Practical Polyphenolics
From Structure to Molecular Recognition and Physiological Action

This book describes the scientific basis for the action of plant polyphenols in a wide range of phenomena.

Edwin Haslam (Author)

9780521675598, Cambridge University Press

Paperback, published 14 July 2005

440 pages, 258 b/w illus. 26 tables
25.3 x 18.2 x 2.7 cm, 1.044 kg

' … 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

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.

1. Polyphenols – structure and biosynthesis
2. Molecular recognition
3. Molecular recognition – phenols and polyphenols
4. Taste, bitterness and astringency
5. Maturation – changes in astringency
6. Anthocyanin co-pigmentation – fruit and floral pigments
7. Polyphenols and herbal medicines
8. Quinone tanning and oxidative polymerisation
9. Polyphenols, collagen and leather.

Subject Areas: Organic chemistry [PNN]