Advances in understanding the nutraceutical properties of phenolic compounds in fruits and vegetables

In recent years, numerous studies have demonstrated the potential of nutraceuticals as adjuvants to prevent diseases and maintain health. Nutraceuticals may include supplements or specific diets containing phytochemicals, made from fresh or processed foods. Among phytochemicals, phenolic compounds have been widely studied due to their protective action, i.e., countering or slowing-down chronic and degenerative diseases. Phenolic compounds have antioxidant action, among other health benefits and both fruits and vegetables are sources of these phenolic compounds. This chapter provides trends on the benefits of eating plant-based foods as sources of nutraceuticals. Moreover, it describes the effect of different postharvest treatments, including some thermal processing on the content of phenolic compounds. Aspects about the possible relationships between phenolic compounds and covid-19 are also highlighted.