The book “Polyphenols of fruits and berries and the formation of color of products”, written by the team of authors, is a unique and in-depth study devoted to one of the most interesting aspects of food science polyphenols. These natural compounds contained in various fruits and berries not only give the products rich colors, but also have many useful properties that make them important for human health. The book examines various aspects of polyphenols: their chemical structure, biological activity and influence on the color characteristics of fruits and berries. The authors explain in detail how polyphenols affect the organoleptic properties of foods, their nutritional value, and even shelf life. The reader will be able to learn exactly how polyphenols interact with other components of food and how they