This book investigates the chemical properties, biological functions, and nutritional applications of phenolic compounds found in food and nutraceutical products. Authors Fereidoon Shahidi and Marian Naczk provide a comprehensive framework for understanding these compounds, drawing upon extensive biochemical research and analytical data. The text serves as a foundational reference for professionals seeking to integrate the study of phenolics into food science and health-related research.

Experts recognize this work as a foundational text for food scientists and biochemists due to its systematic approach to a complex chemical subject. Readers frequently note the technical density of the prose, which is tailored specifically for professionals and researchers in the field of nutrition and food chemistry.