1st Edition
Flavonoids and Related Compounds Bioavailability and Function
Bioavailability of Flavanones; M. Urpi-Sarda, J. Rothwell, C. Morand, and C. Manach
Bioavailability of Dietary Monomeric and Polymeric Flavan-3-ols; A. Crozier, M. N. Clifford, and D. Del Rio
Anthocyanins: Understanding Their Absorption and Metabolism; R. L. Prior
Bioavailability of Flavonols and Flavones; M. K. Piskula, K. Murota, and J. Terao
Bioavailability of Isoflavones in Humans; A. Cassidy, J. Peñalvo, and P. Hollman
Dietary Hydroxycinnamates and Their Bioavailability; A. Stalmach, G. Williamson, and M. Clifford
Bioavailability of Dihydrochalcones; E. Richling
Occurrence, Bioavailability, and Metabolism of Resveratrol; P. Vitaglione, S. Sforza, and D. Del Rio
Bioavailability and Metabolism of Ellagic Acid and Ellagitannins; M. Larrosa, M. T. García-Conesa, J. C. Espín, and F. A. Tomás-Barberán
Colon-Derived Microbial Metabolites of Dietary Phenolic Compounds; A.-M. Aura
Synthesis of Dietary Phenolic Metabolites and Isotopically Labeled Dietary Phenolics; D. Barron, C. Smarrito-Menozzi, R. Fumeaux, and F. Viton
Interactions of Flavan-3-ols Within Cellular Signaling Pathways; C. G. Fraga and P. I. Oteiza
Flavonoids and Vascular Function; A. Rodriguez-Mateos and J. P. E. Spencer
Effects of Flavonoids on the Vascular Endothelium: What Is Known and What Is Next? A. R. Weseler and A. Bast
Green Tea Flavan-3-ols and Their Role in Protecting Against Alzheimer’s and Parkinson’s Disease Pathophysiology; O. Weinreb, T. Amit, M. B. H. Youdim, and S. Mandel
Flavonoids and Neuroinflammation; D. Vauzour and K. Vafeiadou
Effects of Flavonoids on Cognitive Performance; S. M. Poulose and B. Shukitt-Hale
Flavonoids and Oral Cancer; T. Walle
Flavonoids and Cancer—Effects on DNA Damage; P. Sitthiphong, A. Klinder, J. W. Lampe, and I. Rowland
Index
Biography
Jeremy P. E. Spencer received his PhD degree from King’s College London in 1997 and is currently Professor of Nutritional Medicine at the University of Reading. His initial work focused on the cellular and molecular mechanisms underlying neuronal death in Parkinson’s and Alzheimer’s diseases. His recent interests concern how flavonoids influence brain health through their interactions with specific cellular signaling pathways pivotal in protection against neurotoxins, in preventing euroinflammation, and in controlling memory, learning, and neurocognitive performance.
Alan Crozier
graduated from the University of Durham in the UK, and after completing postgraduate studies at the University of London, he moved to a postdoctoral position at the University of Calgary in Alberta. He is currently a Senior Research Fellow at the University of Glasgow, working in the area of dietary flavonoids and phenolics. His research group has extensive national and international collaborations and is focused principally on teas, coffee, fruit juices, and wines, and the absorption and metabolism of a diversity of potentially protective polyphenolic compounds in the body."As stated by the editors, the aim of the book is to provide, 'an overview for anyone interested in the bioavailability and biological function of a range of flavonoids relevant to a wide array of plant-based foods' (page xiii) and I, for one, would agree that the book has achieved this aim."
—Steve Mitchell, Faculty of Medicine, Imperial College London
