Polyphenols and Their Transformation Products: Properties and Mechanism of Action

Dear Colleagues,

Polyphenols are secondary metabolites in plants. These compounds are found in plant-based foods and beverages and are an integral part of our diet. The consumption of polyphenols or their sources may be associated with a reduced risk of a number of diseases, including cardiovascular, neurodegenerative and other diseases. These compounds exhibit a variety of biological activities, including antioxidant, anti-inflammatory, antidiabetic, antibacterial and anticarcinogenic activities. During the storage, processing and digestion, polyphenols undergo various modifications. In particular, they interact with compounds present in food, are metabolized by the microbiota of the gastrointestinal tract and/or transform inside the cells. As a result, a wide range of transformation products of polyphenols are formed. The properties of these compounds and their impact on health remain largely unknown.

This Special Issue focuses on the mechanisms underlying the effects of polyphenols on human health, with special attention to their transformation products. We welcome comprehensive reviews and original research papers.

Potential topics include, but are not limited to:

• Transformation products of polyphenols formed in real foods and in vivo;
• Properties of polyphenols and their transformation products;
• Biological activity of polyphenols and their products;
• Potential cytotoxic effects of these compounds;
• Mechanisms underlying the effects of polyphenols and their products;
• Future perspective of these compounds in medicine.

Dr. Yuri Shatalin
Prof. Dr. Konstantin Belosludtsev
Guest Editors

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