Recent Advances in Polyphenol Research

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ISBN: 9781119545927

ISSN: 2474‐7696

Cover Design: Wiley

Cover Images: © Reed Research Group

Nick W. Albert Plant & Food Research, Palmerston North, New Zealand

C. Peter Constabel Centre for Forest Biology and Biology Department, University of Victoria, Victoria, Canada

Kevin M. Davies Plant & Food Research, Palmerston North, New Zealand

Kriya Dunlap Department of Biochemistry, University of Alaska Fairbanks, Fairbanks, USA

Daniel Esquivel‐Alvarado Department of Animal Sciences, University of Wisconsin–Madison, Madison, USA

Ana Gutiérrez Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS), CSIC, Seville, Spain

Rubina Jibran Plant & Food Research, Palmerston North, New Zealand

James A. Kennedy Functional Phenolics, LLC, Corvallis, USA

Christian G. Krueger Complete Phytochemical Solutions LLC, Cambridge, Wisconsin, USA Department of Animal Sciences, University of Wisconsin–Madison, Madison, USA

Hoon Kim Department of Energy Great Lakes Bioenergy Research Center, Wisconsin Energy Institute University of Wisconsin–Madison, Madison, USA

Wu Lan Department of Biological System Engineering University of Wisconsin–Madison, Madison, USA & Department of Energy Great Lakes Bioenergy Research Center, Wisconsin Energy Institute University of Wisconsin–Madison, Madison, USA

Mary Ann Lila Department of Food Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, USA

Richard L. Lindroth Department of Entomology, University of Wisconsin–Madison, Madison, USA

Dawei Ma Centre for Forest Biology and Biology Department, University of Victoria, Victoria, Canada

Johan Mendoza Department of Chemistry, Nova School of Science and Technology, Caparica Portugal

Irene Mueller‐Harvey School of Agriculture, Policy and Development, University of Reading, Reading, UK

Ken Ohmori Department of Chemistry, Tokyo Institute of Technology, Tokyo, Japan

Marisa S. Otegui Department of Botany, University of Wisconsin–Madison, Madison, USA

Fernando Pina Department of Chemistry, Nova School of Science and Technology, Caparica, Portugal

John Ralph Department of Energy Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, University of Wisconsin–Madison, Madison, USA & Department of Biochemistry, University of Wisconsin–Madison, Madison, USA

Jess Dreher Reed Department of Animal Sciences, University of Wisconsin–Madison, Madison, USAComplete Phytochemical Solutions LLC, Cambridge, Wisconsin, USA

Jorge Rencoret Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS), CSIC, Seville, Spain

José C. del Río Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS), CSIC, Seville, Spain

Kennedy F. Rubert‐Nason Division of Natural and Behavioral Sciences University of Maine–Fort Kent, Fort Kent, USA

Kathy E. Schwinn Plant & Food Research, Palmerston North, New Zealand

Keisuke Suzuki Department of Chemistry, Tokyo Institute of Technology, Tokyo, Japan

Wayne E. Zeller ARS‐USDA, U.S. Dairy Forage Research Center, Madison, USA

Yanfei Zhou Plant & Food Research, Palmerston North, New Zealand

Every two years, Groupe Polyphénols (GP) hosts the International Conference on Polyphenols (ICP). The XXIX ICP was the first one to be held in the United States in Madison, Wisconsin, on the campus of the University of Wisconsin–Madison (UW–Madison), from July 16 to 20, 2018. Groupe Polyphénols also hosted the 9 thTannin Conference (TC) concurrently with the XXIX ICP. Groupe Polyphénols was founded in 1972 and is the world’s premier society of scientists in the fields of polyphenol chemistry, synthesis, bioactivity, nutrition, industrial applications, and ecology.

Madison is Wisconsin’s state capital (the capitol building is shown on the front cover) and one of the nicest cities in the great lakes region. UW–Madison is a top ranked University (25 thworldwide and 19 thin the USA) and has a lovely campus with miles of lakefront and beautiful scenery adjacent to the state capitol. This venue for the XXIX ICP and 9 thTC was fitting because Wisconsin’s cranberry industry provides 60 percent of the world’s supply of cranberries and is the state’s largest fruit industry. The cranberry industry is also strongly dependent on the polyphenolic composition of the fruit. Cranberries are harvested in the fall after they turn from yellow‐green to bright red, as shown on the front cover. The fruits are harvested by flooding the marsh (also called cranberry bogs). After removing the fruits from the vine, they float to the surface and are corralled with a floating boom and conveyed into trucks (as depicted on the front cover). The fruits are either transferred to a packaging facility for the fresh fruit market or to a frozen storage facility for subsequent processing into juice or sweetened dried cranberries (SDC). In both cases the bright red color of the fruit is a critical component of processing because the fruit is sorted based on color before packaging as fresh fruit or processing for juice and SDC (a processing line after sorting is also shown on the front cover). The color is a function of six anthocyanins, cyanidin 3‐O‐galactoside, cyanidin 3‐O‐glucoside, cyanidin 3‐O‐arabinoside, peonidin 3‐O‐galactoside, peonidin 3‐O‐glucoside, and peonidin 3‐O‐arabinoside. In addition to the anthocyanins, cranberries contain a large diversity of other monomeric polyphenols, especially flavonol glycosides, and contain simple phenols such as hydroxycinnamic acids and hydroxybenzoic acids. Cranberries also contain proanthocyanidins, which are just as important to the economic value of the fruit as the anthocyanins. The importance of proanthocyanidins to the cranberry market is a result of pioneering research from the late 1990s in which “A‐type” interflavan bonds were discovered to be the structural feature of cranberry proanthocyanidins that is associated with the prevention of adherence of P‐fimbriated E. coli to uroepithelial cells, the putative mechanism in the prevention of urinary tract infections. Proanthocyanidin content is now used to market cranberry products (including juice, sweetened dried cranberries, and dietary supplements) and consumers widely recognize cranberries as healthy. Therefore, all of the subjects that were discussed at the XXIX ICP and 9 thTC and the chapters of this volume of Recent Advances in Polyphenol Research are of direct importance to Wisconsin’s cranberry industry. The role of polyphenols in this industry is an excellent example of the importance of polyphenol research in general.