Recent Advances in Plant Phenolics

Dear Colleagues,

The scientific interest in plant phenolics as chemopreventive and therapeutic agents against chronic and degenerative diseases has been increasing since the late 1990s, when the French paradox was associated to the high intake of phenolics present in red wine. Since then, research regarding the biosynthesis, biological activities, purification, and chemical characterization of phenolic compounds in different plant species has been performed. In addition, research on the stability of phenolics in food processing techniques and storage is an area of major interest. Contributions to this Special Issue, both in the form of original research and review articles, may cover all aspects of plant phenolics including: their chemical characterization on different plant species; methods for their extraction, purification, and quantification; elucidation of their mechanism of action; development of innovative methods for the evaluation of their bioactivity in vitro and in vivo; evaluation of their stability to thermal and non-thermal food processing techniques; elicitation of plant phenolic biosynthesis pathway; and effect of postharvest handling on the phenolic profiles of plant foods. Papers regarding the development of food products and dietary supplements enriched with plant phenolics will be also taken into consideration.

Prof. Dr. Luis Cisneros-Zevallos
Prof. Dr. Daniel Jacobo-Velazquez
Guest Editors

 

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