Non-extractable Polyphenols and Carotenoids

The Story of the Introduction of Non-extractable Polyphenols into Polyphenol Research: Origin, Development and Perspectives;

Dietary Fiber and Non-extractable Polyphenols;

Extractable and Non-extractable Polyphenols: an Overview;

Analysis of Non-extractable Polyphenols (NEPP);

Dietary Sources and Intakes of Non-extractable Polyphenols;

Non-extractable Polyphenols in Tropical Fruits: Occurrence and Health-related Properties;

Fruit and Vegetable Processing: Effects on Extractable and Non-extractable Polyphenols;

Carotenoids: Concept, Dietary Sources and Structure–Activity Relationships for Antioxidant and Health-related Properties;

Metabolic Fate of Bioaccessible and Non-bioaccessible Carotenoids;

Models for Studying Polyphenols and Carotenoids Digestion, Bioaccessibility and Colonic Fermentation;

Metabolic Fate of Extractable and Non-extractable Polyphenols;

Non-extractable Polyphenols and the Gut Microbiome;

Antioxidant Capacity of Non-extractable Polyphenols as a Key Dietary Parameter;

Non-extractable Polyphenols in Fruit: Distribution, Changes, and Potential Health Effects;

In vivo Studies of Nonextractable Polyphenols: a Case Study with Grape Products;

Sorghum Non-extractable Polyphenols: Chemistry, Extraction and Bioactivity;

Non-extractable Phenolic Compounds as Food Ingredients;

Concluding Remarks