Phenolic Acids: Composition, Applications and Health Benefits

$170.00

Editor: Sergi Munné-Bosch (Universitat de Barcelona, Spain)

Series: Biochemistry Research Trends

This book aims at introducing the non-specialist as well as the professionals in the fields of chemistry, biochemistry, biotechnology, food science and biomedical sciences to the biochemistry, applications and health benefits of an important group of natural products, phenolic acids. The book shows how phenolic acids display a potent antioxidant capacity and therefore health promoting effects and describe the phenolic acid composition in fruits and vegetables. The book also covers industrial applications related to phenolic acids. Furthermore, the book discusses the application of phenolic acids as food additives, since the preparation of foods with a high content of phenolic acids can lead to a reduction in the use of synthetic additives, resulting in healthier foods that can be included in the functional foods group. The book is of interest to specialists in the field but also to graduate or postgraduate students that are interested in this particular group of natural products. (Imprint: Nova Biomedical)

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Table of Contents

Preface

Chapter 1. Fruits and Vegetables: A Rich Source of Phenolic Acids
(C. Proestos, A.E. Koutelidakis, M. Kapsokefalou, M. Komaitis)

Chapter 2. Phenolic Compounds in Staple Plants
(F. Edi-Soetaredjo, S.Ismadji, Y-H. Ju)

Chapter 3. Phenolic Acids in Plant Cell Walls: Composition and Industrial Applications
(I. Zarra, G. Revilla, J. Sampedro, E.R. Valdivia)

Chapter 4. p-Coumaric Acid Production from Lignocelluloses
(S.Y. Ou, J.W. Teng, Y.Y. Zhao, J. Zhao)

Chapter 5. Antioxidant Activity of Phenolic Acids: Correlation with Chemical Structure and in Vitro Assays for their Analytical Determination
(G. Cirillo, O.I. Parisi, D. Restuccia, F. Puoci, N. Picci)

Chapter 6. Phenolic Acids Composition in Food Systems: Sample Preparation and Analytical Aspects
(R.N. Cavalcanti, M.A. Rostagno, M.A.A. Meireles)

Chapter 7. Phenolic Acids as Additives in the Food Industry
(M.L.R. Giada)

Chapter 8. Phenolic Acids from Microbial Metabolism of Dietary Flavan-3-ols
(María Boto-Ordóñez, Mireia Urpi-Sarda, María Monagas,et al)

Chapter 9. The Potential Role of Phenolic Acids in Tea and Herbal Teas in Modulating Effects of Obesity and Diabetes
(E. Joubert, C.J.F. Muller, D. De Beer, R. Johnson, N. Chellan, J. Louw)

Chapter 10. Salicylates and Cancer
(L.A.J. Mur,P. Elwood)

Index

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