ABSTRACT

Nutritional and sensory effects of food phenolics have become the center of attention in recent years. Although these compounds generally possess beneficial health effects, they may also lower the availability of dietary proteins and minerals and affect the flavor and color of foods. No reliable method for quantification of phenolic compounds that could be applied to all food products exists; moreover, not all phenolics present in foods are of nutritional or sensory concern. Therefore, determining their total content in food cannot be considered a reliable index for phenolics’ nutritional and sensory qualities.