Can we rethink polyphenol intake for the modern lifestyle?
For years, we have focused on how many polyphenols we consume. Perhaps the more important question is: How much actually reaches our body after food processing, storage, and digestion?
At Texas A&M University, USA, Prof. Bhimu Patil and colleagues present a compelling new perspective on precision nutrition.
Their work shows that preserving polyphenols is not simply about choosing the right foods; it is also about choosing the right processing technologies.
Among their findings:
- Frozen blueberries can contain anthocyanin levels comparable to, or even higher than, fresh berries.
- Minimally processed tomato juices contained up to six times more polyphenols than ultra-processed products.
- A new UHPLC-DAD analytical method enables the rapid quantification of 31 major polyphenols in just 15 minutes, opening new possibilities for food quality assessment and research.
- Their research also highlights the biological potential of citrus flavonoids and the need to combine advanced analytical methods with clinical evidence to move toward precision nutrition.
This work reminds us that the health benefits of polyphenols depend not only on the plant itself, but also on how foods are processed, preserved, and delivered.
We are delighted to welcome Prof. Bhimu S. Patil from Texas A&M University, USA, as a plenary speaker at the 19th World Congress on Polyphenols Applications, where he will present this exciting vision of the future of polyphenol science and precision nutrition.
Join us in Málaga for Polyphenols Applications 2026, where science, nutrition, and innovation will meet to rethink the future of prevention.
For more information - LinkedIn
