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Recent Advances in Polyphenol Research, Volume 2

Series: Recent Advances in Polyphenol Research Volume: 2

By: Celestino Santos-Buelga (Editor), Maria Teresa Escribano-Bailon (Editor), Vincenzo Lattanzio (Editor)

352 pages, Illustrations

John Wiley & Sons

Hardback | Jun 2010 | #200376 | ISBN-13: 9781405193993
Availability: Usually dispatched within 5 days Details
NHBS Price: £150.00 $189/€178 approx

About this book

Plant phenolics are secondary metabolites that constitute one of the most common and widespread groups of substances in plants. Polyphenols have a large and diverse array of beneficial effects on both plants and animals. For example they are famous as antioxidants, hormones, constituents of essential oils and natural neurotransmitters.

Sponsored by Groupe Polyphenols, this publication, which is the second volume in this ground-breaking series, is edited by Celestino Santos-Buelga, Maria Teresa Escribano-Bailon, and Vincenzo Lattanzio, who have drawn together an impressive list of internationally respected authors, each providing cutting edge chapters covering some of the major topics of recent research and interest.

Information included in this important new addition to the series include the following areas:
- Flavonoid chemistry of the leguminosae
- Chemistry and biological activity of ellagitannins
- Chemistry and function of anthocyanins in plants
- An update of chemical pathways leading to new phenolic pigments during wine ageing
- Metabolic engineering of the flavonoid pathway
- The translation of chemical properties of polyphenols into biological activity with impacts in human health
- Plant phenolic compounds controlling leaf movement
- Biological activity of phenolics in plants

Chemists, biochemists, plant scientists, pharmacognosists and pharmacologists, food scientists and nutritionists will all find this book an invaluable resource. Libraries in all universities and research establishments where these subjects are studied and taught should have copies on their shelves.


Contents

Contributors xiv
Preface xviii

1 The Visible Flavonoids or Anthocyanins: From Research to Applications 1 Raymond Brouillard, Stefan Chassaing, Geraldine Isorez, Marie Kueny-Stotz, and Paulo Figueiredo
2 Flavonoid Chemistry of the Leguminosae 23 Nigel C. Veitch
3 Updating Wine Pigments 59 Victor A.P. de Freitas and Nuno Mateus
4 Ellagitannins - An Underestimated Class of Plant Polyphenols: Chemical Reactivity of C -Glucosidic Ellagitannins in Relation to Wine Chemistry and Biological Activity 81 Stephane Quideau, Michael Jourdes, Dorothee Lefeuvre, Patrick Pardon, Cedric Saucier, Pierre-Louis Teissedre, and Yves Glories
5 Strategies to Optimize the Flavonoid Content of Tomato Fruit 138 Arnaud G. Bovy, Victoria Gomez-Roldan, and Robert D. Hall
6 Biological Activity of Phenolics in Plant Cells 163 Luc P.R. Bidel, Marc Coumans, Yves Baissac, Patrick Doumas, and Christian Jay-Allemand
7 Muriel Wheldale Onslow and the Rediscovery of Anthocyanin Function in Plants 206 Kevin S. Gould
8 Plant Phenolic Compounds Controlling Leaf Movement 226 Minoru Ueda and Yoko Nakamura
9 Red Clover Derived Isoflavones: Metabolism and Physiological Effects in Cattle and Sheep and their Concentration in Milk Produced for Human Consumption 238 Juhani Taponen, Eeva A. Mustonen, Lea Kontio, Ilkka Saastamoinen, Aila Vanhatalo, Hannu Saloniemi, and Kristiina Wahala
10 Polyphenols as Biomarkers in Nutrition Research: Resveratrol Metabolome a Useful Nutritional Marker of Moderate Wine Consumption 255 Raul Zamora-Ros and Cristina Andres-Lacueva
11 Translation of Chemical Properties of Polyphenols into Biological Activity with Impact on Human Health 269 Joao Laranjinha
12 Mitigation of Oxidative Stress and Inflammatory Signaling by Fruit and Walnut Polyphenols: Implications for Cognitive Aging 283 James A. Joseph, Barbara Shukitt-Hale, and Lauren M. Willis
13 Antiatherosclerotic Effects of Dietary Flavonoids: Insight into their Molecular Action Mechanism at the Target Site 299 Junji Terao, Kaeko Murota, and Yoshichika Kawai

Index 319


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Biography

Celestino Santos-Buelga is Professor of Food Chemistry, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Spain. Maria Teresa Escribano-Bailon is Lecturer in Food Technology, Technical School of Zamora, University of Salamanca, Spain. Vincenzo Lattanzio is Professor of Plant Biochemistry and Physiology, Department of Agro- Environmental Sciences, Chemistry and Plant Protection, Faculty of Agricultural Sciences, University of Foggia, Italy

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