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Flavonoids and Related Compounds: Bioavailability and Function (Oxidative Stress and Disease) [Hardcover]

Jeremy P. E. Spencer , Alan Crozier

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Book Description

18 May 2012 1439848262 978-1439848265 1

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. Flavonoids and Related Compounds: Bioavailability and Function examines current knowledge regarding the absorption, metabolism, and bioavailability of individual flavonoids and related phenolic compounds.

Profiling the latest evidence of their impact on various human pathological conditions, the book summarizes current thinking with regard to the biotransformation and conjugation of individual compounds in the gastrointestinal tract, liver, large intestine, and cells. It highlights a topic that has been largely ignored—namely the extent to which dietary phenolics components undergo metabolism in the large intestine. It also explores the generation of bacterially derived metabolites. Individual chapters discuss which metabolites enter the circulatory system and are likely to offer protective actions against human diseases.

Edited by internationally recognized leaders in the field, the book presents contributions by a panel of experts who demonstrate the potential of flavonoids in ameliorating a range of disease states, including cardiovascular disease, Alzheimer’s and Parkinson’s disease and other neurodegenerative disorders, and cancer. The research presented in this volume provides a reliable starting point for further inquiry and experimentation.

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More About the Author

Alan Crozier, formerly Professor of Plant Biochemistry, is currently an Emeritus Professor in the School of Medicine. He has previously carried out research on plant hormones and as well as continuing research on purine alkaloids in coffees and teas, the focus of his research is now dietary flavonoids and phenolic compounds their potential to protect against non-communicable diseases, such as cardiovascular disease and cancer. He has published extensively in this area, has edited four recent books on the topic and currently has an h-index of 45.

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"As stated by the editors, the aim of the book is to provide, 'an overview for anyone interested in the bioavailability and biological function of a range of flavonoids relevant to a wide array of plant-based foods' (page xiii) and I, for one, would agree that the book has achieved this aim."
—Steve Mitchell, Faculty of Medicine, Imperial College London

About the Author

Jeremy P. E. Spencer received his PhD degree from King’s College London in 1997 and is currently Professor of Nutritional Medicine at the University of Reading. His initial work focused on the cellular and molecular mechanisms underlying neuronal death in Parkinson’s and Alzheimer’s diseases. His recent interests concern how flavonoids influence brain health through their interactions with specific cellular signaling pathways pivotal in protection against neurotoxins, in preventing euroinflammation, and in controlling memory, learning, and neurocognitive performance.

Alan Crozier graduated from the University of Durham in the UK, and after completing postgraduate studies at the University of London, he moved to a postdoctoral position at the University of Calgary in Alberta. He is currently a Senior Research Fellow at the University of Glasgow, working in the area of dietary flavonoids and phenolics. His research group has extensive national and international collaborations and is focused principally on teas, coffee, fruit juices, and wines, and the absorption and metabolism of a diversity of potentially protective polyphenolic compounds in the body.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Amazon.com: 5.0 out of 5 stars  1 review
5.0 out of 5 stars excellent text 22 Sep 2013
By Russell L. Blaylock - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book is well presented and contains a good deal of up to date research. The topics were of special interest to me. I would recommend this book to all who are interested in the subject of flavonoids.
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