This is the first book to describe the scientific basis for the
action of plant polyphenols in a wide range of technologically
important phenomena. The book opens with a general summary of
polyphenolic structure and a discussion of the physical and
chemical basis of non-covalent molecular interactions (the process
of molecular recognition) and the means by which polyphenols
initiate the many and varied properties they display. There has
been a big increase in interest in our ability to understand the
importance of polyphenols in areas as diverse as agriculture,
ecology and food selection, foodstuffs and nutrition, beverages
(astringency and bitterness), natural medicines (the so-called
'French paradox'), floral pigmentation, natural glues and varnishes
and the age-old methods for the manufacture of leather. The role of
polyphenols in all of these areas is discussed. This book will be
of value to a wide range of researchers with an interest in
polyphenolics.
General
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