[PDF] Phenolic Compounds in Food and Their Effects on Health I. Analysis, Occurrence, and Chemistry Chi-Tang Ho, Chang Y. Lee, and Mou-Tuan Huang (Eds.)

Content: v. 1. Analysis, occurrence, and chemistry —
v. 2. Antioxidants and cancer prevention. v. 1. Phenolic compounds in food : an overview / Chi-Tang Ho —
Polyphenol complexation : a study in molecular recognition / Edwin Haslam, Terence H. Lilley, Edward Warminski, Hua Liao, Ya Cai, Russell Martin, Simon H. Gaffney, Paul N. Goulding, and Genevieve Luck —
Production of phenolic compounds by cultured plant cells / Chee-Kok Chin and Henrik Pederson —
Determination of vanillin, other phenolic compounds, and flavors in vanilla beans : direct thermal desorption-gas chromatography and -gas chromatography-mass spectrometry analysis / Thomas G. Hartman, Karl Karmas, Judy Chen, Aparna Shevade, Maria Deagro, and Hui-Ing Hwang —
High-performance liquid chromatographic analysis of phenolic compounds in foods / Amrik L. Khurana —
Glycosidically bound phenolic and other compounds in an umbelliferous vegetable beverage / Tarik H. Roshdy, Robert T. Rosen, Thomas G. Hartman, Joseph Lech, Linda B. Clark, Elaine Fukuda, and Chi-Tang Ho —
Evaluation of total tannins and relative astringency in teas / P.J. Rider, A. Der Marderosian, and J.R. Porter —
Manufacturing and chemistry of tea / Douglas A. Balentine —
Phenolic compounds in spices / Carolyn Fisher —
Phenolic compounds of Brassica oilseeds / Fereidoon Shahidi —
Chemistry of curcumin and curcuminoids / Hanne Hjorth T?nnesen —
Phenolic compounds in botanical extracts used in foods, flavors, cosmetics, and pharmaceuticals / Mostafa M. Omar —
Contribution of phenolic compounds to smoke flavor / Joseph A. Maga —
Hydroxycinnamic acids as off-flavor precursors in citrus fruits and their products / Michael Naim, Uri Zehavi, Steven Nagy, and Russell L. Rouseff —
Phenolic compounds in maple syrup / Thomas L. Potter and Irving S. Fagerson —
Phenolic compounds of piper betle flower as flavoring and neuronal activity modulating agents / Lucy Sun Hwang, Chin-Kun Wang, Ming-Jen Sheu, and Lung-Sen Kao —
Antioxidant activity of phenolic compounds in meat model systems / Fereidoon Shahidi, P.K.J.P.D. Wanasundara, and C. Hong —
Oilseed food ingredients used to minimize oxidative flavor deterioration in meat products / Ki Soon Rhee —
Tannin-protein interactions / Ann E. Hagerman —
Implication of phenolic acids as texturizing agents during extrusion of cereals / Suzanne M. Gibson and George Strauss —
Red raspberry phenolic : influences of processing, variety, and environmental factors / A. Rommel, R.E. Wrolstad, and R.W. Durst —
Changes in phenolic compounds during plum processing / Hui-Yin Fu, Tzou-Chi Huang, and Chi-Tang Ho —
Biochemical mechanisms of the antinutritional effects of tannins / Larry G. Butler and John C. Rogler —
Enzymatic oxidation of phenolic compounds in fruits / Chang Y. Lee —
Inhibition of polyphenol oxidase by phenolic compounds / A.J. McEvily, R. Iyengar, and A.T. Gross. v. 2. Phenolic compounds in food : an overview / Chi-Tang Ho —
Phenolic compounds in food and cancer prevention / Mou-Tuan Huang and Thomas Ferraro —
Mutagenic, carcinogenic, and chemopreventive effects of phenols and catechols : the underlying mechanisms / John H. Weisburger —
Plant phenolic compounds as inhibitors of mutagenesis and carcinogenesis / Harold L. Newmark —
Natural antioxidants from plant material / D.E. Pratt —
Natural antioxidants from spices / Nobuji Nakatani —
Antioxidant effects of tannins and related polyphenols / Takuo Okuda, Takashi Yoshida, and Tsutomu Hatano —
Soybean (malonyl) isoflavones : characterization and antioxidant properties / Y. Fleury, D.H. Welti, G. Philippossian, and D. Magnolato —
Catechins of green tea : antioxidant activity / T.L. Lunder —
Antioxidative defense systems generated by phenolic plant constituents / T. Osawa, N. Ramarathnam, S. Kawakishi, and M. Namiki —
Phenolic antioxidants in dietary plants as antimutagens / T. Osawa —
Phenolic antioxidants as inducers of anticarcinogenic enzymes / Hans J. Prochaska and Paul Talalay —
Polyphenols from Asian plants : structural diversity and antitumor and antiviral activities / Takuo Okuda, Takashi Yoshida, and Tsutomu Hatano —
Custom design of better in vivo antioxidants structurally related to vitamin E / L. Hughes, G.W. Burton, K.U. Ingold, M. Slaby, and D.O. Foster —
Thermal degradation of phenolic antioxidants / M-C. Kim and D.E. Pratt —
Molecular characterization of quercetin and quercetin glycosides in allium vegetables : their effects on malignant cell transformation / Terrance Leighton, Charles Ginther, Larry Fluss, William K. Harter, Jose Cansado, and Vicente Notario —
Effect of flavonoids on mutagenicity and bioavailability of xenobiotics in foods / B. Stavric, T.I. Matula, R. Klassen, R.H. Downie, and R.J. Wood —
Modulation of mouse skin carcinogenesis and epidermal phospholipid biosynthesis by the flavonol quercetin / Ajit K. Verma —
Dietary quercetin and rutin : inhibitors of experimental colonic neoplasia / Eleanor E. Deschner —
Carcinogenicity and modification of carcinogenic response by plant phenols / N. Ito, M. Hirose, and T. Shirai —
Inhibitory effect of green tea on tumorigenesis and tumor growth in mouse skin / Allan H. Conney, Zhi Yuan Wang, Chi-Tang Ho, Chung S. Yang, and Mou-Tuan Huang —
Inhibition of nitrosamine-induced tumorigenesis by green tea and black tea / Zhi Yuan Wang, Jun-Yan Hong, Mou-Tuan Huang, Allan H. Conney, and Chung S. Yang —
Protection against tobacco-specific, nitrosamine-induced lung tumorigenesis by green tea and its components / Fung-Lung Chung, Yong Xu, Chi-Tang Ho, Dhimant Desai, and Chi Han —
Inhibitory effect of a green tea polyphenol fraction on 12-O-tetradecanoylphorbol-13-acetate-induced hydrogen peroxide formation in mouse epidermis / Jeffrey D. Laskin, Diane E. Heck, Debra L. Laskin, John M. Mitchell, Mou-Tuan Huang, Zhi Yuan Wang, Chung S. Yang, Chi-Tang Ho, and Allan H. Conney —
Penta-O-galloyl-[beta]-D-glucose and ( —
)-epigallocatechin gallate : cancer preventive agents / S. Yoshizawa, T. Horiuchi, M. Suganuma, S. Nishiwaki, J. Yatsunami, S. Okabe, T. Okuda, Y. Muto, K. Frenkel, W. Troll, and H. Fujiki —
Protective effects against liver, colon, and tongue carcinogenesis by plant phenols / T. Tanaka, N. Yoshimi, S. Sugie, and H. Mori —
Inhibitory effects of curcumin on carcinogenesis in mouse epidermis / Mou-Tuan Huang, Fredika M. Robertson, Thomas Lysz, Thomas Ferraro, Zhi Yuan Wang, Constantine A. Georgiadis, Jeffrey D. Laskin, and Allan H. Conney —
Tocopherol, natural phenolic inhibitor of nitrosation / William J. Mergens —
Plant phenolic compounds as cytotoxic antitumor agents / Kuo-Hsiung Lee —
Sarcophytol A and its analogs : cancer preventive activity / H. Fujiki, M. Suganuma, K. Takagi, S. Nishiwaki, S. Yoshizawa, S. Okabe, J. Yatsunami, K. Frenkel, W. Troll, J.A. Marshall, and M.A. Tius.