TY - BOOK ID - 146105504 TI - Natural Phenolic Compounds for Health, Food and Cosmetic Applications PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Medicine KW - agri-food waste KW - exhausted wood KW - antioxidant KW - DPPH assay KW - FRAP assay KW - tannins KW - heavy metals KW - methylene blue KW - nitric oxides KW - acid hydrolysis KW - tyrosol KW - homovanillyl alcohol KW - hydroxytyrosol KW - dimethyl carbonate KW - lipophilic alkyl esters KW - hydroxytyrosol-enriched extracts KW - Olea europaea KW - green chemistry KW - circular economy KW - feijoa extracts KW - mercury KW - red blood cells KW - oxidative stress KW - glutathione KW - thiol groups KW - functional food KW - resveratrol KW - nanostructured lipid carriers (NLC) KW - factorial design KW - high shear homogenization KW - ultrasound method KW - analysis of variance (ANOVA) KW - spray drying KW - blueberry juice-maltodextrins KW - conservation of antioxidants KW - encapsulation KW - electrospinning KW - polyphenol KW - açaí (Euterpe oleracea Mart.) KW - zein KW - antioxidants KW - orange essential oil KW - xoconostle KW - maturation KW - antioxidant activity KW - ginsenosides KW - Panax quinquefolius KW - puffing KW - mentha KW - heat stress KW - antioxidant enzyme activity KW - salicylic acid KW - melatonin KW - essential oil KW - solubility KW - nanoparticle KW - correlation KW - supercritical fluid KW - bioavailability KW - cannabidiol KW - cannabidiol synthetic derivatives KW - endocannabinoids KW - lipid peroxidation KW - inflammation KW - membrane receptors KW - propolis KW - cytotoxic KW - antibacterial KW - México KW - HS-SPME/GC-MS-TOF KW - NMR KW - volatile compounds KW - flavonoids KW - phenolic acids KW - isoliquiritigenin (ISL) KW - triple-negative breast cancer KW - apoptosis KW - autophagy KW - 5,6-dihydroxyindole-2-carboxylic acid KW - gelatin KW - cross-linked hydrogel KW - controlled release KW - melanins KW - photoprotection KW - UVA KW - HaCaT cells KW - reactive oxygen species KW - Nrf-2 KW - agri-food waste KW - exhausted wood KW - antioxidant KW - DPPH assay KW - FRAP assay KW - tannins KW - heavy metals KW - methylene blue KW - nitric oxides KW - acid hydrolysis KW - tyrosol KW - homovanillyl alcohol KW - hydroxytyrosol KW - dimethyl carbonate KW - lipophilic alkyl esters KW - hydroxytyrosol-enriched extracts KW - Olea europaea KW - green chemistry KW - circular economy KW - feijoa extracts KW - mercury KW - red blood cells KW - oxidative stress KW - glutathione KW - thiol groups KW - functional food KW - resveratrol KW - nanostructured lipid carriers (NLC) KW - factorial design KW - high shear homogenization KW - ultrasound method KW - analysis of variance (ANOVA) KW - spray drying KW - blueberry juice-maltodextrins KW - conservation of antioxidants KW - encapsulation KW - electrospinning KW - polyphenol KW - açaí (Euterpe oleracea Mart.) KW - zein KW - antioxidants KW - orange essential oil KW - xoconostle KW - maturation KW - antioxidant activity KW - ginsenosides KW - Panax quinquefolius KW - puffing KW - mentha KW - heat stress KW - antioxidant enzyme activity KW - salicylic acid KW - melatonin KW - essential oil KW - solubility KW - nanoparticle KW - correlation KW - supercritical fluid KW - bioavailability KW - cannabidiol KW - cannabidiol synthetic derivatives KW - endocannabinoids KW - lipid peroxidation KW - inflammation KW - membrane receptors KW - propolis KW - cytotoxic KW - antibacterial KW - México KW - HS-SPME/GC-MS-TOF KW - NMR KW - volatile compounds KW - flavonoids KW - phenolic acids KW - isoliquiritigenin (ISL) KW - triple-negative breast cancer KW - apoptosis KW - autophagy KW - 5,6-dihydroxyindole-2-carboxylic acid KW - gelatin KW - cross-linked hydrogel KW - controlled release KW - melanins KW - photoprotection KW - UVA KW - HaCaT cells KW - reactive oxygen species KW - Nrf-2 UR - https://www.unicat.be/uniCat?func=search&query=sysid:146105504 AB - Based on their potent antioxidant properties, the possible exploitation of natural phenolic compounds as food supplements as well as functional ingredients in the food and cosmetic industry is gaining more and more attention. This book contains original research articles and a review reporting innovative applications of natural phenolic compounds in the field of nutrition and biomedicine, as active ingredients for the prevention of oxidative-stress-related diseases, and as additives in smart food packaging, biomedical devices, and cosmetic products. The growing importance of agri-food wastes as easily accessible sources of phenolic compounds as well as of synthetic derivatives of natural compounds with improved antioxidant properties is also highlighted. Finally, novel technologies to improve extraction yields, stability, bioavailability, and delivery of antioxidant compounds for healthcare products or for skin applications are described. ER -