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Type: Book

Understanding and optimising the nutraceutical properties of fruit and vegetables

Editors

Dr Victor R. Preedy is Professor of Clinical Biochemistry and Pathology at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London, UK. Amongst many honours, Professor Preedy is a Fellow of the Royal Society of Biology, the Royal Society of Public Health, the Royal College of Pathologists and the Royal Society of Chemistry. He has published over 750 articles which includes numerous books on a wide range of topics related to the impact of nutrition on health and disease.

Dr Vinood B. Patel is Reader in Clinical Biochemistry in the School of Life Sciences at the University of Westminster and a fellow of the Royal Society of Chemistry. Dr Patel is internationally-known for his research on nutrition, biomarkers and liver disease, and has published over 150 articles and edited numerous books on diet, nutrition and health.

Dimensions:

229x152mm
6x9"

Publication date:

30 August 2022

Length of book:

478 pages

ISBN-13: 9781786768506

£150.00
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Description

As populations in many developed countries age and the burden of chronic disease increases, there remains a need to establish effective preventative measures. Fruit and vegetables are a natural source of vitamins and minerals which can contribute to good health.

Understanding and optimising the nutraceutical properties of fruit and vegetables reviews the associated health benefits of key horticultural crops, including apples, broccoli and cranberries. The book provides authoritative discussions on the nutraceutical properties of the major phytochemical compounds, including antioxidants and flavonoids, and how these properties can be optimised to prevent the onset of chronic diseases.

By providing a comprehensive insight into the human health benefits of fruit and vegetables, the book highlights the emergence of a more sustainable, alternative method to preventing the onset of disease with less reliance on overburdened healthcare systems.

Table of contents

Part 1 Phytochemical compounds in fruits and vegetables: polyphenols
1.Advances in understanding the nutraceutical properties of antioxidants in fruits and vegetables: Ugunujhie Agbaje, Mallaidh Hyndman and Soraeya Kharaty, School of Food Science and Environmental Health, Technological University Dublin - City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin - City Campus and Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Ireland;
2.Advances in understanding the nutraceutical properties of phenolic compounds in fruits and vegetables: Cristine Vanz Borges, São Paulo State University (UNESP), Brazil; Fabio Vianello, University of Padua (UNIPD), Italy; Ricardo Alfredo Kluge, University of São Paulo (USP), Brazil; and Giuseppina Pace Pereira Lima, São Paulo State University (UNESP), Brazil;
3.Understanding the nutraceutical properties of flavonoids in fruits and vegetables: chemical structure and groups: A. D. Diwan, S. N. Harke and A. N. Panche, MGM Institute of Biosciences & Technology, Mahatma Gandhi Mission University, India;
4.Understanding the nutraceutical properties of flavonoids in fruits and vegetables: mechanisms of action: A. D. Diwan, S. N. Harke and A. N. Panche, MGM Institute of Biosciences & Technology, Mahatma Gandhi Mission University, India;

Part 2 Phytochemicals in fruits and vegetables: glucosinolates and organosulfur compounds
5.Health-promoting effects of glucosinolates and their breakdown products: Ella O'Grady, Greta Pileckaite, Almha Gilheany and Endrita Kucana, School of Food Science and Environmental Health, Technological University Dublin - City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin - City Campus and Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Ireland;
6.Nutraceutical potential of glucosinolates: Ella O'Grady and Greta Pileckaite, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; Aline Alberti, Graduate Program in Food Science and Technology, State University of Ponta Grossa, Brazil; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland;
7.Understanding the health benefits and nutraceutical properties of organosulphur compounds in vegetables: Greta Pileckaite and Ella O’Grady, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland;

Part 3 Phytochemicals and the prevention of disease
8.Advances in understanding the role of plant phytochemicals in preventing cancer: Gulsun Akdemir Evrendilek, Bolu Abant Izzet Baysal University, Turkey;
9.Advances in understanding the role of plant phytochemicals in preventing cardiovascular disease: Nicholas J. Sadgrove and Monique S. J. Simmonds, Royal Botanic Gardens – Kew, UK;

Part 4 Analysing and optimising phytochemical compounds in fruits and vegetables
10.Advances in screening/analysis of phytochemical compounds in fruits and vegetables: Alessandro Nogueira, State University of Ponta Grossa, Brazil; Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin - City Campus and Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Ireland; and Aline Alberti, State University of Ponta Grossa, Brazil;
11.Agronomic factors affecting phytochemical compounds in fruits and vegetables: Jiangtao Hu, Li Zhang, Zheng Wang, Jie Peng, Xiao Yang and Qichang Yang, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, China;
12.Understanding processing of phytochemical compounds in fruits and vegetables in the gut: Stan Kubow, Lucas Roldos, Kailee Wark and Michèle M. Iskandar, McGill University, Canada;
13.Advances in understanding and improving the nutraceutical properties of cranberries: Oliver Chen, Biofortis Research, Merieux NutriSciences and Tufts University, USA; and Eunice Mah, Biofortis Research, Merieux NutriSciences, USA;
1Advances in understanding and improving the nutraceutical properties of apples: Lia Noemi Gerschenson, Eliana Noemi Fissore and Carolina Bélen Gómez Vargas, Universidad de Buenos Aires and CONICET, Argentina;
15.Advances in understanding and improving the nutraceutical properties of broccoli and other Brassicas: Elsa M. Gonçalves, Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária and GeoBioTec – Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Portugal; Carla Alegria, SFCOLAB – Associação Smart Farm COLAB Laboratório Colaborativo para a Inovação Digital na Agricultura, Rua Cândido dos Reis nº1, Espaço SFCOLAB and cE3c – Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Portugal; Ana Cristina Ramos, Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária and GeoBioTec – Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Portugal; and Marta Abreu, Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária and LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, Universidade de Lisboa, Portugal;