Abstract
Summary Phenolic compounds can be considered as important parameters of organoleptic (colour, taste, aroma) and nutritional qualities of food products of plant origin. Genetic, molecular, physiological and environmental factors play a decisive role in the qualitative and quantitative accumulation of phenolic compounds. Furthermore, the processes of conservation and transformation frequently disturb cellular compartmentation and induce changes in quality and development of browning. The use of phenolic compounds as natural antioxidants in food is in progress in relation to their role in prevention of some cancers and cardiovascular diseases (French paradox).
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