Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development.
1. 1. Introduction - p. 3 2. 2. Historical background and definition of polyphenols - p. 3 3. 3. Structural diversity and classification of polyphenols - p. 5 4. 4. Common dietary sources - p. 8 5. 5. Physicochemical properties of polyphenols - p. 11 6. 6. Antioxidant activity and the involved mechanisms - p. 13 7. 7. Oxidation of polyphenols - p. 15 8. 8. Metal chelating activities - p. 16 9. 9. Polyphenol–protein complexation - p. 18 10. 10. Modulation of oxidative damage by polyphenols - p. 20 11. 11. Autooxidation and prooxidative action of flavonoids - p. 25 12. 12. Simple models for probing flavonoids antioxidant activity in the gastrointestinal tract - p. 27 13. 13. Changes in human plasma of selected parameters of oxidative stress after consumption of polyphenol-rich foods - p. 29 14. 14. Conclusion - p. 35 15. 2. Polyphenols: Absorption, bioavailability, and metabolomics - p. 45 16. 3. Beneficial effects of polyphenols on chronic diseases and ageing - p. 69 17. 1. Introduction - p. 69 18. 2. Distribution of polyphenols in foods - p. 70 19. 3. Polyphenols dietary supplements - p. 74 20. 4. Polyphenols and hormone-dependent diseases: phytoestrogens —menopause and osteoporosis prevention - p. 75 21. 5. Polyphenols and cardiometabolic risk - p. 79 22. 6. Polyphenols and cancer risk - p. 82 23. 7. Dietary polyphenols, neurodegenerative and affective disorders - p. 85 24. 8. Polyphenolics consumption—safety issues - p. 86 25. 9. Conclusion - p. 88 26. 4. Nutrigenomics and polyphenols - p. 103 27. Part B. Recovery and Processing of Polyphenols From Target Sources - p. 132 28. 5. Target sources of polyphenols in different food products and their processing by-products - p. 135 29. 1. Introduction - p. 135 30. 2. Conclusion - p. 160 31. 6. Polyphenols analysis and related challenges - p. 177 32. 1. Introduction - p. 177 33. 2. Sample pretreatment - p. 193 34. 3. Extraction techniques - p. 194 35. 4. Cleanup and/or isolation - p. 201 36. 5. Spectrophotometric methods - p. 203 37. 6. Advanced analytical techniques - p. 207 38. 7. Conclusion and future trends - p. 218 39. 7. Recovery technologies and encapsulation techniques - p. 233 40. 8. Emerging technologies for the extraction of polyphenols from natural sources - p. 265 41. 9. Technological aspects and stability of polyphenols - p. 295 42. Part C. Application of Polyphenols in the Industry - p. 323 43. 10. Foods and supplements - p. 327 44. 11. Natural pigments and colorants in foods and beverages - p. 363 45. 12. Cosmetics - p. 393 46. Index - p. 429
Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development.
1. 1. Introduction - p. 3 2. 2. Historical background and definition of polyphenols - p. 3 3. 3. Structural diversity and classification of polyphenols - p. 5 4. 4. Common dietary sources - p. 8 5. 5. Physicochemical properties of polyphenols - p. 11 6. 6. Antioxidant activity and the involved mechanisms - p. 13 7. 7. Oxidation of polyphenols - p. 15 8. 8. Metal chelating activities - p. 16 9. 9. Polyphenol–protein complexation - p. 18 10. 10. Modulation of oxidative damage by polyphenols - p. 20 11. 11. Autooxidation and prooxidative action of flavonoids - p. 25 12. 12. Simple models for probing flavonoids antioxidant activity in the gastrointestinal tract - p. 27 13. 13. Changes in human plasma of selected parameters of oxidative stress after consumption of polyphenol-rich foods - p. 29 14. 14. Conclusion - p. 35 15. 2. Polyphenols: Absorption, bioavailability, and metabolomics - p. 45 16. 3. Beneficial effects of polyphenols on chronic diseases and ageing - p. 69 17. 1. Introduction - p. 69 18. 2. Distribution of polyphenols in foods - p. 70 19. 3. Polyphenols dietary supplements - p. 74 20. 4. Polyphenols and hormone-dependent diseases: phytoestrogens —menopause and osteoporosis prevention - p. 75 21. 5. Polyphenols and cardiometabolic risk - p. 79 22. 6. Polyphenols and cancer risk - p. 82 23. 7. Dietary polyphenols, neurodegenerative and affective disorders - p. 85 24. 8. Polyphenolics consumption—safety issues - p. 86 25. 9. Conclusion - p. 88 26. 4. Nutrigenomics and polyphenols - p. 103 27. Part B. Recovery and Processing of Polyphenols From Target Sources - p. 132 28. 5. Target sources of polyphenols in different food products and their processing by-products - p. 135 29. 1. Introduction - p. 135 30. 2. Conclusion - p. 160 31. 6. Polyphenols analysis and related challenges - p. 177 32. 1. Introduction - p. 177 33. 2. Sample pretreatment - p. 193 34. 3. Extraction techniques - p. 194 35. 4. Cleanup and/or isolation - p. 201 36. 5. Spectrophotometric methods - p. 203 37. 6. Advanced analytical techniques - p. 207 38. 7. Conclusion and future trends - p. 218 39. 7. Recovery technologies and encapsulation techniques - p. 233 40. 8. Emerging technologies for the extraction of polyphenols from natural sources - p. 265 41. 9. Technological aspects and stability of polyphenols - p. 295 42. Part C. Application of Polyphenols in the Industry - p. 323 43. 10. Foods and supplements - p. 327 44. 11. Natural pigments and colorants in foods and beverages - p. 363 45. 12. Cosmetics - p. 393 46. Index - p. 429
