Reprint
Natural Phenolic Compounds for Health, Food and Cosmetic Applications
Edited by
August 2020
230 pages
- ISBN978-3-03936-734-4 (Hardback)
- ISBN978-3-03936-735-1 (PDF)
This book is a reprint of the Special Issue Natural Phenolic Compounds for Health, Food and Cosmetic Applications that was published in
Biology & Life Sciences
Summary
Based on their potent antioxidant properties, the possible exploitation of natural phenolic compounds as food supplements as well as functional ingredients in the food and cosmetic industry is gaining more and more attention. This book contains original research articles and a review reporting innovative applications of natural phenolic compounds in the field of nutrition and biomedicine, as active ingredients for the prevention of oxidative-stress-related diseases, and as additives in smart food packaging, biomedical devices, and cosmetic products. The growing importance of agri-food wastes as easily accessible sources of phenolic compounds as well as of synthetic derivatives of natural compounds with improved antioxidant properties is also highlighted. Finally, novel technologies to improve extraction yields, stability, bioavailability, and delivery of antioxidant compounds for healthcare products or for skin applications are described.
Format
- Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
agri-food waste; exhausted wood; antioxidant; DPPH assay; FRAP assay; tannins; heavy metals; methylene blue; nitric oxides; acid hydrolysis; tyrosol; homovanillyl alcohol; hydroxytyrosol; dimethyl carbonate; lipophilic alkyl esters; hydroxytyrosol-enriched extracts; Olea europaea; green chemistry; circular economy; feijoa extracts; mercury; red blood cells; oxidative stress; glutathione; thiol groups; functional food; resveratrol; nanostructured lipid carriers (NLC); factorial design; high shear homogenization; ultrasound method; resveratrol; analysis of variance (ANOVA); spray drying; blueberry juice-maltodextrins; conservation of antioxidants; encapsulation; electrospinning; polyphenol; açaí (Euterpe oleracea Mart.); zein; antioxidants; encapsulation; orange essential oil; xoconostle; maturation; antioxidant activity; ginsenosides; Panax quinquefolius; puffing; mentha; heat stress; antioxidant enzyme activity; salicylic acid; melatonin; essential oil; resveratrol; solubility; nanoparticle; correlation; supercritical fluid; bioavailability; cannabidiol; cannabidiol synthetic derivatives; endocannabinoids; oxidative stress; lipid peroxidation; inflammation; membrane receptors; propolis; antioxidant activity; cytotoxic; antibacterial; México; HS-SPME/GC-MS-TOF; NMR; volatile compounds; flavonoids; phenolic acids; isoliquiritigenin (ISL); triple-negative breast cancer; apoptosis; autophagy; 5,6-dihydroxyindole-2-carboxylic acid; gelatin; cross-linked hydrogel; antioxidant activity; controlled release; melanins; 5,6-dihydroxyindole-2-carboxylic acid; antioxidant; photoprotection; UVA; HaCaT cells; reactive oxygen species; glutathione; Nrf-2; n/a