Table of Contents
Table of Contents
Preface
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)
Index
