“Natural products” refers to any substance produced by a living organism. Such compounds are well-known to exert beneficial effects on the matrix where they occur, i.e., natural products, foods, etc. Besides beneficial effects, organoleptic characteristic modifications and improved technological characteristics may also be included. In recent decades, an ever-increasing number of scientific papers have been published on the relationship between diet and the incidence of chronic diseases. It is necessary to correctly evaluate the effects that natural compounds that could exert on both the food matrix and the organism. The aim of this Entry Collection of Enclyclopdia is to collect a number of documents focused on the analysis, applications, and/or evaluation of activities of natural products in food and natural products. Papers focused on the mechanisms underlying the effects produced by the natural products will also be included.
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Institution: Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
Interests: food chemistry; natural products; phenolic acids; flavonoids; anthocyanins; carotenoids; HPLC; mass spectrometry
Institution: Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
Interests: liquid-phase separation methods – liquid chromatography, capillary electrophoresis; two-dimensional liquid chromatography; chromatographic analysis of naturally occurring samples, mainly secondary plant metabolites
- 10 Mar 2023
- 03 Mar 2023