Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2 Volumes

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables.

Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Table of Contents

Part I: Chemistry and Biological Functions
Chapter 1: The Contribution Of Fruit And Vegetable Consumption To Human Health
Chapter 2: Anticarcinogenic Phytochemicals
Chapter 3: Beneficial Effects Of Phytochemicals On The Endocrine System
Chapter 4: Phytochemicals Effects On Neurodegenerative Diseases
Chapter 5: Synthesis And Metabolism Of Phenolic Compounds
Chapter 6: Biological Actions Of Phenolic Compounds
Chapter 7: Flavonoids And Their Relation To Human Health
Chapter 8: Bioaccessibility And Bioavailability Of Phenolic Compounds From Tropical Fruits
Chapter 9: Mangosteen Xanthones: Bioavailability And Bioactivities
Chapter 10: Methylxanthines: Dietary Sources, Bioavailability, And Health Benefits
Chapter 11: Glucosinolates And Isothiocyanates: Cancer Preventive Effects
Chapter 12: Effect Of Soy Isoflavones On Dna Metabolic Enzyme Inhibitory Activity And Anticancer Activity
Chapter 13: Tannins In Fruits And Vegetables: Chemistry And Biological Functions
Chapter 14: Chlorophylls: Chemistry And Biological Functions
Chapter 15: Chemistry, Stability, And Biological Actions Of Carotenoids
Chapter 16: Protective Effects Of Carotenoids In Cardiovascular Disease And Diabetes
Chapter 17: Betalains: Chemistry And Biological Functions
Chapter 18: Dietary Fiber And Associated Macromolecular Antioxidants In Fruit And Vegetables
Chapter 19: Impact Of Fruit Dietary Fibers And Polyphenols On Modulation Of The Human Gut Microbiota
Chapter 20: Lipids In Fruits And Vegetables: Chemistry And Biological Activities
Chapter 21: Vitamin E (Tocopherols And Tocotrienols) In Fruits And Vegetables With Focus On Chemistry And Biological Activities
Chapter 22: Plant Vitamin C: One Single Molecule With A Plethora Of Roles
Chapter 23: Capsaicinoids: Occurrence, Chemistry, Biosynthesis, And Biological Effects
Chapter 24: Flavors And Aromas: Chemistry And Biological Functions
Chapter 25: Recent Advances In Bioactivities Of Common Food Biocompounactives
Chapter 26: Biomarkers For The Evaluation Of Intake Of Phytochemicals And Their Bioactive Effect

Part II: Influence of Postharvest Handling and Processing Technologies, and Analysis of Phytochemicals
Chapter 27: Influence Of Postharvest Technologies And Handling Practices On Phytochemicals In Fruits And Vegetables
Chapter 28: Phytochemical Changes During Minimal Processing Of Fresh Fruits And Vegetables
Chapter 29: Conventional And Novel Thermal Processing Used For The Improvement Of Bioactive Phytochemicals In Fruits And Vegetables
Chapter 30: Non-Thermal Processing Effects On Fruits And Vegetables Phytonutrients
Chapter 31: Chlorophylls And Colour Changes In Cooked Vegetables
Chapter 32: Pressurized Fluid Extraction Of Phytochemicals From Fruits, Vegetables, Cereals, And Herbs
Chapter 33: Supercritical Fluid Extraction Of Bioactive Compounds From Fruits And Vegetables
Chapter 34: The Use Of Non-Destructive Techniques To Assess The Nutritional Content Of Fruits And Vegetables
Chapter 35: Rapid Estimation Of Bioactive Phytochemicals In Vegetables And Fruits Using Near Infrared Reflectance Spectroscopy
Chapter 36: Methods For Determining The Antioxidant Capacity Of Food Constituents
Chapter 37: Enhancement Of Phytochemicals Using Next-Generation Technologies For The Production Of High Quality Fruits And Vegetables
Chapter 38: Modeling Shelf Life Of Packaged, Ready-To-Eat Fruits And Vegetables With Reference To The Fate Of Nutritional Compounds

Part III: Phytochemicals in Some Fruits and Vegetables
Chapter 39. Ackee (Blighia Sapida Koenig)
Chapter 40: Andean Berry (Vaccinium Meridionale Swartz)
Chapter 41: Berries
Chapter 42: Bottle Gourd (Lagenaria Siceraria)
Chapter 43: Cacao (Theobroma Cacao L.)
Chapter 44: Cactus Pear Fruit And Cladodes
Chapter 45: Capsicums
Chapter 46: Carrots (Daucus Carota L.)
Chapter 47: Chayote (Sechium Edule (Jacq.) Swartz)
Chapter 48: Cherimoya (Annona Cherimola Mill.)
Chapter 49: Citrus
Chapter 50: Dates (Phoenix Dactylifera L.)
Chapter 51: Grapes
Chapter 52: Grape Bagasse: A Potential Source Of Phenolic Compounds
Chapter 53: Guava (Psidium Guajava)
Chapter 54: Indian Gooseberry (Emblica Officinalis Gaertn.)
Chapter 55: Loquat (Eriobotrya Japonica Lindl.)
Chapter 56: Maqui (Aristotelia Chilensis (Mol.) Stuntz)
Chapter 57: Pecans (Carya Illinoinensis)
Chapter 58: Onion (Allium Cepa L.)
Chapter 59: Papaya (Carica Papaya)
Chapter 60: Pineapples (Ananas Comosus)
Chapter 61: Pomegranates (Punica Granatum L.)
Chapter 62: Potato And Other Root Crops
Chapter 63: Prunus
Chapter 64: Rambutan (Nephelium Lappaceum L.)
Chapter 65: Rose Apple (Syzygium Jambos (L.) Alston)
Chapter 66: Soursop (Annona Muricata)
Chapter 67: Sugar Apple (Annona Squamosa)
Chapter 68: Tomato (Solanum Lycopersicum)
Chapter 69: Wild And Cultivated Mushrooms
Chapter 70: Phytochemicals In Organic And Conventional Fruits And Vegetables
Chapter 71: Recent Advances In Phytochemicals In Fruits And Vegetables