Polyphenols: Food Sources, Bioactive Properties and Antioxidant Effects


Dean T. Cobb (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Polyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but also play important roles in human health and are therefore called nutraceuticals. Both epidemiological studies and controlled human studies have shown that regular intakes of diets rich in phenolics are inversely related to some chronic diseases such as certain cancers and coronary heart diseases. Types and contents of phenolics in different food system vary greatly and foods of plant origin including fruits, vegetables, legumes and some beverages are good sources of bioactive phenolics. Beside the edible part of plant foods, some agricultural by-products usually contain higher levels of polyphenols, particularly, flavonoids than products themselves. This book describes the major classes of dietary phenolics, and their occurrence in the commercially important agricultural by-products including peanuts skin, grape pomace, apples pomace, citrus processing by-products, and cranberry pomace. It also discusses agricultural by-products as importatn food sources of polyphenols; the role of polyphenols in the prevention of ultraviolet light induced inflammation and immunosuppression; yerba mate; the Mediterranean diet; bioactive compounds from different food sources; industrial apple pomace; the role of polyphenols in human diseases; preservative and antioxigenic activities of phenolic compounds; the influence of extraction methods on the stability of polyphenols; and bioactivity of polyphenolic rich functional foods and nutraceuticals from the tropical island of Mauritius. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Agricultural By-Products As Important Food Sources of Polyphenols
Jianmei Yu, Mohamed Ahmedna and Rishipal R. Bansode (Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC, USA, and others)

Chapter 2. The Role of Polyphenols in the Prevention of Ultraviolet Light Induced Inflammation and Immunosuppression: A Key Process in Photocarcinogenesis
B. S. Romi Bloom and Kyle T. Amber, M.D. (University of Miami Miller School of Medicine, Department of Dermatology & Cutaneous Surgery)

Chapter 3. Yerba Mate (Ilex paraguariensis): A Psycho-Stimulant Plant with Anti-Oxidant Properties
Isabel Andújar, Guillermo R. Schinella and José Luis Ríos (COMAV, Universidad Politécnica de Valencia, Valencia, Spain, and others)

Chapter 4. Mediterranean Diet: A Precious Tool for Fighting Inflammatory Diseases
Marcelo D. Catarino, Jorge M. Alves-Silva, Olívia R. Pereira and Susana M. Cardoso (CERNAS, School of Agriculture, Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal, and others)

Chapter 5. Plant Polyphenols and Human Health
Simona Martinotti, Giorgio Calabrese and Elia Ranzato (DiSIT – Dipartimento di Scienze ed Innovazione Tecnologica, Università del Piemonte Orientale “Amedeo Avogadro”, Alessandria, Italy)

Chapter 6. Industrial Apple Pomace: A Rich Source of Anti-Inflammatory Polyphenols
Huawei Zhang and Xuelian Bai (School of Pharmaceutical Sciences, Zhejiang University of Technology, China, and others)

Chapter 7. Bioactive Compounds from Different Food Sources: Biosynthesis, Occurrence and Potential Health Benefits
José S. Câmara, José Figueira, Rosa Perestrelo, Catarina Silva and Jorge Pereira (CQM/UMa, Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Portugal)

Chapter 8. Role of Polyphenols in Human Disease
Ramón Rodrigo, Matías Libuy, Felipe Feliú and Daniel Hasson (Molecular and Clinical Pharmacology Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile)

Chapter 9. Polyphenols in Cardiovascular Diseases: Mechanism of Action
Juan Guillermo Gormaz and Jaime Enrique Valle (Molecular and Clinical Pharmacology Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile)

Chapter 10. Influence of Extraction Methods on Stability of Polyphenols
Magdalena Biesaga, Katarzyna Czaplicka, Tatiana Gilevska and Krystyna Pyrzynska (Department of Chemistry, University of Warsaw, Warsaw, Poland)

Chapter 11. Bioactivity of Polyphenolic Rich Functional Foods and Nutraceuticals from the Tropical Island of Mauritius
Vidushi S. Neergheen-Bhujun, Beesoo Rima and Theeshan Bahorun (Department of Health Sciences, Faculty of Science and ANDI Centre of Excellence for Biomedical and Biomaterials Research, University of Mauritius, Reduit, Republic of Mauritius, and others)


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