Natural Phenolic Compounds for Health, Food and Cosmetic Applications

• Otros Autores: Panzella, Lucia (Editor)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Materias: Medicine; 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; analysis of variance (ANOVA); spray drying; blueberry juice-maltodextrins; conservation of antioxidants; encapsulation; electrospinning; polyphenol; açaí (Euterpe oleracea Mart.); zein; antioxidants; orange essential oil; xoconostle; maturation; antioxidant activity; ginsenosides; Panax quinquefolius; puffing; mentha; heat stress; antioxidant enzyme activity; salicylic acid; melatonin; essential oil; solubility; nanoparticle; correlation; supercritical fluid; bioavailability; cannabidiol; cannabidiol synthetic derivatives; endocannabinoids; lipid peroxidation; inflammation; membrane receptors; propolis; 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; controlled release; melanins; photoprotection; UVA; HaCaT cells; reactive oxygen species; Nrf-2; n/a
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

Sumario

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.

Descripción Física

1 electronic resource (230 p.)

ISBN

books978-3-03936-735-1
9783039367344
9783039367351

Acceso

Open Access