Enhanced descriptions from Syndetics:

The importance of a good diet is recognised by experts and consumers alike, and phytochemicals have been identified as one key ingredient. Scientists throughout the world are striving to determine the nature, role and significance of phytochemicals in diets, whole foods and supplements, in order to identify and exploit commercial opportunities which will offer health benefits to the consumer. Biologically-Active Phytochemicals in Food looks at the biosynthesis and significance of phytochemicals, their analysis and antioxidant behaviour, paying special attention to their anti-oxidant properties. It also discusses the influence of structure and processing on the bioavailability, and hence efficacy, of phytochemicals. Presenting state-of-the-art international research, this book will be welcomed by food chemists, researchers from other disciplines representing the extended food chain, and representatives of industry, regulatory bodies and consumer organisations.

Table of contents provided by Syndetics

• Biosynthesis and Significance
• Phytochemicals in Food: The Plants as Chemical Factories (p. 3)
• Phytochemicals as Modulators of Cancer Risk (p. 13)
• A Human Study Investigating the Effects of Increased Fruit and Vegetable Consumption in Smokers (p. 21)
• Free and Esterified Sterols in Seed Oil and Pulp/peel of Sea Buckthorn (Hippophae rhamnoides L.) (p. 24)
• Genistein Action in Prostate Cancer Cells (p. 28)
• Anthocyanin Bioactivities: An Overview of an EU-Funded Project (QLK1-1999-00124) (p. 32)
• Effect of Abiotic Growth Factors on the Concentration of Health-Promoting Secondary Metabolites in Crops Grown in Northern Latitudes (p. 34)
• [beta]-Glucan and Hull Fibre Content in Oat Cultivars Grown Under Different Agronomic Conditions (p. 36)
• Glucosinolate Patterns of Field and In Vitro Grown Horseradish (Armoracia lapathifolia L.) Plants and Tumour Tissue (p. 40)
• Novel Metabolites of the Soy Isoflavones Daidzein and Genistein in Human Urine (p. 44)
• Liver Toxicity of 5-Methoxypsoralen, a Compound Found in Produce (p. 47)
• Synthesis of Isotopically Labelled Phytoestrogens (p. 51)
• Dietary Phytochemicals and Cell Proliferation: Screening Flavanoids and Isothiocyanates for Structure-Activity Relationships (SAR) (p. 56)
• Acylated Flavonoid Glucuronides from Alfalfa (Medicago sativa L.) Aerial Parts (p. 61)
• Perspective Nutraceutical--Milk Thistle Extract with Polyunsaturated Fatty Acids (p. 65)
• Animal Experiments on the Anti-inflammatory and Analgesic Effects of Sea Buckthorn (Hippophae rhamnoides L.) Oils (p. 69)
• Investigation of Biological Significance of Soyasaponins Using Monoclonal Antibodies (p. 74)
• Xanthorrhizol: A Novel Antibacterial Compound From Curcuma Xanthorrhiza (p. 77)
• Natural Modulators of Anxiety and Sleep Disturbances in Food (p. 81)
• Antimicrobial Effect of Acylsucroses (p. 84)
• Effects of Various Antioxidants and Storage Conditions on Oxidative Degradation of the Indole Glucosinolate 4-Hydroxy Glucobrassicin (p. 88)
• Formation and Degradation of Indole-3-Acetic Acid in Grape Musts and Wines: A Potential Precursor in the Development of the 'Untypical Aging Off-flavor (UTA)' (p. 91)
• Matrix Effects of Plant Components on In Vitro Digestibility of Meat Proteins (p. 97)
• Effects on Iron Influx in Caco-2 Cells from Plant Proteins, Dietary Fibres and their Associated Compounds in Food Matrix Systems with Meat Proteins and the Corresponding In Vitro Digested Materials (p. 100)
• Soy Protein Components Active in the Regulation of Cholesterol Homeostasis (p. 103)
• The Functional Role of Lupinseed and Its Fractions In Lipid Metabolism In Hooded-Lister Rats (p. 107)
• Melatonin in Germinated Legume Seeds as a Potentially Significant Agent for Health (p. 110)
• Biologically-Active Oleuropein in Mac Food: Kinetic NMR Analysis, Enzymatic Metabolism for the Bioavailability and Function Olive Derivatives (p. 118)
• Nitric Oxide-Mediated Endothelium-dependent Relaxation of Rat Thoracic Aorta Induced by Linguiticum Wallichii (p. 119)
• Analysis
• Bioanalysis and Biomarkers: The Tool and The Goal (p. 125)
• Quantitative Determination of Oleuropein in Organic Olive Oil by ESI-MS/MS and Isotope Dilution (p. 131)
• Detection of the Major Components of Capsicum Oleoresin and Zingerone by High-Performance Liquid Chromatography-Tandem Mass Spectrometry (p. 134)
• NMR and Pattern Recognition Studies on the Biochemistry of Black Tea-Derived Polyphenolic Compounds in the Rat (p. 140)
• HSCCC--A Powerful Tool for the Preparative Isolation of Bioactive Compounds (p. 143)
• Comparison of Enzyme Immunoassay and High-Performance Liquid Chromatography with Electrospray Ionisation Mass Spectrometric Detection for the Measurement of Urinary Markers of Oxidative DNA Damage and Lipid Peroxidation (p. 147)
• Analytical Methods to Determine the Influence of Maillard Products on Inflammatory Reactions of Hepatic and Intestinal Cells In Vitro (p. 149)
• Occurrence of Carotenoid Esters in Vegetables and Fruits (p. 150)
• HPLC Analysis of Polymethoxyflavones, A Collaborative Study (p. 153)
• Isoflavones in Soy Products: Critical Evaluation of Analytical Methods (p. 160)
• Analysis of Some Phytoestrogens in Plants (p. 164)
• Analysis of Isoflavones--Results of a Ring Test (p. 167)
• Determination of Flavanoids by a New HPLC Technique in Food (p. 168)
• Chive, A Specialised Flavonoid Producer (p. 171)
• Polyphenolic Content in Different Species of Chicory (p. 174)
• Phenolic Compounds in Three Portuguese Olive Fruits Varieties (p. 179)
• Comparison of Chemical Parameters for Quality Evaluation of Virgin Olive Oils from Stoned Olives (p. 182)
• Analysis of Virgin Olive Oils of Southern Italy: Chemical Composition and Sensory Attributes (p. 186)
• HPLC/DAD, DPV and Spectrophotometry Analysis for Polyphenol Determination in Must (p. 190)
• Visual Detection of Hydrogen Donor by Photon Emission (p. 194)
• Accelerated Solvent Extraction in the Investigation of Polyphenols in the Brewing Process (p. 199)
• Polyphenols in Brewing--Significance, Analysis and Characterisation (p. 202)
• Occurrence and Analysis of Anthocyanins in Foods and Feeds (p. 206)
• Quality Control of Commercial Food Supplements of Tribulus terrestris L. Extracts (p. 209)
• Hydrolysis Products of Glucosinolates From White Cabbage (Brassica Oleracea L. var capitata) and Cauliflower (Brassica oleracea L. var botrytis) Analyzed by HPLC and GC/MS (p. 213)
• Biogenic Amines in Sauerkraut (p. 217)
• Resverarol in Plant Raw-materials and Food Products (p. 221)
• Analysis of Trans-Resveratrol in Grapes by Pressurised Fluid Extraction-Solid Phase Extraction and HPLC with Fluorescence Detection (p. 226)
• Major Phenolic Diterpenes in Rosemarinus officinalis - Their Structure, GIAO NMR Chemical Shifts and Relative H-donation Capability (p. 229)
• Plant Sterols in Finnish Blueberry (Vaccinium myrtillus L.) and Lingonberry (Vaccinium vitis-idaea L.) Seed Oils (p. 233)
• Analysis of Furan Fatty Acids in Dried Green Herbs using Ion-trap GC-MS/MS (p. 237)
• Chemical Composition of Less-Known Wild Fruits (p. 241)
• HPLC Determination of Organic Acids in Quince Jams (p. 245)
• SDE-GC-MS Analysis and Titratable Activity for Objective Flavour Characterisation of Coffee (p. 248)
• Application of Microwave-Assisted Ergosterol Extraction (MAE) Method to Assess Fungal Contamination in Plant Products (p. 253)
• Survey of Quality Frying Oils with TLC (p. 256)
• HPLC Determination of and-Tocopherol Content in Ordinary and Omega Enriched Egg Yolk (p. 259)
• Rapid Confirmatory Assay for the Simultaneous Detection of Ronidazole, Metronidazole and Dimetridazole in Eggs using Liquid Chromatography-Tandem Mass Spectrometry (p. 263)
• Multiresidue Method for Penicillins and Cephalosporins in Bovine Muscle and Kidney by LC/MS-MS with Electrospray Ionisation (p. 267)
• Metabolite Profiling: Analysis of Major and Minor Rice Grain Constituents by Means of GC-FID/MS and Automatic Data Treatment (p. 271)
• Development of an On-Line LC-GC for the Rapid Analysis of [gamma]-Oryzanol in Rice Bran Oil (p. 274)
• Investigations Of Basil Cultivars On Estragole Content (p. 277)
• Evaluation of the Relationship between Carotenoids and Colour Measures by Chromatographic and Colorimetric Based Procedures: Application to Fruits and Vegetables (p. 280)
• Antioxidants
• In Vitro and In Vivo Methods for the Assessment of Antioxidant Activity (p. 285)
• Comparison of Different In Vitro Methods to Evaluate the Antioxidant Acitivity with Ascorbic Acid, Gallic Acid, Trolox and Uric Acid as Standard Antioxidants (p. 296)
• Enzyme Assisted Release of Phenolic Antioxidants From Wine and Juice Press Residues and their Effect on Human LDL Oxidation In Vitro (p. 300)
• Antioxidant Properties of Yucca schidigera Products (p. 303)
• Assessment of Carotenoid Function during Antioxidant Activity (p. 307)
• Anthocyanins Protect Against Oxidative Damage in Cell Cultures (p. 311)
• Use of Liposomes to Assess Activity of Natural Antioxidants (p. 319)
• Prediction of the Antioxidant Activity of Natural Phenolics from Electrotopological State Indices (p. 322)
• HPLC-post Column Derivatisation for the Deteciton of Free Radical Scavenging Constituents in Plant-derived Extracts, Herbal Preparations and Foodstuffs (p. 325)
• Enrichment and Stabilisation of Flavonoid Extracts of Anthemis tinctoria L. (p. 330)
• Principle of Antioxidant Activity of Satureja hortensis L. (p. 333)
• Chemical Composition and Identification of 1, 1-Diphenyl-2-picrylhydrazyl (DPPH - ) Radical Scavenging Components from Oregano, Rosemary and Sage Volatile Oil Fractions (p. 338)
• On the Enigma of Rosmariquinone Antioxidant Activity in Light-induced Oxidation (p. 341)
• Antioxidant Activity of Extracts of Phenolic Compounds from Selected Plant Species (p. 345)
• Antioxidant Activity of Buckwheat Leaves (p. 349)
• Enzymatic Enhancement and Antioxidant Activities of Anthocyanins and other Phenolic Compounds in Black Currant Juice (p. 354)
• Antioxidant Activity of Berry Anthocyanins (p. 357)
• Antioxidant Activity of Berry Ellagitannins (p. 360)
• Antioxidant Activity of Hypericum Androsaemum Infusion (p. 363)
• Total Oxidant Scavenging Capacity of Fruits from the Amazonian Region (p. 366)
• Estimation of Total Antioxidant Capacity of Pomegranate, Apricot, Caper, Eggplant and Oils (p. 368)
• Effectiveness of Natural Antioxidants in Sunflower Oil (p. 371)
• Copigmentation Reactions of Anthocyanins (p. 375)
• Designing "Anthocyanin-Tailored" Food Composition (p. 378)
• Cyclic Voltammetric Study of Interactions Between Divalent Metals and Baicalein from Scutellaria baicalensis (p. 382)
• The Influence of Feeding Sage and Oregano on the Oxidative Stability of Raw Belly Bacon (p. 386)
• Detection, Stability and Redox Effects of Black Currant Anthocyanin Glycosides In Vivo: Positive Identification by Mass Spectrometry (p. 389)
• Antioxidant Activities of Lignans in the FRAP Assay (Ferric Reducing/Antioxidant Power Assay) (p. 394)
• Effects of Fruit and Vegetable Consumption on Total Antioxidant Capacity of Fasting and Postprandial Plasma Samples (p. 396)
• Optimisation of a TBARS Assay in Microtiter Plates (p. 401)
• Bioavailability
• Carotenoids: Factors Affecting Bioavailability (p. 407)
• Bioabsorption and Excretion of Berryfruit Anthocyanins in Rats and Humans (p. 416)
• Metabolism of Cyanidin Glycosides of Elderberry (p. 421)
• Modelling the Gastrointestinal Environment for Movement of Carotenoids from Plant Tissues to a Solubilised State (p. 426)
• [beta]-Carotene Release from Carrot During Digestion is Modulated by Plant Structure (p. 429)
• How do Dietary Flavonol Glucosides Cross the Small Intestinal Barrier? (p. 433)
• Effect of Grapefruit Flavonoids on Utilization of Diet and Absorption of Nutrients in the Small Intestine of Rats (p. 436)
• Metabolism of Quercetin Glucuronides in an In Vitro Cell Model (p. 441)
• Human Cytosolic [beta]-Glucosidase Hydrolyses a Broad Range of Flavonoid Glycosides (p. 443)
• Iron Availability from Mixtures of Plant Proteins, Dietary Fibres and Meat Proteins and Their Partially Hydrolysed Products (p. 444)
• Induction of Apoptosis by Isothiocyanate Derivatives (p. 447)
• Chemical and Histochemical Characterisation of Cell Wall Polysaccharides in Almond Seeds in Relation to Lipid Bioavailability (p. 448)
• Influence of Structure and Processing on Bioavailability
• Optimising Phytochemical Release by Process Technology (p. 455)
• The Effect of the Addition of Different Spices on the Development of Oxysterols in Fried Meat (p. 471)
• Variation of the Antioxidant Activity During Technological Treatments (p. 474)
• Influence of Temperature and Irradiation on Glucosinolates in Broccoli Heads (p. 477)
• Decomposition of Allyl Isothiocyanate in Model Systems Containing Nucleophilic Reagents (p. 480)
• Effects of Autoclave Steaming on Glucosinolate Conversion and Antioxidative Activity of Daikon Radish (Raphanus sativus L.) (p. 485)
• Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment (p. 488)
• New Food Grade Peptidases From Plant Sources (p. 491)
• Evaluation of Isoflavones as Functional Bioactive Phytochemicals in Food (p. 495)
• Steryl Phenolic Acid Esters in Milling Fractions of Rye (p. 498)
• Recovery and Characterization of Phenolic Compounds from By-products of Food Processing (p. 502)
• Thermal Practices Effects on Biologically-active Compounds from Theobroma Cacao (p. 505)
• Effect of Kneading Time and Temperature of Olive Paste on Phenol Content and Oxidative Stability of Virgin Olive Oil from Spanish Olive Cultivars (p. 511)
• Effect of Biotechnological Processing on Phenolic Compounds and Antioxidativity in Oats (p. 515)
• Characterisation of Hungarian Wines on the Basis of Biologically-active Compounds (p. 519)
• Using Amaranth Milling Fractions for Pasta Production (p. 522)
• Carrot Pomace--An Underestimated By-product? (p. 525)
• Experiments for Production of Lactofermented Red Beet Juice (p. 528)
• Potet Antioxidative Compounds in Peas Fermented with Rhizopus Oligosporus (p. 533)
• Changes in Functionality after Natural Fermentation of Beans (Phaseolus vulgaris) (p. 536)
• The Effect of Rutin on the Aluminium Corrosion Process (p. 541)
• Chemical and Sensory Evaluation of Ordinary and Omega-Enriched Eggs, Prepared in Different Ways (p. 544)
• Water-soluble Phenolics from the Palm Oil Industry (p. 548)
• Enzymatic Processing for the Release of Phenolic Antioxidants from Fruit Waste (p. 552)
• Hydrolysis of Polyphenol Glycosides by a [beta]-Glucosidase from Aspergillus niger (p. 557)
• A Comparison of Cherry Tomato Quality Growth Under Alternative Soil (p. 560)
• Variety-Environment Interaction in the Hydroxycinnamic Acids Content of Italian Orange Juices (p. 562)
• Future Developments
• Genomics: Integrated Approaches to Understanding Phytochemical Pathways (p. 567)
• Flavonoids and Vitamin E: From Nutritional Physiology to Molecular and Cell Biology (p. 576)
• Non-protein Amino Acids and Food Safety (p. 580)
• Using Traditional Medicinal Knowledge As A Lead To Selection Of Potentially Health Promoting Compounds in Food Plants (p. 584)
• Effect of Phytochemicals on PhIP-DNA Adduct Formation in Human Hep G2 and Hepatocytes (p. 589)
• Databases
• Development of Databases for Phytochemicals in Foods: Evaluation of Data Quality (p. 595)
• Bridging the Gap between Phytochemical Data Collected for Other Purposes and That Produced Specifically for Food Composition Tables (p. 598)
• Quality Assurance Scheme for the Food Standard Agency's Phytoestrogen Research Programme (p. 604)
• BASIS--Bioactive Substances in Food Plants Information System (p. 606)
• Subject Index (p. 609)
• Index to First Authors (p. 615)