Practical Polyphenolics

From Structure to Molecular Recognition and Physiological Action

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Paperback | 30 January 2006

At a Glance

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440 Pages

Dimensions(cm)
17.2 x 28.8 x 2.8

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This is the first book to describe the scientific basis for the action of plant polyphenols in a wide range of technologically important phenomena. The book opens with a general summary of polyphenolic structure and a discussion of the physical and chemical basis of non-covalent molecular interactions (the process of molecular recognition) and the means by which polyphenols initiate the many and varied properties they display. There has been a big increase in interest in our ability to understand the importance of polyphenols in areas as diverse as agriculture, ecology and food selection, foodstuffs and nutrition, beverages (astringency and bitterness), natural medicines (the so-called 'French paradox'), floral pigmentation, natural glues and varnishes and the age-old methods for the manufacture of leather. The role of polyphenols in all of these areas is discussed. This book will be of value to a wide range of researchers with an interest in polyphenolics.

Industry Reviews

'... this book is good value for those who need a comprehensive but concise source book for the phytochemistry of these commercially important compounds. Casual readers would also gain from dipping into selected chapters.' Michael D. Threadgill, Chemistry in Britain 'This book of great value will certainly find a wide readership.' Journal of Plant Physiology 'It is an information-packed volume from a very experienced and well respected researcher in the field of phenols and tannins ... [I tended] to become engrossed in the intriguing information it presents ... I would recommend it wholeheartedly to the many scientists with interests in phenols, polyphenols or tannins.' Chemistry and Industry ' ... an interesting and informative book that will be an essential purchase for scientists interested in polyphenols, whether they be biologists, chemists, food scientists, bioscientists, nutritionists or agricultural scientists.' Michael H. Gordon, Food Chemistry

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Polyphenols âÇô structure and biosynthesis
Molecular recognition
Molecular recognition âÇô phenols and polyphenols
Taste, bitterness and astringency
Maturation âÇô changes in astringency
Anthocyanin co-pigmentation âÇô fruit and floral pigments
Polyphenols and herbal medicines
Quinone tanning and oxidative polymerisation
Polyphenols, collagen and leather
Table of Contents provided by Publisher. All Rights Reserved.

Practical Polyphenolics

From Structure to Molecular Recognition and Physiological Action

At a Glance

Paperback

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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