Table 1.
Polyphenol content and composition of each serving of MaPLE products included in the dietary intervention, expressed as mg per serving.
| TPC | TP | Flavonoids | Phenolic Acids | Stilbenes | Lignans | Other | |
|---|---|---|---|---|---|---|---|
| Blood orange juice | 178 | 63.4 | 42.0 | 21.4 | - | - | - |
| Blood orange fruit | 178 | 34.8 | 23.1 | 11.8 | - | - | - |
| Renetta apple | 296 | 225.9 | 201.2 | 24.7 | - | 0.01 | - |
| Renetta apple purée + | 167 | 150.6 | 134.1 | 16.5 | - | 0.00 | - |
| Whole blueberry § | 291 | 259.5 | 165.1 | 94.5 | - | - | - |
| Blueberry purée ✥ | 259 | 199.0 | 163.6 | 35.4 | - | 0.0 | 0.02 |
| Pomegranate juice | 189 | 135.5 | 55.1 | 80.3 | - | - | - |
| Green tea * | 146 | 129.2 | 116.2 | 13.0 | - | 0.08 | - |
| Cocoa powder ° | 234 | 92.2 | 90.5 | 1.7 | - | 0.00 | 0.01 |
| Chocolate callets | 337 | 167.8 | 165.4 | 2.4 | 0.01 | - | - |
§ Frozen whole blueberry product was thawed and prepared before consumption; ✥ Blueberry purée was a ready-to-eat product; ° Cocoa powder was dissolved in hot milk or water; * Green tea was prepared by solubilization of 200 mg of green tea extract in 200 mL of hot water; + Renetta apple purée was prepared in controlled conditions and stored at −18 °C until consumption. TPC, total polyphenol content by Folin–Ciocalteau assay; TP, total polyphenols determined by USDA and Phenol Explorer databases.