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. Using UHPLC-MSn, a total of 93 phenolic compounds across 12 subclasses were identified, with notable differences in both the number and concentration of compounds among food products. The diversity of phenolic compounds suggests potential synergistic effects, which may contribute to the bioactive profile of the Mediterranean diet and its association with health-promoting outcomes. This work provides a comprehensive reference for the phenolic composition of Mediterranean diet foods, supporting their selection in nutritional interventions.