Non-extractable polyphenols and carotenoids importance in human nutrition and health

Content: 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