Phenolic Compounds In Foods And Natural Health Products

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.

Professor Shahidi is currently an University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants.
Professor Ho is currently Professor II in the Department of Food Science, Rutgers University. He has published over 400 scientific articles, and is an editorial board member for a variety of publications, including the Journal of Agricultural and Food Chemistry. He has also won numerous awards including Stephen S. Chang Award for Lipid or Flavor Science from Institute of Food Technologists. His current research interests focus on the antioxidant and anti-cancer properties of natural products.