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The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.

biorefinery --- polyphenols --- polymerization --- n/a --- black teas --- nutrient --- ultrasound assisted extraction --- cyclodextrin --- HPLC-ESI/MS --- legumes --- degradation --- LC-ESI-Q-TOF-MS --- antioxidant activity --- forest residues --- multivariate analysis --- bio-based --- chemometrics --- extractable polyphenols --- extractable compounds --- pre-column HPLC method --- Cagnulari marc --- antioxidant capacity --- flour --- total polyphenol content (TPC) --- digestibility --- ferric reducing antioxidant power (FRAP) --- natural antioxidants --- dietary assessment. --- eggplant --- antioxidant --- botanicals --- anthocyanins --- trans-cinnamaldehyde --- anti-inflammation --- cereals --- functional ingredient --- food composition database --- agglomerative hierarchical clustering --- circular economy --- fermentation --- Aloysia triphylla --- Naviglio Extractor® --- flavonols glycosides --- self-inclusion --- phenolic contents --- grape seed --- integrated food research --- antioxidants --- dedicated databases --- phenolic compounds --- non-extractable compounds --- value-added by-products --- phenolic acids --- dietary supplements --- berries jam --- phenolics --- inclusion complex --- sour cherry --- Pleurotus ostreatus --- catechins --- proanthocyanidins --- Chinese mistletoes --- nuclear magnetic spectroscopy --- nitric oxide scavengers --- quercitrin --- endothelial cell --- polyphenolic compounds --- Italian popular recipes --- green extraction --- non-extractable polyphenols --- classic extraction --- study approach --- daidzein --- ?-cyclodextrin --- Camellia sinensis --- antioxidant properties --- digestive enzyme --- extractable --- bioactive compounds --- principal component analysis --- non-extractable --- oxidative stress

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The Special Issue, entitled “Forest, Food and Nutrition”, is focused on understanding of the intersection and linking existing between forests, food, and nutrition. Forest ecosystems are an important biodiversity environment resource for many species. Forests and trees play a key role in food production and have a relevant impact also on nutrition. Plants and animals in the forests enable nutrient-rich food sources to be available, and can provide important contributions to dietary diversity, quality, and quantity.

Research & information: general --- Biology, life sciences --- Food & society --- pteridophytes --- ferns --- antioxidant --- tyrosinase inhibition --- cosmetics --- Polypodiopsida --- heavy metal contamination --- herbal medicine --- historically polluted area --- wild food --- blackberry --- mangrove forest --- local communities --- Ayeyarwaddy region --- Myanmar --- economic --- livelihoods --- Chamaemelum fuscatum --- chamomile --- essential oil --- aliphatic esters --- methacrylate --- Compositae --- Mediterranean --- Cyclocarya paliurus --- seasonal dynamic --- phenolic acids --- flavonoids --- antioxidant activity --- structure-activity relationship --- flavonoid --- phenolics --- triterpenoid --- solvent --- natural population --- Ulmus pumila --- transcriptome analysis --- phytonutrients --- seed development --- phenylpropanoid biosynthesis --- ciwujia --- Siberian ginseng --- Acanthopanax --- secondary metabolite --- Changbai Mountains --- Khingan Mountains --- walnut (Juglans regia L.) --- electrochemical oxidation --- UV-VIS --- ABTS --- DPPH --- edible landscape --- food security --- urban horticulture --- community garden --- auxin --- biocontrol --- chitinase --- fruit --- fungal pathogen --- jujube --- Lysobacter antibioticus HS124 --- mineral concentration --- production --- Rhamnaceae --- ESCC (Esophageal squamous cell carcinoma) --- podophyllotoxin --- ROS (reactive oxygen species) --- p38 --- JNK (c-Jun N-terminal kinase) --- Vitellaria paradoxa --- Butyrospermum parkii --- agroforestry --- market --- non-wood forest product --- contingent valuation --- food --- gender --- Fulani --- wild edible tree species --- biodiversity --- ethnic groups --- conservation --- green coffee --- hawthorn --- bioactive compounds --- Crataegus --- biological activity --- nutraceuticals --- health benefits --- plant extracts --- assessment of wild food --- dimensions in science --- technology and innovation (STI) --- estimation of potential --- tropical forest areas --- food processing industry --- wild edible plants --- neglected and underutilized species (NUS) --- Africa --- urban consumers --- marketing --- product differentiation --- essential oils --- extracts --- Salvia Africana --- S. rutilans --- S. munzii --- S. mellifera --- S. greggii --- S. officinalis “Icterina” --- S. officinalis --- chaste tree --- Vitex agnus-castus L. --- in vitro studies --- in vivo studies --- health-promoting properties. --- mushroom --- Enguday --- ethnomycology --- folk taxonomy --- Amhara --- Agew and Sidama --- bioeconomy --- food and nutrition security --- forests and trees --- forest foods --- wild harvesting --- forest --- tree --- edible forest products --- non-edible forest products --- nutritional value --- biologically activecompounds --- food composition databases --- dedicated databases --- novel food --- sustainable agriculture