Spain Polyphenols Applications is postponed to 2021

Dear Colleagues,


In response to the critical situation and evolution of the COVID-19, the Organizing Committee of Polyphenols Applications 2020 decided to postpone the congress to next year.


We will announce the details as soon as the planning of the 2021 meeting has been completed.


We will keep your registration, you don’t need to do anything.  In case of cancellation, the Organizing Committee will fully refund you.
Thank you for your understanding of this exceptional situation.


We will keep our optimism and wish rapidly to overcome these moments.


All our warm regards,


Prof. Dr. Andreas Schieber                      
President of Polyphenols Applications 2020
University of Bonn, Germany 


Scientific study review presents health promoting potential of mangoes

Orlando, FL (September 6, 2017) - Research continually unveils new insights about mangos and their role in the diet for health. According to a comprehensive review of the available scientific literature published in the May issue of Food & Function, mangos and their individual components have anti-inflammatory and anti-oxidative properties, which may help to reduce risk for chronic disease.1 In addition to being associated with better nutrient intake and diet quality, research suggests eating mangos may be important for glycemic control, the microbiome, as well as vascular, brain, skin, and intestinal health.

Mangos contribute a number of valuable nutrients, including vitamin C, vitamin A, and fiber for only 100 calories per one cup serving. Mangos are also a source of phytochemicals - including phenolic acids, mangiferin, carotenoids, and gallotannins - which are associated with a number of health promoting activities including anti-inflammation, antioxidant, anti-diabetic, anti-obesity, and anti-cancer. 2

"Not only are mangos one of the popular fruits in the world, they contain a variety of essential nutrients and distinctive bioactive components that may play a role in supporting key metabolic functions including anti-inflammatory activity," says Britt M. Burton-Freeman, PhD, MS of the Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, and lead author of the paper.

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Read the full lenght article here