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Full download Dietary Polyphenols: Metabolism and Health Effects Francisco A. Tomás-Barberán file pdf all chapter on 2024
Full download Dietary Polyphenols: Metabolism and Health Effects Francisco A. Tomás-Barberán file pdf all chapter on 2024
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Dietary Polyphenols
Press
The IFT Press series reflects the mission of the Institute of Food Technologists—to
advance the science of food contributing to healthier people everywhere. Developed in
partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for
industrial application and reference and as essential texts for academic programs. Crafted
through rigorous peer review and meticulous research, IFT Press publications represent
the latest, most significant resources available to food scientists and related agriculture
professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit
scientific society with 22 000 individual members working in food science, food technology,
and related professions in industry, academia, and government. IFT serves as a conduit for
multidisciplinary science thought leadership, championing the use of sound science across
the food value chain through knowledge sharing, education, and advocacy.
Casimir C. Akoh
Christopher J. Doona
Florence Feeherry
Jung Hoon Han
David McDade
Ruth M. Patrick
Syed S.H. Rizvi
Fereidoon Shahidi
Christopher H. Sommers
Yael Vodovotz
Karen Nachay
Malcolm C. Bourne
Dietrich Knorr
Theodore P. Labuza
Thomas J. Montville
S. Suzanne Nielsen
Martin R. Okos
Michael W. Pariza
Barbara J. Petersen
David S. Reid
Sam Saguy
Herbert Stone
Kenneth R. Swartzel
Dietary Polyphenols
Edited by
Francisco A. Tomás-Barberán
Department of Food Science and Technology
CEBAS-CSIC, Murcia, Spain
Antonio González-Sarrías
Department of Food Science and Technology
CEBAS-CSIC, Murcia, Spain
Rocío García-Villalba
Department of Food Science and Technology
CEBAS-CSIC, Murcia, Spain
This edition first published 2021
© 2021 John Wiley & Sons, Inc.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from
this title is available at http://www.wiley.com/go/permissions.
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John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA
Editorial Office
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
For details of our global editorial offices, customer services, and more information about Wiley
products visit us at www.wiley.com.
Wiley also publishes its books in a variety of electronic formats and by print-on-demand. Some
content that appears in standard print versions of this book may not be available in other formats.
10 9 8 7 6 5 4 3 2 1
Titles in the IFT Press series
• Accelerating New Food Product Design and Development, 2nd Edition (Jacqueline H.
Beckley, Leslie J. Herzog, M. Michele Foley)
• Anti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases
(Deliminda Neves)
• Bioactive Compounds from Marine Foods: Plants and Animal Sources (Blanca
Hernandez-Ledesma, and Miguel Herrero)
• Biofilms in the Food Environment, 2nd Edition (Anthont L. Pometto III, and Ali Demirci)
• Bitterness: Perception, Chemistry and Food Processing (Michel Aliani, and Michael N.A.
Eskin)
• Essential Oils in Food Processing: Chemistry, Safery and Applications (Seyed Mohammed
Bagher Hashemi, Amin Mousavi Khaneghah, and Anderson de Souza Sant’Ana)
• Flavor, Satiety and Food Intake (Beverly Tepper, and Martin Yeomans)
• Food Carotenoids: Chemistry, Biology and Technology (Delia B. Rodriguez-Amaya)
• Food Oligosaccharides: Production, Analysis and Bioactivity (F. Javier Moreno, and Maria
Luz Sanz)
• Food Safety Design, Technology and Innovation (Helmut Traitler, Birgit Coleman, and
Karen Hofmann)
• Food Texture Design and Optimization (Yadunandan Lal Dar, Joseph M. Light)
• Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety
Properties (Nicolas Bordenave, and Mario G. Ferruzzi)
• Mathematical and Statistical Methods in Food Science and Technology (Daniel Granato,
and Gaston Ares)
• Membrane Processing for Dairy Ingredient Separation (Kang Hu, and James Dickson)
• Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J.
Doona, Florence E. Feeherry, and Robert B. Gravani)
• Microbiology and Technology of Fermented Foods, 2nd Edition (Robert W. Hutkins)
• Microbiology in Dairy Processing: Challenges and Opportunities (Palmiro Poltronieri)
• Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients
(Cristina Sabilov, Hongda Chen, and Rickey Yada)
• Natural Food Flavors and Colorants, 2nd Edition (Mathew Attokaran)
• Packaging for Nonthermal Processing of Food, 2nd Edition (Melvin A. Pascall, and Jung
H. Han)
• Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez, and Afaf Kamal-Eldin)
• Resistant Starch: Sources, Applications and Health Benefits (Yong-Cheng Shi, Clodualdo
C. Maningat)
• Spray Drying Techniques for Food Ingredient Encapsulation (C. Anandharamakrishnan,
and Padma Ishwarya S.)
• Trait-Modified Oils in Foods (Frank T. Orthoefer, and Gary R. List)
• Water Activity in Foods: Fundamentals and Applications, 2nd Edition (Gustavo V.
Barbosa-Ćanovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)
vii
Contents
List of Contributors xv
4 Hydroxycinnamates 129
Iziar A. Ludwig, Laura Rubió, Alba Macià,
and Maria P. Romero
4.1 Introduction 129
4.2 Metabolism of Hydroxycinnamates and Metabolic
Pathways 130
4.2.1 Absorption in the Upper Gastrointestinal Tract 135
4.2.2 Absorption in the Lower Gastrointestinal Tract 136
4.3 Bioaccessibility and Bioavailability of
Hydroxycinnamates: Influence of Food Matrix,
Processing, Dose, and Interindividual
Differences 138
4.3.1 Bioavailability of Hydroxycinnamates in Fruits,
Vegetables, and Beverages 139
4.3.2 Bioavailability in Cereal-Based Products 144
4.4 Biological Activity of Hydroxycinnamates and Their
Derivatives 148
References 153
6 Isoflavones 199
Cara L. Frankenfeld
6.1 Uptake and Metabolism of Isoflavones 199
6.1.1 Gut Microbial Metabolism 199
6.1.2 Pharmacokinetic Studies 201
6.2 Biological Mechanisms of Isoflavones 203
6.2.1 Hormonal 203
6.2.2 Antioxidant 204
6.2.3 Antiinflammatory 205
6.3 Physiological and Health Effects of Isoflavones 205
6.3.1 Bone 206
6.3.2 Cancer 208
6.3.3 Reproductive Hormones 212
6.3.4 Cardiovascular Disease, Blood Triglycerides and
Cholesterol, and Inflammatory Markers 213
6.3.5 Diabetes, Insulin Resistance, and Blood Glucose and
Insulin 216
6.3.6 Obesity 217
6.3.7 Menopausal Symptoms 218
6.3.8 Neurological Outcomes 218
6.4 Physiological and Health Effects of Isoflavone
Metabolites and Metabotypes 219
6.5 Summary of Isoflavone Intake and Health 221
References 221
10 Lignans 365
Knud E. Bach Knudsen, Natalja Nørskov, Anne K. Bolvig,
Mette Skou Hedemann, and Helle Nygaard Lærke
10.1 Introduction 365
10.2 Lignans in Foods 368
10.3 Metabolism of Lignans 373
10.3.1 Kinetics of Absorption of Plant Lignans 376
10.3.2 Conversion of Plant Lignans to Enterolignans 382
10.4 Blood Levels of Lignans after Dietary
Intervention 387
10.5 Bioactivity of Plant Lignans and Enterolignans 393
10.6 Conclusions and Future Perspectives 394
Acknowledgments 395
References 395
Contents xiii
12 Flavanones 439
Gema Pereira-Caro, Colin D. Kay, Michael N. Clifford, and
Alan Crozier
12.1 Introduction 439
12.2 Flavanones and Their Occurrence 441
12.3 Absorption of Flavanone Metabolites in the Proximal
and Distal Gastrointestinal Tract 443
12.4 Formation of 3-(3′ -Hydroxy-4′ -
Methoxyphenyl)Hydracrylic Acid 454
12.5 Factors Affecting the Bioavailability of
Flavanones 457
12.5.1 Impact of Physical Activity 457
12.5.2 Matrix Effects 458
12.5.3 Probiotics 459
12.5.4 Inter- and Intraindividual Variability 460
12.5.5 Other Effects 462
12.6 Analysis of Flavanone Metabolites and
Catabolites 462
12.7 Biomarkers and Metabolomics 465
12.8 Protective Effects 467
xiv Contents
Index 533
xv
List of Contributors
1.1 Introduction
(Poly)Phenolic compounds or polyphenols are the most
common and ubiquitous groups of secondary metabolites
widely distributed in the Plant Kingdom. These metabolites are
involved in important roles in plants, such as pigmentation,
growth and reproduction functions, protection against ultra-
violet (UV) radiation, resistance to pathogens and herbivores,
and many other functions. They also contribute substantially
to the organoleptic characteristics of flowers, leaves, fruits,
and vegetables such as bitterness, astringency, color, and flavor
(Bravo, 1998; Lattanzio et al., 2008; Pandey and Rizvi, 2009;
Tomás-Barberán and Espín, 2001). Apart from beneficial effects
on plants, many of these nonnutrient metabolites have been
attributed as the molecules potentially responsible for the
health effects in humans. Vegetable- and fruit-rich diets exhibit
a wide spectrum of potential biological activities related to
the prevention of many of the major chronic diseases such
as cardiovascular, neurodegenerative, and cancer diseases
(D’Archivio et al., 2007; Espín et al., 2017; Rothwell et al., 2017).
In this book, the most recent studies about metabolism and the
current evidence on the health effects of the different group of
*Corresponding author.
Dietary Polyphenols: Metabolism and Health Effects, First Edition.
Edited by Francisco A. Tomás-Barberán, Antonio González-Sarrías, and Rocío García-Villalba.
© 2021 John Wiley & Sons, Inc. Published 2021 by John Wiley & Sons, Inc.
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