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OverviewPhenolic 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 ageing. This book reports the chemistry and analysis of phenolic compounds in various foods such as wheat bans, 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. Full Product DetailsAuthor: Fereidoon Shahidi (Professor of Biochemistry, Professor of Biochemistry, Memorial University of Newfoundland) , Chi-Tang Ho (Professor of Food Science, Professor of Food Science, Rutgers University)Publisher: Oxford University Press Inc Imprint: Oxford University Press Inc Volume: No. 909 Dimensions: Width: 15.90cm , Height: 2.00cm , Length: 23.70cm Weight: 0.512kg ISBN: 9780841238916ISBN 10: 084123891 Pages: 320 Publication Date: 14 July 2005 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: No Longer Our Product Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsThe volume is sure to be hailed as a source of choice for studies on phenolics in foods and health effects. Current and Engineering Practice, Volume 48, 2005 Author Information"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." Tab Content 6Author Website:Countries AvailableAll regions |
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