Interest in phenolic phytochemicals has increased as scientific studies indicate these compounds exhibit potential health benefits. With contributions from world leaders in this research area, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology offers an essential survey of the current knowledge on the capacity of specific micronutrients present in ordinary diets to fight disease.
The coverage in this resource:
Explains the presence and biochemical properties of phenolics present in fruits and vegetables, as well as in foods derived from their plant sources
Provides biochemical explanations on how certain plant phenolics fight cardiovascular and neurodegenerative diseases, cancer, and other widespread pathologies
Focuses on certain phenolics, e.g., flavonoids, stilbenes, and curcuminoids, and provides insights on the biochemical bases used to define their significance in the diet as well as their recommended consumption requirements and toxicity
Appropriate for graduate and upper–level undergraduate courses in human and animal nutrition, basic nutritional biology, physiology, pharmacology, and other health–related disciplines, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology serves as both an invaluable supplementary classroom text and a self–teaching guide for professionals interested in defining the association between diet and health from classical, alternative, and complementary biomedical perspectives.
1 Dietary Flavonoids and Phenolic Compounds (Indu B. Jaganath and Alan Crozier).
2 Bioavailability of Flavanols and Phenolic Acids (Laure Poquet, Michael N Clifford, and Gary Williamson).
3 Biochemical Actions of Plant Phenolics Compounds: Thermodynamic and Kinetic Aspects (Cesar G. Fraga, Gulcin Sagdicoglu Celep, and Monica Galleano).
4 Flavonoids Membrane Interactions: Consequences for Biological Actions (Sandra V. Verstraeten, Cesar G. Fraga, and Patricia I. Oteiza).
5 The Biochemistry Behind the Potential Cardiovascular Protection by Dietary Flavonoids (Wai Mun Loke, Jonathan M. Hodgson, and Kevin D. Croft).
6 Dietary Flavanols: Biochemical Basis of Short–Term and Longer–Term Vascular Responses (Tankred Schewe, Yvonne Steffen, Elisabeth Kravets and Helmut Sies).
7 Green Tea Catechins: Anticancer Effects and Molecular Targets (Naghma Khan and Hasan Mukhtar).
8 Flavonols: Metabolism, Bioavailability, and Health Impacts (Junji Terao).
9 Flavonols: Biochemistry Behind Cardiovascular Effects (Francisco Pérez–Vizca ´no and Juan Duarte).
10 Metabolism, Bioavailability, and Analysis of Dietary Isoflavones (Adrian A. Franke, Brunhild M. Halm, Kerry Kakazu and Xingnan Li).
11 Phytoestrogens Up–regulate Antioxidant Genes (Consuelo Borrás and Jose Viña).
12 Dietary Isoflavones: Cardiovascular Actions and Activation of Cellular Signalling Pathways (Richard C. M. Siow and Giovanni E. Mann).
13 Bioavailability and Metabolism of Resveratrol (Cristina Andres–Lacueva, Mireia Urpi–Sarda, Raul Zamora–Ros, and Rosa M. Lamuela–Raventos).
14 Resveratrol: Biochemistry and Functions (Samarjit Das, Hannah R. Vasanthi, and Dipak K. Das).
15 Resveratrol: The Biochemistry Behind its Anticancer Effects (Joydeb K. Kundu and Young–Joon Surh).
16 Curcumin: The Biochemistry Behind Its Anticancer Effects (Preetha Anand, Ajaikumar B. Kunnumakkara, and Bharat B. Aggarwal).
17 Plant Phenolic Compounds: Modulation of Cytoprotective Enzymes and Nrf2/ARE Signaling (Siwang Yu, Ka Lung Cheung, Wenge Li and Ah–Ng Kong).
18 Phenolics in Aging and Neurodegenerative Disorders (Vittorio Calabrese, Marzia Perluigi, Carolin Cornelius, Raffaella Coccia, Fabio Di Domenico, Giovanni Pennisi, Chiara Cini and Albena T. Dinkova–Kostova).
19 Natural Phenolics and Metal Metabolism in Neurodegenerative Diseases (Baolu Zhao).
20 Epidemiology behind Fruit and Vegetable Consumption and Cancer Risk with Focus on Flavonoids (Marta Rossi, Eva Negri, Cristina Bosetti, Claudio Pelucchi, and Carlo La Vecchia).
21 Phenylpropanoid Metabolism in Plants: Biochemistry, Functional Biology, and Metabolic Engineering (Alberto B. Landolino and Douglas R. Cook).