Packer / Sies Flavonoids and Other Polyphenols

1. Auflage 2001
ISBN: 978-0-08-049687-0
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, Band Volume 335, 448 Seiten, Web PDF

Reihe: Methods in Enzymology

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.

Autoren/Hrsg.

Packer, Lester

Sies, Helmut

Inhaltsverzeichnis

1;Cover;1
2;Table of Contents;6
3;Contributors to Volume 335;10
4;Preface;14
5;Volume in Series;16
6;Section I: Sources, Characterization, and Analytical Methods;36
6.1;Chapter 1. Overview of Methods for Analysis and Identification of Flavonoids;38
6.2;Chapter 2. Analysis of Complex Mixtures of Flavonoids and Polyphenols by High-Performance Liquid Chromatography Electrochemical Detection Methods;50
6.3;Chapter 3. Analysis of Flavonoids in Medicinal Plants;61
6.4;Chapter 4. High-Performance Liquid Chromatography/Mass Spectrometry Analysis of Proanthocyanidins in Food and Beverages;81
6.5;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
6.6;Chapter 6. Enzymes Involved in Hydroxycinnamate Metabolism;105
6.7;Chapter 7. Estimation of Procyanidin Chain Length;117
7;Section II: Bioavailability;130
7.1;Chapter 8. Determination of Flavonols in Body Fluids;132
7.2;Chapter 9. Determination of Quantity and Quality of Polyphenol Antioxidants in Foods and Beverages;138
7.3;Chapter 10. Preparation and Characterization of Flavonoid Metabolites Present in Biological Samples;150
7.4;Chapter 11. Caffeic Acid as Biomarker of Red Wine Intake;157
7.5;Chapter 12. Measurement of trans-Resveratrol, (+)-Catechin, and Quercetin in Rat and Human Blood and Urine by Gas Chromatography with Mass Selective Detection;165
7.6;Chapter 13. Absorption of trans-Resveratrol in Rats;180
8;Section III: Antioxidant Action;190
8.1;Chapter 14. Galvinoxyl Method for Standardizing Electron and Proton Donation Activity;192
8.2;Chapter 15. Structure–Activity Relationships Governing Antioxidant Capacities of Plant Polyphenols;201
8.3;Chapter 16. Antioxidant and Prooxidant Abilities of Foods and Beverages;216
8.4;Chapter 17. Metal Chelation of Polyphenols;225
8.5;Chapter 18. Mechanism of Antioxidant Effect of Catechins;238
8.6;Chapter 19. Free Radical Scavenging by Green Tea Polyphenols;252
8.7;Chapter 20. Polyphenol Protection of DNA against Damage;267
8.8;Chapter 21. Markers for Low-Density Lipoprotein Oxidation;279
8.9;Chapter 22. Antioxidant Activity of Hydroxycinnamic Acids on Human Low-Density Lipoprotein Oxidation;291
8.10;Chapter 23. Rapid Screening Method for Relative Antioxidant Activities of Flavonoids and Phenolics;301
8.11;Chapter 24. Nitric Oxide Formation in Macrophages Detected by Spin Trapping with Iron–Dithiocarbamate Complex: Effect of Purified Flavonoids and Plant Extracts;308
8.12;Chapter 25. Redox Cycles of Caffeic Acid with a-Tocopherol and Ascorbate;317
8.13;Chapter 26. DNA Damage by Nitrite and Peroxynitrite: Protection by Dietary Phenols;331
8.14;Chapter 27. Repair of Oxidized DNA by the Flavonoid Myricetin;343
9;Section IV: Biological Activity;352
9.1;Chapter 28. Binding of Flavonoids to Plasma Proteins;354
9.2;Chapter 29. Protein Binding of Procyanidins: Studies Using Polyacrylamide Gel Electrophoresis and French Maritime Pine Bark Extract;368
9.3;Chapter 30. Characterization of Antioxidant Effect of Procyanidins;373
9.4;Chapter 31. Inhibition of in Vitro Low-Density Lipoprotein Oxidation by Oligomeric Procyanidins Present in Chocolate and Cocoas;385
9.5;Chapter 32. Biological Actions of Oligomeric Procyanidins: Proliferation of Epithelial Cells and Hair Follicle Growth;396
9.6;Chapter 33. Effect of Polyphenolic Flavonoid Compounds on Platelets;404
9.7;Chapter 34. Assessing Bioflavonoids as Regulators of NF-kB Activity and Inflammatory Gene Expression in Mammalian Cells;415
9.8;Chapter 35. Interaction between Cultured Endothelial Cells and Macrophages: In Vitro Model for Studying Flavonoids in Redox-Dependent Gene Expression;422
9.9;Chapter 36. Determination of Cholesterol-Lowering Potential of Minor Dietary Components by Measuring Apolipoprotein B Responses in HepG2 Cells;433
10;Author Index;440
11;Subject Index;468