Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally
present in cereals, legume seeds and particularly abundant in some fruits and fruit juices …

Wine Science, Third Edition, covers the three pillars of wine science–grape culture, wine
production, and sensory evaluation. It takes readers on a scientific tour into the world of wine …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

Flavonoids protect plants against various biotic and abiotic stresses, and their occurrence in
human diet participates in preventing degenerative diseases. Many of the biological roles of …

Dietary polyphenols show a great diversity of structures, ranging from rather simple
molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with …

Polymeric materials, natural and unnatural, are indispensable to the modern society. They
are widely used from everyday life usages as commodity materials to industry and …

The Arabidopsis thaliana transparent testa10 (tt10) mutant exhibits a delay in
developmentally determined browning of the seed coat, also called the testa. Seed coat …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

Most plant‐derived polyphenols exhibit strong antioxidant potentials, established by various
assay procedures. With pulse radiolysis experiments, absolute scavenging rate constants …