Dietary Polyphenols: Extraction, Identification, and Bioactive Properties

Dear Colleagues,

As you know, dietary polyphenols are an important group of bioactive compounds. They occur in plants, tea, wine, and other fermented beverages, in olive oil, and in chocolate. They can be extracted in different ways, using different solvents or water. The selection of extraction method is critical for estimation of the concentration of any compound in investigated plants or products. Methods for identifying these compounds are still developing.
Dietary polyphenols exhibit biologically significant functions, such as protection against oxidative stress and degenerative diseases. Studies have shown that some dietary polyphenols exerted anti-inflammatory, anti-atherosclerosis, and cardioprotection functions, while neuroprotective effects on anti-aging and neurodegenerative diseases have also been observed. Another important thing is the effect on gastrointestinal health and effects on digestive enzymes.

This Special Issue aims to uncover novel unconventional, alternative, and original characteristics of plant-derived compounds with a distinctive emphasis on biological and pharmacological activities of extraction, identification, and bioactive properties. Reviews investigating dietary polyphenols, and methods of analysis and effects are welcome, considering the increasing role of plant-derived molecules in daily use.

Dr. Agata Czyżowska
Prof. Dr. Agnieszka Nowak
Guest Editors

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