Phenolic Compounds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (1 June 2021) | Viewed by 444
Special Issue Editor
Interests: analytical chemistry; food analysis; food authenticity; analysis of honey; grape; vine; fruits and vegetables; polyphenol and sugar profile; macro- and micro elements
Special Issue Information
Dear Colleagues,
It is my great pleasure to invite you to participate as authors in the Special Issue "Phenolic Compounds" of the journal Molecules.
Polyphenols have been of great interest to nutritionists and to the scientific community, as they are considered to be nature's most powerful antioxidants. They are recognized as active compounds that possess several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation.
Contributions to this issue, both in the form of original research and review articles, may cover all aspects of phenolic compounds, including different methods of extractions and analysis, the phenolic profile of plants and natural products, polyphenols as potential markers for botanical and geographical origin, phenolics in medicine, encapsulation. Studies with multidisciplinary input, offering new methodologies or insights, are particularly welcome.
Prof. Dr. Živoslav Lj. Tešić
Guest Editor
Manuscript Submission Information
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Keywords
- Methods of extraction of phenolic compounds
- New methods of analysis
- Phenolic profile of plants
- Phenolic compounds as the indicator of botanical and geographic origin
- Phenolic and nanomaterials
- Encapsulation of phenolic compounds
- Phenolic compounds in medicine
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