Polyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but also play important roles in human health and are therefore called nutraceuticals. Both epidemiological studies and controlled human studies have shown that regular intakes of diets rich in phenolics are inversely related to some chronic diseases such as certain cancers and coronary heart diseases. Types and contents of phenolics in different food system vary greatly and foods of plant origin including fruits, vegetables, legumes and some beverages are good sources of bioactive phenolics. Beside the edible part of plant foods, some agricultural by-products usually contain higher levels of polyphenols, particularly, flavonoids than products themselves. This book describes the major classes of dietary phenolics, and their occurrence in the commercially important agricultural by-products including peanuts skin, grape pomace, apples pomace, citrus processing by-products, and cranberry pomace. It also discusses agricultural by-products as importatn food sources of polyphenols; the role of polyphenols in the prevention of ultraviolet light induced inflammation and immunosuppression; yerba mate; the Mediterranean diet; bioactive compounds from different food sources; industrial apple pomace; the role of polyphenols in human diseases; the influence of extraction methods on the stability of polyphenols; and bioactivity of polyphenolic rich functional foods and nutraceuticals from the tropical island of Mauritius.

Preface vii

Chapter 1 Agricultural By-Products As Important Food Sources of Polyphenols 1

Jianmei Yu, Mohamed Ahmedna and Rishipal R. Bansode

Chapter 2 The Role of Polyphenols in the Prevention of Ultraviolet Light Induced Inflammation and Immunosuppression: A Key Process in Photocarcinogenesis 33

B. S. Romi Bloom and Kyle T. Amber, M.D.

Chapter 3 Yerba Mate (Ilexparaguariensis): A Psycho-Stimulant Plant with Anti-Oxidant Properties 51

Isabel Andujar, Guillermo R. Schinella and Jose Luis Rios

Chapter 4 Mediterranean Diet: A Precious Tool for Fighting Inflammatory Diseases 87

Marcelo D. Catarino, Jorge M. Alves-Silva, Olivia R. Pereira and Susana M. Cardoso

Chapter 5 Plant Polyphenols and Human Health 113

Simona Martinotti, Giorgio Calabrese and Elia Ranzato

Chapter 6 Industrial Apple Pomace: A Rich Source of Anti-Inflammatory Polyphenols 119

Huawei Zhang and Xuelian Bai

Chapter 7 Bioactive Compounds from Different Food Sources: Biosynthesis, Occurrence and Potential Health Benefits 131

Jose S. Camara, Jose Figueira, Rosa Perestrelo, Catarina Silva and Jorge Pereira

Chapter 8 Role of Polyphenols in Human Disease 157

Ramon Rodrigo, Mafias Libuy, Felipe Feliu. and Daniel Hasson

Chapter 9 Polyphenols in Cardiovascular Diseases: Mechanism of Action 189

Juan Guillermo Gormaz and Jaime Enrique Valle

Chapter 10 Influence of Extraction Methods on Stability of Polyphenols 217

Magdalena Biesaga, Katarzyna Czaplicka, Tatiana Gilevska and Krystyna Pyrzynska

Chapter 11 Bioactivity of Polyphenolic Rich Functional Foods and Nutraceuticals from the Tropical Island of Mauritius 231

Vidushi S. Neergheen-Bhujun, Beesoo Rima and Theeshan Bahorun

Index 261

中国医科院医学信息研究所