Plant foods consist of a large number of phenolic compounds, the majority of which are antioxidants. These phenolic compounds play a significant role in maintaining our health. This comprehensive book describes the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The book will serve as the latest source of knowledge in the field of food science and technology. Each chapter has specific learning outcomes, which are supported by study questions. The book covers all those important chemical, biochemical and analytical chemistry aspects of phenolic antioxidants in foods that are needed for a beginner to the expert in the field. This is a textbook based on the up-to-date scientific knowledge. This book was therefore aimed to cover them in three main sections. Part I covers the chemistry of phenolic antioxidants. This section consists of ten chapters covering the basic concept of antioxidants, their chemistry and chemical composition in foods. Chapters 3–10 discuss the chemical composition of phenolic compounds in different types of foods. This section is highly significant and is very helpful for the beginners in food science or interested readers and will equip them with the basic concept of phenolic antioxidants in foods.