Polyphenolics: Food Sources, Biochemistry and Health Benefits

Patricia Clark (Editor)

Series: Food Science and Technology
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible plants. These compounds are responsible for pigmentation and plants defense of pathogens agents. Its molecular structure includes phenolic hydroxyl groups and aromatic rings. Polyphenols are increasingly studied because of the benefits to human health, introducing the ability to eliminate free radicals generated by oxidation, reducing risk of cancer, anti-aging, anti-diabetic, among others. This book provides new research on food sources of polyphenolic compounds, and their biochemistry and health benefits.
(Imprint: Nova)


Chapter 1. Economic Assessment of Polyphenolic Compounds Production at Different Purities and Applications
Ashley Sthefanía Caballero Galván, Carlos Eduardo Orrego Alzate and Carlos Ariel Cardona Álzate (Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería Química, Universidad Nacional de Colombia, Manizales campus. Manizales - Colombia)

Chapter 2. Properties and Biomedical Relevance of Phytosome Encapsulated Polyphenolics
Ljiljana Djekic and Danina Krajisnik (University of Belgrade – Faculty of Pharmacy, Department of Pharmaceutical technology and Cosmetology, Vojvode Stepe, Belgrade, Serbia)

Chapter 3. Health-Promoting Effects of Polyphenols from Moringa Oleifera Lam against Non-Communicable Diseases
Zaina B. Ruhomally and Vidushi S. Neergheen-Bhujun (Department of Health Sciences and ANDI Centre of Excellence for Biomedical and Biomaterials Research Faculty of Science, University of Mauritius, Reduit, Republic of Mauritius)

Chapter 4. In Vivo Antioxidant and Anti-Inflammatory Efficacy of Pomegranate Polyphenols and Their Metabolites
Piteesha Ramlagan, Nawraj Rummun, Theeshan Bahorun, and Vidushi S Neergheen-Bhujun (Department of Health Sciences, Faculty of Science and ANDI Centre of Excellence for Biomedical and Biomaterials Research, MSIRI Building, University of Mauritius, Reduit, Republic of Mauritius, and others)

Chapter 5. Effects of Dietary Polyphenols on Gene Expression: Evidence from Experimental Studies
Maria Rosana Ramirez (National Council of Scientific and Technical Research. Faculty of Food Science, National University of Entre Rios, Concordia, ER, Argentina)


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