Polyphenols are the second most abundant class of substances in nature, and include tannins and flavonoids, many of which have extremely important antioxidant properties which have now been
shown to have a key role in the prevention of cancer in humans. This important book covers polyphenol chemistry, biosynthesis and genetic manipulation, ecology and plant physiology, food and nutritional aspects and the effects of polyphenols on health.
Included within the contents are cutting-edge chapters on biotic and abiotic stress in plants, safety and toxicity in foods, functionality and nutraceutical benefits in nutrition, and aspects of pharmaceutical and cosmetic discovery and development.Sponsored by Groupe Polyphenols, this landmark book has been edited by Professor Fouad Daayf and Professor Vincenzo Lattanzio, who have drawn together an impressive list of internationally respected contributing authors, each providing a comprehensive review of the current situation regarding each important subject covered.
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