| Biosynthesis, Classification, and Nomenclature of Phenolics in Food and Nutraceuticals | p. 1 |
| Biosynthesis, Classification and Nomenclature | p. 2 |
| Cinnamic and Benzoic Acid Derivatives and Simple Phenols | p. 2 |
| Coumarins | p. 3 |
| Flavonoids and Stilbenes | p. 6 |
| Lignans and Lignins | p. 10 |
| Suberins and Cutins | p. 10 |
| Tannins | p. 12 |
| Tocopherols and Tocotrienols | p. 13 |
| References | p. 14 |
| Cereals, Legumes, and Nuts | p. 17 |
| Introduction | p. 17 |
| Beans and Pulses | p. 18 |
| Phenolic Acids | p. 19 |
| Flavonoids | p. 19 |
| Condensed Tannins | p. 20 |
| Effect of Processing | p. 22 |
| Cereals | p. 24 |
| Barley | p. 24 |
| Phenolic Acids | p. 25 |
| Other Phenolics | p. 27 |
| Effect of Processing | p. 29 |
| Buckwheat | p. 30 |
| Phenolic Acids | p. 30 |
| Flavonoids | p. 31 |
| Effect of Processing | p. 32 |
| Corn | p. 32 |
| Phenolic Acids | p. 33 |
| Other Phenolics | p. 34 |
| Millets | p. 35 |
| Oats | p. 38 |
| Phenolic Acids | p. 38 |
| Avenanthramides | p. 38 |
| Other Phenolics | p. 39 |
| Effect of Processing | p. 39 |
| Rice | p. 40 |
| Phenolic Acids | p. 40 |
| Other Phenolics | p. 41 |
| Rye | p. 42 |
| Sorghum | p. 42 |
| Phenolic Acids | p. 43 |
| Polyphenolic Composition | p. 44 |
| Polyphenolic Content | p. 47 |
| Effect of Processing | p. 48 |
| Wheat | p. 50 |
| Phenolic Acids | p. 50 |
| Other Phenolics | p. 51 |
| Effect of Processing | p. 53 |
| Nuts | p. 53 |
| Almonds | p. 53 |
| Betel Nuts | p. 54 |
| Cashew Nuts | p. 55 |
| Hazelnuts | p. 57 |
| Peanuts | p. 57 |
| Pecans | p. 59 |
| Walnuts | p. 61 |
| References | p. 63 |
| Phenolic Compounds of Major Oilseeds and Plant Oils | p. 83 |
| Introduction | p. 83 |
| Rapeseed and Canola | p. 83 |
| Introduction | p. 83 |
| Phenolic Acids | p. 85 |
| Free Phenolic Acids | p. 86 |
| Esterified Phenolic Acids | p. 87 |
| Insoluble-Bound Phenolic Acids | p. 88 |
| Condensed Tannins | p. 89 |
| Soluble Condensed Tannins | p. 89 |
| Insoluble Condensed Tannins | p. 92 |
| Other Phenolic Compounds | p. 92 |
| Effect of Processing | p. 92 |
| Phenolic Acids | p. 92 |
| Extraction | p. 92 |
| Heating | p. 94 |
| Condensed Tannins | p. 94 |
| Soybeans | p. 95 |
| Introduction | p. 95 |
| Phenolic Acids | p. 97 |
| Isoflavones | p. 97 |
| Other Phenolic Compounds | p. 98 |
| Effect of Processing | p. 99 |
| Soaking | p. 99 |
| Heating | p. 101 |
| Unfermented Soy Products | p. 101 |
| Soy Protein Isolates | p. 101 |
| Soymilk | p. 101 |
| Tofu | p. 102 |
| Fermented Soy Products | p. 102 |
| Fermented Soybean Curd | p. 102 |
| Soy Pasta | p. 102 |
| Soy Sauce | p. 103 |
| Tempeh | p. 103 |
| Other Oilseeds | p. 103 |
| Borage | p. 103 |
| Cottonseed | p. 104 |
| Evening Primrose | p. 105 |
| Flaxseed | p. 105 |
| Sesame Seeds | p. 108 |
| Sunflower | p. 109 |
| Plant Oils | p. 110 |
| Olive Oil | p. 110 |
| Palm Oil | p. 114 |
| Rice Bran Oil | p. 115 |
| References | p. 116 |
| Phenolic Compounds in Fruits and Vegetables | p. 131 |
| Introduction | p. 131 |
| Fruits | p. 131 |
| Berries | p. 131 |
| Bilberries | p. 132 |
| Blackberries | p. 135 |
| Blackcurrants | p. 136 |
| Blueberries | p. 138 |
| Cranberries | p. 141 |
| Grapes | p. 144 |
| Raspberries | p. 151 |
| Strawberries | p. 154 |
| Other Berries | p. 155 |
| Drupes | p. 156 |
| Cherries | p. 156 |
| Nectarines and Peaches | p. 158 |
| Plums and Prunes | p. 160 |
| Pomes | p. 163 |
| Apples | p. 163 |
| Pears | p. 168 |
| Quince Fruits | p. 170 |
| Tropical Fruits | p. 170 |
| Banana | p. 170 |
| Citrus Fruits | p. 171 |
| Mango | p. 178 |
| Passion Fruits | p. 179 |
| Pomegranate | p. 180 |
| Star Apple | p. 180 |
| Vegetables | p. 181 |
| Bulbs, Roots, and Tubers | p. 181 |
| Carrots | p. 181 |
| Onions | p. 183 |
| Parsnip | p. 186 |
| Potato | p. 186 |
| Red Beetroot | p. 188 |
| Sweet Potato | p. 189 |
| Leaves and Stems | p. 190 |
| Asparagus | p. 190 |
| Celery | p. 191 |
| Endive | p. 192 |
| Lettuce | p. 193 |
| Spinach | p. 195 |
| Swiss Chard | p. 196 |
| Other Vegetables | p. 197 |
| Avocado | p. 197 |
| Pepper | p. 197 |
| Tomato | p. 200 |
| References | p. 202 |
| Phenolic Compounds of Beverages | p. 241 |
| Introduction | p. 241 |
| Tea | p. 241 |
| Composition of Polyphenolics | p. 242 |
| Fermentation and Polyphenolics | p. 243 |
| Brewing | p. 248 |
| Coffee | p. 250 |
| Green Coffee Beans | p. 251 |
| Roasted Coffee Beans | p. 253 |
| Instant Coffee | p. 254 |
| Brewing Method | p. 255 |
| Feathering of Coffee Cream | p. 255 |
| Cocoa | p. 256 |
| Composition of Polyphenolics | p. 257 |
| Effect of Processing | p. 261 |
| Beer | p. 264 |
| Composition of Polyphenolics | p. 264 |
| Effect of Processing | p. 268 |
| Formation of Haze | p. 270 |
| Wine | p. 272 |
| Composition of Polyphenolics | p. 273 |
| Polyphenolics and Vinification | p. 279 |
| Polyphenolics and Aging of Wine | p. 280 |
| Polyphenolics and Browning Reactions in Wines | p. 284 |
| Other Alcoholic Beverages | p. 285 |
| Cider and Apple Juice | p. 288 |
| Composition of Polyphenolics | p. 288 |
| Effect of Processing | p. 291 |
| Other Fruit Juices | p. 292 |
| Orange Juice | p. 292 |
| Pear Juice | p. 295 |
| Strawberry Juice | p. 295 |
| Kiwifruit Juice | p. 296 |
| References | p. 296 |
| Phenolics in Herbal and Nutraceutical Products | p. 313 |
| Echinacea | p. 313 |
| Ginseng | p. 314 |
| Ginkgo Biloba | p. 315 |
| St. John's Wort | p. 315 |
| Valerian | p. 317 |
| Kava Kava | p. 318 |
| Saw Palmetto | p. 318 |
| Black Cohosh | p. 318 |
| Devil's Claw | p. 319 |
| Goldenseal | p. 319 |
| Hawthorn | p. 320 |
| Ginger | p. 320 |
| Licorice | p. 321 |
| Milk Thistle | p. 322 |
| References | p. 325 |
| Nutritional and Pharmacological Effects of Food Phenolics | p. 331 |
| Dietary Intake | p. 331 |
| Absorption and Metabolism | p. 332 |
| Phenolic Acids | p. 333 |
| Anthocyanins | p. 334 |
| Flavanols and Proanthocyanidins | p. 335 |
| Flavanones and Flavanonols | p. 336 |
| Flavones and Flavonols | p. 336 |
| Isoflavones | p. 338 |
| Other Phenolics | p. 340 |
| Nutritional Implications | p. 342 |
| Interactions with Proteins | p. 343 |
| Formation of Phenolic Acid-Protein Complexes | p. 343 |
| Formation of Tannin-Protein Complex | p. 346 |
| Interactions with Carbohydrates | p. 352 |
| Interactions with Minerals and Vitamins | p. 354 |
| Remedies for Antinutritional Effects of Food Phenolics | p. 355 |
| Toxicity of Absorbed Polyphenols | p. 357 |
| Pharmacological Effects | p. 358 |
| Antimicrobial Properties | p. 358 |
| Antiviral Properties | p. 363 |
| Other Pharmacological Potentials | p. 364 |
| References | p. 370 |
| Antioxidant Properties of Food Phenolics | p. 403 |
| Introduction | p. 403 |
| Prevention of Autoxidation and Use of Antioxidants | p. 406 |
| Estimation of Antioxidant Activity | p. 406 |
| Types of Antioxidants | p. 407 |
| Mechanism of Action of Phenolic Antioxidants | p. 408 |
| Synthetic Phenolic Antioxidants | p. 410 |
| Degradation Products of Phenolic Antioxidants | p. 414 |
| Natural Antioxidants | p. 417 |
| Tocopherols and Their Antioxidant Activity | p. 417 |
| Phenolic Acids, Flavonoids and Their Antioxidant Activity | p. 421 |
| Natural Sources of Plant Antioxidants | p. 426 |
| Soybean | p. 426 |
| Peanut and Cottonseed | p. 427 |
| Borage, Evening Primrose, and Blackcurrant | p. 429 |
| Rice | p. 429 |
| Sesame Seed | p. 429 |
| Canary Seeds | p. 431 |
| Tea | p. 431 |
| Herbs and Spices | p. 432 |
| Other Sources of Antioxidants | p. 434 |
| Wood Smoke | p. 436 |
| References | p. 437 |
| Contribution of Phenolic Compounds to Flavor and Color Characteristics of Foods | p. 443 |
| Contribution to Flavor | p. 443 |
| Contribution of Food Phenolics to Astringency | p. 452 |
| Phenolics as Natural Food Pigments | p. 453 |
| Anthocyanins | p. 454 |
| Other Flavonoids | p. 460 |
| Enzymatic Reaction of Discoloration | p. 462 |
| Enzymatic Browning Reactions | p. 463 |
| Other Enzymatic Discolorations | p. 467 |
| Nonenzymatic Discoloration Reactions | p. 468 |
| Other Undesirable Effects | p. 469 |
| References | p. 470 |
| Methods of Analysis and Quantification of Phenolic Compounds | p. 483 |
| Introduction | p. 483 |
| Extraction Procedures | p. 485 |
| Spectrophotometric Assays | p. 489 |
| Determination of Total Phenolics | p. 489 |
| Folin-Denis Assay | p. 489 |
| Folin-Ciocalteu Assay | p. 490 |
| Prussian Blue Assay | p. 490 |
| Determination of Condensed Tannins | p. 491 |
| Vanillin Assay | p. 491 |
| DMCA (4-(Dimethylamino)-Cinnamaldhyde) Assay | p. 495 |
| Proanthocyanidin Assay | p. 495 |
| Determination of Insoluble Condensed Tannins | p. 496 |
| Determination of Hydrolyzable Tannins | p. 496 |
| Determination of Sinapine | p. 497 |
| Reinecke Salt Assay | p. 497 |
| Titanium Tetrachloride Assay | p. 498 |
| Determination of Chlorogenic Acid | p. 498 |
| Determination of Anthocyanins | p. 499 |
| Determination of Theaflavins | p. 499 |
| Determination of Iron-Binding Phenolic Groups | p. 500 |
| UV Spectrophotometric Assay | p. 502 |
| Chemometric Methods | p. 503 |
| Nuclear Magnetic Resonance Spectroscopy | p. 504 |
| Titration Methods | p. 505 |
| Protein Precipitation Assays | p. 505 |
| Bovine Serum Albumin Assays | p. 505 |
| Collagen Assay | p. 509 |
| Hemoglobin Assay | p. 510 |
| Competitive Binding Assays | p. 511 |
| Enzymatic Assays | p. 512 |
| Electrochemical Methods | p. 512 |
| Chromatographic Techniques | p. 516 |
| Liquid Chromatography | p. 516 |
| High-Performance Liquid Chromatography | p. 518 |
| High-Speed Countercurrent Chromatography | p. 518 |
| Other Chromatographic Techniques | p. 529 |
| Capillary Electrophoresis | p. 530 |
| References | p. 531 |
| Index | p. 545 |
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