\u00e1n, M.S., Caturla, N., Jones, J., and L\u00f3pez-Rom\u00e1n, J. (2020). A Randomized, Double-Blind, Placebo-Controlled Trial to Determine the Effectiveness a Polyphenolic Extract (Hibiscus sabdariffa and Lippia citriodora) in the Reduction of Body Fat Mass in Healthy Subjects. Foods, 9.","DOI":"10.3390\/foods9010055"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Agull\u00f3, V., Dom\u00ednguez-Perles, R., Moreno, D.A., Zafrilla, P., and Garc\u00eda-Viguera, C. (2020). Alternative Sweeteners Modify the Urinary Excretion of Flavanones Metabolites Ingested through a New Maqui-Berry Beverage. Foods, 9.","DOI":"10.3390\/foods9010041"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Carrillo, J.\u00c1., Zafrilla, M.P., and Marhuenda, J. (2019). Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship?. Foods, 8.","DOI":"10.3390\/foods8100507"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/5\/543\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T14:09:31Z","timestamp":1760364571000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/5\/543"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,4,30]]},"references-count":7,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2020,5]]}},"alternative-id":["foods9050543"],"URL":"https:\/\/doi.org\/10.3390\/foods9050543","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,4,30]]}}}