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Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements.
Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well.
List of contents
Part 1: Modification by plant growth and environment
1. Cultivar and production effects on bioactive polyphenols
2. Plant polyphenol profiles as a tool for traceability and valuable support to biodiversity
Section A: Stress and polyphenol in plants
3. Phenolic compounds and saponins in plants grown under different irrigation regimes
4. Lichen phenolics: environment effects
Section B: Plant systems of polyphenol modification
5. Modulation of plant endogenous antioxidant systems by polyphenols
6. Plant polyphenols: do they control freshwater planktonic nuisance phototrophs?
Part 2: Isolation and analysis of polyphenol structure
Section A: Analysis techniques for polyphenols
7. Gas chromatography - mass spectrometry analysis of polyphenols in foods
8. Novel techniques towards the identification of different classes of polyphenols
9. Characterization of polyphenolic profile of citrus fruit by HPLC/PDA/ESI/MS-MS
Section B: Isolation and extraction techniques
10. Non-extractable polyphenols in plant food: nature, isolation and analysis
11. Resin adsorption and ion exchange to recover and fractionate polyphenols
12. Polyphenolic compounds from flowers of Hibiscus: characterization and bioactivity
13. Hydrothermal processing on phenols and polyphenols vegetables
Part 3: Polyphenols identification and occurrence
14. Improved characterization of polyphenols using liquid chromatography
15. Characterization and quantification of polyphenols in fruits
16. Determination of polyphenols, flavonoids, and antioxidant capacity in seeds
About the author
Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.
