Editorial

. 2022 Jan 25;27(3):783.

doi: 10.3390/molecules27030783.

Phenolic Compounds in Food: Characterization and Health Benefits

Mirella Nardini¹

Affiliations

PMID: 35164044
PMCID: PMC8839921
DOI: 10.3390/molecules27030783

Editorial

Phenolic Compounds in Food: Characterization and Health Benefits

Mirella Nardini. Molecules. 2022.

. 2022 Jan 25;27(3):783.

doi: 10.3390/molecules27030783.

Author

Mirella Nardini¹

Affiliation

¹ CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.

PMID: 35164044
PMCID: PMC8839921
DOI: 10.3390/molecules27030783

Abstract

Oxidative stress is involved in the onset and development of several human diseases, such as cardiovascular diseases, diabetes, ageing, cancer, and neurodegenerative diseases [...].

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Conflict of interest statement

The authors declare no conflict of interest.

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References

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Phenolic Compounds in Food: Characterization and Health Benefits

Affiliation

Phenolic Compounds in Food: Characterization and Health Benefits

Author

Affiliation

Abstract

Conflict of interest statement

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