Downloaded by UNIV OF SUSSEX on May 10, 2012 | http://pubs.acs.org Publication Date: July 21, 2005 | doi: 10.1021/bk-2005-0909.pr001
Preface Phenolic and polyphenols compounds in foods and natural health products represent one of the most widely distributed plant secondary metabolites with varied structured characteristics, properties and health effects. Many of the beneficial health effects of plant phenolics are due to their antioxidant activity and their role in balancing the deleterious effects of oxidants. However, this is not always the case. The health promotion activity of phenolics i s i n the c ontrol ο f c ertain types of cancer, cardiovascular disease, autoimmune disorders, inflam matory diseases and the process of ageing. Thus, consumption of food ingredients and natural health products capable of neutralizing reactive oxygen and other oxidant species in the body is of much interest. This volume reports the latest developments in the phenolic and polyphenols areas of research and discusses their chemistry, analysis, mechanism of action, production, and health effects of different products and phenolics thereof. We are grateful to the authors of different chap ters for their state-of-the-art contributions that made publications of this book possible.
Fereidoon Shahidi Department of Biochemistry Memorial University of Newfoundland St. John's, Newfoundland A 1 B 3X9 Canada
Chi-Tang Ho Department of Food Science Rutgers, The State University of New Jersey New Brunswick, N J 08901-8520
xi In Phenolic Compounds in Foods and Natural Health Products; Shahidi, F., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005.
