Chemistry and Biochemistry of Dietary Polyphenols
Abstract
:1. Introduction
2. Classification of Polyphenols
2.1. Phenolic Acids
2.2. Flavonoids
2.2.1. Isoflavones, Neoflavonoids and Chalcones
2.2.2. Flavones, Flavonols, Flavanones and Flavanonols
2.2.3. Flavanols and Proanthocyanidins
2.2.4. Anthocyanidins
2.3. Polyphenolic Amides
2.4. Other Polyphenols
3. Biosynthesis of Polyphenols
4. Separation, Identification and Analysis of Polyphenols
5. Biological Roles and Implications (Mainly on Antioxidant Activities)
5.1. Antioxidant Activity
5.2. Beyond the Usual Antioxidant Activity
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Tsao, R. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients 2010, 2, 1231-1246. https://doi.org/10.3390/nu2121231
Tsao R. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients. 2010; 2(12):1231-1246. https://doi.org/10.3390/nu2121231
Chicago/Turabian StyleTsao, Rong. 2010. "Chemistry and Biochemistry of Dietary Polyphenols" Nutrients 2, no. 12: 1231-1246. https://doi.org/10.3390/nu2121231
APA StyleTsao, R. (2010). Chemistry and Biochemistry of Dietary Polyphenols. Nutrients, 2(12), 1231-1246. https://doi.org/10.3390/nu2121231