Can I read Phenolic Compounds in Foods and Natural Health Products (ACS Symposium Series, No. 909) on EtoBox?

Phenolic Compounds in Foods and Natural Health Products (ACS Symposium Series, No. 909) by Fereidoon Shahidi; Chi-Tang Ho; Kequan Zhou; John W. Parry; Liangli (Lucy) Yu; David Y-W Lee; Yanze Liu; Chandrika M. Liyana-Pathirana; Tzou-Chi Huang; Hseng-Kuang Hsu; Hui-Yin Fu; M. Naczk; R. Amarowicz; R. Zadernowski; F. Shahidi; Ronald B. Pegg; Ryszard Amarowicz; Marian Naczk; Terrence Madhujith; Gary A. Dykes; Agnieszka Troszynska; Mingfu Wang; Rodolfo Juliani; James E. Simon; Albert Ekanem; Chia-Pei Liang; Toshio Ueno; Hideki Masuda; Devin G. Peterson; Vandana M. Totlani; Douglas C. Goodwin; Kimberley A. Laband; Kristen M. Hertwig; Yoshihiro Uto; Shutaro Ae; Hideko Nagasawa; Hitoshi Hori; Takashi Tanaka; Chie Mine; Sayaka Watarumi; Yosuke Matsuo; Isao Kouno; Jen-Kun Lin; Min-Hsiung Pan; Yu-Chih Liang; Shoui-Yn Lin-Shiau; Joshua D. Lambert; Jungil Hong; Mao-Jung Lee; Shengmin Sang; Xiaofeng Meng; Hong Lu; Chung S. Yang; Zigang Dong; Ann M. Bode; Divya Ramji; Yue Liu; Robert T. Rosen; Geetha Ghai; Mou-Tuan Huang; Ki Won Lee; Hyong Joo Lee; Chang Yong Lee; Catherine C. Neto; Marva I. Sweeney-Nixon; Toni L. Lamoureaux; Frankie Solomon; Miwako Kondo is a book available to read on EtoBox.

What is Phenolic Compounds in Foods and Natural Health Products (ACS Symposium Series, No. 909) about?

<p><P>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.</p>

Author

Fereidoon Shahidi; Chi-Tang Ho; Kequan Zhou; John W. Parry; Liangli (Lucy) Yu; David Y-W Lee; Yanze Liu; Chandrika M. Liyana-Pathirana; Tzou-Chi Huang; Hseng-Kuang Hsu; Hui-Yin Fu; M. Naczk; R. Amarowicz; R. Zadernowski; F. Shahidi; Ronald B. Pegg; Ryszard Amarowicz; Marian Naczk; Terrence Madhujith; Gary A. Dykes; Agnieszka Troszynska; Mingfu Wang; Rodolfo Juliani; James E. Simon; Albert Ekanem; Chia-Pei Liang; Toshio Ueno; Hideki Masuda; Devin G. Peterson; Vandana M. Totlani; Douglas C. Goodwin; Kimberley A. Laband; Kristen M. Hertwig; Yoshihiro Uto; Shutaro Ae; Hideko Nagasawa; Hitoshi Hori; Takashi Tanaka; Chie Mine; Sayaka Watarumi; Yosuke Matsuo; Isao Kouno; Jen-Kun Lin; Min-Hsiung Pan; Yu-Chih Liang; Shoui-Yn Lin-Shiau; Joshua D. Lambert; Jungil Hong; Mao-Jung Lee; Shengmin Sang; Xiaofeng Meng; Hong Lu; Chung S. Yang; Zigang Dong; Ann M. Bode; Divya Ramji; Yue Liu; Robert T. Rosen; Geetha Ghai; Mou-Tuan Huang; Ki Won Lee; Hyong Joo Lee; Chang Yong Lee; Catherine C. Neto; Marva I. Sweeney-Nixon; Toni L. Lamoureaux; Frankie Solomon; Miwako Kondo

Publisher

Washington, DC: American Chemical Society: Distributed by Oxford University Press

Published

2005

Language

EN

ISBN

9780841238916

Subjects

Science, Technology, Chemistry