Plant Polyphenols: From Nature to Medical and Food Applications

Dear Colleagues, 

Polyphenols are secondary plant metabolites recognized as one of the largest and most widespread classes of plant constituents, representing one of the main phytochemicals found in plant-based foods and plant-derived foods and medicines. Over the years, polyphenols have attracted the attention of the scientific community due to their potential health-promoting effects and the large and diverse panel of biological activities. Epidemiological studies have indicated that the consumption of diets containing polyphenols has a role in reducing the risk of various diseases, such as cancer, obesity, diabetes, and cardiovascular diseases (CVDs). However, despite the voluminous literature studying polyphenols and their impact on human health, there are still many issues, discrepancies, and controversies waiting to be investigated and explored in order to explain and elucidate the positive effects of polyphenols on human health. Questions regarding the chemistry of polyphenols, their biological activity, clinical studies, bioavailability, and mechanism of action, in addition to the evidence of their real beneficial effects on human health, are still unclear and need answering. Therefore, this Special Issue welcomes the submission of articles (original research papers, perspectives, hypotheses, opinions, reviews, modeling approaches, and methods) that focus on the latest advances in the exploration of polyphenols and their health beneficial effects.

Covered aspects include, but are not limited to: 

• chemistry of polyphenols;
• biological activities of these compounds;
• risk and safety of polyphenols consumption;
• bioavailability and bioaccessibility of food phenolic compounds;
• gastro-intestinal absorption of polyphenols;
• and beneficial effects of these compounds on human health.

Prof. Dr. Anna Oniszczuk
Dr. Kamila Kasprzak-Drozd
Guest Editors

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