Phenolics in Food
and Nutraceuticals
by Fereidoon Shahidi
and Marian Naczk
Features:
- Provides detailed descriptions of phenolics from fruits, vegetables, grains, seeds and nuts, oils, herbal products and nutraceuticals, spices, and beverages
- Includes classification and structures of food phenolics
- Describes the phenolic compounds of spices, herbs and flavorants, including pepper, rosemary, cinnamon, and turmeric
- Discusses the nutraceutical and functional applications of food phenolics, such as antimicrobial, antiviral, and anticarcinogenic effects
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics.
- Reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects
- Describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification
Contents
- Biosynthesis and Nomenclature of Phenolics in Food and Nutraceuticals
- Phenolic Compounds in Cereals, Legumes and Nuts
- Phenolic Compounds of Major Oilseeds and Plant Oils
- Phenolic Compounds in Fruits and Vegetables
- Phenolic Compounds of Beverages
- Phenolics in Herbal and Nutraceutical Products
- Nutritional and Pharmacological Effects of Food Phenolics
- Antioxidant Properties of Food Phenolics
- Contribution of Phenolic Compounds to the Flavor and Color Characteristics of Foods
- Methods of Analysis and Quantification of Phenolic Compounds
Index
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