Polyphenols: Chemistry, Dietary Sources and Health Benefits
( Nutrition and Diet Research Progress )
Publication series ：Nutrition and Diet Research Progress
Author： Jian Sun (Guangxi Academy of Agricultural Sciences Guangxi China) K. Nagendra Prasad (Monash University Selangor Malaysia) Amin Ismail (University of Putra Malaysia) Bao Yang (Chinese Academy of Sciences Guangzhou China) Xiangrong You and Li Li
Publisher： Nova Science Publishers, Inc.
Publication year： 2013
E-ISBN: 9781620818688
Subject： Q946.82 aromatic and hydrogenated aromatic compound
Keyword： Biochemistry
Language： ENG
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Description
Epidemiological and clinical data are accumulating on the health-promoting properties of diets rich in fruits, vegetables and grains associated with the reduced risk for degenerative diseases. Health-promoting components present in fruits, vegetables and grains are important for wellness benefits. Amongst many food components, polyphenols have attracted a considerable interest in recent years due to their various functionality and physiological effects. This book covers the important areas of polyphenols from fundamental chemical composition and classification to potential disease prevention and food application. It also covers the typical case of quality and quantity analysis of polyphenols as well as their individual components present in fruits and vegetables with a broad spectrum from tropical fruits, apples, grapes, blueberries, teas, wines, traditional herbal medicines, to food processing by-products and other functional foods.