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 Phenolic Compounds, bioaccessibility and Characterization in foods
Trust Beta, University of Manitoba, Canada |
 Polyphenols in Depression & Neurodegenerative Diseases
Giulio Maria Pasinetti, Icahn School of Medicine at Mount Sinai, USA |
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Marine Polyphenols - Characterization and Applications
Monica Jordheim, University of Bergen, Norway
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 Conversion of Glycosides of Secondary Plant Metabolites by Lactobacilli
Michael Gänzle, University of Alberta, Canada
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 Role of Polyphenolic Caffeoylquinic Acids in the Neurological Effects of Centella asiatica
Amala Soumyanath, Oregon Health & Science University, USA
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 Rethinking Healthy Eating in Light of the Gut Microbiome
Jens Walter, University College Cork, Ireland |
 Biological activities of phenol-amino acid adducts: Towards enhancing food quality
Marianne Nissen Lund, University of Copenhagen, Denmark
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 Senolytic Activity of Polyphenols: What do We Know?
Christopher Wiley, Tufts University, USA |
 Polyphenols & Immunomodulation: What do we know?
Hanne Frøkiær, University of Copenhagen, Denmark |
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 Hormetic response to B-type procyanidin ingestion may involve stress-related neuromodulation via the gut-brain axis: Preclinical and clinical observations
Naomi Okasabe, Shibaura Institute of Technology, Japan |
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 Polyphenols & Gut Microbiota: Interactions & Impact on Human Health
Diana Roopchand, Rutgers University, USA
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 Catechol-based Nanostructures in Medicine
Daniel Ruiz Molina, Universitat Autònoma de Barcelona, Spain |
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 Cranberry Polyphenols Inhibit Esophageal Cancer Through Reshaping the Microbiome-Metabolome Axis
Laura Kresty, University of Michigan, USA
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Dietary Polyphenols Inhibit Production of Trimethylamine, a Gut Microbial Metabolite Associated With Aging and Atherosclerosis
Andrew P. Neilson, North Carolina State University, USA
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Sustainable Sources for Polyphenols Recovery and Their Application in Healthy Food
Isabella D’Antuono, Institute of Sciences of Food Production National Research Council (ISPA – CNR), Italy
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