This paper is dedicated to the memory of our dear colleague Carolina Rojas-Garbanzo who passed away prior to the submission of this manuscript.Polyphenols have attracted huge interest among researchers of various disciplines because of their numerous biological activities, such as antioxidative, antiinflammatory, antiapoptotic, cancer chemopreventive, anticarcinogenic, and antimicrobial properties, and their promising applications in many fields, mainly in the medical, cosmetics, dietary supplement and food industries. In this review, the latest scientific findings in the research on polyphenols interaction with the microbiome and mitochondria, their metabolism and health beneficial effects, their involvement in cognitive diseases and obesity development, as well as some innovations in their analysis, extraction methods, development of cosmetic formulations and functional food are summarized based on the papers presented at the 13th World Congress on Polyphenol Applications. Future implications of polyphenols in disease prevention and their strategic use as prophylactic measures are specifically addressed. Polyphenols may play a key role in our tomorrow´s food and nutrition to prevent many diseases.

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Background. In recent years, there has been an increased fruit addition to the brewing process, especially in craft breweries. Fruit addition leads to changes in the organoleptic characteristics and chemical composition of beers. Bilberries are rich in phenolic compounds and possess significant antioxidant capacity. The effects of bilberry addition and brewing process parameters on the changes in the phenolic and protein profile of beer have not been sufficiently studied. The aim of this research was to investigate the changes in the individual phenolic compounds and the protein fractions in beer when bilberries were added at different maturation stages. Materials and methods. An infusion mashing method was applied for the purpose of obtaining wort with an original extract of 14°P after boiling. Pilsner malt, bitter and aromatic hops 60/40 (Perle and Cascade, respectively), dry yeast Saccharomyces pastorianus (carlsbergensis) Saflager W 34/70, and bilberries (Vaccinium myrtillus L.) were used. All processes were conducted in a Home Brew 50 all-in-one 50 dm 3 brewing system. The fermentation was carried out in a stainless steel cylindroconical fermenter at a temperature of 14°C. The "green beer" was transferred to small stainless-steel fermenters after 60% of the original wort extract had been fermented. The maturation continued for 14 days at 14°C, and the beer lagering for 5 days at 2°C. The bilberries were pasteurised in a water bath for 10 minutes at 70°C. After cooling, they were added to small fermenters at a concentration of 167 g/dm 3 at the beginning and on the seventh day of beer maturation. All variants were carried out in duplicate. After lagering, the beer was bottled using a "beer gun". The beer samples from the experiments were filtered on the day of bottling and frozen until analysis. HPLC/UV-VIS and electrophoresis were used to determine the phenolics and proteins, respectively. The total monomeric anthocyanins were determined by the pH differential method. The original wort extract and alcohol concentration were evaluated, and the sensory analysis was performed according to EBC standard methods. Results. The changes in 10 phenolic acids, 7 flavonoids, and 10 protein fractions in beer with bilberries added at the beginning and on the seventh day of maturation were studied. The addition of bilberries led to an increase in the phenolic acid (3-fold) and flavonoid (6.2-fold) concentrations. The highest enrichment was observed in terms of rutin, chlorogenic, caffeic, and 3,4-dihydrobenzoic acids. Rosmarinic acid and monomeric anthocyanins were only detected in the bilberry beers. Chlorogenic and neochlorogenic acids, rutin, and catechin dominated in the bilberry beers. Neochlorogenic and gallic acids, epicatechin, and catechin dominated in the bilberry-free beers. The addition of bilberries reduced the protein content by 93 to 96%. The number of protein fractions decreased from 10 to 4. The influence of the bilberry addition time on the phenolics and proteins was different, and it affected the individ...