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“Functional Polymer Solutions and Gels—Physics and Novel Applications” contains a broad range of articles in this vast field of polymer and soft matter science. It shows insight into the field by highlighting how sticky (non-covalent) chemical bonds can assemble a seemingly water-like liquid into a gel, how ionic liquids influence the gelation behavior of poly(N-Isopropylacrylamide) as well as how the molecular composition of functional copolymers is reflected in the temperature-responsiveness. These physics were augmented by theoretical works on drag-reduction. Also, drug-release – an improved control of how fast or dependent on an external factor – and antibacterial properties were the topic of several works. Biomedical applications on how cell growth can be influenced and how vessels in biological systems, e.g., blood vessels, can be improved by functional polymers were complemented with papers on tomography by using gels. On totally different lines, also the topic of how asphalt can be improved and how functional polymers can be used for the enrichment and removal of substances. These different papers are a good representation of the whole area of functional polymers.

Poly(N-isopropylacrylamide) --- tacticity --- ionic liquid --- rheology --- hydrogel --- vascular graft --- braided fiber strut --- swellability --- mechanical property --- N-isopropylacrylamide --- lower critical solution temperature --- thermoresponsive polymers --- hydrophobic interactions --- statistical modeling --- SBS-modified asphalt binder --- UV aging --- rheological properties --- functional group --- cracking --- osteoporosis --- strontium --- polyphenol tannic acid --- titanium --- osteoblasts --- osteoclasts --- hydrophilic molecularly imprinted chitosan --- deep eutectic solvents --- solid phase microextraction --- gallic acid --- response surface methodology --- coating --- drug delivery --- surface roughness --- polymers --- mesoporous silica --- polypropylene --- nonwoven fibers --- plasma --- imprinted polymer --- chromium --- carbon-fibers --- multifunctional composites --- nanocomposites --- fracture toughness --- associative polymer colloids --- micellar assemblies --- Reynolds stress model --- polymer --- turbulent model --- drag reduction --- DNS --- responsive gels in biomedical and diagnostic applications --- gel --- precision --- radiation therapy --- dosimetry --- 3D --- flattening filter free --- FFF --- oxygen scavenger --- dose rate --- magnetic resonance --- fluorescent gels --- radio-fluorogenic (RFG) gel --- tomographic fluorescence imaging --- polymer-gel radiation dosimetry --- 3D radiation dosimetry --- microscopic characteristic --- poly (styrene-butadiene-styrene)-modified asphalt --- modified clamps --- adhesion --- n/a

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Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

green tea extract --- food processing --- tannase --- ultrasound --- antioxidant activity --- liver injury --- acclimatisation --- antioxidant defences --- chlorophyll fluorescence --- in vitro culture --- peroxidase --- stevia plants --- 7S basic globulins --- anti-inflammatory protein --- antioxidant protein --- cytokines --- glutathione --- iNOS --- nitric oxide --- oxidative stress --- sweet lupins group --- home-cooking --- extra virgin olive oil --- UPLC-ESI-QqQ-MS/MS --- healthy cooking --- Mediterranean diet --- phenolic compounds --- bioactive compounds --- functional pasta --- gluten-free pasta --- bioaccessibility --- bioavailability --- whole grain --- composite flour --- legumes --- food by-products --- avocados (Persea americana Mill.) --- low temperatures --- plastochromanol-8 --- tocotrienols --- tocopherols --- tocochromanols --- kombucha --- tea --- fermentation --- antioxidant --- flavonoids --- polyphenols --- ascorbic acid --- chlorophyll and carotenoid content --- biodiversity --- Capsicum annuum L. --- β-carotene --- statistical analysis --- rye bread --- microencapsulation --- phenolics --- in vitro relative bioaccessibility --- lipoxygenase --- cyclooxygenase --- acetylcholinesterase --- biological activity --- lycopene --- antioxidants --- cancer --- diabetes --- cardiovascular diseases --- skin disorders --- free radicals --- spectrophotometer --- limitations --- chemical reactions --- colorimetry --- anthraquinone --- free radical scavenging --- inflammatory cytokines --- apoptosis --- Rumex crispus --- skins --- seeds --- Vitis vinifera --- cyclic voltammetry --- anthocyanin metabolites --- cardioprotection --- hepatoprotection --- nephroprotection --- neuroprotection --- antioxidant peptides --- element of pork carcasses --- spectrometric analysis --- ascorbate --- ascorbate–glutathione cycle --- capsaicin --- catalase --- dihydrocapsaicin --- NADP-dehydrogenases --- superoxide dismutase --- red cabbage --- in vitro gastrointestinal digestion --- acid-resistant capsule --- UHPLC-Q-Orbitrap HRMS --- apples --- reducing and chelating capacity --- HPLC–DAD–MS/MS --- Dillenia indica --- heme oxygenase 1 (HO-1) --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- RAW 264.7 cells --- apo-carotenals --- bone --- osteoclasts --- NFκB --- synergy --- n/a --- ascorbate-glutathione cycle --- HPLC-DAD-MS/MS