M. Allwood and H. Martin, The photodegradation of vitamins A and E in parenteral nutrition mixtures during infusion, Clinical Nutrition, vol.19, issue.5, pp.339-342, 2000.
DOI : 10.1054/clnu.2000.0109

K. Anderson, S. Teuber, A. Gobeille, P. Cremin, A. Waterhouse et al., Walnut Polyphenolics Inhibit In Vitro Human Plasma and LDL Oxidation, The Journal of Nutrition, vol.130, issue.11, pp.2837-2842, 2001.
DOI : 10.1093/jn/130.8.2115S

M. Arts, G. Haenen, H. Voss, and A. Bast, Masking of antioxidant capacity by the interaction of flavonoids with protein, Food and Chemical Toxicology, vol.39, issue.8, pp.787-791, 2001.
DOI : 10.1016/S0278-6915(01)00020-5

B. Vilella and S. , Aliments fonctionnels et allégations alimentaires dans l'Union Européenne: une approche juridique, Aliments fonctionnels, pp.23-51, 2008.

S. Bergquist, U. Gertsson, and M. Olsson, Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia oleracea L.), Journal of the Science of Food and Agriculture, vol.57, issue.33, pp.346-355, 2006.
DOI : 10.1021/ba-1982-0200.ch021

W. Bors, W. Heller, C. Michel, and M. Saran, [36] Flavonoids as antioxidants: Determination of radical-scavenging efficiencies, Methods in Enzymology, vol.186, pp.343-355, 1990.
DOI : 10.1016/0076-6879(90)86128-I

P. Brat, S. George, A. Bellamy, D. Chaffaut, L. Scalbert et al., Daily Polyphenol Intake in France from Fruit and Vegetables, The Journal of Nutrition, vol.81, issue.9, pp.2368-2373, 2006.
DOI : 10.1093/jn/130.8.2073S

L. Bravo, Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance, Nutrition Reviews, vol.75, issue.suppl 1, pp.317-333, 1998.
DOI : 10.1016/0165-1110(80)90029-9

J. Cacace and G. Mazza, Extraction of Anthocyanins and Other Phenolics from Black Currants with Sulfured Water, Journal of Agricultural and Food Chemistry, vol.50, issue.21, pp.5939-5946, 2002.
DOI : 10.1021/jf025614x

J. Cacace and G. Mazza, Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol, Journal of Food Science, vol.65, issue.1, pp.240-248, 2003.
DOI : 10.1016/S0308-8146(99)00137-5

G. Cao, S. Booth, J. Sadowski, and R. Prior, Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables, The American Journal of Clinical Nutrition, vol.68, issue.5, pp.1081-1087, 1998.
DOI : 10.1093/ajcn/68.5.1081

G. Cao, R. Russell, N. Lischner, and R. Prior, Serum Antioxidant Capacity Is Increased by Consumption of Strawberries, Spinach, Red Wine or Vitamin C in Elderly Women, The Journal of Nutrition, vol.124, issue.12, pp.2383-2390, 1998.
DOI : 10.1126/science.8160011

Z. Cheng, L. Su, J. Moore, K. Zhou, M. Luther et al., Effects of Postharvest Treatment and Heat Stress on Availability of Wheat Antioxidants, Journal of Agricultural and Food Chemistry, vol.54, issue.15, pp.5623-5629, 2006.
DOI : 10.1021/jf060719b

R. Chirinos, H. Rogez, D. Campos, R. Pedreschi, and Y. Larondelle, Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ru??z & Pav??n) tubers, Separation and Purification Technology, vol.55, issue.2, pp.217-225, 2007.
DOI : 10.1016/j.seppur.2006.12.005

S. Cho, D. Rhee, and S. Pyo, Allicin, a major component of garlic, inhibits apoptosis of macrophage in a depleted nutritional state, Nutrition, vol.22, issue.11-12, pp.1177-1184, 2006.
DOI : 10.1016/j.nut.2006.08.011

S. Chung and E. Champagne, Allergenicity of Maillard Reaction Products from Peanut Proteins, Journal of Agricultural and Food Chemistry, vol.47, issue.12, pp.5227-5231, 1999.
DOI : 10.1021/jf9904416

T. Cirico and S. Omaye, Additive or synergetic effects of phenolic compounds on human low density lipoprotein oxidation, Food and Chemical Toxicology, vol.44, issue.4, pp.510-516, 2006.
DOI : 10.1016/j.fct.2005.08.025

O. Dangles, Propriétés chimiques des polyphénols, pp.29-50, 2006.

J. Davies and G. Hobson, The constituents of tomato fruit--the influence of environment, nutrition, and genotype. Critical reviews in food science and nutrition 15, pp.205-280, 1981.

E. Davis, Functionality of sugars: physicochemical interactions in foods, The American Journal of Clinical Nutrition, vol.62, issue.1, 1995.
DOI : 10.1093/ajcn/62.1.170S

. C. Demigne, Aliments fonctionnels : Aspects historiques. Compte rendu de l'Université d'été de Nutrition, 2003.

A. Diplock, P. Aggett, M. Ashwell, F. Bornet, E. Fern et al., Scientific Concepts of Functional Foods in Europe: Consensus document, British Journal of Nutrition, vol.81, 1999.

E. Fontaine, Production and elimination of oxygen free radicals, Journees annuelles de diabetologie de l'Hotel-Dieu, pp.57-63, 2001.

B. Fuhrman and M. Aviram, Flavonoids protect LDL from oxidation and attenuate atherosclerosis, Current Opinion in Lipidology, vol.12, issue.1, pp.41-48, 2001.
DOI : 10.1097/00041433-200102000-00008

J. &. Fulbert and M. Cals, Free radicals in clinical biology. Origin, pathogenic effect and defense mechanisms, Pathologie Biologie, vol.40, pp.66-77, 1992.

H. Ganther, Selenium metabolism, selenoproteins and mechanisms of cancer prevention: complexities with thioredoxin reductase, Carcinogenesis, vol.20, issue.9, pp.1657-1666, 1999.
DOI : 10.1093/carcin/20.9.1657

L. Gao and G. Mazza, Extraction of Anthocyanin Pigments from Purple Sunflower Hulls, Journal of Food Science, vol.36, issue.3, pp.600-603, 1996.
DOI : 10.13031/2013.28479

C. Gärtner, W. Stahl, and H. Sies, Lycopene is more bioavailable from tomato paste than from fresh tomatoes, The American Journal of Clinical Nutrition, vol.66, issue.1, pp.116-122, 1997.
DOI : 10.1093/ajcn/66.1.116

S. Gorinstein, O. Martin-belloso, A. Lojek, M. Soliva-fortuny, R. Park et al., Comparative content of some phytochemicals in Spanish apples, peaches and pears, Journal of the Science of Food and Agriculture, vol.19, issue.10, pp.1166-1170, 2002.
DOI : 10.1016/0891-5849(95)00052-Y

P. Gruber, S. Vieths, A. Wangorsch, J. Nerkamp, and T. Hofmann, ), Journal of Agricultural and Food Chemistry, vol.52, issue.12, pp.4002-4007, 2004.
DOI : 10.1021/jf035458+

J. Gutteridge, Lipid peroxidation and antioxidants as biomarkers of tissue damage, Clinical Chemistry, vol.41, pp.1819-1828, 1995.

S. Guyot, N. Marnet, P. Sanoner, and J. Drilleau, ) Fruits and Juices, Journal of Agricultural and Food Chemistry, vol.51, issue.21, pp.6240-6247, 2003.
DOI : 10.1021/jf0301798

B. Halliwell, J. Rafter, and A. Jenner, Health promotion by flavonoids, tocopherols, tocotrienols, and other phenols: direct or indirect effects? Antioxidant or not? The American journal of clinical nutrition 81, 2005.

B. Halvorsen, K. Holte, M. Myhrstad, I. Barikmo, E. Hvattum et al., A Systematic Screening of Total Antioxidants in Dietary Plants, The Journal of Nutrition, vol.12, issue.3, pp.461-471, 2002.
DOI : 10.1002/biof.5520120102

P. Hanson, R. Yang, J. Wu, J. Chen, D. Ledesma et al., Variation for antioxidant activity and antioxidants in tomato, Journal of the American Society for Horticultural Science, vol.129, pp.704-711, 2004.

C. Hasler, Functional Foods: Benefits, Concerns and Challenges???A Position Paper from the American Council on Science and Health, The Journal of Nutrition, vol.132, issue.12, pp.3772-3781, 2002.
DOI : 10.1093/jn/132.6.1384

J. Heinecke, Oxidants and antioxidants in the pathogenesis of atherosclerosis: implications for the oxidized low density lipoprotein hypothesis, Atherosclerosis, vol.141, issue.1, pp.1-15, 1998.
DOI : 10.1016/S0021-9150(98)00173-7

H. Heo, Y. Kim, D. Chung, and D. Kim, Antioxidant capacities of individual and combined phenolics in a model system, Food Chemistry, vol.104, issue.1, pp.87-92, 2007.
DOI : 10.1016/j.foodchem.2006.11.002

M. Herrero, P. Martin-alvarez, F. Senorans, A. Cifuentes, and E. Ibanez, Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga, Food Chemistry, vol.93, issue.3, pp.417-423, 2005.
DOI : 10.1016/j.foodchem.2004.09.037

D. Huang, O. Boxin, and R. Prior, The Chemistry behind Antioxidant Capacity Assays, Journal of Agricultural and Food Chemistry, vol.53, issue.6, pp.1841-1856, 2005.
DOI : 10.1021/jf030723c

P. Irigaray, V. Ogier, S. Jacquenet, V. Notet, P. Sibille et al., Benzo[a]pyrene impairs beta-adrenergic stimulation of adipose tissue lipolysis and causes weight gain in mice. A novel molecular mechanism of toxicity for a common food pollutant, FEBS Journal, vol.127, issue.7, pp.1362-1372, 2006.
DOI : 10.1016/S0027-5107(02)00019-2

E. Jeffery, A. Brown, A. Kurilich, A. Keck, N. Matusheski et al., Variation in content of bioactive components in broccoli, Journal of Food Composition and Analysis, vol.16, issue.3, pp.323-330, 2003.
DOI : 10.1016/S0889-1575(03)00045-0

A. Jimenez-escrig, A. Santos-hidalgo, and F. Saura-calixto, Common Sources and Estimated Intake of Plant Sterols in the Spanish Diet, Journal of Agricultural and Food Chemistry, vol.54, issue.9, pp.3462-3471, 2006.
DOI : 10.1021/jf053188k

T. Jiratanan and R. Liut, ), Journal of Agricultural and Food Chemistry, vol.52, issue.9, pp.2659-2670, 2004.
DOI : 10.1021/jf034861d

C. Junien, Obesity and type 2 diabetes: The epigenetic inheritance hypothesis, Cahier de Nutrition et Diététique, vol.37, pp.261-272, 2002.

C. Junien, Nutrigénétique du risque cardiovasculaire: terrains génétiques et nutrition, 2003.

V. Katalinic, M. Milos, T. Kulisic, and M. Jukic, Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols, Food Chemistry, vol.94, issue.4, pp.550-557, 2006.
DOI : 10.1016/j.foodchem.2004.12.004

N. Kerkhofs, C. Lister, and G. Savage, Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying, Plant Foods for Human Nutrition, vol.30, issue.3, pp.117-121, 2005.
DOI : 10.1007/s11130-005-6839-8

A. King and G. Young, Characteristics and Occurrence of Phenolic Phytochemicals, Journal of the American Dietetic Association, vol.99, issue.2, pp.213-218, 1999.
DOI : 10.1016/S0002-8223(99)00051-6

J. Kuhnau, The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition, World review of nutrition and dietetics, vol.24, pp.117-191, 1976.
DOI : 10.1159/000399407

B. Lata, Relationship between Apple Peel and the Whole Fruit Antioxidant Content:?? Year and Cultivar Variation, Journal of Agricultural and Food Chemistry, vol.55, issue.3, pp.663-671, 2007.
DOI : 10.1021/jf062664j

M. Lemoine, P. Civello, G. Martinez, and A. Chaves, Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica), Journal of the Science of Food and Agriculture, vol.63, issue.6, pp.1132-1139, 2007.
DOI : 10.1007/978-1-4615-2393-2

J. Léonil, C. Bosc, J. Maubois, and D. Tomé, Protéines, 2001.

D. Lorient, Influence des traitements technologiques sur les propriétés nutritionnelles du lait, Lait, nutrition et santé: Tec & Doc ( Collection Sciences & techniques agroalimentaires, pp.192-231, 2001.

J. Macheix and A. Fleuriet, Composés phénoliques dans la plante-Structure, biosynthèse, répartition et rôles, Les polyphénols en agroalimentaires, pp.1-50, 2006.

D. Maclean, D. Murr, J. Deell, and C. Horvat, Borkh.) Flavonoids following Harvest, Storage, and 1-MCP Treatment, Journal of Agricultural and Food Chemistry, vol.54, issue.3, pp.870-878, 2006.
DOI : 10.1021/jf0525075

D. Makris and J. Rossiter, ):?? Effect on Flavonol Content and Antioxidant Status, Journal of Agricultural and Food Chemistry, vol.49, issue.7, pp.3216-3222, 2001.
DOI : 10.1021/jf001497z

C. Malien-aubert and M. Amiot-carlin, Pigments phénoliques -Structures, stabilité, marché des coorants naturels et effets sur la santé, Les polyphénols en agroalimentaire, pp.295-339, 2006.

C. Manach, A. Scalbert, C. Remesy, and C. Morand, Consommation et biodisponibilité des polyphénols, Les polyphénols en agroalimentaire, pp.361-390, 2006.

A. Martin, &. Tec, A. Doc-martin, V. Azaïs-braesco, C. Couet et al., Apports nutritionnels conseillés pour la population française, 2001.

J. Mates, C. Perez-gomez, and I. Castro, Antioxidant enzymes and human diseases, Clinical Biochemistry, vol.32, issue.8, pp.595-603, 1999.
DOI : 10.1016/S0009-9120(99)00075-2

E. Mayer-miebach, D. Behsnilian, M. Regier, and H. Schuchmann, Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential, Food Research International, vol.38, issue.8-9, pp.1103-1108, 2005.
DOI : 10.1016/j.foodres.2005.03.018

L. A. Maynard and . Wo, Atwater -a biographical sketch, 1844.

A. Megarbane, La génétique à la rescousse de l'épidémie d'obésité, 2004.

E. Miller, L. Appel, and T. Risby, Effect of Dietary Patterns on Measures of Lipid Peroxidation : Results From a Randomized Clinical Trial, Circulation, vol.98, issue.22, pp.2390-2395, 1998.
DOI : 10.1161/01.CIR.98.22.2390

R. Mithen, M. Dekker, R. Verkerk, S. Rabot, and I. Johnson, The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods, Journal of the Science of Food and Agriculture, vol.91, issue.7, pp.967-984, 2000.
DOI : 10.3181/00379727-119-30181

M. Moll and N. Moll, Allergies et intoérances alimentaires, Précis des risques alimentaires, 2000.

V. Mrkic, E. Cocci, D. Rosa, M. Sacchetti, and G. , Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli, 2006.

J. Multon, Additifs et auxiliaires de fabrication dans les industries alimentaires, 2002.

J. Nève, Antioxydants alimentaires : vitamines, oligoéléments et non-nutriments, Aliments fonctionnels, pp.282-313, 2002.

J. Nicolas and C. Billaud, Brunissement enzymatique-Prévention, 2006.

M. Nicoli, M. Anese, and M. Parpinel, Influence of processing on the antioxidant properties of fruit and vegetables, Trends in Food Science & Technology, vol.10, issue.3, pp.94-100, 1999.
DOI : 10.1016/S0924-2244(99)00023-0

M. Nicoli, M. Anese, M. Parpinel, S. Franceschi, and C. Lerici, Loss and/or formation of antioxidants during food processing and storage, Cancer Letters, vol.114, issue.1-2, pp.71-74, 1997.
DOI : 10.1016/S0304-3835(97)04628-4

S. Nieto, A. Garrido, J. Sanhueza, L. Loyola, G. Morales et al., Flavonoids as stabilizers of fish oil: An alternative to synthetic antioxidants, Journal of the American Oil Chemists' Society, vol.36, issue.8, pp.773-778, 1993.
DOI : 10.1016/0006-2952(87)90345-5

R. Nijveldt, E. Van-nood, D. Van-hoorn, P. Boelens, K. Van-norren et al., Flavonoids: a review of probable mechanisms of action and potential applications, The American Journal of Clinical Nutrition, vol.29, issue.4, pp.418-425, 2001.
DOI : 10.1016/S0891-5849(00)00304-X

E. Niki, Action of ascorbic acid as a scavenger of active and stable oxygen radicals, The American Journal of Clinical Nutrition, vol.54, issue.6, 1991.
DOI : 10.1093/ajcn/54.6.1119s

M. Noroozi, W. Angerson, and M. Lean, Effects of flavonoids and vitamin C on oxidative DNA damage to human lymphocytes, The American Journal of Clinical Nutrition, vol.67, issue.6, pp.1210-1218, 1998.
DOI : 10.1093/ajcn/67.6.1210

G. Novelli, Role of free radicals in septic shock, Journal of Physiology and Pharmacology, vol.48, pp.517-527, 1997.

A. Ohta, M. Uehara, K. Sakai, M. Takasaki, H. Adlercreutz et al., A Combination of Dietary Fructooligosaccharides and Isoflavone Conjugates Increases Femoral Bone Mineral Density and Equol Production in Ovariectomized Mice, The Journal of Nutrition, vol.52, issue.7, pp.2048-2054, 2002.
DOI : 10.1038/sj.ejcn.1600659

C. Ortolani and G. Vighi, Definition of adverse reactions ti food, Allergy, pp.8-13, 1995.

B. Ou, D. Huang, M. Hampsch-woodill, J. Flanagan, and E. Deemer, Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:?? A Comparative Study, Journal of Agricultural and Food Chemistry, vol.50, issue.11, pp.3122-3128, 2002.
DOI : 10.1021/jf0116606

G. Pascal, Role of vegetable microconstituents in the health impact of foods, Cahiers de Nutrition et de Dietetique, pp.171-176, 2002.

G. Pascal, J. Mareschi, L. Contor, and J. Antoine, Rediscovering the functional food properties: General scientific foundations. Redécouverte des propriétés fonctionnelles de l'aliment: Fondements scientifiques généraux 41, pp.39-45, 2006.

G. Pascal, J. Mareschi, L. Contor, and J. Antoine, Scientific demonstration of healthassociated functions of food, Cahiers de Nutrition et de Dietetique, pp.31-36, 2008.

N. Pellegrini, M. Serafini, B. Colombi, D. Rio, D. Salvatore et al., Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays, The Journal of Nutrition, vol.123, issue.9, pp.2812-2819, 2003.
DOI : 10.1053/gast.2002.35957

J. Perez-jimenez, S. Arranz, M. Tabernero, M. Diaz-rubio, J. Serrano et al., Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results, Food Research International, vol.41, issue.3, pp.274-285, 2008.
DOI : 10.1016/j.foodres.2007.12.004

J. Perez-jimenez and F. Saura-calixto, Effect of solvent and certain food constituents on different antioxidant capacity assays, Food Research International, vol.39, issue.7, pp.791-800, 2006.
DOI : 10.1016/j.foodres.2006.02.003

M. Perrut, Extraction par fluide supercritique, 1999.

J. Peterson and J. Dwyer, Flavonoids: Dietary occurrence and biochemical activity, Nutrition Research, vol.18, issue.12, 1995.
DOI : 10.1016/S0271-5317(98)00169-9

M. Philpott, K. Gould, C. Lim, and L. Ferguson, In Situ and In Vitro Antioxidant Activity of Sweetpotato Anthocyanins, Situ and In Vitro Antioxidant Activity of Sweetpotato Anthocyanins, pp.1511-1513, 2004.
DOI : 10.1021/jf034593j

M. Pinelo, L. Manzocco, M. Nunez, and M. Nicoli, Interaction among Phenols in Food Fortification:?? Negative Synergism on Antioxidant Capacity, Journal of Agricultural and Food Chemistry, vol.52, issue.5, pp.1177-1180, 2004.
DOI : 10.1021/jf0350515

R. Prior, X. Wu, and K. Schaich, Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements, Journal of Agricultural and Food Chemistry, vol.53, issue.10, pp.4290-4302, 2005.
DOI : 10.1021/jf0502698

P. Reay, The effects of maturity on colour and concentration of pigments in the blush and shaded sides of ???Gala??? apple fruit during cool storage, The Journal of Horticultural Science and Biotechnology, vol.73, issue.6, pp.841-845, 1998.
DOI : 10.1080/14620316.1998.11511057

E. Reboul, P. Borel, C. Mikail, L. Abou, M. Charbonnier et al., Enrichment of Tomato Paste with 6% Tomato Peel Increases Lycopene and ??-Carotene Bioavailability in Men, The Journal of Nutrition, vol.71, issue.4, pp.790-794, 2005.
DOI : 10.1194/jlr.M300130-JLR200

C. Renard, A. Hyardin, and P. Verdellet, Source, consommation et princiaux facteurs de variation des phytonutriments bioactifs, 2008.

C. Renard, N. Dupont, and P. Guillermin, Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth, Phytochemistry, vol.68, issue.8, pp.1128-1138, 2007.
DOI : 10.1016/j.phytochem.2007.02.012

C. Rice-evans, N. Miller, and G. Paganga, Structure-antioxidant activity relationships of flavonoids and phenolic acids, Free Radical Biology and Medicine, vol.20, issue.7, pp.933-956, 1996.
DOI : 10.1016/0891-5849(95)02227-9

M. Roberfroid, Aliments fonctionnels, 2002.

M. Roberfroid, Concepts and strategy of functional food science: the European perspective, The American Journal of Clinical Nutrition, vol.334, issue.6, 2000.
DOI : 10.1056/NEJM199605023341801

M. Roberfroid, Aliments fonctionnels, 3 ed, 2002.

C. Rock, J. Lovalvo, C. Emenhiser, M. Ruffin, S. Flatt et al., Bioavailability of ??-Carotene Is Lower in Raw than in Processed Carrots and Spinach in Women, The Journal of Nutrition, vol.15, issue.5, pp.913-916, 1998.
DOI : 10.1080/07315724.1996.10718569

J. Ross, C. Kasum, S. Davies, D. Jacobs, A. Folsom et al., Diet and risk of leukemia in the Iowa Women's Health Study, Cancer Epidemiology Biomarkers and Prevention, vol.11, pp.777-781, 2002.

E. Sahlin, G. Savage, and C. Lister, Investigation of the antioxidant properties of tomatoes after processing, Journal of Food Composition and Analysis, vol.17, issue.5, pp.635-647, 2004.
DOI : 10.1016/j.jfca.2003.10.003

A. Sandberg, Bioavailability of minerals in legumes, British Journal of Nutrition, vol.119, issue.S3, 2002.
DOI : 10.1093/jn/119.1.48

T. Sanogo and B. Reynal, Aspects législatifs, pp.341-359, 2006.

F. Saura-calixto and I. Goni, Antioxidant capacity of the Spanish Mediterranean diet, Food Chemistry, vol.94, issue.3, pp.442-447, 2006.
DOI : 10.1016/j.foodchem.2004.11.033

A. Scalbert and G. Williamson, Dietary Intake and Bioavailability of Polyphenols, The Journal of Nutrition, vol.69, issue.8, 2000.
DOI : 10.1093/jnci/85.13.1038

J. Scalzo, B. Mezzetti, and M. Battino, Total antioxidant capacity evaluation: Critical steps for assaying berry antioxidant features, BioFactors, vol.49, issue.4, pp.221-227, 2005.
DOI : 10.1002/biof.5520230407

M. Schreiner, Vegetable crop management strategies to increase the quantity of phytochemicals, European Journal of Nutrition, vol.44, issue.2, pp.85-94, 2005.
DOI : 10.1007/s00394-004-0498-7

N. Seeram, M. Aviram, Y. Zhang, S. Henning, L. Feng et al., Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States, Journal of Agricultural and Food Chemistry, vol.56, issue.4, pp.1415-1422, 2008.
DOI : 10.1021/jf073035s

L. Shen, H. Ji, and H. Zhang, How to understand the dichotomy of antioxidants, Biochemical and Biophysical Research Communications, vol.362, issue.3, pp.543-545, 2007.
DOI : 10.1016/j.bbrc.2007.07.125

V. Singleton, R. Orthofer, and R. Lamuela-raventos, [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, Methods in Enzymology, vol.299, pp.152-178, 1998.
DOI : 10.1016/S0076-6879(99)99017-1

N. Solomons, Fermentation, fermented foods and lactose intolerance, European Journal of Clinical Nutrition, vol.56, issue.S4, 2002.
DOI : 10.1038/sj.ejcn.1601663

URL : https://hal.archives-ouvertes.fr/hal-00294368

G. Spigno, L. Tramelli, and D. Faveri, Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics, Journal of Food Engineering, vol.81, issue.1, pp.200-208, 2007.
DOI : 10.1016/j.jfoodeng.2006.10.021

M. Stopar, U. Bolcina, A. Vanzo, and U. Vrhovsek, Borkh.) Increases Polyphenol Content and Fruit Quality, Journal of Agricultural and Food Chemistry, vol.50, issue.6, pp.1643-1646, 2002.
DOI : 10.1021/jf011018b

P. Stratil, B. Klejdus, and V. Kuban, Determination of Total Content of Phenolic Compounds and Their Antioxidant Activity in VegetablesEvaluation of Spectrophotometric Methods, Journal of Agricultural and Food Chemistry, vol.54, issue.3, pp.607-616, 2006.
DOI : 10.1021/jf052334j

S. Sunram-lea, J. Foster, P. Durlach, and C. Perez, The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect, Nutritional Neuroscience, vol.22, issue.1, pp.21-32, 2004.
DOI : 10.1016/S0303-7207(01)00455-5

R. Toor and G. Savage, Effect of semi-drying on the antioxidant components of tomatoes, Food Chemistry, vol.94, issue.1, pp.90-97, 2006.
DOI : 10.1016/j.foodchem.2004.10.054

F. Tourniaire, Stabilité, transport et métabolisme de microconstituants phénoliques dans le tube digestif, 2006.

A. Trichopoulou, Mediterranean Diet, Traditional Foods, and Health: Evidence from the Greek EPIC Cohort, Food and Nutrition Bulletin, vol.82, issue.11, pp.236-240, 2007.
DOI : 10.1038/sj.ejcn.1602022

A. Van-der-sluis, M. Dekker, D. Jager, A. Jongen, and W. , Activity and Concentration of Polyphenolic Antioxidants in Apple:?? Effect of Cultivar, Harvest Year, and Storage Conditions, Journal of Agricultural and Food Chemistry, vol.49, issue.8, pp.3606-3613, 2001.
DOI : 10.1021/jf001493u

U. Veit-kohler, A. Krumbein, and H. Kosegarten, Effect of different water supply on plant growth and fruit quality ofLycopersicon esculentum, Journal of Plant Nutrition and Soil Science, vol.162, issue.6, pp.583-588, 1999.
DOI : 10.1002/(SICI)1522-2624(199912)162:6<583::AID-JPLN583>3.0.CO;2-P

P. Velasco, M. Cartea, C. Gonzalez, M. Vilar, and A. Ordas, Group), Journal of Agricultural and Food Chemistry, vol.55, issue.3, pp.955-962, 2007.
DOI : 10.1021/jf0624897

URL : https://hal.archives-ouvertes.fr/in2p3-00904978

D. Veronica, W. Xianzhong, K. Adom, and R. Liu, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity, Journal of Agricultural and Food Chemistry, vol.50, pp.3010-3014, 2002.

W. Wang, X. Weng, and D. Cheng, Antioxidant activities of natural phenolic components from Dalbergia odorifera T. Chen, Food Chemistry, vol.71, issue.1, pp.45-49, 2000.
DOI : 10.1016/S0308-8146(00)00123-0

Q. Wei, B. Zhou, Y. Cai, L. Yang, and Z. Liu, Synergistic effect of green tea polyphenols with trolox on free radical-induced oxidative DNA damage, Food Chemistry, vol.96, issue.1, pp.90-95, 2006.
DOI : 10.1016/j.foodchem.2005.01.053

L. West, K. Meyer, B. Balch, F. Rossi, M. Schultz et al., Glucoraphanin and 4-Hydroxyglucobrassicin Contents in Seeds of 59 Cultivars of Broccoli, Raab, Kohlrabi, Radish, Cauliflower, Brussels Sprouts, Kale, and Cabbage, Journal of Agricultural and Food Chemistry, vol.52, issue.4, pp.916-926, 2004.
DOI : 10.1021/jf0307189

L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson et al., Free Radical Scavenging Properties of Wheat Extracts, Journal of Agricultural and Food Chemistry, vol.50, issue.6, pp.1619-1624, 2002.
DOI : 10.1021/jf010964p

I. Zelko, T. Mariani, and R. Folz, Superoxide dismutase multigene family: A comparison of the CuZn-SOD (SOD1, Mn-SOD (SOD2), and EC-SOD (SOD3) gene structures, evolution, and expression. Free Radical Biology and Medicine, pp.337-349, 2002.

B. Zhao and C. Iii, Composition and antioxidant activity of raisin extracts obtained from various solvents, Food Chemistry, vol.108, issue.2, pp.511-518, 2008.
DOI : 10.1016/j.foodchem.2007.11.003

X. Zhao, E. Carey, J. Young, W. Wang, and T. Iwamoto, Influences of organic fertilization, high tunnel environment, and postharvest storage on phenolic compounds in lettuce, HortScience, vol.42, pp.71-76, 2007.

Q. Zhu, Y. Huang, and Z. Chen, Interaction between flavonoids and ??-tocopherol in human low density lipoprotein, The Journal of Nutritional Biochemistry, vol.11, issue.1, pp.14-21, 2000.
DOI : 10.1016/S0955-2863(99)00065-0