Health-promoting Properties of Fruits and Vegetables

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Leon Alexander Terry
CABI, 2011 - Science - 417 pages
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Fruits and vegetables are one of the richest sources of ascorbic acid and other antioxidants, they also 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.

Previously, there was no book available which collectively discussed and reviewed empirical data on health-promoting properties of all fresh produce types, but now this book provides 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 is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.

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1 Introduction
2 Alliums Onion Garlic Leek and Shallot
3 Avocado
4 Blueberry and Cranberry
5 Brassicas
6 Citrus Orange Lemon Mandarin Grapefruit Lime and Other Citrus Fruits
7 Cucurbits Cucumber Melon Pumpkin and Squash
8 Exotics Litchi Longan Rambutan Pomegranate Mangosteen Kiwifruit Passion Fruit Persimmon Carambola
11 Pome Fruit
12 Potato and Other Root Crops
13 Prunus
14 Ribes and Rubus Blackberry Currants and Raspberry etc
15 Strawberry
16 Tomato and Other Solanaceous Fruits
17 Tropical Fruit Banana Pineapple Papaya and Mango
18 Methodologies for Extraction Isolation Characterization and Quanti cation of Bioactive Compounds

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About the author (2011)

Dr Leon A Terry (Reader in Plant Science) is Head of the Plant Science Laboratory at Cranfield University and heads Food Security and Environmental Health within Cranfield Health, with responsibility over all staff and students in the area. His main research interests are fundamental postharvest physiology and biochemistry of fresh produce, postharvest pathology and disorders, chemometric and textural profiling for interpretation of chemical data, shelf-life and vase-life extension and quality evaluation and sensor and product development (including packaging). url:

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