Phenolic Compounds in Foods and Natural Health Products (Acs Symposium Series)

Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects as free radical scavengers and chelators of pro-oxidant metals and thus preventing low-density lipoprotein oxidation and DNA strand scission or enhancing immune function. Phenolic compounds have been shown to control certain types of cancer, cardiovascular disease and the process of aging. 

This book reports the chemistry and analysis of phenolic compounds in various foods such as wheat brans, canola hulls, blueberry leaf, sesame, edible oil seeds and honeybush tea. Extensive coverage was given to green and black tea. The chemistry of the production of black tea theaflavins, the action mechanisms of theaflavins on anti-tumor effects, the anti-inflammatory activity of theaflavin, the bioavailability and biotransformation of tea polyphenols, and a practical example on the use of tea catechin as food antioxidant and antibacterial were presented. Anticancer effects of other polyphenols from apple, cranberry and spices are also discussed.

Contents

1. Phenolics in food and natural health products : an overview
2. Phenolic acid composition of wheat bran
3. Structure and analysis of flavonolignans from Silybum marianum
4. Antioxidant activity of sesame fractions
5. Effect of lactic acid fermentation on quercetin composition and antioxidative properties of Toona sinensis leaves
6. Antioxidant capacity of phenolics from canola hulls as affected by different solvents
7. Antioxidant activity of polyphenolics from a bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) extract in meat systems
8. Beans : a source of natural antioxidants
9. Antioxidant and antibacterial properties of extracts of green tea polyphenols
10. Radical scavenging properties of cold-pressed edible seed oils
11. Honeybush tea : chemical and pharmacological analyses
12. Combined inhibitory effects of catechins with Fe[superscript 3+] on the formation of potent off-odorants from citral
13. Influence of flavonoids on the thermal generation of aroma compounds
14. Capsaicinoid oxidation by peroxidases : kinetic, structural, and physiological considerations
15. Artepillin C isoprenomics : facile total synthesis and discovery of amphiphilic antioxidant
16. Production of theaflavins and theasinensins during tea fermentation
17. New momentum on the action mechanisms of black tea polyphenols, the theaflavins
18. Biotransformation and bioavailability of tea polyphenols : implications for cancer prevention research
19. Prevention of cancer by dietary phytochemicals
20. Effect of black tea theaflavins and related benzotropolone derivatives on 12-O-tetradecanoylphorbol-13-acetate-induced mouse ear inflammation and inflammatory mediators
21. Antioxidant and antitumor promoting activities of apple phenolics
22. Cranberry phenolics : effects on oxidative processes, neuron cell death, and tumor cell growth 

About the Author

Professor Shahidi is currently an University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants.

Professor Ho is currently Professor II in the Department of Food Science, Rutgers University. He has published over 400 scientific articles, and is an editorial board member for a variety of publications, including the Journal of Agricultural and Food Chemistry. He has also won numerous awards including Stephen S. Chang Award for Lipid or Flavor Science from Institute of Food Technologists. His current research interests focus on the antioxidant and anti-cancer properties of natural products.

Product Details

• Hardcover: 320 pages
• Publisher: An American Chemical Society Publication (August 25, 2005)
• Language: English
• ISBN-10: 084123891X
• ISBN-13: 978-0841238916
• Product Dimensions: 8.9 x 6.2 x 0.8 inches 
• Price: $233.0

Tags: Food Compounds