Phenolic Acids: Properties, Food Sources and Health Effects


Alexandra Flores (Editor)

Series: Chemistry Research and Applications
BISAC: SCI013000

Phenolic acids (PhAs), including hydroxybenzoic and cinnamic asids and their derivatives, are the products of secondary metabolism in plants and play important role in their growth and development. In this book, Chapter One discusses the phenolic acids during growth and development of xylem cells in Pinus sylvestris L. stems. Chapter Two evaluates the possible synergism or antagonism of several phenolic acids allowed to concomitantly react in an antioxidant capacity. Chapter Three evaluates the effect of different solvents on the extraction of major phenolic acids from aerial part of wild and greenhouse cultivated heather. Chapter Four focuses on quantification of the antioxidant activity on five varieties of mole produces in the Huichapan region in Mexico. Chapter Five examines antioxidant and cytotoxic activities of phenolic acids and their role in anticancer therapies. Chapter Six reviews the quantification and characterization of phenolic acids in foods. Chapter Seven presents an overview on the physiological effects of phenolic acid in tea and coffee on human health. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Phenolic Acids during Growth and Development of Xylem Cells in Pinus sylvestris L. Stems
Galina F. Antonova (VN Sukachev Institute of Forest, Siberian Branch, Russian Academy of Sciences, Akademgorodok, Krasnoyarsk, Russia)

Chapter 2. Antioxidant Capacity of Individual and Combined Phenolic Acids in A Model System
Aleksandra Sentkowska and Krystyna Pyrzyñska (Department of Chemistry, University of Warsaw, Warsaw, Poland, and others)

Chapter 3. Heather Flowers as A Source of Phenolic Acids – Evaluation of Solvent Effect and Antioxidant Capacity
Paulina Dró¿d¿, Aleksandra Sentkowska and Krystyna Pyrzyñska (Forest Research Institute, Sêkocin Stary, Poland, and others)

Chapter 4. Quantification of the Antioxidant Activity on 5 Varieties of Mole (Mexican Food) Produced in the Region of Huichapan, Hidalgo, México
G. Medina-Pérez, N. Guemes Vera, R. G. Campos-Montiel, J. P. Hernández-Uribe, A. Quintero-Lira, and A. Gódinez-Oviedo (Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México)

Chapter 5. Antioxidant and Cytotoxic Activities of Phenolic Acids and their Role in the Anticancer Therapies
Katarzyna Szewczyk and Anna Grzywa – Celiñska (Chair and Department of Pharmaceutical Botany, Medical University of Lublin, Lublin, Poland, and others)

Chapter 6. Quantification and Characterization of Phenolic Acids in Foods
Xiaoming Yu and Baojun Xu (Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China)

Chapter 7. Phenolic Acids in Tea and Coffee and Their Health Benefits
Protiva Rani Das and Jong-Bang Eun (Department of Food Science and Technology, BK 21 plus Program, Graduate School of Chonnam National University, Gwangju, S. Korea, and others)


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