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Phenolic Antioxidants and Health Benefits

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Phenolic Antioxidants and Health Benefits

U.D. Chavan

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This book is mainly based on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

1. Introduction

2. Phenolic antioxidants

3. Mechanism of action of phenolic antioxidants

4. Measurement of antioxidant activity

5. Health effect of phenolic antioxidants

6. Classification of phenolic antioxidants

Synthetic food phenolic antioxidants

Natural phenolic antioxidants

7. Degradation of phenolic antioxidants

8. Natural sources of phenolic antioxidants

Cereals and legumes

Fruits and vegetables

Oilseeds and plant oils

Beverages

Tree nuts

Herbs and spices

9. Effect of processing on antioxidant activity

10. Future considerations

11. References

12..  Appendix

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