Handbook on Gallic Acid: Natural Occurrences, Antioxidant Properties and Health Implications


Michelle A. Thompson (Editor)
Parker B. Collins (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Gallic acid and its structurally related compounds are found widely distributed in fruits, plants, vegetables, and derivatives. Esters of gallic acid have a diverse range of industrial uses, as antioxidants in food, in cosmetics, and in the pharmaceutical industry. The authors in this book discuss the natural occurrences, antioxidant properties and health implications of gallic acid.

Topics include gallic acid as a source to use for increasing functional properties in food products; gallic acid implications in health as a multi-therapeutic protective agent; the thermal, anti-inflammatory, and antioxidant properties of gallic acid; gallic acid extraction and its application in the prevention and treatment of cancer; application of spectroscopic techniques for the study of gallic acid autoxidation; gallic acid bioavailability in humans; and gallic acid and its derivatives and their occurrence and identification in high altitude edible and medicinal plants. (Imprint: Nova)



Table of Contents


Gallic Acid as a Source to Use for Increasing Functional Properties of Food Products
(Irene Dini, Dipartimento di Chimica delle Sostanze Naturali, Università di Napoli “Federico II”, Naples, Italy)

Gallic Acid Implications in Health: Multi-Therapeutic and Protective Agent
(Antonio Francesko, Margarida M. Fernandes, Tzanko Tzanov, Group of Molecular and Industrial Biotechnology, Department of Chemical Engineering, Universitat Polìtecnica de Catalunya, Rambla Sant Nebridi, Terrassa, Spain)

Gallic Acid: Thermal and Antioxidant Properties
(A.M.T.M. Cordeiro, S.S. Damasceno, J.G.M. Costa, R. Rosenhaim, L.E.B. Soledade, A.G. Souza, N.A. Santos, Campus Manaus-Zona Leste, Instituto Federal de Educação Ciência e Tecnologia do Amazonas, Manaus, AM, Brazil, and others)

An Overview of the Techniques Used to Estimate the Antioxidant Activity of Gallic Acid
(Hongyan Li, Ze-Yuan Deng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China, and others)

Gallic Acid: Applications, Analysis and Electrochemical Characterisation
(E. Skeva, S. Girousi, Analytical Chemistry Laboratory, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece)

The Anti-Oxidative and Anti-Inflammatory Roles of Gallic Acid on Transcriptional Regulation
(Nando Dulal Das, Amitabh Das, Young Gyu Chai, Department of Molecular and Life Sciences, Hanyang University, Ansan, Korea)
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Gallic Acid Extraction and its Application to Prevention and Treatment of Cancer
(Mayela Govea-Salas, Marily González-Castillo, Cristóbal N. Aguilar, Raúl Rodríguez-Herrera, Alejandro Zugasti-Cruz, Sonia Y. Silva-Belmares, Jesús A. Morlett-Chávez, Department of Food Research, School of Chemistry, and Laboratory of Clinical Analysis and Molecular Diagnostics, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México)

Gallic Acid: Occurrence in Plant Foods and Effects of Agricultural Practices, Vegetative Stage and Processing
(Antonietta Baiano, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Foggia, Italy)

Gallic Acid: Occurrences, Antioxidant Activity and Health Implications
(Miriam Rejane Bonilla Lemos, Rui Carlos Zambiazi, Health Sciences Faculty, Campus Universitário Darcy Ribeiro, Universidade de Brasília, Brasília, DF, Brazil, and others)

Antioxidant, Antitumoral and Anti-Inflammatory Activities of Gallic Acid
(Claudriana Locatelli, Fabíola Branco Filippin-Monteiro, Ariana Centa, Tânia Beatriz Creczinsky-Pasa, Curso de Farmácia, Universidade do Oeste de Santa Catarina, Videira, SC, Brazil, and others)

Biotechnological Production of Gallic Acid
(P. Aguilar-Zárate, M.L. Chávez-González, R. Rodríguez-Herrera, C.N. Aguilar, Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Venustiano Caranza. Colonia República Oriente, Saltillo, Coahuila, México)

Gallic Acid as a Useful Indicator of the Antioxidant Capacity of Liquid Foods?
(F.J. Barba, M.J. Esteve, A. Frigola, Department of Nutrition and Food Chemistry, Universitat de València, Burjassot, Spain)

Antioxidant and Cancer Protective Effects of Gallic Acid In Vitro and In Vivo
(Franziska Ferk, Armen Nersesyan, Miroslav Misik, Karl-Heinz Wagner, Siegfried Knasmüller, Institute of Cancer Research, Department of Medicine I, Medical University of Vienna, Borschkegasse, Vienna, Austria, and others)

Application of Spectroscopic Techniques for the Study of Gallic Acid Autoxidation
(Goran M. Nikolić, Aleksandar M. Veselinović, Ružica S. Nikolić, Department of Chemistry, Faculty of Medicine, University of Niš, Serbia, and others)

Gallic Acid Bioavailability in Humans
(Andriana C. Kaliora, Panagiotis T. Kanellos, Nick Kalogeropoulos, Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Science of Nutrition–Dietetics, Harokopio University, Athens, Greece)
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Gallic Acid and its Derivatives: Occurrence and Identification in High Altitude Edible and Medicinal Plants
(J. Mauricio Peñarrieta, Patricia Mollinedo, Enzo Aliaga-Rossel, José L. Vila, José A. Bravo, Instituto de Investigaciones en Productos Naturales, Carrera de Ciencias Químicas, Universidad Mayor de San Andrés, La Paz, Bolivia, and others)


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