Phenolics in Food and NutraceuticalsAuthor:
Publisher: CRC Press
Publish date: July 2003
Provides detailed descriptions of phenolics from fruits, vegetables, grains, seeds and nuts, oils, herbal products and nutraceuticals, spices, and beverages Includes classification and structures of food phenolics Describes the phenolic compounds of spices, herbs and flavorants, including pepper, rosemary, cinnamon, and turmeric Discusses the nutraceutical and functional applications of food phenolics, such as antimicrobial, antiviral, and anticarcinogenic effects 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.