Polyphenols: Chemistry, Dietary Sources and Health Benefits

Jian Sun (Editor)
Guangxi Academy of Agricultural Sciences, Guangxi, China

K. Nagendra Prasad (Editor)
Monash University, Selangor, Malaysia

Amin Ismail (Editor)
University of Putra, Malaysia

Bao Yang (Editor)
Chinese Academy of Sciences, Guangzhou, China

Xiangrong You (Editor)

Li Li (Editor)

Series: Nutrition and Diet Research Progress, Biochemistry Research Trends
BISAC: SCI000000

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$420.00

Volume 10

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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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Epidemiological and clinical data are accumulating on the health-promoting properties of diets rich in fruits, vegetables and grains associated with the reduced risk for degenerative diseases. Health-promoting components present in fruits, vegetables and grains are important for wellness benefits. Amongst many food components, polyphenols have attracted a considerable interest in recent years due to their various functionality and physiological effects. This book covers the important areas of polyphenols from fundamental chemical composition and classification to potential disease prevention and food application. It also covers the typical case of quality and quantity analysis of polyphenols as well as their individual components present in fruits and vegetables with a broad spectrum from tropical fruits, apples, grapes, blueberries, teas, wines, traditional herbal medicines, to food processing by-products and other functional foods. (Imprint: Nova Biomedical )

1. Chemical Properties and Bioactivity of Dietary Polyphenols for Human Health
(M. P. Gómez-Serranillos and E. González-Burgos, Department of Pharmacology, Faculty of Pharmacy. Universidad Complutense de Madrid (UCM), Madrid, Spain)

2. Polyphenols: Chemistry, Classification and Metabolism
(SetarehTorabian-Riasati, Department of Family and Consumer Sciences, Faculty of Nutrition, Califonia State University, Northridge, USA)

3. Polyphenols from Fruits and Vegetables and Their Health Benefits I
(J. J. Martínez-Lahuerta1, M. M. Camacho and N. Martínez-Navarrete, Centro de Salud Valencia Nou Moles, Valencia, Spain and others)

4. Polyphenols from Fruits and Vegetables and Their Health Benefits II
S. M. Aradhya, K. Jayashree and R. S. Policegoudra
(Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Karnataka, India and others)

5. Role of Fruits and Vegetables as Sources of Health Beneficial Polyphenols: Biochemical, Enzymatic and Molecular Perspectives
(Israel Sunmola Afolabi, Covenant University, College of Science and Technology, School of Natural and Applied Sciences, Department of Biological Sciences, Biochemistry Unit, Canaan land, Ota, Ogun State, Nigeria)

6. Procyanidins: the Complex Polymeric Polyphenols – An Overview
(Krishnankutty Roopesh, Sylvain Guyot, Perraud-Gaime Isabelle, Christopher Augur and Sevastianos Roussos, IMEP-IRD-UMR-193, Ecologie Microbienne et Biotechnologies, Case, Université Paul Cézanne, FST St Jerôme, Avenue Escadrille Normandie-Niemen, Marseille Cedex 20, France and others)

7. Anthocyanins in Purple Colored Fruits
(Hock Eng Khoo, Lye Yee Chew, Amin Ismailand Azrina Azlan, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Selangor, Malaysia and others)

8. Resveratrol, A Polyphenol with Pleiotropic Health Benefits
(Virginie Aires, and Dominique Delmas, Inserm, Dijon, France and University of Burgundy, Faculty of Medecine, Inserm Avenir team “Chemotherapy, Lipid Metabolism and Antitumoral Immune Response”, Dijon, F-21000, France)

9. Health Benefits of Flavonoids in Nutrigenetics and Nutrigenomics Perspectives
(Seok-Tyug Tan, Amin Ismail1, K. Nagendra Prasad, Muhajir Hamid,, Pei-Pei Chong and Jian Sun, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang Selangor, Malaysia and others)

10. Functional Foods and Beverages Enhanced with Polyphenols in the Absence or Presence of Dietary Fibres
(Dongxiao Sun-Waterhouse, The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag, New Zealand)

11. Recent Progress in Bioprocessing Techniques to Improve Bioaccessibility of Polyphenols in Food
(Lívia Rosas Ferreira, Juliana Alves Macedo and Gabriela Alves Macedo,
University of Campinas – UNICAMP, Faculty of Food Engineering, Department of Food Science, Brazil)

12. Health-Promoting Properties of Polyphenols Encapsulation: Phytoalexins and Flavonols
(M. I. Fortea, C. Lucas-Abellán, M. T. Mercader-Ros, A. Serrano-Martínez, A. Martínez-Cacha, J. A. Gabaldón and E. Núñez-Delicado, Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica San Antonio de Murcia. Avenida de los Jerónimos, Guadalupe. Murcia. España)

13. Polyphenols from Bio-resources from the Indian Sub-continent: Chemistry and Health Benefits
(Lalit D. Kagliwal and Rekha S. Singhal, Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai)

14. Phenolics in Major Tropical Fruits of Sapindaceae Family: Chemistry and Health Benefits
(Jian Sun, Changbao Li, Zhichun Li, Fen Liao, Ganlin Chen, K. Nagendra Prasad and Amin Ismail, Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, China and others)

15. Quantitation of Major Phenolics and Their Antioxidant Activities in Litchi Pericarp and Seed
(Lingrong Wen, Sen Lin, Yeyuan Chen, Haiyan Luo and Bao Yang, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
and others)

16. Polyphenols of Apples and Their Potential Health Benefits
(H. P. Vasantha Rupasinghe, Surangi Thilakarathna and Sandhya Nair,
Department of Environmental Sciences, Nova Scotia Agricultural, College, Nova Scotia, Canada)
Free Download Available

17. Phenolic Acids in Dates: Chemistry, Properties and Antioxidant Benefits
(Jayashree Arcot and Ebtiha Khojah, Associate Professor of Nutrition, Food Science and Technology, School of Chemical Engineering, University of New South Wales, Australia and others)

18. Chemical Profiles and Health Benefits of Anthocyanins and Phenolic Compounds in Blueberries
(Qi You, Feng Chen, Xi Wang and Zhenfeng Yang, Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA)

19. Research Advances on Anthocyanins and Resveratrol of Mulberry Fruit
(Li Li, Xuehui Wu, Xiangrong You, Changbao Li and Jian Sun, Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, Nanning, P.R. China and others)

20. Grape Polyphenols as Potent Inhibitors of Angiogenesis for the Chemoprevention and Treatment of Cancer
(Serkos A. Haroutounian, Anna S. Apostolou and Chrysoula M. Matthaiou, Chemistry Laboratory, Agricultural University of Athens, Iera Odos 75, Athens, Greece and others)
Free Download Available

21. Wine Polyphenols and Cardiovascular Health
(Xiangrong You, Li Li Rende Wen, Hongxiang Peng, Jianhua Zhu and Wei Chen, Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, Nanning, P.R., China and others)

22. Health Benefits of Tea Polyphenols from Various Fermentation Process
(Lu-Te Chuang, Su-Chen Ho, Shen-Jen Chen, Chih-Cheng Lin, Department of Biotechnology, College of Health Science, Yuanpei University)

23. Cocoa and Cocoa-derived Products: Dietary Polyphenols and Beyond
(M. J. Abbe Maleyki and I. Amin, Dietetic Program, Faculty of Medicine and Health Sciences, City Campus, Universiti Sultan Zainal Abidin (UniSZA), Jalan Sultan Mahmud, Kuala Terengganu, Malaysia and others)

24. Traditional Herbal Medicine: The Role of Polyphenols
(Vandana Kirar, M. Verma, Satinder K. Brar and Kshipra Misra, Defence Institute of Physiology and Allied Sciences, Timarpur, Lucknow Road, Delhi-110054, India, and others)

25. Differential Cellular Responses to Epigallocatechin-3-O-gallate of Human Dermal Fibroblasts vs. Human Fibrosarcoma Cells
(Dong-Wook Han, Mi Hee Lee, Jong Ho Lee, Suong-Hyu Hyon and Jong-Chul Park)

26. Dietary Polyphenols as Inhibitors of β-Amyloid-evoked Neurotoxicity: Implications for the Treatment of Alzheimer’s Disease
(Scott D. Smid and Ian F. Musgrave, Discipline of Pharmacology, School of Medical Sciences, Faculty of Health Sciences, The University of Adelaide, South Australia)

27. Polyphenols as Immunomodulators to Fight Cancers
(Dominique Delmas, Cédric Rébé, Aziz Hichami and François Ghiringhelli, Inserm U866, Dijon, France and University of Burgundy, Faculty of Medicine, Inserm Avenir team “Chemotherapy, Lipid Metabolism and Antitumoral Immune Response”, France)

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