Health-Promoting Properties of Fruits and Vegetables

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. Alliums -- Gemma A. Chope, Katherine Cools And Leon A. Terry -- Avocado / Marjolaine Meyer ... [et Al.] -- Blueberry And Cranberry / Charles Forney And Wilhelmina Kalt -- Brassicas / Peter Walley And Vicky Buchanan-wollaston -- Citrus / Amarat H. Simonne And Mark Ritenour -- Curcurbits / Mark Hodges And Gene Lester -- Exotics / Nettra Somboonkaew And Leon A. Terry -- Grapes / Pierre-louis Teissedre And Christian Chervin -- Leafy Vegetables And Salads / Peter Toivonen And D. Mark Hodges -- Pome / Chris Watkins And Ruihai Liu -- Potato And Other Root Crops / Anne Pihlanto -- Prunus / Ariel R. Vicente ... [et Al.] -- Ribes And Rubus / Jordi Giné Bordonaba And Leon A. Terry -- Strawberry / Jordi Giné Bordonaba And Leon A. Terry -- Tomato And Other Solanaceous Fruits / Amarat H. Simonne, Cecilia Do Nascimento Nunes And Jeffrey K. Brecht. Tropical / Thiruchelvam Thanaraj And Leon A. Terry -- Methodologies For Extraction, Isolation, Characterisation, And Quantification Of Bioactive Compounds / Katherine Cools, Ariel Vicente And Leon A. Terry -- Methodologies For In-vitro And In-vivo Activity Of Bioactive Compounds / Paul J. Thornalley, Mingzhan Xue And Naila Rabbani. Edited By Leon A. Terry. Includes Bibliographical References And Index. Also Available In An Electronic Version. Mode Of Access: World Wide Web. 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 specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It 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, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties