Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Phytochemicals from natural products are now widely used as food additives (antioxidants, pigments), food supplements, cosmetic ingredients, etc. Currently, the majority of the extraction processes implemented on an industrial scale for the production of bioactive-enriched extracts are based on solvents of petroleum origin. However, contemporary trends in green extraction techniques dictate a minimization of solvent use, low-energy processes and novel eco-friendly materials that are environmentally benign. The search for liquids and/or extraction technologies that could meet such requirements is, therefore, an intriguing concept. This book addresses the concept of recovering natural bioactive substances from plant resources, using state-of-the-art extraction technologies, with prospects in the food, cosmetic and pharmaceutical industries.

Research & information: general --- cosmeceutical product --- long-lived trees --- simplex-centroid mixture design --- deep eutectic solvents --- bioactivity --- flavonoids --- extraction --- deep eutectic solvents (DES) --- natural deep eutectic solvents (NaDES) --- Moringa oleifera --- polyphenols --- ultrasonication pretreatment --- antioxidants --- hydroxypropyl β-cyclodextrin --- potato peels --- grape seed --- grape skin --- green extraction --- antioxidant activity --- chlorogenic acid --- caffeine --- β-cyclodextrin --- coffee pulp --- sensory analysis --- cold brew --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Tannins are a family of versatile, natural phenolic biomolecules whose key role is to protect plants against insects and fungi. They are also valuable in use for humans. We show tannins' antioxidant and antibacterial properties, in addition to their potential application in the food industry. We prove the accessibility of condensed tannins to a wide range of potential applications, including NH3 neutralizer, the building block of numerous porous materials, such as foams, organic, and carbon gels. Finally, they are known as wood adhesives, heavy metal scavengers, and corrosion inhibitors. With this book, we want to present the most promising perspectives of tannin.

Research & information: general --- Biology, life sciences --- tannins --- applications --- new applications --- drawbacks --- advantages --- tannin --- polyphenolic molecules --- sol-gel --- organic gel --- carbon gel --- hydrothermal carbonization --- porous materials --- pore structure --- biopolymer --- low-cost --- human serum albumin (HSA) --- fatty acid --- polyphenol --- protein conformation --- protein aggregation --- Förster resonance energy transfer (FRET) --- blue honeysuckle berry --- apple --- anthocyanins --- polyphenols --- antioxidant --- juice --- grape seed extract --- cotton --- antibacterial --- UV protection --- flavanols --- condensed tannin --- Vitis vinifera --- microwave-extraction --- glucosidase --- cytotoxicity --- greenhouse gas --- NH3 --- tannin-furanic foam --- liquid manure --- natural polyphenol --- agriculture --- emission reduction --- n/a --- Förster resonance energy transfer (FRET)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Oxidative stress causes chronic diseases such as cardiovascular disease, cancer, Alzheimer, chronic obstructive pulmonary, and neurodegenerative pathologies. Antioxidant systems defend human cells from free radicals. They act by stopping free radicals, decreasing their development, and quenching the formed ROS and RNS. The antioxidant molecules are classified into primary and secondary defense molecules. The primary antioxidant molecules (i.e., vitamins C and E, ubiquinone, and glutathione) reduce oxidation effects by moving a proton to the free radical species or electron donors, or by terminating the chain reactions The secondary antioxidants (i.e., N-acetyl cysteine and lipoic acid) act as cofactors for some enzyme systems or neutralize the production of free radicals by transition metals. This work comprises original research papers and reviews on antioxidant molecules in food, the agricultural practices that maximize their levels in plants, the potential preventive effects of selected classes of antioxidant molecules, their potential use in functional foods, and the pharmaceutical delivery systems that maximize their potential activity when used as supplements.

Trichoderma spp. --- EVOO --- olive pomace --- olive vegetation water --- Olea europea var Leccino --- HRMS-Orbitrap --- phenolic identification --- antioxidant activity --- grape seed oil fatty acid --- novel extraction --- tocopherol --- supercritical fluid --- microwave assisted --- ultrasound assisted --- Soxhlet --- olive mill wastewater --- olive oil --- Olive Pâté --- antioxidants --- nutraceutical --- Q Exactive Orbitrap LC-MS/MS --- Clery strawberry --- food processing --- Polyphenols --- multi-methodological evaluation --- HS-GC/MS analysis --- PCA --- antioxidant --- HepG2 cells --- EVOO extract --- IOC methods --- LDLR --- PCSK9 --- tomatoes --- NMR spectroscopy --- FT-ICR mass spectrometry --- ripening stage --- phenolics --- metabolomics --- phytochemicals --- cardoon --- multipurpose plant --- chlorogenic acid --- fatty acids --- herbal treatment --- organic zinc --- lamb --- Haemonchus contortus --- antioxidant enzymes --- lipid peroxidation --- mineral status --- paraxanthine --- caffeine --- CYP1A2 phenotyping --- human saliva --- differential pulse voltammetry --- egg --- flavonoids --- inductively coupled plasma mass spectrometry (ICP-MS) --- metallome --- quercetin --- walnut --- by-products --- antitussive --- ROS --- NOx --- IL-6 --- CXC-R1 --- histopathological analysis --- sustainable agriculture --- onion skin --- traditional varieties --- flavonols --- dietary antioxidants, --- Helichrysum --- medicinal plants --- infusions --- phenolic compounds --- antioxidative potential --- polyphenols --- flavonids --- endogenous antioxidant enzymes --- reduced glutathione --- oxidized glutathione --- catalase --- superoxide dismutase --- interleukin 6 --- tumor necrosis factor --- endurance sports --- Ficus carica --- oxidative stress protection --- stress hormones --- epidermal skin barrier --- nutricosmetics --- brown rice --- fermentation --- germination --- stress --- bioactive compounds --- untargeted metabolomics --- functional food --- health benefits --- lovage --- elicitation --- phenolic acids --- potential anti-inflammatory potential --- anticancer properties --- antioxidative activity --- bioactive peptides --- peptidomics --- mass spectrometry --- soybean --- plant-based foods --- LDL --- CVD --- lipid oxidation --- dietary fiber --- cholesterol --- hyperlipidemia --- microalgae --- spirulina --- inflammation --- lipopolysaccharide --- dairy cows --- fattening bulls --- leukocytes --- spices --- condiments --- extra-virgin olive oil --- antiviral properties --- antioxidant properties --- nutricosmetic --- grape seed --- pomace --- polyunsaturated fatty acids --- polyphenol --- resveratrol --- rutin --- HPLC --- GC --- coumarins --- green synthesis --- DFT --- red algae --- antioxidant and antimicrobial ability --- lipoperoxidation --- salmon --- anticancer --- marigold --- sage --- bearberry --- eucalyptus --- yarrow --- apples --- pomegranate --- mitochondrial DNA --- DNA damage --- apoptosis --- oral cancer --- arbutin --- melanin --- pigment --- melasma --- skin lightening --- cosmetic --- hyperpigmentation --- tyrosinase --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- Brassicaceae --- light wavelength --- reactive oxygen species (ROS) --- oxidative stress --- antioxidant proteins --- Moringa leaf extract --- nanoencapsulation --- rabbit --- physiology --- reproduction --- n/a --- Olive Pâté