Bioactives in Fruit: Health Benefits and Functional Foods

Front Cover
Margot Skinner, Denise Hunter
John Wiley & Sons, Sep 10, 2013 - Technology & Engineering - 544 pages

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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Contents

Introduction
1
San Michele allAdige Cordoba Spain
9
Fibre in Fruit
19
Effects of cooking or processing on cell wall composition
25
Bioavailability of Antioxidant Compounds from Fruits
35
The Hong Kong Polytechnic University Seongnam
54
Contributors
57
Pharmacokinetic and Pharmacodynamic Interaction of Functional
59
Effect of Healthpromoting Properties of Grapes Including Resveratrol
197
Potential Health Benefits of Blackcurrants
215
Contents
245
Overview of the Health Properties of Blueberries
251
Cranberry Polyphenols in the Promotion of Urinary Tract
273
A Cornucopia of Health Benefits
293
Auckland Instituto de Salud Carlos III
301
Potential Health Benefits of Avocados
337

Health Properties of Apple and Pear
81
Major classes of apple bioactives
82
Storage and processing
93
Orange and Grapefruit Bioactive Compounds Health Benefits
101
References
117
Murcia
122
Health Benefits from Pomegranates and Stone Fruit Including Plums
125
Florida Department of Citrus School of Pharmaceutical Sciences
132
The Potential Health Benefits of the Subtropical Fruits Kiwifruit Feijoa
169
The University of Auckland Sissi WachtelGalor
182
Bronwen G Smith Kowloon
188
The University of Auckland Massachusetts
189
Beyond Effects of Fat Content
353
Cocoa Blood Flow and the Brain
367
Breeding for Enhanced Bioactives in Berry Fruit
389
The Influence of Pre and Postharvest Environmental Stress
409
The influence of environmental stressors and other treatments on the levels
416
References
422
School of Pharmaceutical Sciences of Chemical and Materials Engineering
428
recovery of proteins and phenolic compounds from
459
Food
467
Department of Clinical Biochemistry
503
Index
509
Copyright

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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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