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Free radicals are continuously produced in cells as a part of normal cellular function. However, excess generation of free radicals plays a critical role in the pathophysiology of many disease conditions, especially cancer, atherosclerosis, Alzheimer's disease, etc. Oxidation is a major chemical process that produces free radicals and initiates chain reactions that cause cellular damage. Compounds that inhibit oxidation are called antioxidants; phenols are known to possess excellent antioxidant properties. Phenolic compounds are abundant in plants in a wide variety of chemical structures. Natural phenolic compounds include phenolic acids and ester derivatives, flavonoids and benzopyran derivatives, quinones, tannins, lignins, lignans, stilbenes, essential oils, chalcones, etc. Nutraceuticals, in the name of dietary supplements and functional foods, are being consumed as prophylactics for the prevention of many diseases throughout the world. Most of these products are polyphenols; hence, this book provides an insight on therapeutic potentials of natural and synthetic polyphenols, emphasizing their pharmacology.

This book aims at introducing the non-specialist as well as the professionals in the fields of chemistry, biochemistry, biotechnology, food science and biomedical sciences into the biochemistry, applications and health benefits of an important group of natural products, phenolic acids. The book shows how phenolic acids display a potent antioxidant capacity and therefore health promoting effects and describe the phenolic acid composition in fruits and vegetables. The book also covers industrial applications related to phenolic acids. Furthermore, the book discusses the application of phenolic acids as food additives, since the preparation of foods with a high content of phenolic acids can lead to a reduction in the use of synthetic additives, resulting in healthier foods that can be included in the functional foods group. The book is of interest to specialists in the field but also to graduate or postgraduate students that are interested in this particular group of natural products.