Polyphenols in Foods and their Function in Disease Prevention
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (15 March 2019) | Viewed by 13578
Special Issue Editor
Interests: analytical chemistry; diabetology; nutritional biochemistry; glycation; ascorbic acid; antioxidant assays; lipids; diabetes; metabolism; food chemistry; anthocyanins; nutraceuticals; phytochemicals; bioactive; herbal medicine
Special Issue Information
Dear Colleagues,
Among foods, plant foods are especially good for providing essential nutrients. However, in intervention studies, single nutrients, such as vitamins or minerals given as pure substances, are not found to be preventative. Recently, the focus has been on a class of compounds known as polyphenols, which are not nutrients and that are found in high quantities in the highly-disease-preventative “Mediterranean Diet”. This Special Issue will focus on polyphenols and especially their metabolites and the mechanism by which they prevent chronic diseases, such as heart disease, diabetes, cancer, and Alzheimer’s disease.
Dr. Joe A. VinsonGuest Editor
Manuscript Submission Information
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Keywords
- polyphenols
- metabolites
- mechanism
- heart disease
- cancer
- Alzheimer’s disease