Natural Phenolic Compounds for Health, Food and Cosmetic Applications

• Autore: Panzella Lucia
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 online resource (230 p.)
• Soggetto topico: Medicine and Nursing
• Soggetto non controllato: 5,6-dihydroxyindole-2-carboxylic acid; açaí (Euterpe oleracea Mart.); acid hydrolysis; agri-food waste; analysis of variance (ANOVA); antibacterial; antioxidant; antioxidant activity; antioxidant enzyme activity; antioxidants; apoptosis; autophagy; bioavailability; blueberry juice-maltodextrins; cannabidiol; cannabidiol synthetic derivatives; circular economy; conservation of antioxidants; controlled release; correlation; cross-linked hydrogel; cytotoxic; dimethyl carbonate; DPPH assay; electrospinning; encapsulation; endocannabinoids; essential oil; exhausted wood; factorial design; feijoa extracts; flavonoids; FRAP assay; functional food; gelatin; ginsenosides; glutathione; green chemistry; HaCaT cells; heat stress; heavy metals; high shear homogenization; homovanillyl alcohol; HS-SPME/GC-MS-TOF; hydroxytyrosol; hydroxytyrosol-enriched extracts; inflammation; isoliquiritigenin (ISL); lipid peroxidation; lipophilic alkyl esters; maturation; melanins; melatonin; membrane receptors; mentha; mercury; methylene blue; México; n/a; nanoparticle; nanostructured lipid carriers (NLC); nitric oxides; NMR; Nrf-2; Olea europaea; orange essential oil; oxidative stress; Panax quinquefolius; phenolic acids; photoprotection; polyphenol; propolis; puffing; reactive oxygen species; red blood cells; resveratrol; salicylic acid; solubility; spray drying; supercritical fluid; tannins; thiol groups; triple-negative breast cancer; tyrosol; ultrasound method; UVA; volatile compounds; xoconostle; zein
• Persona (resp. second.): PanzellaLucia
• Sommario/riassunto: 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.
• Titolo autorizzato: Natural Phenolic Compounds for Health, Food and Cosmetic Applications
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557628703321
• Lo trovi qui: Univ. Federico II