Polyphenols: Food, Nutraceutical, and Nanotherapeutic Applications - Hardcover

Über die Autorin bzw. den Autor

Mithun Rudrapal, PhD, is Associate Professor of the Department of Pharmaceutical Sciences, School of Biotechnology and Pharmaceutical Sciences, Vignan’s Foundation for Science, Technology & Research, Guntur, India. He has published extensively on plant-based compounds and their therapeutic and nutritional applications.

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Understand polyphenols and their benefits with this comprehensive overview

Polyphenols are a group of beneficial compounds―including phenolic acids, flavonoids, anthocyanins, and others―that can be found in a vast range of plants and plant-based foods. Their health benefits and the variety of their applications in functional foods, dietary supplements, and similar areas have made polyphenols a $1 billion market, a figure that is expected to more than double in the next decade. This has placed increased emphasis on areas of cutting-edge research such as the use of bio-based nanodelivery systems to improve the oral bioavailability of polyphenols.

Polyphenols constitutes a comprehensive introduction to these compounds, their health benefits, and their potential nutraceutical applications. It incorporates both the biochemical fundamentals of polyphenols and their precise potential to prevent numerous common diseases. The result is an essential reference for a vital, growing area of research and industry.

Polyphenols readers will also find:

• Detailed coverage of polyphenols’ occurrence, bioactivity, and technological applications
• In-depth discussion of nano-based delivery systems to increase polyphenols’ therapeutic efficacy and oral bioavailability and to reduce required dosages
• Guidance for developing treatments for cancers, cardiovascular diseases, inflammatory conditions, and more

Polyphenols is ideal for food scientists and manufacturers, medicinal chemists, pharmaceutical scientists, and any biochemical or biomedical researcher or professional working with polyphenols or plant-based foods.