1. Research Group on Community Nutrition and Oxidative Stress, University of the Balearic Islands & CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Palma de Mallorca, Spain;
2. Department of Pharmacy, Bioorganic Chemistry, Saarland State University, Saarbrücken, Germany;
3. LCP-A2MC, ICPM, University of Lorraine, Metz, France;
4. Pharmidex, London, UK;
5. Department of Chemistry, Division of Food Chemistry & Toxicology, Technic University of Kaiserslautern, Kaiserslautern, Germany;
6. Department of Pharmaceutical Sciences, Research Group NatuRA - Natural Products and Food Research & Analysis, University of Antwerp, Antwerp, Belgium;
7. Institute of Experimental and Technic Biology, Oeiras, Portugal;
8. Institute of Chemical and Biological Technology ‘António Xavier’, New University of Lisbon, Lisboa, Portugal;
9. Laboratory of Molecular and Cellular Biology of Cancer, Hospital Kirchberg, Luxembourg, Europe;
10. College of Pharmacy, Seoul National University, Seoul, South Korea;
11. Teagasc Food Research Centre, Moorepark, Fermoy Co., Cork, Ireland;
12. Laboratory of Molecular Innovation and Applications, University of Strasbourg, Strasbourg, France;
13. University of Lorraine, CITHEFOR, Nancy, France;
14. Bio-PeroxIL, UFR of Life, Earth and Environmental Sciences, University of Bourgogne, Dijon, France;
15. CBIOS, Lusofona University Research Center for Biosciences & Health Technologies, Lisboa, Portugal;
16. Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Copenhagen, Denmark;
17. Department of Chemistry, Technology and Biotechnology – Food, Faculty of Chemistry, Gdansk, Poland;
18. Laboratoire Bio-PeroxIL EA7270, University Bourgogne Franche-Comté, Dijon, France