"Phenolic Compounds: Biological Activity" ed. by Marcos Soto-Hernandez, et al.

This book shows the state of the art of diverse biological activity of the phenolic compounds, present in some crops or fruits.

Phenolic compounds comprise a broad class of natural products formed mainly by plants, but also microorganisms and marine organisms that have the capacity to form them. Nowadays the interest in these compounds has increased mainly due to their diverse chemical structure and wide biological activity valuable in the prevention of some chronic or degenerative diseases. The functional foods are a rich source of these phytochemicals, and this is the starting point for this book, which shows the state of the art of the phenolic compounds and their biological activity.

Contents
Preface
1 Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability
2 The Relationship Between Phenolic Compounds from Diet and Microbiota
3 Application of Phenolic Compounds for Food Preservation: Food Additive and Active Packaging
4 Phenolic Antioxidant Capacity: A Review of the State of the Art
5 Plant Phenolic Compounds as Immunomodulatory Agents
6 Inhibitory Properties of Phenolic Compounds Against Enzymes Linked with Human Diseases
7 Grape Seed Nutraceuticals for Disease Prevention: Current Status and Future Prospects
8 Phenolic Compounds with Anti-virulence Properties
9 Regulatory Mechanism of Skeletal Muscle Glucose Transport by Phenolic Acids
10 Health Benefits of Phenolic Compounds Against Cancers
11 Health Status Improved by Aronia Melanocarpa Polyphenolic Extract