Phenolic Antioxidants And Health Benefits
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Phenolic Antioxidants And Health Benefits
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Author : U.D. Chavan
language : en
Publisher: Scientific Publishers
Release Date : 2018-02-01
Phenolic Antioxidants And Health Benefits written by U.D. Chavan and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-01 with Technology & Engineering categories.
This book is mainly based on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.
Health Benefits Of Phenolic Antioxidants
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Author : Aman B. Upaganlawar
language : en
Publisher:
Release Date : 2022-09-26
Health Benefits Of Phenolic Antioxidants written by Aman B. Upaganlawar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-26 with categories.
Free radicals are continuously produced in cells as a part of normal cellular function. However, excess generation of free radicals plays a critical role in the pathophysiology of many disease conditions, especially cancer, atherosclerosis, Alzheimer's disease, etc. Oxidation is a major chemical process that produces free radicals and initiates chain reactions that cause cellular damage. Compounds that inhibit oxidation are called antioxidants; phenols are known to possess excellent antioxidant properties. Phenolic compounds are abundant in plants in a wide variety of chemical structures. Natural phenolic compounds include phenolic acids and ester derivatives, flavonoids and benzopyran derivatives, quinones, tannins, lignins, lignans, stilbenes, essential oils, chalcones, etc. Nutraceuticals, in the name of dietary supplements and functional foods, are being consumed as prophylactics for the prevention of many diseases throughout the world. Most of these products are polyphenols; hence, this book provides an insight on therapeutic potentials of natural and synthetic polyphenols, emphasizing their pharmacology.
Phenolic Compounds In Food And Their Effects On Health Antioxidants And Cancer Prevention
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Author : Mou-Tuan Huang
language : en
Publisher:
Release Date : 1992
Phenolic Compounds In Food And Their Effects On Health Antioxidants And Cancer Prevention written by Mou-Tuan Huang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with SCIENCE categories.
Examines the sources of phenoic antioxidants. Covers the chemical and biological activities of phenolic compounds in food and their health effects, especially the biological properties of phenolic compounds on the modulation of tumor development in experimental animal models, and possibly in humans. Explores flavonoids, green tea, and other phenolic compounds and cancer prevention. Together with Phenolic Compounds in Food and Their Effects on Health I, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.
Antioxidants In Fruits Properties And Health Benefits
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Author : Gulzar Ahmad Nayik
language : en
Publisher: Springer Nature
Release Date : 2020-12-15
Antioxidants In Fruits Properties And Health Benefits written by Gulzar Ahmad Nayik and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-15 with Medical categories.
This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits. Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Natural Antioxidants
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Author : Fereidoon Shahidi
language : en
Publisher: The American Oil Chemists Society
Release Date : 1997
Natural Antioxidants written by Fereidoon Shahidi and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
Phenolic Antioxidants In Foods Chemistry Biochemistry And Analysis
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Author : Alam Zeb
language : en
Publisher: Springer Nature
Release Date : 2021-09-27
Phenolic Antioxidants In Foods Chemistry Biochemistry And Analysis written by Alam Zeb and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-27 with Technology & Engineering categories.
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Phenolic Acids
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Author : Alexandra Flores
language : en
Publisher: Nova Science Publishers
Release Date : 2016
Phenolic Acids written by Alexandra Flores and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Phenolic acids categories.
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.
Antioxidants In Vegetables And Nuts Properties And Health Benefits
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Author : Gulzar Ahmad Nayik
language : en
Publisher: Springer Nature
Release Date : 2020-12-01
Antioxidants In Vegetables And Nuts Properties And Health Benefits written by Gulzar Ahmad Nayik and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-01 with Medical categories.
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
Phenolic Compounds
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Author : Paavo Oliver
language : en
Publisher:
Release Date : 2017
Phenolic Compounds written by Paavo Oliver and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Phenols categories.
Phenolic Compounds: Structure, Uses and Health Benefits opens with a discussion on phenolic substances such as gallic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. The most common analytical methods (based on spectrophotometric, chromatographic or electrochemical techniques) for determining phenolic compounds applied to a wide range of sample sources are presented. Additionally, the authors study the high concentrations of bioactive substances in fruit berries in order to determine the link between daily fruit intake and human health. A review of the modern literature on extraction, filtration, and adsorption that may be combined with advanced oxidation treatments to minimalise the environmental impact of the remaining wastes is presented, especially focusing on phenolic compounds recovery from olive mill liquidwastes. Lastly, the authors provide an overview on the antiradical and antioxidizing properties of calix[n]arenes and calix[n]resorcinols as part of a larger discussion on the impact of preorganization of antioxidant fragments attached to calix[n]arene and calix[n]resorcinol scaffolds and their intramolecular synergy on antioxidant activity.
Effect Of Phenolic Compounds On Human Health
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Author : Elena González-Burgos
language : en
Publisher: Mdpi AG
Release Date : 2022-01-21
Effect Of Phenolic Compounds On Human Health written by Elena González-Burgos and has been published by Mdpi AG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-21 with Medical categories.
Phenolic compounds are non-essential dietary compounds that are found in many vegetables (i.e. onion, cabbage, broccoli and parsley), fruits (i.e. cherries, grapes, berries and pears), cereals and beverages (i.e. red wine, tea and chocolate). These heterogeneous compounds are produced as secondary metabolites. Structurally, these compounds are characterized by comprising an aromatic ring with one or more hydroxyl groups that can be classified into two groups: flavonoids and non-flavonoids. Phenolic compounds have received considerable attention for its health-promoting properties in many chronic disorders including diabetes, cardiovascular diseases, cancer and neurodegenerative diseases, among others. These health benefits are mainly attributed to its antioxidant properties. Phenolic compounds act as antioxidant by scavenging free radicals, metal chelation and endogenous antioxidant system upregulation (enzymatic antioxidants such as catalase, superoxide dismutase and glutathione peroxidase and non-enzymatic antioxidants such as glutathione). The consumption of exogenous medicinal plants and food rich in phenolic compounds represent a promising therapeutically to prevent many chronic diseases and improve health. This Special Issue entitled "Effect of Phenolic Compounds on Human Health" include research articles and review articles on phenolic compounds and its role in health (i.e. flavonoids and diabetes, polyphenols and liver diseases, polyphenols and obesity, polyphenols and cardiovascular diseases and polyphenols and neuroprotection).