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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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This Special Issue is focused on natural polyphenols and their synthetic bioactive analogues. It is composed of one review on aza- and azo-stilbenes as bioisosteric analogs of the stilbenoid resveratrol and four original articles, including studies on synthetic (bisphenol neolignans inspired by honokiol, multicomponent synthesis of polyphenols), and natural polyphenols (polyphenols from Tamarix ramosissima and Melanoleuca styphelioides) as antiproliferative, anti-Alzheimer’s, antioxidant, antimicrobial, or anti-inflammatory agents.

Research & information: general --- Melaleuca styphelioides --- polyphenols --- LC/MS-MS --- anti-oxidant activity --- anti-inflammatory activity --- keratinocytes --- Tamarix ramosissima --- polyphenolics --- antioxidant activity --- antimicrobial activity --- isorhamnetin --- hispidulin --- cirsimaritin --- multicomponent reactions --- β-amyloid proteins --- Alzheimer's disease --- Ugi reaction --- β-lactams --- trans-resveratrol --- aza-stilbene --- azo-stilbene --- bio-isosterism --- structure-activity relationship --- honokiol --- bisphenol neolignans --- Suzuki-Miyaura cross-coupling --- antitumor activity --- apoptosis --- Melaleuca styphelioides --- polyphenols --- LC/MS-MS --- anti-oxidant activity --- anti-inflammatory activity --- keratinocytes --- Tamarix ramosissima --- polyphenolics --- antioxidant activity --- antimicrobial activity --- isorhamnetin --- hispidulin --- cirsimaritin --- multicomponent reactions --- β-amyloid proteins --- Alzheimer's disease --- Ugi reaction --- β-lactams --- trans-resveratrol --- aza-stilbene --- azo-stilbene --- bio-isosterism --- structure-activity relationship --- honokiol --- bisphenol neolignans --- Suzuki-Miyaura cross-coupling --- antitumor activity --- apoptosis

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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.

Research & information: general --- Biology, life sciences --- Food & society --- 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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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

Research & information: general --- Biology, life sciences --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

Research. --- Biology. --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties