Polyphenols and their applications: An approach in food chemistry and innovation potential

•Fruits and vegetables are considered to be good sources of phenolic compounds.•Phenolic compounds can assist in the prevention/treatment of various diseases.•Their health effects depend on factors such as concentration and bioavailability.•They can be used in the production of bioactive films, dyes and other products.•Are an innovation hotspot in food, pharmacy, materials and fine chemicals. Polyphenols are compounds naturally present in fruits and vegetables that are gaining more and more attention due to their therapeutic effects and their potential technological applications. In this review, we intend to demonstrate the importance of some phenolic compounds, addressing their biological effects and potential for applications in various industrial fields. The intake of these compounds in appropriate concentrations can present promising effects in the prevention of diseases such as diabetes, obesity, Parkinson's, Alzheimer's, and others. They can also be used to improve the physicochemical properties of starch, in the preservation of foods, as natural dyes, prebiotic ingredients, hydrogels and nanocomplexes. In addition, these compounds have potential for innovation in the most diverse technological fields, including organic fine chemistry, basic materials chemistry, pharmaceuticals, food chemistry, chemical engineering, etc.