Phenolic profile of foods from the Mediterranean basin, included in a Mediterranean diet intervention aimed at tackling youth obesity

Obesity, characterized by excessive adipose tissue accumulation, has reached epidemic proportions globally, and strongly correlates with various diseases, including cardiovascular disease, diabetes, and cancer. This burden is increasingly affecting adolescents. The Mediterranean diet, known for its health benefits, is being increasingly studied for its potential in preventing metabolic diseases like obesity. This study aims to characterize and quantify the phenolic compounds in typical Mediterranean diet products, such as sourdough bread, chickpeas, pomegranate juice, nuts, and olive oil, which can be part of personalized dietary interventions targeting youth obesity thanks to their nutritional profile and phytochemical content. The results revealed various patterns of (poly)phenols, for a total of 93 phenolic compounds belonging to 12 subclasses, with notable differences among food products. This work highlights the potential of Mediterranean diet components to address obesity and associated cardiometabolic risks.