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Flavonoids and Other Polyphenols -

Flavonoids and Other Polyphenols (eBook)

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2001 | 1. Auflage
448 Seiten
Elsevier Science (Verlag)
978-0-08-049687-0 (ISBN)
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The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today-truly an essential publication for researchers in all fields of life sciences.This volume presents an extensive collection of new methodologies to aid progress in solving unanswered questions concerning the bioavailability and metabolism of flavonoids and polyphenols, their biochemical and molecular biological effects on cell regulation, and their effects on health. Major topics in this volume include sources, characterization, analytical methods, bioavailability, antioxidant action, and biological activity.
The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today-truly an essential publication for researchers in all fields of life sciences.This volume presents an extensive collection of new methodologies to aid progress in solving unanswered questions concerning the bioavailability and metabolism of flavonoids and polyphenols, their biochemical and molecular biological effects on cell regulation, and their effects on health. Major topics in this volume include sources, characterization, analytical methods, bioavailability, antioxidant action, and biological activity.

Cover 1
Table of Contents 6
Contributors to Volume 335 10
Preface 14
Volume in Series 16
Section I: Sources, Characterization, and Analytical Methods 36
Chapter 1. Overview of Methods for Analysis and Identification of Flavonoids 38
Chapter 2. Analysis of Complex Mixtures of Flavonoids and Polyphenols by High-Performance Liquid Chromatography Electrochemical Detection Methods 50
Chapter 3. Analysis of Flavonoids in Medicinal Plants 61
Chapter 4. High-Performance Liquid Chromatography/Mass Spectrometry Analysis of Proanthocyanidins in Food and Beverages 81
Chapter 5. Direct Thiolysis on Crude Apple Materials for High-Performance Liquid Chromatography Characterization and Quantification of Polyphenols in Cider Apple Tissues and Juices 92
Chapter 6. Enzymes Involved in Hydroxycinnamate Metabolism 105
Chapter 7. Estimation of Procyanidin Chain Length 117
Section II: Bioavailability 130
Chapter 8. Determination of Flavonols in Body Fluids 132
Chapter 9. Determination of Quantity and Quality of Polyphenol Antioxidants in Foods and Beverages 138
Chapter 10. Preparation and Characterization of Flavonoid Metabolites Present in Biological Samples 150
Chapter 11. Caffeic Acid as Biomarker of Red Wine Intake 157
Chapter 12. Measurement of trans-Resveratrol, (+)-Catechin, and Quercetin in Rat and Human Blood and Urine by Gas Chromatography with Mass Selective Detection 165
Chapter 13. Absorption of trans-Resveratrol in Rats 180
Section III: Antioxidant Action 190
Chapter 14. Galvinoxyl Method for Standardizing Electron and Proton Donation Activity 192
Chapter 15. Structure–Activity Relationships Governing Antioxidant Capacities of Plant Polyphenols 201
Chapter 16. Antioxidant and Prooxidant Abilities of Foods and Beverages 216
Chapter 17. Metal Chelation of Polyphenols 225
Chapter 18. Mechanism of Antioxidant Effect of Catechins 238
Chapter 19. Free Radical Scavenging by Green Tea Polyphenols 252
Chapter 20. Polyphenol Protection of DNA against Damage 267
Chapter 21. Markers for Low-Density Lipoprotein Oxidation 279
Chapter 22. Antioxidant Activity of Hydroxycinnamic Acids on Human Low-Density Lipoprotein Oxidation 291
Chapter 23. Rapid Screening Method for Relative Antioxidant Activities of Flavonoids and Phenolics 301
Chapter 24. Nitric Oxide Formation in Macrophages Detected by Spin Trapping with Iron–Dithiocarbamate Complex: Effect of Purified Flavonoids and Plant Extracts 308
Chapter 25. Redox Cycles of Caffeic Acid with a-Tocopherol and Ascorbate 317
Chapter 26. DNA Damage by Nitrite and Peroxynitrite: Protection by Dietary Phenols 331
Chapter 27. Repair of Oxidized DNA by the Flavonoid Myricetin 343
Section IV: Biological Activity 352
Chapter 28. Binding of Flavonoids to Plasma Proteins 354
Chapter 29. Protein Binding of Procyanidins: Studies Using Polyacrylamide Gel Electrophoresis and French Maritime Pine Bark Extract 368
Chapter 30. Characterization of Antioxidant Effect of Procyanidins 373
Chapter 31. Inhibition of in Vitro Low-Density Lipoprotein Oxidation by Oligomeric Procyanidins Present in Chocolate and Cocoas 385
Chapter 32. Biological Actions of Oligomeric Procyanidins: Proliferation of Epithelial Cells and Hair Follicle Growth 396
Chapter 33. Effect of Polyphenolic Flavonoid Compounds on Platelets 404
Chapter 34. Assessing Bioflavonoids as Regulators of NF-kB Activity and Inflammatory Gene Expression in Mammalian Cells 415
Chapter 35. Interaction between Cultured Endothelial Cells and Macrophages: In Vitro Model for Studying Flavonoids in Redox-Dependent Gene Expression 422
Chapter 36. Determination of Cholesterol-Lowering Potential of Minor Dietary Components by Measuring Apolipoprotein B Responses in HepG2 Cells 433
Author Index 440
Subject Index 468

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