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This book was developed from the proceedings of the 2nd North American Tan nin Conference held in Houghton, Michigan, June, 1991. The objective of this con ference was to bring together people with a common interest in plant polyphenols and to promote interdisciplinary interactions that will lead to a bet ter understand ing of the importance of these substances. Another objective of this conference was to extend the 'tannin family' by making special efforts to encourage participation by scientists outside the United States, obtain more coverage of the hydrolyzable tannins, and further broaden the scope of coverage from the initial concentration on forestry and forest products. Com parison of the contents of this book with 'Chemistry and Significance of Condensed Tannins' that resulted from the proceedings of the 1st North American Tannin Conference shows the degree that these objectives were met. In developing the second conference, care was taken to assure that this book extends rather than duplicates the coverage of the first conference. Therefore, the two books should be taken together to obtain an up to date coverage of the broad area of chemistry and significance of plant polyphenols. Our thanks go to the authors who so kindly contributed chapters and so pa tiently responded to our requests. We thank the Conference Assistance Staff of Michigan Technological University for their help in planning and conducting the conference.
List of contents
Introduction: Reflections on the Chemistry and Affinities of the Major Commercial Tannins in the Context of their Industrial Use; D.G. Roux. Biogenesis and Synthesis: Enzymes in the Biosynthesis of Hydrolyzable Tannins; G.G. Gross. Biosynthesis of Flavenoids; G. Hrazdina. Chemical Properties: Gallic Acid at its Metabolites; E. Haslam. Chinquapinic Acid; M. Adamczeski, et al. Biological Significance: Plant Phenolics as Expressions of Biological Diversity; O.R. Gottlieb. Pharmacologically Active Tannins Isolated from Medicinal Plants; T. Okuda, et al. Commercial Significance: Flavor, Color, and Stability in Fruit Products; A.G.H. Lea. Tannins and the Qualities of Wines; V.L. Singleton. Conclusions: Concluding Remarks; P.E. Laks, R.W. Hemmingway. 54 additional articles. Index.
