413
Sun J, Sun G, Meng X, Wang H, Luo Y, Qin M, Ma B, Wang M, Cai D, Guo P (2013) Isorhamnetin
protects against doxorubicin-induced cardiotoxicity in vivo and in vitro. PLoS One 8:e64526
Svobodová A, Psotová J, Walterová D (2003) Natural phenolics in the prevention of UV-induced
skin damage: a review. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub 147:137–145
Syama HP, Arya AD, Dhanya R, Nisha P, Sundaresan A, Jacob E, Jayamurthy P (2017)
Quantification of phenolics in Syzygium cumini seed and their modulatory role on tertiary
butyl-hydrogen peroxide-induced oxidative stress in H9c2 cell lines and key enzymes in cardioprotection. J Food Sci Technol 54:2115–2125
Tan Y, Chang SK, Zhang Y (2016) Innovative soaking and grinding methods and cooking affect the
retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from
black soybean. J Food Sci 81:1016–1023
Tian J, Wu X, Zhang M, Zhou Z, Liu Y (2018) Comparative study on the effects of apple peel polyphenols and apple flesh polyphenols on cardiovascular risk factors in mice. Clin Exp Hypertens
40:65–72
Tijjani H, Egbuna C, Luka CD (2018) Biosynthesis of phytochemicals, in phytochemistry, volume
1, Chapter 2, fundamentals, modern techniques, and applications. Apple Academic Press Inc,
Burlington, pp 37–78
Tomás-Navarro M, Vallejo F, Tomás-Barberán FA (2014) Bioavailability and metabolism of citrus
fruit beverage flavanones in humans. In: Watson RR, Preedy VR, Zibadi S (eds) Polyphenols in
human health and disease. Chapter 40. Academic, San Diego, pp 537–551
Tsao R (2010) Chemistry and biochemistry of dietary polyphenols. Nutrients 2:1231–1246
Tsao R, McCallum J (2009) Chemistry of flavonoids. In: de la Rosa LA, Alvarez-Parrilla E,
Gonzalez-Aguilar G (eds) Fruit and vegetable phytochemicals: chemistry, nutritional value
and stability. Blackwell Publishing, Ames, pp 131–153. Chapter 5
Tsao R, Yang R, Young JC (2003) Antioxidant isoflavones in Osage orange, Maclura pomifera
(Raf.) Schneid. J Agric Food Chem 51(22):6445–6451
Türközü D, Tek NA (2017) A minireview of effects of green tea on energy expenditure. Crit Rev
Food Sci Nutr 57:254–258
Valdés L, Cuervo A, Salazar N, Ruas-Madiedo P, Gueimonde M, González S (2015) The relationship between phenolic compounds from diet and microbiota: impact on human health. Food
Funct 6(8):2424–2439
Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M (2006) Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chem Biol Interact 160:1–40
van Acker SA, van den Berg DJ, Tromp MN, Griffioen DH, van Bennekom WP, van der Vijgh WJ,
Bast A (1996) Structural aspects of antioxidant activity of flavonoids. Free Radic Biol Med
20:331–342
Vasantha Rupasinghe HP, Boehm MMA, Sekhon-Loodu S, Parmar I, Bors B, Jamieson AR
(2015) Anti-inflammatory activity of haskap cultivars is polyphenols-dependent. Biomol Ther
5:1079–1098
Vera-Ramirez L, Perez-Lopez P, Varela-Lopez A, Ramirez-Tortosa M, Battino M, Quiles JL (2013)
Curcumin and liver disease. Biofactors 39:88–100
Wang HJ, Murphy PA (1994) Isoflavone content in commercial soybean foods. J Agric Food Chem
42(8):1666–1673
Wang YN, Wu W, Chen HC, Fang H (2010) Genistein protects against UVB-induced senescencelike characteristics in human dermal fibroblast by p66Shc down-regulation. J Dermatol Sci
58:19–27
Wang J, Cao X, Ferchaud V, Qi Y, Jiang H, Tang F, Yue Y, Chin KL (2016) Variations in chemical
fingerprints and major flavonoid contents from the leaves of thirty-one accessions of Hibiscus
sabdariffa L. Biomed Chromatogr 30:880–887
Widyarini S (2006) Protective effect of the isoflavone equol against DNA damage induced by
ultraviolet radiation to hairless mouse skin. J Vet Sci 7:217–223
Wilken R, Veena MS, Wang MB, Srivatsan ES (2011) Curcumin: a review of anti-cancer properties
and therapeutic activity in head and neck squamous cell carcinoma. Mol Cancer 10:12
19 Polyphenols: Classifications, Biosynthesis and Bioactivities
Sun J, Sun G, Meng X, Wang H, Luo Y, Qin M, Ma B, Wang M, Cai D, Guo P (2013) Isorhamnetin
protects against doxorubicin-induced cardiotoxicity in vivo and in vitro. PLoS One 8:e64526
Svobodová A, Psotová J, Walterová D (2003) Natural phenolics in the prevention of UV-induced
skin damage: a review. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub 147:137–145
Syama HP, Arya AD, Dhanya R, Nisha P, Sundaresan A, Jacob E, Jayamurthy P (2017)
Quantification of phenolics in Syzygium cumini seed and their modulatory role on tertiary
butyl-hydrogen peroxide-induced oxidative stress in H9c2 cell lines and key enzymes in cardioprotection. J Food Sci Technol 54:2115–2125
Tan Y, Chang SK, Zhang Y (2016) Innovative soaking and grinding methods and cooking affect the
retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from
black soybean. J Food Sci 81:1016–1023
Tian J, Wu X, Zhang M, Zhou Z, Liu Y (2018) Comparative study on the effects of apple peel polyphenols and apple flesh polyphenols on cardiovascular risk factors in mice. Clin Exp Hypertens
40:65–72
Tijjani H, Egbuna C, Luka CD (2018) Biosynthesis of phytochemicals, in phytochemistry, volume
1, Chapter 2, fundamentals, modern techniques, and applications. Apple Academic Press Inc,
Burlington, pp 37–78
Tomás-Navarro M, Vallejo F, Tomás-Barberán FA (2014) Bioavailability and metabolism of citrus
fruit beverage flavanones in humans. In: Watson RR, Preedy VR, Zibadi S (eds) Polyphenols in
human health and disease. Chapter 40. Academic, San Diego, pp 537–551
Tsao R (2010) Chemistry and biochemistry of dietary polyphenols. Nutrients 2:1231–1246
Tsao R, McCallum J (2009) Chemistry of flavonoids. In: de la Rosa LA, Alvarez-Parrilla E,
Gonzalez-Aguilar G (eds) Fruit and vegetable phytochemicals: chemistry, nutritional value
and stability. Blackwell Publishing, Ames, pp 131–153. Chapter 5
Tsao R, Yang R, Young JC (2003) Antioxidant isoflavones in Osage orange, Maclura pomifera
(Raf.) Schneid. J Agric Food Chem 51(22):6445–6451
Türközü D, Tek NA (2017) A minireview of effects of green tea on energy expenditure. Crit Rev
Food Sci Nutr 57:254–258
Valdés L, Cuervo A, Salazar N, Ruas-Madiedo P, Gueimonde M, González S (2015) The relationship between phenolic compounds from diet and microbiota: impact on human health. Food
Funct 6(8):2424–2439
Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M (2006) Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chem Biol Interact 160:1–40
van Acker SA, van den Berg DJ, Tromp MN, Griffioen DH, van Bennekom WP, van der Vijgh WJ,
Bast A (1996) Structural aspects of antioxidant activity of flavonoids. Free Radic Biol Med
20:331–342
Vasantha Rupasinghe HP, Boehm MMA, Sekhon-Loodu S, Parmar I, Bors B, Jamieson AR
(2015) Anti-inflammatory activity of haskap cultivars is polyphenols-dependent. Biomol Ther
5:1079–1098
Vera-Ramirez L, Perez-Lopez P, Varela-Lopez A, Ramirez-Tortosa M, Battino M, Quiles JL (2013)
Curcumin and liver disease. Biofactors 39:88–100
Wang HJ, Murphy PA (1994) Isoflavone content in commercial soybean foods. J Agric Food Chem
42(8):1666–1673
Wang YN, Wu W, Chen HC, Fang H (2010) Genistein protects against UVB-induced senescencelike characteristics in human dermal fibroblast by p66Shc down-regulation. J Dermatol Sci
58:19–27
Wang J, Cao X, Ferchaud V, Qi Y, Jiang H, Tang F, Yue Y, Chin KL (2016) Variations in chemical
fingerprints and major flavonoid contents from the leaves of thirty-one accessions of Hibiscus
sabdariffa L. Biomed Chromatogr 30:880–887
Widyarini S (2006) Protective effect of the isoflavone equol against DNA damage induced by
ultraviolet radiation to hairless mouse skin. J Vet Sci 7:217–223
Wilken R, Veena MS, Wang MB, Srivatsan ES (2011) Curcumin: a review of anti-cancer properties
and therapeutic activity in head and neck squamous cell carcinoma. Mol Cancer 10:12
19 Polyphenols: Classifications, Biosynthesis and Bioactivities