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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.
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.
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