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

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.

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

1. Phenolics in Food and Natural Health Products: An Overview, Fereidoon Shahidi and Chi-Tang Ho
2. Phenolic Acid Composition of Wheat Bran, Kequan Zhou, John W. Parry, and Liangli (Lucy) Yu
3. Structure and Analysis of Flavonoliganans from Silybum Marianum, David Y-W Lee, and Yanze Liu
4. Antioxidant Activity of Sesame Fractions, Fereidoon Shahidi and Chandrika M. Liyana-Pathirana
5. Effect of Lactic Acid Fermentation on Quercetin Composition and Antioxidative Properties of Toona sinensis Leaves, Tzou-Chi Huang, Hseng-Kuang Hsu, Hui-Yin Fu, and Chi-Tang Ho
6. Antiozidant Capacity of Phenolics from Canola Hulls as Affected by Different Solvents, M. Naczk, R. Amarowitz, R. Zadernowski, and F. Shahidi
7. Antioxidant Activity of Polyphenolics from a Bearberry-Leaf (arctostaphylos uva-ursi L. Sprengel) Extract in Meat Systems, Ronald B. Pegg, Ryszard Amarowitz, and Marian Naczk
8. Beans: A Source of Natural Antioxidants, Terrence Madhujith and Fereidoon Shahidi
9. Antioxidant and Antibacterial Properties of Extracts of Green Tea Polyphenols, Ryszard Amarowitcz, Ronald B. Pegg, Gary A. Dykes, Agnieszka Troszynska, and Fereidoon Shahidi
10. Radical Scavenging Properties of Cold-Pressed Edible Seed Oils, John W. Parry, Kequan Zhou, and Liangli (Lucy) Yu
11. Honeybush Tea: Chemical and Pharmacological Analyses, Mingfu Wang, Rodolfo Juliani, James E. Simon, Albert Ekanem, Chia-Pei Liang, and Chi-Tang Ho
12. Combined Inhibitory Effects of Catechins with Fe3+ on the Formation of Potent Off-Odorants from Citral, Toshio Ueno, Hideki Masuda, and Chi-Tang Ho
13. Influence of Flavonoids on the Thermal Generation of Aroma Compounds, Devin G. Peterson and Vandana M. Totlani
14. Capsaicinoid Oxidation by Peroxidases: Kinetic, Structural, and Physiological Considerations, Douglas C. Goodwin, Kimberely A. Laband, and Kristen M. Hertwig
15. Atrepillin C Isoprenomics: Facile Total Synthesis and Discovery of Amphiphilic Antioxidant, Yoshihiro Uto, Shutaro Ae, Hideko Nagasawa, and Hitoshi Hori
16. Production of Theaflavins and Theasinensins during Tea Fermentation, Takashi Tanaka, Chie Mine, Sayaka Watarumi, Yosuke Matsuo, and Isao Koumo
17. New Momentum on the Action Mechanisms of Black Tea Polyphenols, and Theaflavins, Jen-Kun Lin, Min-Hsuing Pan, Yu-Chih Liang, Shoui-Yn Lin-Shiau, and Chi-Tang Ho
18. Biotranformation and Bioavailability of Tea Polyphenols: Implications for Cancer Prevention Research, Joshua D. Lambert, Jungil Hong, Mao-Jung Lee, Shengmin Sang, Xiaofeng Meng, Hong Lu, and Chung S. Yang
19. Prevention of Cancer by Dietary Phytochemicals, Zigang Dong and Ann M. Bode
20. Effect of Black Tea Theflavins and Related Benzotropolone Derivatives on 12-O-Tetradecanoylphorbol-13-acetate-Induced Mouse Ear Inflamation and Inflammatory Mediators, Divya Ramji, Shengmin Sang, Yue Liu, Robert T. Rosen, Geetha Ghai, Chi-Tang Ho, Chung S. Yang, and Mou-Tuan Huang
21. Antioxidant and Antitumor Promoting Activities of Apple Phenolics, Ki Won Lee, Hyong Joo Lee, and Chang Yong Lee
22. Cranberry Phenolics: Effects on Oxidative Processes Neuron, Cell Death, and Tumor Cell Growth, Catherine C. Neto, Marva I. Sweeny-Nixon, Toni L. Lamoureaux, Frankie Solomon, Miwako Kondo, and Shawana L. MacKinnon

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