Extraction and characterization of polyphenols from complex systems of agri-food origin; study of antioxidant properties and of neuroprotective and anti-amyloidogenic effects in neurodegenerative processes

The natural polyphenols, extracted from various types of plants, are characterized by the presence of multiple phenolic groups. Based on their different chemical structure, they can be divided into several classes: that of simple phenols, that of flavonoids and that of tannins. The antioxidant action and nutraceutical properties of some polyphenols are studied, extracted from food matrices such as capers, apples and grapes on the processes underlying neurodegenerative diseases.

Members:
Donatella Bulone
Maria Assunta Costa
Valeria Guarrasi (Principal investigator)
Pier Luigi San Biagio
Silvia Vilasi