Table of Contents
Table of Contents
Preface
Chapter 1. Procyanidins: Structure and Occurrence
Andrea Bunea (Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania)
Chapter 2. Analysis of Proanthocyanidins: Extraction, Liquid Chromatography and Mass Spectrometry Methods
Raluca Maria Pop, Anca Dana Buzoianu and Veronica Sanda Chedea (University of Medicine and Pharmacy “Iuliu Hatieganu”, Cluj-Napoca, Romania, and others)
Chapter 3. Analysis of Highly Polymeric Proanthocyanidins from Seed Shells of Japanese Horse Chestnut and their Health Benefits
Kazushige Yokota, Hideto Kimura, Satoshi Ogawa, and Mitsuo Jisaka (Department of Life Science and Biotechnology, Shimane University, Matsue, Shimane, Japan, and others)
Chapter 4. Procyanidins-Bioavailability and Metabolization
Veronica Sanda Chedea and Raluca Maria Pop (National Institute for Research and Development in Animal Biology and Nutrition Balotesti, Ilfov, Romania, and others)
Chapter 5. Procyanidins and their Effectiveness after Incorporation in Food Systems
Oana Lelia Pop and Dan Cristian Vodnar (Food Science Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania)
Chapter 6. Studies of Procyanidin Structure-Activity Relationship and Mechanisms on Cardiovascular Diseases
José M. Lorenzo, Paulo Eduardo S. Munekata and Rubén Domínguez (Meat technological Center of Galicia, San Cibrao das Viñas, Ourense, Spain, and others)
Index
Additional Information
This book is directed to graduates studying food science and technology, nutrition, pharmacy and health and for researchers, scientists, policy makers and professional from food, pharmacy, nutrition and biotechnology industries working on polyphenols’ in general and on procyanidins’ in particular characterization, antioxidant properties and health benefits.