Health-promoting Properties of Fruits and Vegetables
Leon Alexander Terry
CABI, 2011 - Science - 417 pages
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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2 Alliums Onion Garlic Leek and Shallot
4 Blueberry and Cranberry
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
14 Ribes and Rubus Blackberry Currants and Raspberry etc
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
10 Leafy Vegetables and Salads
Other editions - View all
Agricultural and Food Allium anthocyanins antioxidant antioxidant activity antioxidant capacity apple ascorbic acid assay avocado berries bioactive bioactive compounds bioavailability blackcurrant blueberry Brassica broccoli cancer cells capsaicin carotenoids catechin chlorogenic acid citrus composition concentrations consumption cranberry cultivars cyanidin decreased diet dietary effects ellagic acid enzymes epicatechin extracts fatty acids flavonoids flavonols folate Food and Agriculture Food Chemistry Food Science fruit and vegetables g FW garlic genotypes glucosinolate glycosides grape harvest health benefits Horticultural HSP HSP human increased inhibition intake Journal of Agricultural Journal of Food Journal of Nutrition juice leafy vegetables lettuce levels lipid lycopene metabolism mg/g FW onion orange papaya peel peppers phenolic acids phenolic compounds phenolic content phytochemicals plant plasma polyphenols postharvest Postharvest Biology potato potential proanthocyanidins protein quercetin raspberry rats reduced Research ripening Science of Food species storage strawberry fruit Terry tion tissue tomato total phenolic vitro Wang