POLYPHENOLS: Their Chemistry, Source, Bioactivity and Biosynthesis - Ganai, Shaiq Ahmad; Mir, Zahid Ahmad; Manzoor Ahmad Rather, Sajad Mohd Wani
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Phenolic compounds are plant secondary metabolites. Polyphenols are antioxidant phytochemicals that tends to prevent or neutralize the damaging effects of free radicals. Polyphenols are natural phytochemical compounds in plant-based foods, such as fruits, vegetables, whole grains, cereal, legumes, tea, coffee, wine and cocoa; more than 8000 polyphenolic compounds, including phenolic acids, flavonoids, stilbenes, lignans and polymeric lignans act as a defense against ultraviolet radiation, oxidants and pathogens. These compounds are secondary metabolites of the plants that give color and other…mehr

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Produktbeschreibung
Phenolic compounds are plant secondary metabolites. Polyphenols are antioxidant phytochemicals that tends to prevent or neutralize the damaging effects of free radicals. Polyphenols are natural phytochemical compounds in plant-based foods, such as fruits, vegetables, whole grains, cereal, legumes, tea, coffee, wine and cocoa; more than 8000 polyphenolic compounds, including phenolic acids, flavonoids, stilbenes, lignans and polymeric lignans act as a defense against ultraviolet radiation, oxidants and pathogens. These compounds are secondary metabolites of the plants that give color and other organoleptic properties, such as the deep purple color of blueberries and the smell of garlic. Due to their widespread distribution, they have attracted the attention of nutritionists in the last few decades due to their possible health benefits by supplying them as dietary inputs or as supplements. Polyphenols protect the cell constituents from oxidative damage and hence lower down the risk of various degenerative diseases caused by oxidative stress. Evidences suggest that polyphenols perform certain biological functions and interact with signal transduction pathways and cell receptors.
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Autorenporträt
Shaiq Ahmad Ganai est professeur adjoint au département de technologie alimentaire de l'université islamique des sciences et technologies d'Awantipora, en Inde. Il est l'auteur ou le co-auteur de plus de 20 articles de journaux évalués par des pairs, de chapitres de livres et de documents de conférence. Ses recherches portent sur la technologie des fruits et légumes, les aliments fonctionnels.