Estimated dietary intake of polyphenols from culinary herbs and herbal infusions in the HYDRIA survey.

Abstract

This study evaluates the daily intake of polyphenols from culinary herbs and herbal infusions among the Greek adult population through the HYDRIA survey. The polyphenol content was assessed through the Phenol-Explorer database. The mean intake of total polyphenols from culinary herbs was 3.30 mg/day, and 70.35 mg/day from herbal infusions. Phenolic acids were the primary contributors from herbal infusions, accounting for 63.92 mg/day, with hydroxycinnamic acids making up the majority (54.43 mg/day). Flavonoids, particularly flavonols, were the most consumed polyphenol class from culinary herbs across all sexes and age groups. The most prevalent phenolic acids found in herbal infusions were those derived from mountain tea. Men aged 18-64 years old had the highest total polyphenol intake from herbal infusions, while women aged 65+ had the lowest intake. These findings provide a comprehensive overview of polyphenol consumption from culinary herbs and herbal infusions in Greece and can offer valuable insights for future nutritional research.