PLANT PHENOLIC-COMPOUNDS AND QUALITY OF F OODS

Phenolic compounds can be considered as important parameters of organo leptic (colour, taste, aroma) and nutritional qualities of food produc ts of plant origin. Genetic, molecular, physiological and environmenta l factors play a decisive role in the qualitative and quantitative acc umulation of phenolic compounds. Furthermore, the processes of conserv ation 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 r elation to their role in prevention of some cancers and cardiovascular diseases (French paradox).