Phenolic Compounds in Foods and Natural Health Products

Phenolic Compounds in Foods and Natural Health Products

by Fereidoon Shahidi, Chi-Tang Ho
     
 

ISBN-10: 084123891X

ISBN-13: 9780841238916

Pub. Date: 03/23/2005

Publisher: American Chemical Society


Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects as free radical scavengers and chelators of pro-oxidant metals and thus preventing low-density lipoprotein oxidation and DNA strand scission or enhancing immune function. Phenolic…  See more details below

Overview


Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects as free radical scavengers and chelators of pro-oxidant metals and thus preventing low-density lipoprotein oxidation and DNA strand scission or enhancing immune function. Phenolic compounds have been shown to control certain types of cancer, cardiovascular disease and the process of aging. This book reports the chemistry and analysis of phenolic compounds in various foods such as wheat brans, canola hulls, blueberry leaf, sesame, edible oil seeds and honeybush tea. Extensive coverage was given to green and black tea. The chemistry of the production of black tea theaflavins, the action mechanisms of theaflavins on anti-tumor effects, the anti-inflammatory activity of theaflavin, the bioavailability and biotransformation of tea polyphenols, and a practical example on the use of tea catechin as food antioxidant and antibacterial were presented. Anticancer effects of other polyphenols from apple, cranberry and spices are also discussed.

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Product Details

ISBN-13:
9780841238916
Publisher:
American Chemical Society
Publication date:
03/23/2005
Series:
ACS Symposium Series, #909
Pages:
320
Product dimensions:
8.90(w) x 5.90(h) x 0.80(d)

Table of Contents

1Phenolics in food and natural health products : an overview1
2Phenolic acid composition of wheat bran10
3Structure and analysis of flavonolignans from Silybum marianum19
4Antioxidant activity of sesame fractions33
5Effect of lactic acid fermentation on quercetin composition and antioxidative properties of Toona sinensis leaves46
6Antioxidant capacity of phenolics from canola hulls as affected by different solvents57
7Antioxidant activity of polyphenolics from a bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) extract in meat systems67
8Beans : a source of natural antioxidants83
9Antioxidant and antibacterial properties of extracts of green tea polyphenols94
10Radical scavenging properties of cold-pressed edible seed oils107
11Honeybush tea : chemical and pharmacological analyses118
12Combined inhibitory effects of catechins with Fe[superscript 3+] on the formation of potent off-odorants from citral129
13Influence of flavonoids on the thermal generation of aroma compounds143
14Capsaicinoid oxidation by peroxidases : kinetic, structural, and physiological considerations161
15Artepillin C isoprenomics : facile total synthesis and discovery of amphiphilic antioxidant176
16Production of theaflavins and theasinensins during tea fermentation188
17New momentum on the action mechanisms of black tea polyphenols, the theaflavins197
18Biotransformation and bioavailability of tea polyphenols : implications for cancer prevention research212
19Prevention of cancer by dietary phytochemicals225
20Effect of black tea theaflavins and related benzotropolone derivatives on 12-O-tetradecanoylphorbol-13-acetate-induced mouse ear inflammation and inflammatory mediators242
21Antioxidant and antitumor promoting activities of apple phenolics254
22Cranberry phenolics : effects on oxidative processes, neuron cell death, and tumor cell growth271

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