Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Title | Nutritional Composition and Antioxidant Properties of Fruits and Vegetables PDF eBook |
Author | Amit K. Jaiswal |
Publisher | Academic Press |
Pages | 774 |
Release | 2020-08-17 |
Genre | Technology & Engineering |
ISBN | 0128127805 |
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables Presents recent epidemiological information on the health benefits of fresh produce Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Title | Nutritional Composition and Antioxidant Properties of Fruits and Vegetables PDF eBook |
Author | Amit K. Jaiswal |
Publisher | Academic Press |
Pages | 776 |
Release | 2020-07-30 |
Genre | Technology & Engineering |
ISBN | 0128127813 |
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables Presents recent epidemiological information on the health benefits of fresh produce Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
Antioxidants in Vegetables and Nuts - Properties and Health Benefits
Title | Antioxidants in Vegetables and Nuts - Properties and Health Benefits PDF eBook |
Author | Gulzar Ahmad Nayik |
Publisher | Springer Nature |
Pages | 569 |
Release | 2020-12-01 |
Genre | Medical |
ISBN | 9811574707 |
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
Health-promoting Properties of Fruits and Vegetables
Title | Health-promoting Properties of Fruits and Vegetables PDF eBook |
Author | Leon Alexander Terry |
Publisher | CABI |
Pages | 427 |
Release | 2011 |
Genre | Science |
ISBN | 1845935284 |
Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.
Antioxidants in Fruits: Properties and Health Benefits
Title | Antioxidants in Fruits: Properties and Health Benefits PDF eBook |
Author | Gulzar Ahmad Nayik |
Publisher | Springer Nature |
Pages | 636 |
Release | 2020-12-15 |
Genre | Medical |
ISBN | 9811572852 |
This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits. Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Extractable and Non-Extractable Antioxidants
Title | Extractable and Non-Extractable Antioxidants PDF eBook |
Author | Alessandra Durazzo |
Publisher | MDPI |
Pages | 234 |
Release | 2019-09-20 |
Genre | Medical |
ISBN | 3039214373 |
The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.
The Health Benefits of Fruits and Vegetables
Title | The Health Benefits of Fruits and Vegetables PDF eBook |
Author | Mercedes Del Río Celestino |
Publisher | MDPI |
Pages | 216 |
Release | 2020-05-27 |
Genre | Science |
ISBN | 3039288296 |
This Special Issue gathers 14 original research papers to disseminate new data on phytochemicals from vegetables and fruits, which are recommended for their health-promoting properties. Epidemiological, toxicological and nutritional studies suggest an association between fruit and vegetable consumption and lower incidence of chronic diseases, such as coronary heart problems, cancer, diabetes, and Alzheimer’s disease. In this Special Issue the following topics have been addressed: (i) the protective roles, antioxidant and others bioactivities such as genotoxic and antigenotoxic effects in the Drosophila melanogaster animal genetic model and pro-apoptotic capacities against cancer processes, including cytotoxicity and clastogenic DNA activity, using an in vitro human cancer model (HL-60 cell line, (ii), new sustainable approaches based on near-infrared spectroscopy to determine the quality, (iii) broad-scale metabolomic investigation for the development of functional food and, (iv) processing techniques that can modify the initial nutritional and antioxidant content of fruits, vegetables, and additives. In summary, the information in this Special Issue will be interesting for researchers in this field and the general public interested in the relationship between vegetables and health.