Health-promoting Properties Of Fruits And Vegetables
by Leon Terry /
2010 / English / PDF
3.4 MB Download
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 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. Currently there is no book available which
collectively discusses and reviews empirical data on
health-promoting properties of all fresh produce types, and the
proposed book will provide 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.
It will be an essential resource for researchers and students in
food science, nutrition and fruit and vegetable production.
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 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. Currently there is no book available which
collectively discusses and reviews empirical data on
health-promoting properties of all fresh produce types, and the
proposed book will provide 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.
It will be an essential resource for researchers and students in
food science, nutrition and fruit and vegetable production.
