ترکیبهای فنولی در غذاها و محصولات طبیعی سلامت
Phenolic Compounds in Foods and Natural Health Products (ACS Symposium Series, No. 909)
معرفی کتاب «ترکیبهای فنولی در غذاها و محصولات طبیعی سلامت» (با عنوان لاتین Phenolic Compounds in Foods and Natural Health Products (ACS Symposium Series, No. 909)) نوشتهٔ Jen-Kun Lin، Xiaofeng Meng، Shengmin Sang، Mao-Jung Lee، Jungil Hong، Joshua D. Lambert، Shoui-Yn Lin-Shiau، Yu-Chih Liang، Min-Hsiung Pan، Hong Lu، Isao Kouno، Yosuke Matsuo، Sayaka Watarumi، Chie Mine، Takashi Tanaka، Hitoshi Hori، Hideko Nagasawa، Mou-Tuan Huang، Miwako Kondo، Frankie Solomon، Toni L. Lamoureaux، Marva I. Sweeney-Nixon، Catherine C. Neto، Chang Yong Lee، Hyong Joo Lee، Ki Won Lee، Shutaro Ae، Geetha Ghai، Robert T. Rosen، Yue Liu، Divya Ramji، Ann M. Bode، Zigang Dong، Chung S. Yang، Tzou-Chi Huang، Ryszard Amarowicz، Ronald B. Pegg، F. Shahidi، R. Zadernowski، R. Amarowicz، M. Naczk، Hui-Yin Fu، Hseng-Kuang Hsu، Marian Naczk، Chandrika M. Liyana-Pathirana، Yanze Liu، David Y-W Lee، Liangli (Lucy) Yu، John W. Parry، Kequan Zhou، Chi-Tang Ho، Chia-Pei Liang، Yoshihiro Uto، Kristen M. Hertwig، Kimberley A. Laband، Douglas C. Goodwin، Vandana M. Totlani، Devin G. Peterson، Hideki Masuda، Toshio Ueno، Fereidoon Shahidi، Albert Ekanem، James E. Simon، Rodolfo Juliani، Mingfu Wang، Agnieszka Troszynska، Gary A. Dykes و Terrence Madhujith، منتشرشده توسط نشر American Chemical Society : Distributed by Oxford University Press در سال 2005. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.
Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects as free radical scavengers and chelators of pro-oxidant metals and thus preventing low-density lipoprotein oxidation and DNA strand scission or enhancing immune function. Phenolic compounds have been shown to control certain types of cancer, cardiovascular disease and the process of aging. This book reports the chemistry and analysis of phenolic compounds in various foods such as wheat brans, canola hulls, blueberry leaf, sesame, edible oil seeds and honeybush tea. Extensive coverage was given to green and black tea. The chemistry of the production of black tea theaflavins, the action mechanisms of theaflavins on anti-tumor effects, the anti-inflammatory activity of theaflavin, the bioavailability and biotransformation of tea polyphenols, and a practical example on the use of tea catechin as food antioxidant and antibacterial were presented. Anticancer effects of other polyphenols from apple, cranberry and spices are also discussed.
ACS SYMPOSIUM SERIES 909 The ACS Symposium Series was first published in 1974 to provide a mechanism for publishing symposia quickly in book form. The purpose of the series is to publish timely,comprehensive books developed from ACS sponsored symposia based on current scientific research. Occasionally,books are developed from symposia sponsored by other organizations when the topic is of keen interest to the chemistry audience. The ACS Symposium Series was first published in 1974 to provide,a mechanism for publishing symposia quickly in book form. The,purpose of the series is to publish timely,comprehensive books developed,from ACS sponsored symposia based on current scientific research.,Occasionally,books are developed from symposia sponsored by,other organizations when the topic is of keen interest to the chemistry,audience.