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Rice bran --- Rice bran.

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Following a previous topic (Scientific advances in STEM: from professors to students; https://www.mdpi.com/topics/advances_stem), this new topic aims to highlight the importance of establishing collaborations among research groups from different disciplines, combining the scientific knowledge from basic to applied research as well as taking advantage of different research facilities. Fundamental science helps us to understand phenomenological basics, while applied science focuses on products and technology developments, highlighting the need to perform a transference of knowledge to society and the industrial sector.

Technology: general issues --- History of engineering & technology --- porous dental implant --- fatigue resistance --- cellular behavior --- surface roughness --- chemicaletching --- bioglass coating --- porous titanium --- femtosecond laser --- surface modification --- instrumented micro-indentation --- scratch test --- wettability --- cell culture --- electrical impedance --- osseointegration --- bimodal microstructure --- hot-pressing --- powder metallurgy --- mechanicalmilling --- mechanical behavior --- biofilms --- gelatin --- nanoparticles --- iron oxide --- antioxidant activity --- antibacterial activity --- electrospinning --- cellulose acetate --- ethylcellulose --- nanostructures --- rheological properties --- thermal properties --- microstructure --- bioplastics --- rice bran --- rice bran oil --- valorization --- starch --- injection molding --- Rugulopteryx okamurae --- DMA --- seaweed --- : cost function --- controlled release --- Arrabidae chica Verlot --- chitosan/alginate membranes

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Polyphenols are a heterogeneous group of bioactive compounds mainly found in plant-based foods. Numerous clinical and epidemiological studies have led to the result that polyphenol intake may protect against chronic diseases such as cardiovascular and neurodegenerative diseases, cancer, or type 2 diabetes, to name some. Polyphenol intake estimation can be obtained through food frequency questionnaires and nutritional biomarkers, both having their own advantages and disadvantages. Although the association between these bioactive compounds and health seems irrefutable, many questions remain still unanswered. For instance, more studies are needed to identify possible interactions and effect-modulating variables, such as smoking habit, body mass index, sex, alcohol, hormones, other foods, etc. Moreover, intestinal microbiota seems to play an important role in the metabolism of polyphenols, but it is still unclear how.

polyphenols --- metabolic syndrome --- Mediterranean diet --- glignans --- stilbenes --- HDL-cholesterol --- polyphenol --- diabetes --- flavonoids --- catechins --- black sorghum --- platelets --- platelet microparticles --- atherosclerosis --- rice bran --- phenolic extracts --- β-cell function --- gene expression --- insulin secretion --- sleep disorders --- sleep duration --- urinary phytoestrogens --- concentration–response --- NHANES --- cognition --- attention --- memory --- brain --- mangiferin --- mango leaf extract --- non-alcoholic fatty liver disease --- obesity --- lipid metabolism --- metabolic regulation --- adipose tissue --- fruits --- berries --- vegetables --- dark chocolate --- psychological well-being --- depression --- physical health --- mental health --- isoflavones --- soy --- dietary flavonoids --- lignans --- flaxseeds --- endocrine --- stages of life --- estrogenic --- health --- nursing home --- residential care --- aging --- menu --- phenolic acids --- n/a --- concentration-response

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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

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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