(Poly)phenol-rich diets have been associated with reduced risk of various diseases. Coffee and tea are typically identified as dietary sources of chlorogenic acid and flavan-3-ols; however, 100% fruit juice greatly contributes to anthocyanin, flavonol, flavan-3-ols, and flavanone intake, making them complementary sources of dietary (poly)phenols. Thus, the aim of this narrative review was to provide an overview of fruit (poly)phenols and their potential health benefits. Fruit (poly)phenols have been associated with several health benefits (eg, reduced risk of cardiovascular disease and neurocognitive benefits). Although perspectives on 100% fruit juice consumption are controversial due to the perception of sugar content, growing evidence supports the role of fruit in whole and 100% juice forms to provide consumer benefits in alignment with dietary guidance. However, differences in (poly)phenol profiles and bioavailability likely exist between whole fruit and 100% fruit juice due to processing and the presence/absence of fiber. Ongoing studies are better defining similarities and differences between whole fruit and 100% fruit juice to elucidate protective mechanisms and align with processing and consumer products.

Edible algae products have increasingly become a larger component of diets worldwide. Algae can be a source of essential micronutrients and bioactive phytochemicals, although select varieties also often contain elevated concentrations of heavy metal contaminants. Due to the effects thermal processing of foodstuffs can have on levels of nutrients, phytochemicals, and contaminants, it is important to consider the role processing has on the levels of these components in algae food products. Here, we evaluate the literature covering how different types of processing, including commercial thermal application and in-home preparation, affect constituents such as vitamins, minerals, carotenoids, pigment compounds, and metal contaminants. Overall, the literature suggests that there are optimum processing conditions and specific cooking techniques that can be used to increase retention of important nutritional components while also reducing concentrations of metal contaminants. Although further research is needed on how thermal processing affects individual compounds in algae and their ultimate bioavailability, these data should be taken into consideration in order to inform design of product processing to both increase retention of nutritional components and limit metal contaminants.

Tea (Camellia sinensis) is the second most commonly consumed beverage in the world, and its consumption has been associated with several important health benefits due in part to its high concentration of polyphenolic compounds. Tea varieties, including white, green, oolong, pu-erh, and black tea, are all produced from the same plant but differ in postharvest processing. The level of oxidative processing from white to black tea (low to high) drives changes in polyphenol profiles from monomeric polyphenols (catechins) to oxidative products (theaflavins and thearubigins) that convert the subtle yellow color of green tea to the distinctive red/copper color of oolong and black tea. Polyphenol compounds from green teas have been well studied; however, oxidative products are more difficult to characterize and may require a combination of analytical techniques for identification and quantification. This technical summary introduces the major polyphenols in tea and discusses the main steps of tea processing and instrumentation used for polyphenol analysis.