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Well-being is received increased attention from people, researchers, and physicians. The main goal is to prevent the onset of pathologic health issues instead of using conventional pharmacological approaches unless absolutely necessary. Prevention and well-being are closely linked to the wrong lifestyle and dietary habits, which can determine the onset of illness. Some health conditions can be prevented and treated with the use of nutraceuticals in daily diet. Nutraceuticals are pharmacologically active substances that can be extracted from vegetable or animal products, and concentrated and administered in a suitable pharmaceutical form. A nutraceutical can provide beneficial health effects, e.g., the prevention and/or, in some cases, the treatment of disease. The key aspect is defining the range of possible uses for these new food-drugs and substantiation with in vitro and in vivo clinical data that support their efficacy, safety, and health benefits. This Special Issue is dedicated to assessing the sources, composition, formulation, use, experience in clinical use, mechanisms of action, and clinical data of nutraceuticals, which represent a new horizon for therapy and provide valuable tools to reduce the cost of the healthcare system, addressing resources for prevention rather than pharmacological therapy.

microalgae --- Spirulina --- Chlorella --- Klamath --- food supplement --- quality control --- cinnamon --- white adipocyte differentiation --- fatty acid oxidation --- lipogenesis --- adipogenesis --- red yeast rice --- lovastatin --- nutraceutical --- safety --- health --- HPLC --- wine --- polyphenols --- antioxidants --- hydroxytyrosol --- trans-resveratrol --- n/a --- EVOO --- biophenols --- oleuropein --- multivariate statistical analysis --- OPLS-DA --- food profiling --- β-polysaccharides --- antioxidant activity --- Opuntia ficus-indica --- cladodes --- pumpkin seed oil --- fatty acids --- stereospecific analysis --- sterols --- alcohols

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While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.

polyphenols --- n/a --- red wine --- apigenin --- tyrosol --- neurotrophic effects --- neuronal differentiation --- Okinawa diet --- colorectal --- antioxidant capacity --- olive oil --- vine --- alcohol --- antioxidant --- electrochemical technology --- Mediterranean diet --- allergy --- cardiovascular protection --- N2a murine neuronal cells --- cancers --- dementia --- wine --- resveratrol derivatives --- RW --- substituents phenyl rings --- efficacy towards diseases --- grape pomace --- metabolic disease --- Alzheimer --- biological targets --- wine flavonoids --- metabolites characterization --- diet --- hydroxytyrosol --- hormesis --- resveratrol --- cardiovascular disease --- nrf2 --- health --- synthesis strategies --- EVOO --- cancer --- hypertension

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Heterogeneous catalysis played, plays, and will continue to play, a major key role in industrial processes for large-scale synthesis of commodity chemicals of global importance, and in catalytic systems that possess a critical role in energy generation and environmental protection approaches. As a result of the ongoing progress in materials science, nanotechnology, and characterizations, great advances have been achieved in heterogeneous catalysis by nanomaterials. Efficient approaches and advanced methods for the design of nano-structured composite materials (up to atomic level), subject to specific nano-morphologies with enhanced metal–metal and metal–support interactions favorable for catalysis (that enable fine-tuning of the critical properties of the designed catalysts), provide optimized catalysts with outstanding performances in numerous eco-friendly and cost-effective applications. Accordingly, great progress has been achieved involving, for example, emissions control, waste treatment, photocatalytic, bio-refinery, CO2 utilization, and fuel cells applications, as well as hydrocarbon processing for H2, added-value chemicals, and liquid fuels production. The themed Special Issue has succeeded in collecting 10 high-quality contributions that cover recent research progress in the field for a variety of applications (e.g., environment, energy, added-value chemicals/organics synthesis, and bio-transformation) declaring the prospect and importance of nanomaterials in all the directions of heterogeneous catalysis.

n/a --- B-doped --- polyoxymethylene dimethyl ethers --- porous carbon --- self-catalytic pyrolysis --- visible light --- heterostructure --- oxygen vacancies --- TiO2 nanotube --- thiadiazoles --- ethylidenethiosemicarbazides --- adsorption --- dimethoxymethane --- nano-biocatalyst --- heterogeneous catalysis --- bio-catalysis --- H2 evolution --- carbon cuboids --- trioxymethylene --- ?-glucosidase --- metal-organic frameworks --- Brønsted acid sites --- hybrid --- MXene --- oleuropein --- Rhodamine B --- antibiotics --- maleic anhydride --- oxygen evolution reaction --- photocatalyst --- 2-methyl-3-butennitrile --- halide perovskite --- zeolites --- electrospinning --- Rh --- Ti3C2Tx --- heterostructures --- hydroxytyrosol --- metal–organic frameworks --- photocatalysis --- Ni/ZrO2 --- the maximum included sphere --- functionalized olefin --- selective hydrogenation --- thiazoles --- oxidation --- visible-light --- red P --- chitosan-MgO nanocomposite --- ZnO --- g-C3N4/TiO2 --- hydroformylation --- steric constraint

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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.

Medicine --- 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 --- 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

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Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Research & information: general --- Biology, life sciences --- Food & society --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary