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Over the last few years, polyphenol has received a great deal of attention due to their potential beneficial effects on human health. Widely contained in foods commonly consumed in all populations worldwide, polyphenols represent an attractive explanation of the beneficial effects, not only of fruits and vegetables, characteristic components of healthy dietary patterns, but also of other plant-derived foods, such as tea, coffee, and cocoa, which only recently have been exploited as being beneficial for humans. In addition to the numerous biological properties, polyphenols have been indicated as being responsible for a decreased risk of metabolic disorders, cardiovascular disease, and certain cancers. The book addresses original research and reviews of literature concerning polyphenol-rich foods and human health.

Polyphenols.

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Over the last few years, polyphenol has received a great deal of attention due to their potential beneficial effects on human health. Widely contained in foods commonly consumed in all populations worldwide, polyphenols represent an attractive explanation of the beneficial effects, not only of fruits and vegetables, characteristic components of healthy dietary patterns, but also of other plant-derived foods, such as tea, coffee, and cocoa, which only recently have been exploited as being beneficial for humans. In addition to the numerous biological properties, polyphenols have been indicated as being responsible for a decreased risk of metabolic disorders, cardiovascular disease, and certain cancers. The book addresses original research and reviews of literature concerning polyphenol-rich foods and human health.

Polyphenols. --- Phytochemicals.

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It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration

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Tea, made from the leaves of the Camellia senenisis plant, is the second most consumed beverage worldwide after water. Accumulating evidence from cellular, animal, epidemiological and clinical studies have linked tea consumption to various health benefits, such as chemoprevention of cancers, chronic inflammation, heart and liver diseases, diabetes, neurodegenerative diseases, etc. Although such health benefits have not been consistently observed in some intervention trials, positive results from clinical trials have provided direct evidence supporting the cancer-protective effect of green tea. In addition, numerous mechanisms of action have been suggested to contribute to tea’s disease-preventive effects. Furthermore, effects of the processing and storage of tea, as well as additives on tea’s properties have been investigated.

polyphenols --- n/a --- cell cycle arrest and apoptosis --- neuroblastoma --- salivary ?-amylase activity --- cancer apoptosis --- yaupon holly --- bioaccessibility --- fracture --- p53 --- tea --- Liubao tea --- BE(2)-C --- matrix metalloproteinase-1 (MMP-1) --- catechin --- renal stone --- oxalate --- protein expression --- 67LR --- Alzheimer’s disease --- EGCG --- nutraceutical --- diseases --- anti-oxidant --- heme oxygenase-1 --- polyphenol --- anxiety --- matcha --- ERCC1/XPF --- neuro-sphere --- tea consumption --- theanine --- Rosmarinic acid --- yerba mate --- hypercalciuria --- gene expression --- microbiota --- cohort study --- histone deacetylase 2 (HDAC2) --- guayusa --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- DNA repair --- mRNA expression --- caffeine --- chemoprevention --- cisplatin --- 6-OH-11-O-hydroxyphenanthrene --- adrenal hypertrophy --- hepatic damage --- anti-photoaging --- cell death --- green tea --- kudingcha --- suberoylanilide hydroxamic acid (SAHA) --- epigallocatechin gallate (EGCG) --- stress-reduction --- calcium oxalate monohydrate --- Camellia sinensis --- chemoresistance --- tea polyphenols --- green tea polyphenols --- green tea catechins --- N-MYC --- cancer --- epigallocatechin-gallate (EGCG) --- Parkinson’s disease --- Alzheimer's disease --- Parkinson's disease

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This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (–)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid–liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- n/a --- (-)-epicatechin --- solid-liquid kinetic extraction --- Research. --- Biology. --- Food --- Social aspects.