Bioactives in Fruit: Health Benefits and Functional Foods

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Margot Skinner, Denise Hunter
John Wiley & Sons, Jun 14, 2013 - Technology & Engineering - 544 pages
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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods.

To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective.

This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate
students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.


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Great technical reading, with good amount of information


Fibre in Fruit
Pharmacokinetic and Pharmacodynamic
Health Properties of Apple and Pear
Health Benefits from Pomegranates and Stone
Vegetable Fruits A Cornucopia of Health
Potential Health Benefits of Avocados
Cardiovascular Benefits of Olive Oil Beyond
Cocoa Blood Flow and the Brain
Breeding for Enhanced Bioactives in Berry

The Potential Health Benefits of the Subtropical
Effect of Healthpromoting Properties
Overview of the Health Properties
Cranberry Polyphenols in the Promotion
The Influence of Pre and Postharvest
Recovery of Valuable Bioactives from
Stability and Bioaccessibility of Fruit

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About the author (2013)

Margot Skinner is a Professor in Food Science, School of Chemical Sciences and Institute of Plant and Food Science, University of Auckland, Auckland, New Zealand.

Denise Hunter
is a Research Scientist in Food Innovation at Plant & Food Research Ltd, Auckland, New Zealand.

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