Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
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.