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Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins.

Research & information: general --- Biology, life sciences --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial --- n/a

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Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins.

Research & information: general --- Biology, life sciences --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial

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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.

agri-food waste --- exhausted wood --- antioxidant --- DPPH assay --- FRAP assay --- tannins --- heavy metals --- methylene blue --- nitric oxides --- acid hydrolysis --- tyrosol --- homovanillyl alcohol --- hydroxytyrosol --- dimethyl carbonate --- lipophilic alkyl esters --- hydroxytyrosol-enriched extracts --- Olea europaea --- green chemistry --- circular economy --- feijoa extracts --- mercury --- red blood cells --- oxidative stress --- glutathione --- thiol groups --- functional food --- resveratrol --- nanostructured lipid carriers (NLC) --- factorial design --- high shear homogenization --- ultrasound method --- analysis of variance (ANOVA) --- spray drying --- blueberry juice-maltodextrins --- conservation of antioxidants --- encapsulation --- electrospinning --- polyphenol --- açaí (Euterpe oleracea Mart.) --- zein --- antioxidants --- orange essential oil --- xoconostle --- maturation --- antioxidant activity --- ginsenosides --- Panax quinquefolius --- puffing --- mentha --- heat stress --- antioxidant enzyme activity --- salicylic acid --- melatonin --- essential oil --- solubility --- nanoparticle --- correlation --- supercritical fluid --- bioavailability --- cannabidiol --- cannabidiol synthetic derivatives --- endocannabinoids --- lipid peroxidation --- inflammation --- membrane receptors --- propolis --- cytotoxic --- antibacterial --- México --- HS-SPME/GC-MS-TOF --- NMR --- volatile compounds --- flavonoids --- phenolic acids --- isoliquiritigenin (ISL) --- triple-negative breast cancer --- apoptosis --- autophagy --- 5,6-dihydroxyindole-2-carboxylic acid --- gelatin --- cross-linked hydrogel --- controlled release --- melanins --- photoprotection --- UVA --- HaCaT cells --- reactive oxygen species --- Nrf-2 --- n/a --- açaí (Euterpe oleracea Mart.) --- México