Polyphenols are a heterogeneous group of compounds contained in plant foods. The main sources of polyphenols are whole grains, fruit, especially red fruits, soy, cocoa, tea, coffee and wine. The scientific interest for polyphenols is increasing thanks to epidemiological studies that suggest an association between the consumption of polyphenol-rich foods and prevention of some chronic-degenerative diseases, such as type 2 diabetes (DMT2), cardiovascular diseases (CVD) and several types of malignancies.
Polyphenols are reported to improve some biological functions, including endothelial function, platelet aggregation, lipid and glucose metabolism and to reduce oxidative stress. It is important to consider that the bioavailability of polyphenols, which is quite low (