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Polyphenols in Plants: Isolation, Purification and Extract Preparation

Defines conditions of growth affecting the polyphenol levels
Describes assay and instrumentation techniques critical to identifying and defining polyphenols, critical to researchers and business development
Documents how some polyphenols are dangerous to consume, important to dietary supplement industry, government regulators and lay public users

By: Ronald Ross Watson (Editor)

360 pages, b/w illustrations, tables

Academic Press

Hardback | Mar 2014 | #218755 | ISBN-13: 9780123979346
Availability: Usually dispatched within 7 days Details
NHBS Price: £78.99 $96/€88 approx

About this book

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content.

Polyphenols in Plants describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well. It defines conditions of growth affecting the polyphenol levels. It describes assay and instrumentation techniques critical to identifying and defining polyphenols, critical to researchers and business development. It documents how some polyphenols are dangerous to consume, important to dietary supplement industry, government regulators and lay public users.


Part 1: Modification by plant growth and environment

1. Cultivar and production effects on bioactive polyphenols
2. Plant polyphenol profiles as a tool for traceability and valuable support to biodiversity

Section A: Stress and polyphenol in plants
3. Phenolic compounds and saponins in plants grown under different irrigation regimes
4. Lichen phenolics: environment effects

Section B: Plant systems of polyphenol modification
5. Modulation of plant endogenous antioxidant systems by polyphenols
6. Plant polyphenols: do they control freshwater planktonic nuisance phototrophs?

Part 2: Isolation and analysis of polyphenol structure

Section A: Analysis techniques for polyphenols
7. Gas chromatography - mass spectrometry analysis of polyphenols in foods
8. Novel techniques towards the identification of different classes of polyphenols
9. Characterization of polyphenolic profile of citrus fruit by HPLC/PDA/ESI/MS-MS

Section B: Isolation and extraction techniques
10. Non-extractable polyphenols in plant food: nature, isolation and analysis
11. Resin adsorption and ion exchange to recover and fractionate polyphenols
12. Polyphenolic compounds from flowers of Hibiscus: characterization and bioactivity
13. Hydrothermal processing on phenols and polyphenols vegetables

Part 3: Polyphenols identification and occurrence

14. Improved characterization of polyphenols using liquid chromatography
15. Characterization and quantification of polyphenols in fruits
16. Determination of polyphenols, flavonoids, and antioxidant capacity in seeds

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Ronald R. Watson, Ph.D., attended the University of Idaho but graduated from Brigham Young University in Provo, Utah, with a degree in chemistry in 1966. He earned his Ph.D. in biochemistry from Michigan State University in 1971. His postdoctoral schooling in nutrition and microbiology was completed at the Harvard School of Public Health, where he gained 2 years of postdoctoral research experience in immunology and nutrition. From 1973 to 1974 Dr. Watson was assistant professor of immunology and performed research at the University of Mississippi Medical Center in Jackson. He was assistant professor of microbiology and immunology at the Indiana University Medical School from 1974 to 1978 and associate professor at Purdue University in the Department of Food and Nutrition from 1978 to 1982. In 1982 Dr. Watson joined the faculty at the University of Arizona Health Sciences Center in the Department of Family and Community Medicine of the School of Medicine. He is currently professor of health promotion sciences in the Mel and Enid Zuckerman Arizona College of Public Health. Dr. Watson is a member of several national and international nutrition, immunology, cancer, and alcoholism research societies. Among his patents he has one on a dietary supplement; passion fruit peel extract with more pending. He continues to do research in animals and in clinical trials on dietary supplements and health including studies using omega-3 fatty acids in heart disease prevention and therapy. For 30 years he was funded by Wallace Research Foundation to study dietary supplements in health promotion. Dr. Watson has edited more than 110 books on nutrition, dietary supplements and over-the-counter agents, and drugs of abuse as scientific reference books. He has published more than 500 research and review articles.

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