Polyphenols in Plants: Isolation, Purification and Extract Preparation

Polyphenols in Plants: Isolation, Purification and Extract Preparation

By: Ronald Ross Watson (editor)Hardback

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Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well.

About Author

Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizona. He began his research in public health at the Harvard School of Public Health as a fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia, and USA which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring at a Lt. Colonel. He published 450 papers, and presently directs or has directed several NIH funded biomedical grants relating to alcohol and disease particularly immune function and cardiovascular effects including studying complementary and alternative medicines. Professor Ronald Ross Watson was Director of a National Institutes of Health funded Alcohol Research Center for 5 years. The main goal of the Center was to understand the role of ethanol-induced immunosuppression on immune function and disease resistance in animals. He is an internationally recognized alcohol-researcher, nutritionist and immunologist. He also initiated and directed other NIH-associated work at The University of Arizona, College of Medicine. Dr. Watson has funding from companies and non-profit foundations to study bioactive foods' components in health promotion. Professor Watson attended the University of Idaho, but graduated from Brigham Young University in Provo, Utah, with a degree in Chemistry in 1966. He completed his Ph.D. degree in 1971 in Biochemistry from Michigan State University. His postdoctoral schooling was completed at the Harvard School of Public Health in Nutrition and Microbiology, including a two-year postdoctoral research experience in immunology. Professor Watson is a distinguished member of several national and international nutrition, immunology, and cancer societies. Overall his career has involved studying many foods for their uses in health promotion. He has edited 120 biomedical reference books, particularly in health and 450 papers and chapters. His teaching and research in foods, nutrition and bacterial disease also prepare him to edit this book. He has 4 edited works on nutrition in aging. He has extensive experience working with natural products, alcohol, exercise, functional foods and dietary extracts for health benefits and safety issues, including getting 12 patents. Dr. Watson has done laboratory studies in mice on immune functions that decline with aging and the role of supplements in delaying this process as modified by alcohol and drugs of abuse.


Part 1: Modification by plant growth and environment 1. Cultivar and production effects on bioactive polyphenols 2. Plant polyphenol profiles as a tool for traceability and valuable support to biodiversity Section A: Stress and polyphenol in plants 3. Phenolic compounds and saponins in plants grown under different irrigation regimes 4. Lichen phenolics: environment effects Section B: Plant systems of polyphenol modification 5. Modulation of plant endogenous antioxidant systems by polyphenols 6. Plant polyphenols: do they control freshwater planktonic nuisance phototrophs? Part 2: Isolation and analysis of polyphenol structure Section A: Analysis techniques for polyphenols 7. Gas chromatography - mass spectrometry analysis of polyphenols in foods 8. Novel techniques towards the identification of different classes of polyphenols 9. Characterization of polyphenolic profile of citrus fruit by HPLC/PDA/ESI/MS-MS Section B: Isolation and extraction techniques 10. Non-extractable polyphenols in plant food: nature, isolation and analysis 11. Resin adsorption and ion exchange to recover and fractionate polyphenols 12. Polyphenolic compounds from flowers of Hibiscus: characterization and bioactivity 13. Hydrothermal processing on phenols and polyphenols vegetables Part 3: Polyphenols identification and occurrence 14. Improved characterization of polyphenols using liquid chromatography 15. Characterization and quantification of polyphenols in fruits 16. Determination of polyphenols, flavonoids, and antioxidant capacity in seeds

Product Details

  • ISBN13: 9780123979346
  • Format: Hardback
  • Number Of Pages: 360
  • ID: 9780123979346
  • weight: 820
  • ISBN10: 012397934X

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