Exploitation of Residues from Vineyards, Olive Groves, and Wine and Oil Production to Obtain Phenolic Compounds of High-Added Value

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One common cultural trait of the people settled around the Mediterranean Sea is their traditional diet, which has remained virtually unchanged for centuries. Obviously, economic, ethnic, and even religious differences among regions influence the dietary intake. Thus, the Greek diet is dominated by the consumption of olive oil, vegetables, and fruits [1], the Italian version is pasta, and the Spanish version is especially rich in fish. However, a common pattern prevails in all variants that includes the following characteristics [2]:

(a) A high consumption of legumes, cereals, fruits, and vegetables. Legumes contain proteins of a high biological value and complex carbohydrates; cereals provide carbohydrates and contribute to the intake of vitamins in the B group; and fruits and vegetables are the primary sources of water-soluble vitamins (overall, vitamin C), provitamins (a-and b-carotene, b-cryptoxanthine), carotenoids, antioxidants, minerals, and fibers.