Marine Phenolic Compounds

Dr. José Ricardo Pérez Correa received his PhD Degree in Chemical Engineering from Imperial College (London, UK). He is professor of the Chemical and Bioprocess Engineering Department at Pontificia Universidad Católica de Chile (Santiago, Chile). He has been working on extraction and purification of bioactive compounds from local foods and agroindustrial discards using green technologies, particularly hot pressurized liquids and solid phase extraction. Dr. Raquel Mateos received her PhD Degree in Chemistry from the University of Seville. She is a Tenured Scientist at the Institute of Food Science, Technology and Nutrition (ICTAN) belonging to the Spanish National Research Council (CSIC). She has been working on diseases prevention through the consumption of foods rich in bioactive molecules, such as phenolic compounds. Dr. Mateos is particularly interested in widening the understanding of metabolic pathways and biological activity. Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.

Part I. Chemical characterization and classification
1. Clean and green analytical techniques
2. Sources and relevance of marine phenolics
3. Chemical characterization and classification of potentially bioactive phlorotannins
4. Bromophenols

Part II. Extraction and purification
5. Thermodynamics Aspects of Phenolics Extraction
6. Extraction at low pressures
7. Extraction using compressed fluids
8. Purification using solid phase technology

Part III. Bioavailability and Bioactivity
9. Interaction with other macromolecules
10. Encapsulation
11. Bioavailability and biotransformation paths
12. Antioxidant activity
13. Photoprotection
14. Gut microbiota
15. Antimicrobial

Part IV. Health and Food
16. Cardiovascular diseases: lipidemia and endothelial function
17. Inflammation and hypertension
18. Obesity, diabetes and metabolic syndrome
19. Neurodegenerative diseases
20. Cancer
21. Applications of marine polyphenols in food