Polyphenols are a wide and various family of organic natural products generally associated with bioactivity of food. This biological activity relies on the chemical structure and concentration of the different compounds, which in turn will depend on the plant origin and their resistance to the processing during food manufacturing. In this research area we use liquid chromatography coupled to mass spectrometry (UPLC-MS) to identify and quantify polyphenols present in different plant origin ingredients and supplemented food products. In addition, using in vitro gastrointestinal digestion process we evaluate the potential bioavailability of the phenolic fraction.