یادداشتهای مربوط به کتابنامه ، واژه نامه و نمایه های داخل اثر
متن يادداشت
Includes bibliographical references and index
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
Polyphenols are a unique group of phytochemicals that are present in fruits, vegetables, and other plant products. They are classified according to their chemical structure, which contains multiple linked phenol groups. These compounds have powerful antioxidant properties and their use in food products and supplements has grown rapidly as nutraceutical benefits have gained recognition and in response to consumer demand. Polyphenols in Plants: Isolation, Purification and Extract Preparation provides insight into how the polyphenols that occur naturally in plants can be affected during growth and development, and then effectively implemented in food production. Plant scientists and dietary supplement producers will be particularly interested in assessing polyphenol content and factors affecting their composition, to select sources and regulate environmental conditions affecting yield for more consistent and function dietary supplements. Key Features, Focuses on keys for identifying production of and applications for plant polyphenols, Defines conditions of growth affecting the polyphenol levels in plants, Recognizes the isolation, characterization and identification of polyphenols critical to industrial development as therapies, Presents the unique necessary approaches to polyphenol collection, maintenance and use in mammals to promote health, Describes assay and instrumentation techniques critical to identifying and defining polyphenols Book jacket