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Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

ultrasound assisted extraction --- conventional extraction --- polyphenols --- phlorotannin --- macroalgae --- antioxidant capacity --- seaweeds --- antioxidant potential --- LC-ESI-QTOF-MS/MS --- HPLC-PDA --- seaweed polyphenols --- hypoglycemic effect --- starch digestion --- enzyme inhibition --- cochayuyo --- seaweed polyphenolics --- polyphenolics extractions --- phlorotannins --- bromophenols --- flavonoids --- phenolic terpenoids --- polyphenolics bioactivities --- marine phenolics --- emerging technologies --- extraction --- Ascophyllum --- seaweed --- health benefits --- isomers --- LC-MSn --- diversity --- phenolics --- simple phenolics --- seawater --- algae --- seagrass --- biological activity --- brown seaweeds --- microwave-assisted extraction --- response surface methodology --- antioxidant --- antiradical activity --- xanthine oxidase --- α-glucosidase

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This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

Research & information: general --- Biology, life sciences --- Food & society --- beer --- polyphenols --- antioxidant activity --- walnut --- chestnut --- green tea --- coffee --- cocoa --- honey --- licorice --- antioxidants --- prenylated flavonoids --- tyrosol --- hydroxytyrosol --- alkylresorcinols --- hops --- malt --- health --- menopause --- polyphenol --- phytoestrogen --- prenylnarigenin --- humulones --- ethanol --- bioactives --- resveratrol --- red wine --- ethylchloroformate --- gas chromatography–mass spectrometry --- alcohol --- butyric acid --- fiber --- drinking pattern --- wine --- winemaking --- brewing --- phenolic compounds --- binding --- health properties --- docking --- Mencía --- Jean --- terroir --- anthocyanins --- phenolic acids --- flavonols --- wine color --- phenols --- HPLC-UV-ESI-MSn --- free anthocyanins --- co-pigmented anthocyanins --- mixed fermentation --- starmerella bacillaris --- PCA --- hydroxycinnamic acids --- caftaric acid --- verjuice --- FPLC --- unripe grape juice