Science and Engineering of Polyphenols

Informationen zum Autor Chandrabhan Verma, PhD, is a researcher at the Department of Chemical Engineering, Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates. He has researched and published extensively on the synthesis and design of environmentally-friendly corrosion inhibitors. Klappentext A groundbreaking synthesis of rich and varied polyphenol researchPolyphenols are a class of compounds, found naturally in fruits and vegetables, whose flexibility and ubiquity give them a vast range of applications in pharmaceutical, environmental, and biological research and development. They play a role in diagnosing and preventing diseases from diabetes to Parkinson's to Alzheimer's and have been integral in food preservation. The field of polyphenols research has the potential to touch virtually every area of organic production.Science and Engineering of Polyphenols provides a current and comprehensive overview of this field of research and its latest developments. Long overdue as a 'state of the field' synthesis for an area of study that has seen rapid development in recent years, this book promises to be a milestone.Science and Engineering of Polyphenols readers will also find: Treatment of both natural and synthetic polyphenols Detailed discussion of topics including synthesis and characterization of polyphenols, electronic and molecular structure of polyphenols, and many more Supplementary material including websites of interest and updates on the latest research and developmentScience and Engineering of Polyphenols is ideal for scholars, industrialists, and policymakers in any of the myriad areas of academia and industry touched by polyphenol research. Zusammenfassung SCIENCE AND ENGINEERING OF POLYPHENOLSA groundbreaking synthesis of rich and varied polyphenol researchPolyphenols are a class of compounds, found naturally in fruits and vegetables, whose flexibility and ubiquity give them a vast range of applications in pharmaceutical, environmental, and biological research and development. They play a role in diagnosing and preventing diseases from diabetes to Parkinson's to Alzheimer's and have been integral in food preservation. The field of polyphenols research has the potential to touch virtually every area of organic production.Science and Engineering of Polyphenols provides a current and comprehensive overview of this field of research and its latest developments. Long overdue as a 'state of the field' synthesis for an area of study that has seen rapid development in recent years, this book promises to be a milestone.Science and Engineering of Polyphenols readers will also find: Treatment of both natural and synthetic polyphenols Detailed discussion of topics including synthesis and characterization of polyphenols, electronic and molecular structure of polyphenols, and many more Supplementary material including websites of interest and updates on the latest research and developmentScience and Engineering of Polyphenols is ideal for scholars, industrialists, and policymakers in any of the myriad areas of academia and industry touched by polyphenol research. Inhaltsverzeichnis List of Contributors xix Preface xxix Editor Biography xxxi Part I Overview of Polyphenols 1 1 Fundamentals of Polyphenols: Nomenclature, Classification and Properties 3 Sidra Subhan, Muhammad Zeeshan, Atta Ur. Rahman, and Muhmmad Yaseen 1.1 Introduction 3 1.2 A Short History of Polyphenols 5 1.3 Fundamental of Polyphenols 7 1.4 Nomenclature of Polyphenols 7 1.5 Classification of Polyphenols 8 1.6 Extraction Methods of Polyphenols 10 1.7 Solubility of Polyphenols 18 1.8 Flavor and Color of Polyphenols 22 1.9 Health-Promoting Properties of Polyphenols 24 1.10 Skin Benefits of Polyphenols 30 1.11 Conclusions 30 R...

Auteur

Chandrabhan Verma, PhD, is a researcher at the Department of Chemical Engineering, Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates. He has researched and published extensively on the synthesis and design of environmentally-friendly corrosion inhibitors.

Texte du rabat

"Polyphenols are naturally present compounds in fruits and vegetables that constitute one of the most common and widespread groups of natural products due to their therapeutic effects and potential technological applications. Polyphenols have a wide range of pharmaceutical, environmental, biological and industrial applications. They represent a prominent effect in diagnosing and preventing numerous diseases, including diabetes, obesity, Parkinson's, Alzheimer's, and so on. They have also been widely used in food preservation, to improve the physicochemical properties of starch, such as natural dyes, prebiotic ingredients, hydrogels, and nanocomplexes. In addition, polyphenols have the potential for innovation in the most diverse technological fields, including organic fine chemistry, basic materials chemistry, and chemical engineering"--

Contenu

List of Contributors xix

Preface xxix

Editor Biography xxxi

Part I Overview of Polyphenols 1

1 Fundamentals of Polyphenols: Nomenclature, Classification and Properties 3
Sidra Subhan, Muhammad Zeeshan, Atta Ur. Rahman, and Muhmmad Yaseen

1.1 Introduction 3

1.2 A Short History of Polyphenols 5

1.3 Fundamental of Polyphenols 7

1.4 Nomenclature of Polyphenols 7

1.5 Classification of Polyphenols 8

1.6 Extraction Methods of Polyphenols 10

1.7 Solubility of Polyphenols 18

1.8 Flavor and Color of Polyphenols 22

1.9 Health-Promoting Properties of Polyphenols 24

1.10 Skin Benefits of Polyphenols 30

1.11 Conclusions 30

References 31

2 Chemistry of Polyphenols: Synthesis, Characterization, and Structure (Electronic and Molecular) and Reactivity 37
Omar Dagdag, Rajesh Haldhar, and Hansang Kim

2.1 Introduction 37

2.2 Synthesis and Characterization 38

2.3 Polyphenolics Without Intervening Atoms 39

2.4 Polyphenols with Intervening Carbon Atoms 40

2.5 Polyphenols with Intervening Heteroatoms 41

2.6 Characterization 46

2.7 Chemical Structure and Reactivity 48

2.8 Conclusion 51

References 51

3 Plant-Derived Polyphenols: Extraction, Purification, and Characterization 54
Humira Assad, Alok Kumar, and Ashish Kumar

3.1 Introduction 54

3.2 Extraction of Polyphenols 58

3.3 Purification of Polyphenols 66

3.4 Characterization of Polyphenols 67

3.5 Conclusion and Outlook 70

List of Abbreviations 71

References 72

4 Fermentation and Degradation of Polyphenols 77
Chandan K. Mandal, Palraj Kasinathan, Srikanta Sahu, Akshima, Mansi Yadav, Garima Sachdeva, Sanju Sharma, Manoj K. Banjare, and Kamalakanta Behera

4.1 Introduction 77

4.2 Plant-Based Fermented Food Products with Lactic Acid Bacteria 78

4.3 Microbial Fermentation of Food Macronutrients 80

4.4 Metabolism of Food Phenolics by Lactic Acid Bacteria 81

4.5 Polyphenols Differentially Modulate Bacterial Growth 83

4.6 Functional Food Products Based on Polyphenolic fermentation by Probiotics 84

4.7 Fermentation of Whole Grain Foods 85

4.8 Degradation of Polyphenol 88

4.9 Conclusions and Future Perspectives 93

Acknowledgments 94

List of Abbreviations 94

References 94

Part II Industrial Applications of Polyphenols 105

5 Polyphenols for Wastewater and Industrial Influents' Treatment 107
Muhammad Salman, Muhammad U. Farooq, Atta Ur. Rahman, and Muhammad Yaseen

5.1 Introduction 107

5.2 History of Natural Polyphenols 109

5.3 Types of Natural Polyphenols 109

5.4 Polyphenols in Wastewater Remediation 111

5.5 Structural and Functional Features of Polyphenols 113

5.6 Overview of Polyphenol-Based Materials 116

5.7 Applications of Natural Polyphenol-Based Material in Water Remediation 120

5.8 Conclusions, Challenges, and Prospects 125

References 126

6 Polyphenols for Anticorrosion Application 134
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