Polyphenols : properties, recovery, and applications / editor, Charis M. Galanakis.

Format:

Book

Contributor:

Galanakis, Charis M., editor.

Language:

English

Subjects (All):

Polyphenols.

Plant polyphenols.

Physical Description:

1 online resource (458 pages) : illustrations, tables

Place of Publication:

Cambridge, Massachusetts ; Oxford, [England] : Elsevier, 2018.

Summary:

Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development.- Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications- Addresses recovery, analysis and processing issues- Concludes with coverage of the industrial applications of polyphenols

Contents:

Front Cover

Polyphenols: Properties, Recovery, and Applications

Related Titles

Copyright

Contents

List of contributors

Preface

A - Metabolism and Health Effects of Polyphenols

1 - Overview of polyphenols and their properties

1. Introduction

2. Historical background and definition of polyphenols

3. Structural diversity and classification of polyphenols

4. Common dietary sources

5. Physicochemical properties of polyphenols

5.1 Solubility

5.2 Ultraviolet light absorption

5.3 Plant protective properties

5.4 Plant pigments and odorants

6. Antioxidant activity and the involved mechanisms

6.1 Structure-activity relationship of polyphenols

7. Oxidation of polyphenols

8. Metal chelating activities

9. Polyphenol-protein complexation

10. Modulation of oxidative damage by polyphenols

10.1 Polyphenols as antioxidant agents

10.2 Effects of flavonoids on nitric oxide production

10.3 Effects of flavonoids on xanthine oxidase

10.4 Leukocyte immobilization

10.5 Inhibitory effects of flavonoids on enzymes involved in oxidation processes

10.6 Epigenetic and antioxidant effects of polyphenols on cancer cells

11. Autooxidation and prooxidative action of flavonoids

12. Simple models for probing flavonoids antioxidant activity in the gastrointestinal tract

13. Changes in human plasma of selected parameters of oxidative stress after consumption of polyphenol-rich foods

14. Conclusion

References

Further reading

2 - Polyphenols: absorption, bioavailability, and metabolomics

2. Molecular and metabolic mechanisms of insulin resistance in type 2 diabetes mellitus

3. Absorption

4. Metabolism

5. Bioavailability

6. Polyphenols in subjects with metabolic syndrome.

7. Bioavailability and bioefficacy of polyphenols in humans

8. Protection of gastrointestinal mucosa from oxidative stress

9. New promising role of polyphenols protecting type 2 diabetes

10. Conclusion and prospect of dietary polyphenols

3 - Beneficial effects of polyphenols on chronic diseases and ageing

2. Distribution of polyphenols in foods

2.1 Dietary polyphenols

3. Polyphenols dietary supplements

4. Polyphenols and hormone-dependent diseases: phytoestrogens -menopause and osteoporosis prevention

4.1 Phytoestrogens

4.2 Menopausal symptoms

4.3 Osteoporosis

5. Polyphenols and cardiometabolic risk

6. Polyphenols and cancer risk

6.1 Breast cancer

6.2 Lung cancer

6.3 Colorectal cancer

7. Dietary polyphenols, neurodegenerative and affective disorders

8. Polyphenolics consumption-safety issues

8.1 Estrogenic effects

8.2 Prooxidant effects

8.3 Carcinogenic or genotoxic effects

8.4 Effects on thyroid hormones

8.5 Antinutritional effects

9. Conclusion

Acknowledgments

4 - Nutrigenomics and polyphenols

2. Nutrigenomics and other sciences-an integrated approach

2.1 Transcriptomics

2.2 Proteomics

2.3 Metabolomics

3. Human population variability

4. Food chemical compounds variability

5. Dietary polyphenols

6. Nutrigenomics and specific food polyphenols

6.1 Olive oil

6.2 Soy

6.3 Green tea

7. Food technology, consumer perception, and personalized nutrition

8. International initiatives

9. Concluding remarks

B - Recovery and Processingof Polyphenols From Target Sources

5 - Target sources of polyphenols in different food products and their processing by-products

1.1 Fruits

1.1.1 Apple and apple pomace.

1.1.2 Berries and their processing by-products

1.1.3 Tropical fruits

1.2 Vegetables

1.3 Cereals and legumes

1.3.1 Phenolic compounds in cereals

1.3.2 Phenolic compounds in legumes

1.4 Beverages

1.4.1 Coffee

1.4.2 Green, black, and oolong teas

1.4.3 Wine

1.4.4 Beer

1.5 Olive oil and its by-products

1.6 Cocoa products

1.7 Herbs and spices

1.7.1 Coriander

1.7.2 Rosemary, thyme, and sage

1.7.3 Basil, parsley, and oregano

1.7.4 Turmeric and ginger

2. Conclusion

6 - Polyphenols analysis and related challenges

2. Sample pretreatment

3. Extraction techniques

3.1 Conventional extraction techniques

3.2 Advanced extraction techniques

3.2.1 Ultrasound-assisted extraction

3.2.2 Microwave-assisted extraction

3.2.3 Pressurized liquid extraction

3.2.4 Supercritical fluid extraction

3.2.5 Carbon dioxide-expanded liquid extraction

3.2.6 High hydrostatic pressure extraction

3.2.7 Nonthermal extraction techniques

4. Cleanup and/or isolation

5. Spectrophotometric methods

5.1 Determination of total phenolic compounds

5.2 Determination of total flavonoid compounds

5.3 Determination of total content of proanthocyanidins

5.4 Determination of total hydrolyzable tannins

5.5 Determination of total anthocyanin content

5.6 Determination of antioxidant capacity

6. Advanced analytical techniques

6.1 High performance liquid chromatography

6.2 Gas chromatography

6.3 Supercritical fluid chromatography

6.4 Capillary electrophoresis

6.5 Mass spectrometry

7. Conclusion and future trends

7 - Recovery technologies and encapsulation techniques

2. Macroscopic pretreatment

2.1 Size reduction

2.2 Concentration

2.3 Drying

2.4 Centrifugation.

2.5 Microfiltration

3. Separation of macro- and micromolecules

4. Extraction

4.1 Solvent extraction

4.2 Soxhlet extraction

4.3 Hydrodistillation

4.4 Factors affecting the extraction

4.4.1 Solvent type

4.4.2 Extraction time

4.4.3 Extraction temperature

4.4.4 pH

4.4.5 Solid-solvent ratio

4.4.6 Number of extraction cycles

5. Purification and isolation

5.1 Adsorption

5.2 Chromotography

5.3 Membrane filtration

6. Product formation

7. Conclusion

8 - Emerging technologies for the extraction of polyphenols from natural sources

2. Emerging technologies

2.1 Supercritical fluid extraction

2.2 Subcritical extraction

2.2.1 Subcritical water extraction

2.2.2 Subcritical carbon dioxide extraction

2.3 Electrotechnologies

2.3.1 Pulsed electric fields

2.3.2 High-voltage electrical discharges

2.4 Ultrasounds

2.5 Infrared

2.6 Microwaves

2.7 High-pressure processing

2.8 Pressure release by explosion puffing, instant controlled pressure drop, and intensification of vaporization by decompressio...

3. Conclusion

9 - Technological aspects and stability of polyphenols

2. Mechanism of polyphenol stability

2.1 Epimerization

2.2 Autooxidative reactions

2.3 Other modifications

3. Influence of factors on polyphenol stability

3.1 pH

3.2 Temperature

3.3 Oxygen availability

3.4 Metal ions

3.5 Light

3.6 Chemical modification

3.7 Enzymes

3.8 Nitrite salt

3.9 Sulfur dioxide

3.10 Ascorbic acid

4. Stability, composition, and antioxidant activity of polyphenols using different processing technologies

4.1 Thermal processing

4.2 Nonthermal processing

4.2.1 High pressure processing

4.2.2 Pulsed electric fields

4.2.3 Ozone (O3)

4.2.4 Irradiation.

4.3 Microwave-assisted extraction

4.4 Blanching

4.5 Microencapsulation

4.6 Spray drying

4.6.1 Freeze drying

5. Conclusion

C - Application of Polyphenols in the Industry

10 - Foods and supplements

2. Role of polyphenols in the food industry

2.1 Antimicrobial agents

2.2 Antioxidant properties

2.3 Enhancers of organoleptic quality

3. Structure-activity relationship: the chance to take advantage of nature

4. Polyphenols-based functional ingredients and dietary supplements

4.1 Products for specific heath conditions and population groups

4.2 Products for physical performance and mood

5. European legislation on the use of polyphenols in the food industry

5.1 Regulations

5.2 Health claims

5.3 Additional policy framework for polyphenols' uses

6. Novel uses and perspectives of (poly)phenols in the food industry

11 - Natural pigments and colorants in foods and beverages

1.1 Natural versus synthetic colorants

2. Natural colorants

3. Polyphenols

3.1 Phenolic acids

3.1.1 Biological properties

3.2 Flavonoids

3.2.1 Pyranoanthocyanins as novel food colorants

3.2.2 Biological properties

4. Conclusion

12 - Cosmetics

2. Skin structure and polyphenol targets

3. Natural bioactive compounds extracted from plants, food by-products, and commercialized products

4. Future perspectives

Index

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

R

S

T

U

V

W

Back Cover.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9780128135730

0128135735