Polyphenols are a well-known group of antioxidants widely diffused as secondary metabolites in plants, vegetables, and fruit. The Column spoke to Nicola Marchetti from the Department of Chemistry and Pharmaceutical Sciences at the University of Ferrara in Ferrara, Italy, about his research into the characterization of polyphenols in red chicory using high performance liquid chromatography–tandem mass spectrometry (HPLC–MS/MS).

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