Issue 89, 2015
From the journal:

RSC Advances

Phenolic compounds in edible species of the Anacardiaceae family – a review

N. Schulze-Kaysers,a   M. M. Feuereisena  and  A. Schieber*a  

* Corresponding authors

a University of Bonn, Department of Nutritional and Food Sciences – Chair of Food Technology and Food Biotechnology, Römerstraße 164, D-53117 Bonn, Germany
E-mail: schieber@uni-bonn.de

Abstract

The Anacardiaceae is a plant family that includes numerous species of high economic importance, e.g. mango, cashew, pistachio, and pink pepper as well as plants that are of local importance. Members of this family have been known as polyphenol-rich, however, this early view was based mainly on the results obtained using relatively basic analytical methods. During the past decades, tremendous progress has been made in analytical chemistry, which has led to new knowledge about the polyphenol composition of Anacardiaceae species. This review, covering 160 references, summarizes the most important literature on phenolic compounds present in edible species of the Anacardiaceae family. Structures of selected phenolic compounds are presented and chemotaxonomic aspects are discussed.

Graphical abstract: Phenolic compounds in edible species of the Anacardiaceae family – a review

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Article information

DOI
https://doi.org/10.1039/C5RA11746A
Article type
Review Article
Submitted
18 Jun 2015
Accepted
24 Aug 2015
First published
28 Aug 2015

RSC Adv., 2015,5, 73301-73314

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Phenolic compounds in edible species of the Anacardiaceae family – a review

N. Schulze-Kaysers, M. M. Feuereisen and A. Schieber, RSC Adv., 2015, 5, 73301 DOI: 10.1039/C5RA11746A

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