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Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.

Research & information: general --- Biology, life sciences --- Food & society --- chestnut --- water curing --- non-targeted MS analysis --- antioxidants --- Arecaceae --- polyphenols --- volatile content --- antioxidant activity --- liquid chromatography --- inflammation --- lung --- oxidative damage --- antiviral --- polyphenol --- phenolic acids --- flavonoids --- Vicia faba --- functional food --- green solvents --- biologically active compounds --- selective separation --- medicinal plants --- ultrasonic-assisted extraction --- microwave-assisted extraction --- kombucha --- black tea --- long-term storage --- antioxidant scavenging activity --- total phenolic content --- meat quality --- antimicrobial activity --- C. scolymus --- food quality --- beverages --- health properties --- antioxidant activities --- fibrinogen --- albumin --- rutin --- tannic acid --- resveratrol --- binding properties --- first order --- kinetic modelling --- zero order --- food processing --- herbal tea --- boiling --- EVOO --- vegetables --- phenolic compounds --- thermal treatment --- processing techniques --- bioaccessibility --- bioavailability --- n/a

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Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

characterization --- beekeepers’ honey --- minerals --- inductively coupled plasma optical emission spectrometry (ICP-OES) --- chemometrics --- HPTLC --- LC–HRMS --- PCA --- metabolomics --- Arbutus unedo --- antioxidant activities --- honey variety --- honey code --- HS-SPME/GC-MS --- data handling --- data bank --- fluorescence --- rapeseed oil --- multiway analysis --- parallel factor analysis (PARAFAC) --- multivariate regression --- caffeine --- 16-O-methylcafestol --- kahweol --- furfuryl alcohol --- tetramethylsilane (TMS) --- magnetic resonance spectroscopy --- validation studies --- hyperspectral imaging --- jowl meat --- minced pork --- meat adulteration --- visualization --- oilseeds --- Caatinga --- native --- spectrometry --- honey --- adulteration --- feature variable --- partial least square regression --- laser-induced breakdown spectroscopy --- mushroom --- Pleurotus --- glucan --- ergosterol --- mid-infrared spectroscopy --- FTIR --- spectroscopy --- prediction --- coffee --- meat --- Pleurotus mushrooms

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The book explores issues concerning the design, synthetic methods and biological evaluation of molecules of pharmaceutical interest.

Research & information: general --- Chemistry --- fluorinated pyrazole aldehydes --- tyrosinase inhibition --- phosphodiesterase inhibition --- antibacterial activity --- molecular docking --- periodontitis --- SRP --- LDD --- gelcide --- cancer --- phytocomponents --- Tiospora cardifolia --- silica --- silver oxynitrate --- stability --- core-shell --- antibiofilm --- antimicrobial --- sesquiterpene --- inflammatory pathologies --- nutraceuticals --- triclosan --- surgical site infection --- suture --- abdominal surgery --- cost-analysis --- budget impact analysis --- spirooxindole --- 1,3-dipolar cycloaddition --- eco-friendly chemistry --- ROCS --- shape alignment --- lipophilicity --- anticancer activity --- sol-gel coating --- medical textiles --- antioxidant --- anti-inflammatory --- PEA derivative --- drug release --- imidazole --- antiproliferative --- antioxidant activities --- docking --- DPPH --- ABTS --- acetylcholinesterase --- xanthine oxidase --- pyrimidine-trione --- barbituric --- thiobarbituric --- urease inhibitors --- DFT --- N-benzylisatin-aryl hydrazones --- gefitinib --- A549 cell lines --- pomegranate --- Punica granatum L. --- pomegranate skin extract --- pomegranate fruit extract --- nutraceutical properties --- biological properties --- cladodes --- Opuntia --- antioxidants --- polyphenols --- SFE-CO2 --- rutin --- iso-quercitrin --- nicotiflorin --- narcissin --- fluorinated pyrazole aldehydes --- tyrosinase inhibition --- phosphodiesterase inhibition --- antibacterial activity --- molecular docking --- periodontitis --- SRP --- LDD --- gelcide --- cancer --- phytocomponents --- Tiospora cardifolia --- silica --- silver oxynitrate --- stability --- core-shell --- antibiofilm --- antimicrobial --- sesquiterpene --- inflammatory pathologies --- nutraceuticals --- triclosan --- surgical site infection --- suture --- abdominal surgery --- cost-analysis --- budget impact analysis --- spirooxindole --- 1,3-dipolar cycloaddition --- eco-friendly chemistry --- ROCS --- shape alignment --- lipophilicity --- anticancer activity --- sol-gel coating --- medical textiles --- antioxidant --- anti-inflammatory --- PEA derivative --- drug release --- imidazole --- antiproliferative --- antioxidant activities --- docking --- DPPH --- ABTS --- acetylcholinesterase --- xanthine oxidase --- pyrimidine-trione --- barbituric --- thiobarbituric --- urease inhibitors --- DFT --- N-benzylisatin-aryl hydrazones --- gefitinib --- A549 cell lines --- pomegranate --- Punica granatum L. --- pomegranate skin extract --- pomegranate fruit extract --- nutraceutical properties --- biological properties --- cladodes --- Opuntia --- antioxidants --- polyphenols --- SFE-CO2 --- rutin --- iso-quercitrin --- nicotiflorin --- narcissin

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This book entitled Marine Algal Antioxidants, as a special issue of the Antioxidants journal, encloses eleven scientific articles with a preface written by the two editors, Christophe Brunet and Clementina Sansone. Marine Algal Antioxidants book reports advances of the research on marine photosynthetic organisms for the growth of biotechnological pipelines aimed to enhance antioxidant molecules production by algae. More than twenty scientists share the results of their research and highlight the relevance of algae for developing marine biotechnology products to flourish the requirements of nutraceuticals or cosmeceuticals in the defense of human health. Multidisciplinarity of the scientific approaches presented in this book – such as physiological, molecular, chemistry, technical or technological methodologies – lays the foundation for harmonizing the links between them towards the unique goal of the improvement of marine algal factory processes.

Technology: general issues --- algae --- Chlorella --- Fucus --- detoxification --- environmental pollution --- antioxidants --- heavy metals --- selenium --- SOD-1 --- neurotoxicology --- aminoazuphrates --- clinical medicine --- nutrition --- neuropathology --- Dunaliella salina --- microalgae --- red LED --- blue LED --- growth --- carotenoids --- plastoquinol:oxygen oxidoreductase --- photosynthesis --- antioxidant activities --- Box–Behnken design --- microwave-assisted extraction --- polysaccharide --- Ulva pertusa --- seaweed --- 9-cis β-carotene --- all-trans β-carotene --- light intensity --- isomerisation --- light --- ascorbic acid --- phenolic compounds --- flavonoids --- photoprotection --- Phaeodactylum tricornutum --- fucoxanthin --- antioxidative --- antiproliferative --- antioxidant --- biodiversity --- genome–scale metabolic networks (GSMNs), data integration --- brown algae --- oxygenated carotenoid biosynthesis --- abscisic acid --- Saccharina japonica --- Cladosiphon okamuranus --- lipophilic antioxidant --- solvent blending --- macroalgae --- LC-ESI-MS/MS --- carotenoid pigment --- anthocyanin --- chlorophyll derivative --- phototrophic --- heterotrophic --- Scenedesmus --- chlorophylls --- hydroxy-chlorophyll --- oxidative metabolism --- ROS --- lactone-chlorophyll --- photoacclimation --- seaweeds --- green algae --- marine algae --- Ulva intestinalis --- Enteromorpha intestinalis --- quantification --- polyphenols --- apigenin --- accelerated solvent extraction --- ASE --- HPLC-LRMS --- HPLC-HRMS --- HPLC --- TPC --- Folin–Ciocalteu --- TFC --- qNMR --- n/a --- Box-Behnken design --- genome-scale metabolic networks (GSMNs), data integration --- Folin-Ciocalteu

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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.

entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients