Recent advances in polyphenol research Volume 2

Plant phenolics are secondary metabolites that constitute one of the most common and widespread groups of substances in plants. Polyphenols have a large and diverse array of beneficial effects on both plants and animals. For example they are famous as antioxidants, hormones, constituents of essential oils and natural neurotransmitters. Sponsored by Groupe Polyphenols, this publication, which is the second volume in this ground-breaking series, is edited by Celestino Santos-Buelga, Maria Teresa Escribano-Bailon, and Vincenzo Lattanzio, who have drawn together an impressive list of internationally respected authors, each providing cutting edge chapters covering some of the major topics of recent research and interest. Information included in this important new addition to the series include the following areas: Flavonoid chemistry of the leguminosae: Chemistry and biological activity of ellagitannins; Chemistry and function of anthocyanins in plants; An update of chemical pathways leading to new phenolic pigments during wine ageing; Metabolic engineering of the flavonoid pathway; The translation of chemical properties of polyphenols into biological activity with impacts in human health; Plant phenolic compounds controlling leaf movement; Biological activity of phenolics in plants. Chemists, biochemists, plant scientists, pharmacognosists and pharmacologists, food scientists and nutritionists will all find this book an invaluable resource. Libraries in all universities and research establishments where thesesubjects are studied and taught should have copies on their shelves. Celestino Santos-Buelga is Professor of Food Chemistry, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Spain Maria Teresa Escribano-Bailon is Lecturer in Food Technology, Technical School of Zamora, University of Salamanca, Spain Vincenzo Lattanzio is Professor of Plant Biochemistry and Physiology, Department of Agro- Environmental Sciences, Chemistry and Plant Protection, Faculty of Agricultural Sciences, University of Foggia, Italy INDICE: Contributors. Preface. 1 The Visible Flavonoids or Anthocyanins: From Research to Applications(Raymond Brouillard, Stefan Chassaing, Géraldine Isorez, Marie Kueny-Stotz, and Paulo Figueiredo). 1.1 Introduction. 1.2 Copigmentation of anthocyanins. 1.3 Formation of inclusion complexes. 1.4 Ion-pair formation. 1.5 Metalloanthocyanins. 1.6 Z-Chalcones: unexpected open cavities for the ferriccation. 1.7 Anthocyanin biological activity. 1.8 Some thoughts on applications. 1.9 References. 2 Flavonoid Chemistry of the Leguminosae (Nigel C. Veitch). 2.1 Introduction. 2.2 Flavonoid structure in the Leguminosae: trends and distribution. 2.3 Advances in analytical methodology applied to Leguminosae flavonoids. 2.4 Leguminosae flavonoids and chemosystematics. 2.5 Concluding remarks. 2.6 Acknowledgments. 2.7 References. 3 Updating Wine Pigments. (Victor A. P. de Freitas and Nuno Mateus). 3.1 General overview. 3.2 Factors thataffect wine color intensity and stability. 3.3 Chemical transformations of flavonoids. 3.4 Final remarks. 3.5 Acknowledgments. 3.6 References. 4 Ellagitannins - An Underestimated Class of Plant Polyphenols: Chemical Reactivity of Cglucosidic Ellagitannins in Relation to Wine Chemistry and Biological Activity (Stéphane Quideau, Michael Jourdes, Dorothée Lefeuvre, Patrick Pardon, Cédric Saucier, Pierre-Louis Teissedre, and Yves Glories). 4.1 Ellagitannins: an underestimated class of bioactive plant polyphenols. 4.2 C-Glucosidic ellagitannins: a special subclass of ellagitannins. 4.3 Implications of C-glucosidic ellagitannins in wine chemistry. 4.4 Biological activity of C-glucosidic ellagitannins. 4.5 Conclusion. 4.6 Acknowledgments. 4.7 References. 5 Strategies to Optimize the Flavonoid Content of Tomato Fruit (Arnaud G. Bovy, Victoria Gómez-Roldán, and Robert D. Hall). 5.1 Introduction. 5.2 The metabolic route to flavonoids in tomato fruit. 5.3 The natural biodiversity of flavonoids in tomato. 5.4 Metabolic engineering of the flavonoid pathway. 5.5 Metabolomics-assisted breeding. 5.6 Conclusions and future prospects. 5.7 Acknowledgments. 5.8 References. 6 Biological Activity of Phenolics in Plant Cells (Luc P. R. Bidel, Marc Coumans, Yves Baissac, Patrick Doumas, and Christian Jay-Allemand). 6.1 Introduction. 6.2 Synthesis and transports. 6.3 Phenolics interact with plasmalemma components. 6.4 Phenolics in apoplast. 6.5 Phenolics in hyaloplasm. 6.6 Phenolics in vacuoles. 6.7 Phenolics in mitochondria and chloroplasts. 6.8 Phenolics have many emergent roles within the nucleus. 6.9 Conclusion. 6.10 References. 7Muriel Wheldale Onslow and the Rediscovery of Anthocyanin Function in Plants (Kevin S. Gould). 7.1 Introduction. 7.2 Functional hypotheses for anthocyaninsin vegetative tissues. 7.3 A modern spin on some old ideas. 7.4 Concluding remarks. 7.5 Acknowledgments. 7.6 References. 8 Plant Phenolic Compounds Controlling Leaf Movement (Minoru Ueda and Yoko Nakamura). 8.1 Introduction. 8.2 Endogenous bioactive substance controlling nyctinasty. 8.3 The chemical mechanism of the rhythm in nyctinasty. 8.4 Bioorganic studies of nyctinasty using functionalized leaf-movement factors as molecular probes. 8.5 References. 9 Red-Clover Derived Isoflavones: Metabolic and Physiological Effects on Cattle and Sheep and Concentrations in Milk Produced for Human Consumption (Juhani Taponen, Eeva A. Mustonen, Lea Kontio, Ilkka Saastamoinen, Aila Vanhatalo, Hannu Saloniemi, and Kristiina Wähälä). 9.1 Introduction. 9.2 Phytoestrogens in ruminant feeds. 9.3 Red clover as a source of isoflavones. 9.4 Metabolism of isoflavones in ruminants. 9 5 Equol: the most important metabolite. 9.6 Physiological effects and regulatory mechanisms of endogenous estrogens. 9.7 Effects of phytoestrogens in sheep reproduction. 9 8 Effects of phytoestrogens in cattle reproduction. 9.9 Antioxidant capacity of isoflavones. 9.10 New outlook. 9.11 References. 10 Polyphenols as Biomarkers in Nutrition Research: Resveratrol Metabolomea Useful Nutritional Maker of Moderate Wine Consumption (Raul Zamora-Ros and Cristina Andres-Lacueva). 10.1 Introduction. 10.2 Characteristics of nutritional biomarkers. 10.3 Strengths and limitations of biological biomarkers over dietary estimation. 10.4 Resveratrol: a useful biomarker of wine consumption. 10.5 References. 11 Translation of Chemical Properties of Polyphenols into Biological Activity with Impact on Human Health(Joao Laranjinha). 11.1 Introduction. 11.2 Polyphenols as antioxidants: the earlier notions. 11.3 Beyond “global” antioxidation: alternate biological activities for polyphenols with impact on human health. 11.4 References. 12 Mitigation of Oxidative Stress and Inflammatory Signaling by Fruit and Walnut Polyphenols: Implications for Cognitive Aging (James A. Joseph, Barbara Shukitt-Hale, and Lauren M. Willis). 12.1 Introduction. 12.2 Oxidative stress/inflammatory interactions. 12.3 Nutritional interventions. 12.4 References. 13 Antiatherosclerotic Effects of Dietary Flavonoids: Insight into their Molecular Action Mechanism at the Target Site (Junji Terao, Kaeko Murota, and Yoshichika Kawai). 13.1 Introduction. 13.2 Flavonoids in the diet and their antioxidant/prooxidant activity. 13.3 Absorption and metabolism of dietary flavonoids in the digestive system. 13.4 Oxidative LDL theory and antioxidant activity of flavonoids in plasma. 13.5 Antioxidant and “beyond” antioxidant activity of flavonoids in the artery. 13.6 Activated macrophagesas potential targets of dietary flavonoids as antiatherosclerotic factors. 13.7 Conclusion. 13.8 References. Subject index.

• ISBN: 978-1-405-19399-3
• Editorial: Wiley-Blackwell
• Encuadernacion: Cartoné
• Páginas: 464
• Fecha Publicación: 07/04/2010
• Nº Volúmenes: 1
• Idioma: Inglés