Phenolic complexes, commonly found in fruits and vegetables, are antioxidants that scavenge free radicals, chelate metals, and prevent lipid peroxidation (Escarpa & Gonzalez, 2001). In addition, they strongly affect the colour and aroma of foods. Studies show that polyphenols in the diet affect the treatment of cardiovascular disease, diabetes, cancer, and heart attacks (Crozier, Jaganath, & Clifford, 2009).