Health-Promoting Properties of Fruits and VegetablesLeon Terry Fruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of antioxidant compounds found in most fresh produce types may protect against oxidative damage caused by free radicals and reduce the incidence of certain cancers and chronic diseases. Currently there is no book available which collectively discusses and reviews empirical data on health-promoting properties of all fresh produce types. This book will provide detailed information on identity, nature, bioavailablity, chemopreventative effects, and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterization and quantification of bioactive compounds and the in-vitro and in-vivo anticancer assays. It will be an essential resource for researchers and students in food science, nutrition and fruit and vegetable production. |
Contents
| 1 | |
| 5 | |
3 Avocado | 27 |
4 Blueberry and Cranberry | 51 |
5 Brassicas | 74 |
6 Citrus Orange Lemon Mandarin Grapefruit Lime and Other Citrus Fruits | 90 |
7 Cucurbits Cucumber Melon Pumpkin and Squash | 118 |
8 Exotics Litchi Longan Rambutan Pomegranate Mangosteen Kiwifruit Passion Fruit Persimmon Carambola | 135 |
11 Pome Fruit | 196 |
12 Potato and Other Root Crops | 218 |
13 Prunus | 238 |
14 Ribes and Rubus Blackberry Currants and Raspberry etc | 260 |
15 Strawberry | 291 |
16 Tomato and Other Solanaceous Fruits | 321 |
17 Tropical Fruit Banana Pineapple Papaya and Mango | 352 |
18 Methodologies for Extraction Isolation Characterization and Quanti cation of Bioactive Compounds | 371 |
9 Grape | 154 |
10 Leafy Vegetables and Salads | 171 |
19 Methodologies for Evaluating In Vitro and In Vivo Activities of Bioactive Compounds | 380 |
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Common terms and phrases
activity Agricultural and Food anthocyanins antioxidant activity antioxidant capacity apple ascorbic acid assay associated avocado benefits berries bioactive compounds bioavailability blueberry cancer carotenoids cells changes citrus compared composition concentrations consumed consumption contain cranberry cultivars decreased diet dietary disease effects et al extracts factors flavonoids Food Chemistry fresh fruit fruit and vegetables garlic glucose grape growth harvest higher human important increased induced inhibition intake Journal Journal of Agricultural juice leafy levels lycopene major maturity mg/g Nutrition onion orange oxidative peel peppers phenolic phenolic compounds plant polyphenols postharvest potato potential prevention processing properties protection quercetin range rats recent reduced reported Research ripening risk role Science seed showed shown significant skin species storage strawberry Table Terry tion tissue tomato total phenolic treatment types varieties vegetables vitamin vitro