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Lignans are widely occurring plant compounds and are closely related to lignin, which forms the woody component of trees and other plants. The lignans are characterized by their dimeric composition from cinnamic acids, and they are attracting increasing attention as a result of their pharmacological properties. The volume surveys the chemical, biological and clinical properties of lignans as well as providing information on their isolation, purification, identification and chemical synthesis. The volume also explores fully the potential use of these compounds as antiviral and antitumour agents, and thus provides a wide-ranging survey of their pharmacology and chemistry. The text is fully documented and referenced and provides the only up-to-date compilation on this subject. The volume is suitable for research scientists in the fields of organic chemistry, biochemistry, oncology, pharmacology, toxicology and botany.

Lignans.

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Lignins --- degradation. --- degradation --- Enzymes --- microorganisms --- Lignans --- Spectrometry --- Cellulose --- Bleaching --- Pulp and paper industry --- medicinal properties --- Chemistry --- Lignin. --- Lignans.

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Basic Sciences. Chemistry --- Botanical chemistry. --- Lignans. --- Lignin. --- Plant polymers. --- Physical Chemistry --- Polymer Chemistry.

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Lignans are a class of natural products found mainly in plants. They have a wide variety of structures and exhibit a range of potent biological activities. Lignans are also well-known components of a number of widely eaten foods and are frequently studied for their dietary impact. Owing to these factors, lignans have been extensively studied by scientists from a large number of disciplines. This collection of research and review articles describes topics ranging in scope from the recent isolation and structural elucidation of new lignans, strategies towards the chemical synthesis of lignans, assessment of their biological activities and potential for further therapeutic development. Research showing the impact of lignans in the food and agricultural industries is also presented.

taste-active compound --- heilaohu --- 9-norlignans --- antioxidant activity --- drug-like --- human health --- chemometrics --- lignan --- bitterness --- red-flowered Chinese magnolia vine --- antioxidant --- ruminant --- secoisolariciresinol diglucoside --- quantification --- intermolecular interactions --- cattle --- anti-inflammatory activity --- acyl-Claisen --- LOX --- seed --- food groups --- microtubules --- anti-proliferative --- acetylcholinesterase inhibitors --- flax --- arylnaphthalene lignan --- epiboly --- aryldihydronaphthalene lignan --- multiple bioactive components --- enterolignan --- total synthesis --- genetic --- synthesis --- cultivated --- cell cycle --- chronic diseases --- national databases --- oxidation --- chemical components --- molecular dynamics --- COX --- lignans --- hydroxycinnamic acid --- chemical structures --- Chinese magnolia vine --- stereoselective synthesis --- sPLA2 --- Bursera fagaroides --- in silico studies --- antibacterial activity --- semisynthesis --- dibenzyl butyrolactones --- flavonoid glycoside --- lignan glycoside --- chemical characterization --- hydroxymatairesinol --- podophyllotoxin --- Lespedeza cuneata --- Bursera --- oak ageing --- Schisandrae Chinensis Fructus --- F-actin --- cultivar --- UHPLC-MS/MS --- bioactivity --- podophyllotoxin-type lignans --- harmonized databases --- graph theory --- antioxidants --- health promotion --- simultaneous quantitation --- natural products --- dietary intake --- cell migration --- Lignan --- chemical space --- diet --- Lauraceae --- pharmacokinetic --- cytotoxicity --- tujia ethnomedicine --- flavonolignans --- flavonol --- adipocyte and osteoblast differentiation --- Burseraceae --- environment --- dietary lignans --- phytochemical analysis --- Schisandra chinensis --- animal health --- neolignans --- Schisandra rubriflora --- cancer --- norlignans --- wild

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We are pleased to present this book, which is a reprint of articles from the Special Issue entitled “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits” published online in the open access journal Foods (ISSN 2304-8158) from 2019 to 2020 (available at: https://www.mdpi.com/journal/foods/special_issues/extraction). Firstly, this book gathers studies addressing several strategies applied to obtain bioactive products and extracts, not only from food matrices but also from agri-food byproducts, which can serve as new natural additives, nutraceuticals, and functional ingredients for pharmaceutical, cosmetics, and food industries. In particular, free and bound phenolic compounds are explored in buckwheat, sesame, and olive leafy byproducts. Overall, these studies outline new valorization methods and offer new opportunities for alternative practices in the agro-industrial sector that help to migrate toward a circular bioeconomy model. This book also presents studies that predict bioactive components in fruits through mathematical tools and support the formulation of a novel beverage rich in resveratrol, a phenolic compound whose bioactivity is well recognized.

biorefinery --- rice wine --- n/a --- color --- phenolic compounds --- Polygonum cuspidatum --- antioxidant activity --- ultrafiltration --- naranjilla --- Sesamum indicum L. --- buckwheat flours --- milling fractions --- HPLC–MS --- chemometrics --- olive leaves --- vegetable protein --- Andean blueberry --- phenolic acids --- agri-food residues --- resveratrol --- RP-HPLC–DAD–QTOF-MS --- piceid --- goldenberry --- free and bound phenolic compounds --- clarification --- metaheuristic techniques --- tamarillo --- lignans --- ultrasound --- blackberry --- sesame cake --- mathematical model --- bioactive compounds --- araza --- oleuropein --- flavonoids --- HPLC-MS --- RP-HPLC-DAD-QTOF-MS