Increasing interest has been given to natural plant extracts in foods and beverage application, their role in food quality, and their therapeutic use in inhibiting several diseases. The protective effects of diets rich in fruits, vegetables, and derived beverages are due not only to fiber, vitamins, and minerals, but also to a diversity of plant secondary metabolites, in particular phenolic compounds and flavonoids. Phenolic compounds constitute one of the main classes of secondary metabolites. Among these compounds, flavonoids constitute one of the most ubiquitous groups of all plant phenolics. Phenolic compounds have long been associated with a variety of biochemical and pharmacological properties including antioxidant, antiviral, anticancer, and anti-inflammatory activities.

We would like to invite researchers to participate in this special issue by submitting a contribution in their field of expertise. Both original research papers and global or specialized critical reviews are welcome.

Potential topics include but are not limited to the following:

• Advanced analytical methodologies for the isolation, purification, and analysis of phenolics
• Phenolic compounds and metabolites in plants, food, and biological samples
• Biological activities and mechanisms of action
• Health benefits, in-vivo evaluation
• Novel methods of addition to food products
• Impact of phenolic compounds on food quality and their role in food quality preservation
• Development of novel antioxidants