1. Introduction - bioactive compounds and elements in human nutrition
2. Application of liquid chromatography for the analysis of flavonoids in food - an overview
3. Phenolic compounds in coffee and tea beverages
4. Methylxanthines in food products
5. Carotenoids as food products components and health promoting agents
6. Tocochromanols
7. Cyclitols - determination in food and bioactivity in the human organism
8. Capsaicinoids - properties and mechanisms of pro-health action
9. Dietary indoleamines: bioavailability and human health
10. Bioactive peptides analysis
11. Determination of antioxidant biomarkers in biological fluids 12. Speciation analysis of food products
13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods
About the Author: Magdalena Jeszka-Skowron, PhD is an assistant professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.
Agnieszka Zgola-Grześkowiak, PhD, DSc is a professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.
Tomasz Grześkowiak, PhD is a volunteer scientist in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.
Akula Ramakrishna, PhD is a pipeline enablement scientist at Bayer Crop Science in Kallinayakanahalli, Chikkaballapur, India.
