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Phenolic Compounds in Food: Characterization and Analysis

Phenolic Compounds in Food: Characterization and Analysis

Hardcover

Series: Food Analysis & Properties

Technology & EngineeringChemistry

ISBN10: 1498722962
ISBN13: 9781498722964
Publisher: CRC Press
Published: Feb 13 2018
Pages: 450
Weight: 2.20
Height: 1.00 Width: 7.00 Depth: 10.00
Language: English

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What's more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction.

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