Natural and Bioinspired Polyphenols with Antioxidant Properties for Health and Food Applications

Pr. Alessandra Napolitano from University of Naples "Federico II" of Italy will present on Natural and Bioinspired Polyphenols with Antioxidant Properties for Health and Food Applications.

According to Pr. Napolitano, the search for novel antioxidants to be used to prevent/control food deterioration or as adjuvants in the treatment of oxidative stress based pathologies has recently spurred considerable interest. In this connection natural compounds and particularly polyphenols that can be easily obtained from accessible vegetable sources or even agricultural wastes are nowadays extensively investigated. The chemopreventive action exerted by polyphenols belonging to the hydroxycinnamate, catechol, catechin, and stilbene groups against the cellular damages brought about by reactive oxygen species (ROS), but also by the reactive nitrosating/nitrating species (RNS) generated in the acidic environment of the stomach from dietary and endogenous nitrite ions is largely documented.