# metadata.dc.description.abstract[].value
Plant-based foods are the main source of phytochemicals, including polyphenols, a large family of compounds with highly diverse chemical structures. The impact of polyphenols, ranging from simple gallic acid to the most complex proanthocyanidins, on different biological processes has been irrefutably demonstrated by numerous studies. Multiple approaches, each with their strengths and weaknesses, have been used to investigate the effects of polyphenols, all making an important and complementary contribution to the field. In vitro and in vivo experimental models play a vital role in the elucidation of the mechanisms of action underlying the health benefits observed in human trials. However, their results cannot always be easily extrapolated to human beings, partly because of considerable interindividual variability and other external factors. For instance, potential effect-modulating variables, such as sex, age, smoking habits, body mass index, and hormone levels, need to be identified, as does the influence of other foods, nutrients and even culinary techniques. Additionally, we should not forget the importance of gut microbiota and genetic polymorphisms, which lead to varied circulating metabolites with different biological activities and health impacts. A more recent approach is the use of omics, an integration of disciplines such as metabolomics, genomics, epigenomics, and foodomics based on cutting-edge experimental techniques, including mass spectrometry. The comprehensive ultra-large data sets they generate allow the scientific community to answer new and complex questions.

# metadata.dc.rights[].value
cc-by (c) Tresserra i Rimbau, Anna, 2020

# metadata.dc.source[].value
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)