Polyphenols make a vital contribution to the colour, tanning, taste and astringency of so many of society's favourites - from the unique taste of the British cup of tea a glass of red wine. Found widely in many foods of plant origin, polyphenols are also becoming increasingly recognised as the body with antioxidants action on long-term health and chronic disease risk reduction. Due to the importance of polyphenols, it is vital to conduct business is accurate and sensitive analysis. Providing detailed state-of-the-art research, presented in a practical and effective way, methods in Polyphenol Analysis looks at the latest techniques in this developing field and includes, among others: the new modern techniques, such as LC-MS, LC-NMR and LC-coulometric detection; chemical and enzymatic synthesis of polyphenol conjugates; characterization of oligomeric and polymeric tannins and complex polyphenols and. This timely publication will be invaluable to all business written by highly experienced practitioners and academics and industrialists involved in phytochemistry in this field of biochemistry and food science.