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Author: Sergi Munné-Bosch
Publisher: Nova Biomedical
ISBN: 9781619420328
Category : Medical
Languages : en
Pages : 243
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Book Description
This book aims at introducing the non-specialist as well as the professionals in the fields of chemistry, biochemistry, biotechnology, food science and biomedical sciences into the biochemistry, applications and health benefits of an important group of natural products, phenolic acids. The book shows how phenolic acids display a potent antioxidant capacity and therefore health promoting effects and describe the phenolic acid composition in fruits and vegetables. The book also covers industrial applications related to phenolic acids. Furthermore, the book discusses the application of phenolic acids as food additives, since the preparation of foods with a high content of phenolic acids can lead to a reduction in the use of synthetic additives, resulting in healthier foods that can be included in the functional foods group. The book is of interest to specialists in the field but also to graduate or postgraduate students that are interested in this particular group of natural products.
Author: Sergi Munné-Bosch
Publisher: Nova Biomedical
ISBN: 9781619420328
Category : Medical
Languages : en
Pages : 243
Get Book
Book Description
This book aims at introducing the non-specialist as well as the professionals in the fields of chemistry, biochemistry, biotechnology, food science and biomedical sciences into the biochemistry, applications and health benefits of an important group of natural products, phenolic acids. The book shows how phenolic acids display a potent antioxidant capacity and therefore health promoting effects and describe the phenolic acid composition in fruits and vegetables. The book also covers industrial applications related to phenolic acids. Furthermore, the book discusses the application of phenolic acids as food additives, since the preparation of foods with a high content of phenolic acids can lead to a reduction in the use of synthetic additives, resulting in healthier foods that can be included in the functional foods group. The book is of interest to specialists in the field but also to graduate or postgraduate students that are interested in this particular group of natural products.
Author: Jose Antonio Morales-Gonzalez
Publisher: BoD – Books on Demand
ISBN: 953511123X
Category : Science
Languages : en
Pages : 516
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Book Description
This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican institutions to academic life and to the prevention and treatment of chronic degenerative diseases.
Author: Alexandra Flores
Publisher: Nova Science Publishers
ISBN: 9781536103892
Category : Phenolic acids
Languages : en
Pages : 0
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Book Description
Phenolic acids (PhAs), including hydroxybenzoic and cinnamic asids and their derivatives, are the products of secondary metabolism in plants and play important role in their growth and development. In this book, Chapter One discusses the phenolic acids during growth and development of xylem cells in Pinus sylvestris L. stems. Chapter Two evaluates the possible synergism or antagonism of several phenolic acids allowed to concomitantly react in an antioxidant capacity. Chapter Three evaluates the effect of different solvents on the extraction of major phenolic acids from aerial part of wild and greenhouse cultivated heather. Chapter Four focuses on quantification of the antioxidant activity on five varieties of mole produces in the Huichapan region in Mexico. Chapter Five examines antioxidant and cytotoxic activities of phenolic acids and their role in anticancer therapies. Chapter Six reviews the quantification and characterisation of phenolic acids in foods. Chapter Seven presents an overview on the physiological effects of phenolic acid in tea and coffee on human health.
Author: Udo Blum
Publisher: Springer Science & Business Media
ISBN: 9400706839
Category : Science
Languages : en
Pages : 228
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Book Description
In an effort to implement conservation measures farmers have used a variety of production methods, including the use of reduced or zero tillage and cover crops. One benefit of these production methods has been early season weed control. The literature suggests that a variety of mechanisms may be involved, among them the allelopathic effects of phenolic acids. This retrospective analysis addresses the following: How likely are phenolic acid concentrations and environmental conditions in wheat no-till cropping systems for the inhibition of annual broadleaf weed emergence? and Do phenolic acids have a dominant role or are they just one component of a larger promoter/modifier/inhibitor complex? The book covers allelopathic plant-plant interactions, laboratory and field experiments, and future research. It uses a journal format, provides justifications for procedures used, if-then hypotheses, and cons and pros so that readers can reach their own conclusions.
Author: IUBMB
Publisher: John Wiley & Sons
ISBN: 0470531789
Category : Science
Languages : en
Pages : 608
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Book Description
A collection of current knowledge of phytochemicals and health Interest in phenolic phytochemicals has increased as scientific studies indicate these compounds exhibit potential health benefits. With contributions from world leaders in this research area, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology offers an essential survey of the current knowledge on the capacity of specific micronutrients present in ordinary diets to fight disease. The coverage in this resource: Explains the presence and biochemical properties of phenolics present in fruits and vegetables, as well as in foods derived from their plant sources Provides biochemical explanations on how certain plant phenolics fight cardiovascular and neurodegenerative diseases, cancer, and other widespread pathologies Focuses on certain phenolics, e.g., flavonoids, stilbenes, and curcuminoids, and provides insights on the biochemical bases used to define their significance in the diet as well as their recommended consumption requirements and toxicity Appropriate for graduate and upper-level undergraduate courses in human and animal nutrition, basic nutritional biology, physiology, pharmacology, and other health-related disciplines, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology serves as both an invaluable supplementary classroom text and a self-teaching guide for professionals interested in defining the association between diet and health from classical, alternative, and complementary biomedical perspectives.
Author: Fereidoon Shahidi
Publisher: CRC Press
ISBN: 0203508734
Category : Science
Languages : en
Pages : 576
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Book Description
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a
Author: Marcos Soto-Hernández
Publisher: BoD – Books on Demand
ISBN: 9535129570
Category : Science
Languages : en
Pages : 458
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Book Description
Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.
Author:
Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
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Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Author: Wilfred Vermerris
Publisher: Springer Science & Business Media
ISBN: 1402051646
Category : Science
Languages : en
Pages : 284
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Book Description
These are just a few examples that illustrate the chemical diversity and use of phenolic compounds, the topic of ‘Phenolic Compound Biochemistry’. This book is written for researchers, instructors, advanced undergraduate students and beginning graduate students in the life sciences who wish to become more familiar with these and many other intriguing aspects of phenolic compounds. Topics covered include nomenclature, chemical properties, biosynthesis, including an up-to-date overview of the genetics controlling phenolic metabolism, isolation and characterization of phenolic compounds, phenolics used in plant defense, and the impact of phenolics on human health. The book is written in an accessible style, and assumes only basic knowledge of organic chemistry, biochemistry and cell physiology. More than 300 chemical structures and reaction schemes illustrate the text. Wilfred Vermerris is Associate Professor of Agronomy at the University of Florida Genetics Institute in Gainesville, FL. His research focuses on the genetic control of phenolic compounds that impact agro-industrial processing of crop plants. Ralph Nicholson is Professor of Botany and Plant Pathology at Purdue University in West Lafayette, IN. He is an expert on phenolic compounds involved in the plant’s defense against pathogenic fungi and bacteria.
Author: Marcos Soto-Hernández
Publisher: BoD – Books on Demand
ISBN: 9535129597
Category : Science
Languages : en
Pages : 240
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Book Description
Phenolic compounds comprise a broad class of natural products formed mainly by plants, but also microorganisms and marine organisms that have the capacity to form them. Nowadays the interest in these compounds has increased mainly due to their diverse chemical structure and wide biological activity valuable in the prevention of some chronic or degenerative diseases. The functional foods are a rich source of these phytochemicals, and this is the starting point for this book, which shows the state of the art of the phenolic compounds and their biological activity. This book integrates eleven chapters that show the state of the art of diverse biological activity of the phenolic compounds, present in some crops or fruits.
