Phenolic Compounds In Food And Their Effects On Health Analysis Occurrence And Chemistry

Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What’s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food. In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

From the Preface Interest in food phenolics has reached a new high in recent years. Apart from the usual academic interest in the biology and chemistry of phenolic compounds in nature, the scientific and commercial interest in food phenolics has been accentuated by reports on beneficial health effects of such compounds. Many food phenolics have been reported to possess antimutagenic and anticarcinogenic activity in test animals. Furthermore, there has been a renewed interest on natural sources of antioxidants and these generally belong to the phenolic group of compounds. Our daily intake of phenolics from dietary sources exceeds one gram. The effect of these compounds on our health status and prevention of deterioration of processed foods as well as their nutritional and sensory quality needs to be addressed. The present monograph reports the occurrence and chemistry of phenolics in different food commodities, their nutritional and health effects, and their role as antioxidants in food processing. In addition, methods of analysis and quantification of food phenolics are covered.