**Acknowledgements**

The authors would like to thank FCT for their contracts: RPG (SFRH/ BPD/85293/2012), EB (CEECIND/01598/2018), SS (CEEIND/01265/2018). This work was performed under the frame of FEDER (Fundo Europeu de Desenvolvimento Regional) funds through the COMPETE 2020—Operacional Programme for Competitiveness and Internationalization (POCI), and by FCT— Fundação para a Ciência e a Tecnologia—in the framework of the PTDC/OCE-ETA/32287/2017 project.

## **Funding**

This work received financial support from the European Union (FEDER funds through COMPETE POCI-01-0145-FEDER-30448) and National Funds (FCT, Fundação para a Ciência e Tecnologia) through project PTDC/ SAU-NUT/30448/2017.

## **Author details**

Catarina Bessa-Pereira, Ricardo Dias, Elsa Brandão, Nuno Mateus, Victor de Freitas, Susana Soares\* and Rosa Pérez-Gregorio\* LAQV-REQUIMTE Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal

\*Address all correspondence to: susana.soares@fc.up.pt and maria.gregorio@fc.up.pt

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Eat Tasty and Healthy: Role of Polyphenols in Functional Foods DOI: http://dx.doi.org/10.5772/intechopen.96577*
