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Phenolic compounds have received considerable attention from the scientific community due to their presence in plants and other natural sources, as well as their antioxidant, antimicrobial, and anti-inflammatory properties, which have led to increasing interest in functional foods, the pharmaceutical sector, agriculture, and sustainable materials. This book presents the reader with several chapters on the most recent achievements in the extraction, identification, and application of phenolic compounds from natural sources. It explores both conventional and emerging technologies, such as green...

Join the exciting world of functional foods with Functional Food - Upgrading Natural and Synthetic Sources. Exploring the link between diet and metabolic syndrome with attention to diets from Ibero-American countries this publication provides an overview of dietary patterns, components in functional foods, bioactive food compounds related to inflammation as well as clinical nutrition for specific health issues. Examining ways to increase or evaluate the bioavailability of these compounds transforms a normal foodstuff into one that positively benefits human health, and this information may...