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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 |
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 |
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 |
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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