Ferulic Acid: Antioxidant Properties, Uses and Potential Health Benefits

$130.00

Bryce Warren (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Ferulic acid (FA) is a ubiquitous phenolic compound widely found in plant tissues, mainly as a component of the primary cell walls. This abundant dietary antioxidant constitutes a bioactive ingredient of many foods that may offer beneficial effects against cancer, diabetes and neurodegenerative diseases, among others. This book discusses the antioxidant properties of FA and aims to cover the main aspects related to its use in the food, health and cosmetics industries, as well as to present important advances in its bioconversion into commercially valuable molecules.
(Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1 – Implications of Oxidative Stress in Chronic Diseases, Benefits of Ferulic Acid to the Health and Effect of Heat Treatment on Its Antioxidant Potential (pp. 1-38)
Miriam Rejane Bonilla Lemos, Rui Carlos Zambiazi, Mara Sirlei L. Peres and Gino Luigi B. L. Pizzi (Health Sciences Postgraduation Program, Health Sciences Faculty; Campus Universitário Darcy Ribeiro, Universidade de Brasília, Brasília, and others)

Chapter 2 – Uses and Potential Applications of Ferulic Acid (pp. 39-70)
Ronan Batista, Ph.D. (Department of Organic Chemistry, Institute of Chemistry, Federal University of Bahia (UFBA), Bahia, Brazil)

Chapter 3 – Multiple Biological Effects of Ferulic Acid: Focus on Promising Antidepressant Benefits (pp. 71-92)
Ana Lúcia Bertarello Zeni (Department of Natural Sciences, Exact and Natural Sciences Center, Regional University of Blumenau (FURB), Santa Catarina State, Brazil)

Chapter 4 – Anti-Diabetic Effect of Ferulic Acid and Derivatives: An Update (pp. 93-116)
Indu Parmar, Khushwant S. Bhullar and H. P. Vasantha Rupasinghe (Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada)

Chapter 5 – Beneficial Properties of Ferulic Acid from Different Vegetable Sources (pp. 117-134)
C. V. Vallejo, F. M. Saguir, P. A. Aredes-Fernandez and M. J. Rodríguez-Vaquero (Facultad de Bioquímica, Química y Farmacia – Universidad Nacional de Tucumán, – CONICET. Tucumán. Argentina)

Chapter 6 – Antioxidant Capacity of Enzymatically Modified Ferulated Arabinoxylans and Their Gels (pp. 135-150)
Jorge A. Marquez-Escalante, Ana Luisa Martínez-López, Elizabeth Carvajal-Millan, Yolanda L. López-Franco, Jaime Lizardi-Mendoza, Elisa M. Valenzuela-Soto, Agustín Rascón-Chu and Craig Faulds (Research Center for Food and Development, CIAD, AC., Carretera a La Victoria, Hermosillo, Sonora, Mexico, and others)

Chapter 7 – Ferulated Arabinoxylans Recovered from Low-Value Maize By-Products: Gelation and Antioxidant Capacity (pp. 151-164)
Rita Paz-Samaniego, Mayra Méndez-Encinas, José Miguel Fierro-Islas, Jorge Marquez-Escalante, Agustín Rascón-Chu, Ana Luisa Martinez-Lopez and Elizabeth Carvajal-Millan (Research Center for Food and Development, CIAD, AC., Carretera a La Victoria, Hermosillo, Sonora, Mexico)

Index

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