Tracks for Abstracts Submission

You can submit your abstract for oral or poster presentation by selecting among the following tracks:

 

Track 1: Polyphenols in Health & Diseases: The Mechanistics

Modulation of Redox Homeostasis

Modulation of NRf2 and transcription factors

Modulation of antioxidants defense system

Effects on mitochondria

Track 2: Polyphenols metabolites and gut microbiota: the subtle modulation

Can microbiota modulate polyphenols absorption and bioavailability?

Can polyphenols modulate microbiota diversity and quality?

Impact of various polyphenols (tea, coffee, cocoa…) on microbiota

 

Track 3: Polyphenols: the toxicological aspects 

Track 4: Polyphenols & Waste Valorisation from Fruits & Vegetable Processing
Sources, target polyphenols and other compounds of interest
Solvents and conventional technologies
New technologies and innovative methods
New wastes to valorize: apple pomace, grape pomace, tomato, orange, sunflower oil extraction residues, citrus peel, berries, artichoke, walnuts...

 

Track 5: Polyphenols & Preventive / Therapeutic Medicine

Polyphenols & Cardiovascular Diseases

Polyphenols & Neurodegenerative Diseases

Polyphenols & Cancer

Polyphenols & Liver

Polyphenols & Kidney

Others

 

Track 6: Innovations in Polyphenols Methods

Recent advances in methods, devices and materials to evaluate and study polyphenols

 

Track 7: Polyphenols & Natural Conservators

Antibacterial, antiviral and antifongical effects of polyphenols

How to switch from synthetic to more natural conservators?

 

Track 8: Polyphenols & Industrial Innovations

Polyphenols Applications in Packaging

Polyphenols & food colorants: the force of natural polyphenols

 

Track 9: Polyphenols, Functional Drinks & Functional Ingredients

Pomegranate

Tea, Coffee, Cocoa

Wine, Beer & Hop, Cider…

Polyphenols as Medicalized Food

 

Track 10: Natural Pigments & Colorants for F&B industry
Chemical / biochemical characterization of pigments from natural origin
Extraction from conventional /unconventional sources 
Alternative sources of pigments (bacteria, fungi, microalgae and cyanobacteria...)
Quality and safety assessment on "new" pigments (toxicity, bioavailability studies)
Maillard reactions and color development
Color analysis and its measurement
Bioactivity, functionality and healthy properties
Allergenicity, Novel ingredients/foods
Technical solutions for the stabilization and formulation of pigments
Techniques for encapsulation

Regulatory aspects & new pigments 

Effect of processing on natural pigments

 

 

Track 11: Natural Spices

Curcumin
Rosemary
Others

Track 12: Berries & Colored Vegetables & Fruits

 

 

Track 13: Tyrosinase Inhibitors

In health

In food

 

Track 14: Regulation & Claims

 


Track 15: Others


If you are interested to present your recent clinical studies with polyphenols or your new innovative methods to valorise polyphenols waste, please find all details to send an abstract by 
clicking here.