Quercetin: Food Sources, Antioxidant Properties and Health Effects

Gregory Malone (Editor)

Series: Food Science and Technology
BISAC: TEC012000

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Quercetin is a uniquitous phytochemical and a major flavonoid consumed in the human diet. It is also a part of the active principles of several medicinal plants and is used as a supplement for the treatment of several diseases. The authors’ of this book discuss the latest advances in quercetin research, its antioxidant properties as well as health benefits.
(Imprint: Nova)

Preface

Chapter 1
Quercetin: An Effective Antimicrobial
(Joseph C. Brown and Xiuping Jiang, Department of Biological Sciences, Clemson University, Clemson, South Carolina, USA, and others)

Chapter 2
Biological Activities and Food Sources of Quercetin
(Jean Hubert Donfack, Tsofack Florence Ngueguim, Department of Biomedical Sciences, Faculty of Science, University of Dschang, Cameroon, and others)

Chapter 3
Multimodal Approach to Tumor Therapy with Quercetin, Chemotherapy, Radiotherapy and Hyperthermia
(Nada Oršolić and Maja Jazvinšćak Jembrek, Department of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia, and others)

Chapter 4
Antioxidative and Antidiabetic Effects of Quercetin in Alloxan-Induced Diabetic Mice
(Nada Oršolić and Damir Sirovina, Department of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia)

Chapter 5
Dual Effects of Quercetin in Physiological Conditions and During Oxidative Injury in P19 Neurons
(Maja Jazvinšćak Jembrek, Josipa Vlainić and Nada Oršolić, Laboratory for Molecular Neuropharmacology, Division of Molecular Medicine, Ruđer Bošković Institute, Zagreb, Croatia, and others)

Chapter 6
The Effectiveness of Quercetin on Biomarkers for Osteoporosis
(Nada Oršolić, Eleonora Goluža, and Maja Jazvinšćak Jembrek, Department of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia, and others)

Chapter 7
Quercetin Attenuates n-Hexyl salicylate or Di-n-Propyl Disulfide - Induced Skin Irritation: Oxidative Stress and Inflammation
(Nada Oršolić, Department of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia)

Chapter 8
Antioxidant Effects of Quercetin in Diabetes Mellitus
(Camila Pereira Braga and Ana Angélica Henrique Fernandes, Department of Chemistry and Biochemistry, Institute of Biosciences of Botucatu, São Paulo State University, Botucatu/SP – Brazil)

Chapter 9
Some Analytical Problems in Extraction of Quercetin and its Glycosides from Food Samples
(Aleksandra Sentkowska, Magdalena Biesaga and Krystyna Pyrzynska, Department of Chemistry, University of Warsaw, Warsaw, Poland)

Chapter 10
Stability of Quercetin and its Glycosides in the Presence of Saliva
(Malgorzata Gwiazdon and Magdalena Biesaga, University of Warsaw, Department of Chemistry, Warsaw, Poland)

Chapter 11
Biological Roles and Mechanisms of Action of Quercetin in the Management of Non-Communicable Diseases
(Ezenyi Ifeoma C., Salawu O.A., Okoli Charles O., Department of Pharmacology and Toxicology, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria, and others)

Index

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