Dr. José Ricardo Pérez Correa received his PhD Degree in Chemical Engineering from Imperial College (London, UK). He is professor of the Chemical and Bioprocess Engineering Department at Pontificia Universidad Católica de Chile (Santiago, Chile). He has been working on extraction and purification of bioactive compounds from local foods and agroindustrial discards using green technologies, particularly hot pressurized liquids and solid phase extraction. Dr. Raquel Mateos received her PhD Degree in Chemistry from the University of Seville. She is a Tenured Scientist at the Institute of Food Science, Technology and Nutrition (ICTAN) belonging to the Spanish National Research Council (CSIC). She has been working on diseases prevention through the consumption of foods rich in bioactive molecules, such as phenolic compounds. Dr. Mateos is particularly interested in widening the understanding of metabolic pathways and biological activity. Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.

• Part I. Chemical characterization and classification1. Clean and green analytical techniques2. Sources and relevance of marine phenolics3. Chemical characterization and classification of potentially bioactive phlorotannins4. BromophenolsPart II. Extraction and purification5. Thermodynamics Aspects of Phenolics Extraction6. Extraction at low pressures7. Extraction using compressed fluids8. Purification using solid phase technologyPart III. Bioavailability and Bioactivity9. Interaction with other macromolecules10. Encapsulation11. Bioavailability and biotransformation paths12. Antioxidant activity13. Photoprotection14. Gut microbiota15. AntimicrobialPart IV. Health and Food16. Cardiovascular diseases: lipidemia and endothelial function17. Inflammation and hypertension18. Obesity, diabetes and metabolic syndrome19. Neurodegenerative diseases20. Cancer21. Applications of marine polyphenols in food