- Email: [email protected]
Highlight on polyphenols and health
Archives of Biochemistry and Biophysics 476 (2008) 101
Contents lists available at ScienceDirect
Archives of Biochemistry and Biophysics journal homepage: www.elsevier.com/locate/yabbi
Editorial
Highlight on polyphenols and health Over 70 years have passed since Szent-Györgi found that polyphenols lowered capillary fragility and permeability. Today, polyphenols are recognized as essential functional food factors and their presence ranges from dining tables to medicinal uses. However, more scientific evidence and profound insight are required for understanding the mechanisms of action and the consequences in the body. Bioavailability is also a key issue for estimating optimum levels of intake and safety as well as functionality. The 3rd International Conference on Polyphenols and Health (ICPH) was held November 25–28, 2007, at Kyoto, Japan, to discuss basic mechanisms of biological function, clinical effects on cancer and other life-style related diseases, epidemiological and intervention studies, characterization as food ingredients and pharmaceuticals, benefits, and risks. Some of the invited speakers have submitted original articles or minireviews for publication in this Highlight Issue of ABB. We are grateful to them for their contributions, which provide current perspectives of research on polyphenols and health. I believe this issue encourages all researchers engaged in research on the health impact of polyphenols. We also thank Dr. H. Sies, the ABB editorial office and all reviewers for their outstanding support.
Junji Terao * Department of Food Science, Graduate School of Nutrition and Bioscience, The University of Tokushima, Tokushima 770-8503, Japan * Fax: +81 88 633 7089. E-mail address: [email protected]
0003-9861/$ - see front matter Ó 2008 Elsevier Inc. All rights reserved. doi:10.1016/j.abb.2008.04.018
Contents lists available at ScienceDirect
Archives of Biochemistry and Biophysics journal homepage: www.elsevier.com/locate/yabbi
Editorial
Highlight on polyphenols and health Over 70 years have passed since Szent-Györgi found that polyphenols lowered capillary fragility and permeability. Today, polyphenols are recognized as essential functional food factors and their presence ranges from dining tables to medicinal uses. However, more scientific evidence and profound insight are required for understanding the mechanisms of action and the consequences in the body. Bioavailability is also a key issue for estimating optimum levels of intake and safety as well as functionality. The 3rd International Conference on Polyphenols and Health (ICPH) was held November 25–28, 2007, at Kyoto, Japan, to discuss basic mechanisms of biological function, clinical effects on cancer and other life-style related diseases, epidemiological and intervention studies, characterization as food ingredients and pharmaceuticals, benefits, and risks. Some of the invited speakers have submitted original articles or minireviews for publication in this Highlight Issue of ABB. We are grateful to them for their contributions, which provide current perspectives of research on polyphenols and health. I believe this issue encourages all researchers engaged in research on the health impact of polyphenols. We also thank Dr. H. Sies, the ABB editorial office and all reviewers for their outstanding support.
Junji Terao * Department of Food Science, Graduate School of Nutrition and Bioscience, The University of Tokushima, Tokushima 770-8503, Japan * Fax: +81 88 633 7089. E-mail address: [email protected]
0003-9861/$ - see front matter Ó 2008 Elsevier Inc. All rights reserved. doi:10.1016/j.abb.2008.04.018