Natural Phenolic Compounds for Health, Food and Cosmetic Applications
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: closed (30 November 2019) | Viewed by 137924
Special Issue Editor
Interests: structural characterization, extraction, and evaluation/modulation of the antioxidant properties of natural phenolic compounds; exploitation of phenolic compounds, especially from agri-food by-products for the development of functional materials to be used in cosmetics, food packaging, and biomedicine; reactivity of natural phenolic compounds with reactive oxygen and nitrogen species and their manipulation/derivatization to improve their functional properties; evaluation of the antioxidant properties of phenolic compounds and of complex extracts/matrices using validated chemical assays; chemistry of melanin pigments
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Special Issue Information
Dear Colleagues,
Natural phenolic compounds are widely present, not only in foods, but also in non-edible, easily-accessible sources, such as waste materials from agri-food industries. Based on their potent antioxidant properties, the possible exploitation of natural phenols as food supplements, as well as functional ingredients in food and in the cosmetic industry, have gained more and more attention. This Special Issue welcomes original research articles relating to innovative applications of natural phenolic compounds from edible or non-edible natural sources in the field of nutrition and biomedicine, e.g., in food supplements or functional foods for the prevention of oxidative-stress related diseases, as well as additives in smart food packaging, biomedical devices and cosmetic products. The identification of the main phenolic components and the characterization of the antioxidant and other relevant specific properties for their exploitation as functional ingredients in the health, food and/or cosmetic sector are required. Review articles describing the current state-of-the-art are also welcome.
Dr. Lucia Panzella
Guest Editor
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