“…To date, more than 8000 polyphenols have been separated and identified, the main class of which are flavonoids, stilbenes, lignans, curcuminoids, tannins, phenolic acids, and simple phenols [1]. Polyphenols contribute not only to color, aroma, and taste but also to many health‐promoting properties, such as antioxidant [2], antitumor [3], antiangiogenic [4], antimicrobial [5], and anti‐inflammatory [6] agents. Hence, considerable attentions have been recently focused on exploiting plants, fruits, or vegetables rich in polyphenols for the development of functional foods, nutraceuticals, or medicines.…”