Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.

Research & information: general --- Biology, life sciences --- Food & society --- gut microbiota --- natural products --- diabetes mellitus --- complications --- mechanisms --- pepper --- fermentation --- hyperglycemia --- angiotensin I-converting enzyme (ACE) inhibition --- antioxidant --- Berberis --- food preservative --- alkaloid --- human health --- andrographolide --- reversed-phase liquid chromatography --- quantitative analysis --- method validation --- anti-inflammatory activity --- phenolic acids --- emulsions --- antioxidants --- health properties --- multidrug resistance --- doxorubicin --- MRSA --- quorum sensing --- biofilm --- rice bran --- polyphenols --- oxidative stress --- inflammation --- anti-inflammatory --- Sideritis raeseri subsp. raeseri --- essential oil --- antimicrobial --- antiproliferative activity --- Euphorbia hirta L. --- bioactive compounds --- in vitro α-amylase inhibition --- streptozotocin-induced diabetic mice --- Jujube --- hydrolysis --- anti-inflammation --- lung --- NF-κB --- Nrf2 --- HO-1 --- Kadsura spp. --- fruit parts --- phenolics --- antioxidant capacity --- in vitro health properties --- bud-derivatives --- botanicals --- UV-Visible spectroscopic fingerprint --- chemometrics --- targeted chromatographic fingerprint --- tomato pomace --- extraction --- platelet --- ultrasound --- functional ingredient --- gut microbiota --- natural products --- diabetes mellitus --- complications --- mechanisms --- pepper --- fermentation --- hyperglycemia --- angiotensin I-converting enzyme (ACE) inhibition --- antioxidant --- Berberis --- food preservative --- alkaloid --- human health --- andrographolide --- reversed-phase liquid chromatography --- quantitative analysis --- method validation --- anti-inflammatory activity --- phenolic acids --- emulsions --- antioxidants --- health properties --- multidrug resistance --- doxorubicin --- MRSA --- quorum sensing --- biofilm --- rice bran --- polyphenols --- oxidative stress --- inflammation --- anti-inflammatory --- Sideritis raeseri subsp. raeseri --- essential oil --- antimicrobial --- antiproliferative activity --- Euphorbia hirta L. --- bioactive compounds --- in vitro α-amylase inhibition --- streptozotocin-induced diabetic mice --- Jujube --- hydrolysis --- anti-inflammation --- lung --- NF-κB --- Nrf2 --- HO-1 --- Kadsura spp. --- fruit parts --- phenolics --- antioxidant capacity --- in vitro health properties --- bud-derivatives --- botanicals --- UV-Visible spectroscopic fingerprint --- chemometrics --- targeted chromatographic fingerprint --- tomato pomace --- extraction --- platelet --- ultrasound --- functional ingredient

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.

gut microbiota --- natural products --- diabetes mellitus --- complications --- mechanisms --- pepper --- fermentation --- hyperglycemia --- angiotensin I-converting enzyme (ACE) inhibition --- antioxidant --- Berberis --- food preservative --- alkaloid --- human health --- andrographolide --- reversed-phase liquid chromatography --- quantitative analysis --- method validation --- anti-inflammatory activity --- phenolic acids --- emulsions --- antioxidants --- health properties --- multidrug resistance --- doxorubicin --- MRSA --- quorum sensing --- biofilm --- rice bran --- polyphenols --- oxidative stress --- inflammation --- anti-inflammatory --- Sideritis raeseri subsp. raeseri --- essential oil --- antimicrobial --- antiproliferative activity --- Euphorbia hirta L. --- bioactive compounds --- in vitro α-amylase inhibition --- streptozotocin-induced diabetic mice --- Jujube --- hydrolysis --- anti-inflammation --- lung --- NF-κB --- Nrf2 --- HO-1 --- Kadsura spp. --- fruit parts --- phenolics --- antioxidant capacity --- in vitro health properties --- bud-derivatives --- botanicals --- UV-Visible spectroscopic fingerprint --- chemometrics --- targeted chromatographic fingerprint --- tomato pomace --- extraction --- platelet --- ultrasound --- functional ingredient --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceutical substances. It includes papers focused on modern analytical instrumentation and new methods and biological tests applied to the evaluation of plant foods, derived products, herbal products, and food supplements and the phytochemical characterization of innovative natural sources of bioactive compounds and relative health-promoting properties.

Research & information: general --- phenolic compounds --- bud derivatives --- Ribes nigrum glyceric macerate --- green chemistry --- pulsed ultrasound-assisted extraction --- untargeted spectroscopic fingerprint --- targeted chromatographic fingerprint --- common buckwheat sprout --- flavonoid isomer --- quercetin-3-O-robinobioside --- validation --- chromatographic separation --- anthocyanin --- chlorogenic acid --- flavonol --- polymeric color --- storage --- wild blueberry --- vinegar --- automatized method --- quantification --- Allium sativum L. --- agro-biodiversity --- local varieties --- bulb morphology --- phenols --- volatile compounds --- chestnut --- characterisation tool --- bioactive compounds --- sensory analysis --- multivariate approach --- fruit peels --- polyphenols --- phenolic acids --- flavonoids --- flavan-3-ols --- hydrolysable and condensed tannins --- antioxidant activities --- LC-MS and HPLC --- functional food --- fortified pasta --- β-glucans --- nutritional properties --- Corylus avellana L. --- nutrient composition --- hazelnut cultivars --- minerals --- tocopherols --- Solanum lycopersicum L. --- refrigerated storage --- fruit quality --- carotenoids --- total polyphenols content --- food analysis --- High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) techniques --- Orbitrap --- High Resolution Mass Spectrometry (HRMS) --- natural substances --- antioxidant molecules --- phenolic compounds --- bud derivatives --- Ribes nigrum glyceric macerate --- green chemistry --- pulsed ultrasound-assisted extraction --- untargeted spectroscopic fingerprint --- targeted chromatographic fingerprint --- common buckwheat sprout --- flavonoid isomer --- quercetin-3-O-robinobioside --- validation --- chromatographic separation --- anthocyanin --- chlorogenic acid --- flavonol --- polymeric color --- storage --- wild blueberry --- vinegar --- automatized method --- quantification --- Allium sativum L. --- agro-biodiversity --- local varieties --- bulb morphology --- phenols --- volatile compounds --- chestnut --- characterisation tool --- bioactive compounds --- sensory analysis --- multivariate approach --- fruit peels --- polyphenols --- phenolic acids --- flavonoids --- flavan-3-ols --- hydrolysable and condensed tannins --- antioxidant activities --- LC-MS and HPLC --- functional food --- fortified pasta --- β-glucans --- nutritional properties --- Corylus avellana L. --- nutrient composition --- hazelnut cultivars --- minerals --- tocopherols --- Solanum lycopersicum L. --- refrigerated storage --- fruit quality --- carotenoids --- total polyphenols content --- food analysis --- High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) techniques --- Orbitrap --- High Resolution Mass Spectrometry (HRMS) --- natural substances --- antioxidant molecules