Note: Intro -- Contents -- Preface -- Chapter 1 -- Natural Phenolic Compounds and Parkinson's Disease -- Abstract -- 1. Introduction -- 2. Parkinson's Disease (PD) -- 3. In Vitro and In Vivo Neurotoxic-Based Models -- 4. Bioavailability of Phenolic Compounds and Metabolites in Brain -- 5. Relationship between Flavonoids and Parkinson's Disease -- 6. Mechanism of Protective Effects of Flavonoids in Neurodegeneration Diseases -- 6.1. Antioxidant Properties -- 6.2. Modulation of Cell Signaling Pathways -- 6.2.1. PI3K/Akt Pathway -- 6.2.2. ERK1/2 Pathway -- 6.2.3. PKC Pathway -- 6.2.4. JNK and p38 Pathway -- 6.3. Anti-Inflammatory Properties -- 6.4. Cerebrovascular Function Improvement -- Conclusion -- References -- Chapter 2 -- Understanding the Relationship between Wine Phenolic Compounds and Sensory Properties: Bitterness and Astringency -- Abstract -- 1. Grape Phenolic Compounds -- 2. Relevance of Phenolic Compounds -- 2.1. Phenolic Compounds and Human Health -- 2.2. Phenolic Compounds and Wine -- 3. Wine Astringency Mouthfeel and Bitterness -- 3.1. Astringency -- 3.2. Bitterness -- 4. Wine Sensory Interactions -- 4.1. Taste-Aroma Interactions -- 4.2. Taste-Taste and Taste-Astringency Interactions -- Conclusion -- References -- Chapter 3 -- Bioactive Phenolic Compounds: Extraction Procedures and Methods of Analysis -- Abstract -- 1. Phenolic Compounds -- 1.1. Flavonoids -- 1.2. Non-Flavonoids -- 2. Overview of Methodologies for Extraction and Analysis of Phenolic Compounds -- 2.1. Extraction Methods -- 2.2. Spectrophotometric Methods -- 2.2.1. Total Phenolic Compounds -- 2.2.2. Tannins -- 2.2.3. Anthocyanins -- 2.2.4. Ortho-Dyphenols -- 2.3. Chromatographic Methods -- 2.4. Other Methods -- 3. Antioxidant Capacity -- 4. Overview of Methodologies for the Analysis of the Antioxidant Capacity -- 4.1. Methods Using SET Reaction Mechanisms. , 4.1.1. Radical 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) -- 4.1.2. Trolox Equivalent Antioxidant Capacity (TEAC) -- 4.1.3. Ferric Reducing Antioxidant Power (FRAP) -- 4.1.4. Copper Reduction Assay (CUPRAC) -- 4.2. Methods Using HAT Reaction Mechanisms -- 4.2.1. Total Radical-Trapping Antioxidant Parameter (TRAP) -- 4.2.2. Oxygen Radical Absorbance Capacity (ORAC) -- 4.2.3. Total Oxidant Scavenging Capacity (TOSC) -- 4.2.4. Crocin or Beta-Carotene Bleaching -- 4.2.5. Chemiluminescence (CL) -- 5. Conclusion -- References -- Chapter 4 -- Metabolite Profiling of Chlorogenic Acid Derivatives after the Ingestion of Coffee -- Abstract -- 1. Introduction -- 2. Materials and Methods -- 2.1. Chemicals -- 2.2. Study Design -- 2.3. Coffee Sample Preparation -- 2.4. Urine Sample Preparation -- 2.5. Instrumental Analysis and Methods -- 3. Results -- 3.1. Coffee Composition -- 3.2. Urine Samples Analysis -- Conclusion -- Acknowledgments -- References -- Chapter 5 -- Phenolic Compounds in Plant Materials: Problems and New Analytical Solutions -- Abstract -- 1. Introduction -- 2. Separation Conditions -- 3. Detection Methods in HPLC -- 3.1. Spectrophotometric and Fluorescence Detection -- 3.2. Mass Spectrometry Detection -- 4. Sample Preparation Methods -- 4.1. Extraction -- 4.2. Hydrolysis -- 5. Stability of Phenolic Compounds in Different Extraction Modes -- Conclusion -- References -- Chapter 6 -- Phenolic Compounds in Wine: Types, Color Effects and Research -- Abstract -- 1. Introduction -- 2. Phenolic Compounds -- 2.1. Non-Flavonoid Compounds -- 2.1.1. Phenolic Acids -- 2.1.1.1. Hydroxybenzoic Acids -- 2.1.1.2. Hydroxycinnamic Acids -- 2.1.2. Stilbenes -- 2.1.3. Hydrolyzable Tannins -- 2.1.4. Fermentation Products -- 2.2. Flavonoid Compounds -- 2.2.1. Flavanols -- 2.2.2. Flavonols -- 2.2.3. Anthocyanins -- 2.3. Wine Aging: Polymers and Reactions. , 3. Main Effects of Phenolics in Wine -- 3.1. Color -- 3.1.1. pH -- 3.1.2. Co-Pigmentation -- 3.1.3. Phenolic Reactions -- 3.1.3.1. Pyranoanthocyanins -- 3.1.3.2. Polymeric Pigments -- 3.2. Antioxidant Capacity -- 3.3. Flavor -- 3.3.1. Astringency and Structure -- 3.3.2. Aroma -- Conclusion -- References -- Chapter 7 -- Cover Crops in Viticulture: A Strategy to Modify Grape and Wine Phenolic Composition -- Abstract -- 1. Vineyard Soil Management -- (a) Bare Soil, Free of Vegetation -- (b) Covered Soil -- 1.1. Cover Crops Impact on the Vineyard -- 1.1.1. Impact of the Cover Crops on the Grapevine Water Status -- 1.1.2. Cover Crops Impact in the Grapevine Nutritional Status -- 1.1.2.1. Grapevine Nitrogen Nutrition Status -- 1.1.2.2. Other Macronutrients Grapevine Nutrition -- 1.1.2.3. Grapevine Micronutrients Nutrition -- 1.1.3. Other Cover Crops Effects on Vineyards -- 1.2. Cover Crops Effect on the Grape and Wine -- Phenolic Compounds -- 2. Conclusion -- References -- Chapter 8 -- Biological Properties of Phenolic Compounds from Industrial Wastes -- Abstract -- 1. Phenolic Compounds -- 2. Industrial Wastes -- 3. Phenolic Compounds in Winery Wastes -- 4. Phenolic Compounds in Olive Oil Industry Wastes -- 5. Recovery of Phenolic Compounds from Other Wastes -- Conclusion -- References -- Index -- Blank Page.