Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Plant foods are essential to our diet and are rich in phenolic compounds that play a significant role in maintaining our health. This textbook provides a comprehensive overview of the chemistry, biochemistry, and analysis of phenolic compounds in various foods. It covers the basic concepts of antioxidants, their biochemical aspects, and the analytical chemistry used to evaluate them. It is a valuable learning tool for advanced chemistry undergraduates and post-graduates interested in gaining a fundamental understanding of phenolic antioxidants in food products.

Format: Hardback
Length: 556 pages
Publication date: 28 September 2021
Publisher: Springer Nature Switzerland AG

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds,which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry,biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology,covering all of the important chemical,biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry,Biochemistry,and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants,their chemistry and their chemical composition in foods,providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants,including their biosynthetic pathways,biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods,including the basic analytical procedures,methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes,section summaries,and key chapter points,this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of the chemistry,biochemistry and analysis of phenolic compounds in foods.

Weight: 1021g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030747671
Edition number: 1st ed. 2021