Pharmaceutical and Nutraceutical Potential of Polyphenolic Natural Compounds

Dear Colleagues,

Polyphenols represent a large family of natural compounds that are widely distributed in medicinal and dietary plants. These phenolic compounds are important for the growth and development of plants, and are used as a defense system against fungi, bacteria, viruses, insects and herbivores. From a chemical perspective, polyphenols are structurally diverse, and comprise major classes of flavonoids, coumarins, phenolic acids, tannins, lignans and stilbenes. Polyphenols are commonly found in nutritional products, such as fruits and vegetables, as well as beverages, such as wine, beer and tea, and represent an important role in the human diet. Epidemiological and clinical evidence indicate that consuming a diet based on foods that are high in polyphenols reduces the risk of several chronic diseases. A large array of in vitro and in vivo preclinical studies on plant extracts that are high in polyphenols or specific isolated compounds highlights the vast pharmacological potential of this class of natural compounds.

This Special Issue aims to provide a multidisciplinary survey of the recent studies on polyphenols, focused, in particular, on the prevention of diseases, as well as on the improvements in health. The manuscripts of interest include research of any type on polyphenols, either as pure compounds, vegetal extracts or food products. Both preclinical and clinical study designs, as well as observational studies, are welcome. We invite original research articles and specialized critical reviews.

Dr. Octavian Tudorel Olaru
Dr. George Mihai Nitulescu
Guest Editors

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