Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

 

Description:

 

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

 

 

Table of Contents:

 

I. Vegetables

1 Inflorescence/flowers/flower buds

1 Broccoli

1.1 Background

1.2 Nutritional components of broccoli

1.3 Antinutritional factors in broccoli

1.4 Health benefits

1.4.1 Cancer prevention

1.4.2 Detoxification

1.4.3 Maintaining healthy skin

1.4.4 Heart health

1.4.5 Effect on immune system

1.4.6 Anemia

1.4.7 Ulcer

1.4.8 Eye health

1.4.9 Bone health

1.4.10 Diabetes

1.5 Factors affecting bioactive components of broccoli

1.6 Possible health risk of consuming broccoli

1.7 Concluding remarks and future trends

References

2 Cauliflower

2.1 Background

2.2 Health benefits

2.3 Macronutrients, micronutrients, and antinutritional compounds

2.3.1 Macronutrients

2.3.2 Micronutrients

2.3.3 Antinutritional compounds

2.4 Antioxidant phytochemicals

2.4.1 Glucosinolates

2.4.2 Ascorbic acid

2.4.3 Polyphenols

2.4.4 Thiol compounds

2.4.5 Carotenoids

2.4.6 Vitamin E

2.5 Antioxidant properties

2.6 Factors influencing antioxidants content

2.6.1 Genotype variations

2.6.2 Environmental variations

2.6.3 Agronomic conditions

2.7 Cauliflower by-products (as dietary or food antioxidants)

2.8 Concluding remarks and future trends

References

3 Cabbage

3.1 Background

3.2 Health benefits of cabbage

3.2.1 Cancer

3.2.2 Antiinflammatory

3.2.3 Cardiovascular disease

3.2.4 Alzheimer’s disease

3.2.5 Other health benefits

3.3 Nutritional and antinutritional composition of cabbage

3.3.1 Macronutrients

3.3.2 Micronutrients

3.3.3 Antinutrients

3.3.3.1 Tannins

3.3.3.2 Phytic acid

3.3.3.3 Cyanide

3.4 Antioxidant phytochemicals of cabbage

3.4.1 Vitamins

3.4.1.1 Carotenoids

3.4.1.2 Vitamin C

3.4.1.3 Vitamin E

3.4.2 Phytochemicals

3.4.2.1 Phenolic compounds

3.4.2.2 Glucosinolates

3.4.2.2.1 Isothiocyanates

3.4.2.2.2 Indoles

3.5 Factors influencing antioxidant and nutritional profile of cabbage

3.5.1 Genotype variation

3.5.2 Environmental variation

3.5.3 Agronomic conditions

3.6 Side effects associated with cabbage consumption

3.7 Breakthroughs in the utilization of cabbage waste

3.8 Concluding remarks and future trends

References

4 Artichoke

4.1 Globe artichoke

4.2 Chemical composition

4.2.1 Artichoke and polyphenolic compounds

4.2.2 Artichoke and dietary fiber

4.2.3 Artichoke and proteins

4.2.4 Artichoke and lipids

4.3 Health effects associated to globe artichoke

4.3.1 Hepatoprotective properties

4.3.2 Choleretic activity

4.3.3 Antioxidant properties

4.3.4 Antiviral properties

4.3.5 Antimicrobial properties

4.3.6 Prebiotic capacity

4.3.7 Antidiabetic activity

4.3.8 Reduction of cholesterol

4.3.9 Anticancer effects

4.3.10 Adverse effects

4.4 Conclusions

Acknowledgment

References

2 Bulb/Stem/Stalk

5 Onion

5.1 Background

5.2 Health benefits

5.3 Nutritional and antinutritional composition

5.3.1 Dry matter, food fibers, and unstructural saccharides

5.3.2 Acidity

5.3.3 Amino acids

5.3.4 Mineral composition

5.4 Antioxidant phytochemicals and properties

5.4.1 S-Alkenyl cystein sulfoxides

5.4.2 Polyphenols and flavonoids

5.4.3 Saponins

5.5 Factors influencing nutritional and antioxidants content

5.6 Concluding remarks and future trends

Acknowledgment

References

6 Garlic

6.1 Garlic; origin and major types

6.1.1 Subspecies and varieties

6.1.2 Uses

6.2 Health benefits of garlic

6.2.1 Effects on cardiovascular diseases

6.2.2 Atherosclerosis

6.2.3 Hypertension

6.2.4 Platelet aggregation

6.2.5 Effects on diabetes mellitus

6.2.6 Antimicrobial effect

6.2.7 Dermatological applications

6.2.8 Neurological disorders

6.2.9 Dyspepsia and indigestion

6.2.10 Other health benefits

6.3 Garlic composition and constituents

6.3.1 Nutritional composition

6.3.2 Phytochemical constituents

6.3.3 Alliinase and thiosulfinates

6.4 Concluding remarks and future trends

References

7 Celery

7.1 Background

7.2 Nutritional composition

7.3 Health benefits

7.3.1 Anti-inflammatory and analgesic activities

7.3.2 Enhanced memory and neuroprotective effects

7.3.3 Anti-hypertensive effects

7.3.4 Anti-cancer effects

7.3.5 Gastroprotective effects

7.3.6 Anti-microbial effects

7.3.7 Anti-oxidant effects

7.4 Anti-oxidant phytochemicals

7.5 Factors influencing anti-oxidant content

7.5.1 Cultivars of A. graveolens

7.5.2 Storage

7.5.3 Cooking methods

7.5.4 Methods of extraction

7.5.5 Parts of the A. graveolens plant

7.6 Toxicological properties

7.7 Concluding remarks and future trends

Acknowledgments

References

Further reading

8 Asparagus

8.1 Background

8.2 Health benefits

8.3 Nutritional composition

8.3.1 Moisture

8.3.2 Carbohydrates

8.3.3 Proteins

8.3.3.1 Vitamins

8.3.3.2 Minerals

8.4 Antioxidant phytochemicals

8.4.1 Flavonoids

8.4.2 Hydroxycinnamic acids

8.4.3 Saponin

8.5 Antioxidant properties

8.6 Factors influencing antioxidants content

8.6.1 Genotype

8.6.2 Environmental and agronomic conditions

8.7 Asparagus by-products as a source of functional ingredients

8.7.1 Stems and leaves

8.7.2 Basal portions of asparagus spears

8.7.3 Crown and roots

8.7.4 Concluding remarks and future trends

Acknowledgment

References

3 Leafy Vegetables

9 Lettuce

9.1 Background

9.1.1 Overview of global lettuce market

9.2 General health benefits of lettuce

9.2.1 Health benefits of loose leaf and butterhead (Boston) and bib lettuce

9.2.2 Health benefits of romaine (cos) lettuce

9.2.3 Health benefits of iceberg lettuce

9.3 Nutritional and antinutritional composition of lettuce

9.3.1 Nutritional composition of lettuce

9.3.2 Antinutritional components and side effects of lettuce

9.4 Polyphenols and antioxidant phytochemical in four lettuce varieties

9.5 Factors influencing the antioxidant content

9.5.1 Effect of genotype variation on antioxidant status in lettuce

9.5.2 Effect of environmental variation on antioxidant status in lettuce

9.5.3 Effect of agronomic conditions on antioxidant status in lettuce

9.6 Other aspects

9.6.1 Lettuce in beauty and health care formulation

9.6.2 Lettuce in medicinal formulation

9.7 Future trends of lettuce

References

10 Kale

10.1 Background

10.2 Nutritional composition and quality parameters

10.2.1 Sugar and organic acids

10.2.2 Fatty acid content

10.2.3 Amino acid composition

10.2.4 Mineral composition

10.3 Antioxidant phytochemicals

10.3.1 Glucosinolates

10.3.2 Isothyocianates

10.3.3 Phenolic compounds

10.3.4 Phytic acid

10.3.5 Brassinosteroids

10.4 Health benefits

10.4.1 Glucosinolates metabolism

10.4.2 Antioxidant activity

10.4.3 Oxidative stress

10.4.4 Cancer prevention

10.4.5 Antiinflammatory effect

10.4.6 Xenobiotic metabolism: enzyme inhibition

10.4.7 Other health benefits

10.5 Factors influencing the antioxidant content and other parameters

10.5.1 Environmental variations

10.5.2 Agronomic conditions: fertilization and cropping systems

10.5.3 Influence of processing and cooking

10.6 Concluding remarks and future trends

Acknowledgments

References

11 Spinach

11.1 Background

11.2 Nutritional and antinutritional composition

11.2.1 Macronutrients

11.2.2 Micronutrients

11.2.3 Antinutrient composition

11.3 Health benefits

11.3.1 Healthy diets

11.3.2 Lipid-lowering properties and cardiovascular protection

11.3.3 Antiobesity effects

11.3.4 Hypoglycemic activity

11.3.5 Antiinflammatory effects

11.3.6 Anticancer properties

11.3.7 Neuronal protection

11.3.8 Antimacular degeneration

11.3.9 Others

11.4 Antioxidant components in spinach

11.4.1 Antioxidant enzymes

11.4.2 Vitamins and carotenes

11.4.3 Phenolic and flavonoid acids

11.4.4 Other structures

11.5 Antioxidant activity test

11.6 Environmental variations and agronomic conditions

11.7 Development of novel products with spinach as ingredient

11.8 Conclusion

References

12 Watercress

12.1 Introduction

12.2 Nutritional composition

12.2.1 Proximate composition

12.2.2 Free sugars

12.2.3 Fatty acids

12.2.4 Minerals

12.2.5 Vitamins

12.3 Antinutrients composition

12.4 Nonnutrients composition

12.4.1 Phenolic compounds

12.4.2 Glucosinolates

12.5 Antioxidant properties

12.5.1 Mechanisms of the antioxidant activity assays

12.5.2 In vitro antioxidant activity

12.6 Health benefits

12.7 Safety precautions

12.8 Concluding remarks and future trends

Acknowledgments

References

4 Fruit and Seed

13 Pepper

13.1 Background

13.2 Health benefits

13.2.1 Recent epidemiological studies

13.2.2 Interventional trials

13.3 Nutritional and antinutritional composition

13.3.1 Nutritional composition

13.3.2 Antinutrients

13.3.2.1 Solanine

13.3.2.2 Lectin

13.3.2.3 Protease inhibitors

13.4 Antioxidant phytochemicals

13.4.1 Vitamin C

13.4.2 Carotenoids

13.4.3 Vitamin E

13.4.4 Phenolic compounds

13.4.5 Thiols

13.4.6 Factors influencing antioxidants content of peppers

13.4.7 Genotype variation

13.4.8 Environmental variation

13.4.9 Agronomic conditions

13.5 Other aspects

13.5.1 Side effects

13.5.2 Capsaicin and heat sensation

13.5.3 Postharvest effects on peppers

13.5.3.1 Storage

13.5.3.2 Disinfecting and detoxification

13.5.3.3 Cooking

13.6 Concluding remarks and future trends

References

14 Summer squash

14.1 Introduction

14.2 Health benefits

14.2.1 Antioxidant activity

14.2.2 Anticarcinogenic compounds

14.2.3 Antiinflammatory properties

14.2.4 Antimicrobial properties

14.2.5 Blood sugar regulation

14.2.6 Prostatic hyperplasia (BPH) and urinary function

14.3 Nutritional and antinutritional composition

14.3.1 Water

14.3.2 Protein

14.3.3 Fat

14.3.4 Carbohydrates

14.3.5 Fiber

14.3.6 Minerals

14.3.7 Antinutritional compounds

14.4 Antioxidant properties

14.4.1 Ascorbic acid

14.4.2 Carotenoids

14.4.2.1 Chlorophylls

14.4.3 Polyphenols

14.4.4 Vitamins

14.4.5 Cucurbitacins

14.5 Factors influencing the nutritional content

14.5.1 Genotype and ripening stage variation

14.5.2 Environmental variation

14.5.2.1 Water

14.5.2.2 Soil

14.5.2.3 Growing season (related to temperature and radiation)

14.5.3 Agronomic conditions

14.5.3.1 Irrigation systems

14.5.3.2 Nutrient solution

14.5.3.3 Fertilizers

14.6 Potential contribution

14.7 Concluding remarks and future trends

Acknowledgments

References

15 Tomato

15.1 Introduction

15.2 Nutritional composition

15.3 Antioxidant capacity and bioactive compounds profile

15.3.1 Total antioxidant capacity

15.3.2 Phenolic compounds in tomato

15.3.3 Carotenoids

15.4 Factors influencing the antioxidant properties of tomato

15.4.1 Tomato variety and ripening stage at harvest

15.4.2 Plant mineral nutrition

15.4.3 Light conditions

15.5 Potential health effects

15.5.1 Cardiovascular disease

15.5.2 Hypertension

15.5.3 Nonalcoholic fatty liver disease

15.5.4 Cancer

15.5.5 Osteoporosis

15.5.6 Alzheimer’s disease

Conclusions

References

Further Reading

16 Eggplant

16.1 Introduction

16.2 Production and consumption of eggplant

16.3 Proximate composition of eggplant

16.4 Bioactive compounds in eggplant and their antioxidant properties

16.4.1 Phenolics

16.4.2 Flavonoids

16.4.2.1 Anthocyanins

16.4.2.2 Other minor components

16.5 Browning in eggplant

16.6 Postharvest changes in the quality of eggplant

16.7 Effect of cooking on the properties of eggplant

16.8 Antioxidant activity studies on eggplant

16.9 Health promoting properties of the bioactive compounds in eggplant

16.10 Allergens in eggplant

16.11 Concluding remarks and future trends

References

Further reading

17 Green beans

17.1 Background

17.2 Health benefits

17.2.1 Cardiovascular disease

17.2.2 Diabetes

17.2.3 Cancer

17.2.4 Fertility and prenatal health

17.2.5 Depression

17.2.6 Bone health

17.2.7 Eye health

17.2.8 Gastrointestinal issues

17.2.9 Additional health benefits of green beans

17.3 Health risks of green beans

17.3.1 Phytates

17.3.2 Lectins

17.3.3 Oxalates

17.3.4 Allergies

17.4 Nutritional and antinutritional composition

17.4.1 Macronutrients

17.4.2 Vitamins

17.4.3 Minerals

17.5 Antioxidant potential of green beans

17.6 Factors influencing antioxidant content

17.6.1 Genotype variation

17.6.2 Environmental variation

17.6.3 Processing conditions

17.7 Other aspects

17.8 Concluding remarks and future trends

Acknowledgment

References

Further reading

18 Cluster beans

18.1 Introduction

18.2 Chemical and nutritional composition

18.3 Guar gum—the fiber component and its application in food industry

18.4 Health benefits of cluster beans/guar gum

18.4.1 Effective in the weight management

18.4.2 Provides a feeling of satiety

18.4.3 Assists in the management of diabetes

18.4.4 Effective in cholesterol/lipid lowering under condition of hypercholesterolemia

18.4.5 Effective in managing blood pressure

18.4.6 Cardioprotective influence

18.4.7 Prevention of cholesterol gallstone disease

18.4.8 Digestive aid: prevention of constipation

18.4.9 Gastrointestinal protection

18.4.10 Antiinflammatory and cancer preventive influence

Conclusion

References

5 Roots and Tubers

19 Red beet

19.1 Introduction

19.2 Nutritional and antinutritional composition

19.3 Health benefits

19.4 Betalains in red beet

19.4.1 Application of betalains as food colorants

19.5 Antioxidant properties

19.5.1 Factors influencing antioxidants content

19.6 Genotype and environmental variations

19.6.1 Agronomic conditions

19.7 Conclusion and future trends

Acknowledgment

References

20 Carrot

20.1 Background

20.2 Health benefits

20.2.1 Prevention of cardiovascular diseases

20.2.2 Maintaining eyesight and eye health

20.2.3 Prevention of certain cancers

20.3 Nutritional and antinutritional composition

20.3.1 Macronutrient composition

20.3.2 Micronutrient composition

20.3.2.1 Vitamin E

20.3.2.2 Vitamin C

20.3.2.3 Minerals

20.4 Antioxidant phytochemicals

20.4.1 Carotenoid content

20.4.2 Vitamin E content

20.4.3 Vitamin C content

20.4.4 Anthocyanin content

20.5 Antioxidant properties

20.6 Factors influencing antioxidants content

20.6.1 Genotype variation

20.6.2 Environmental variation

20.6.3 Agronomic conditions

20.7 Concluding remarks and future trends

References

21 Potato

21.1 Introduction

21.2 History

21.3 Nutrient content of potatoes

21.3.1 Carbohydrate

21.3.2 Protein

21.3.3 Lipid and dietary fibers

21.3.4 Minerals

21.3.5 Vitamins

21.3.6 Phytochemicals

21.4 Antinutrient content of potatoes

21.5 Health benefits of potato

21.5.1 Blood pressure

21.5.2 Obesity and management of weight

21.5.3 Type 2 diabetes

21.5.4 Gastrointestinal health

21.5.5 Cardiovascular diseases

21.5.6 Brain functioning

21.5.7 Prevent cancer

21.5.8 Juice of raw potato

21.5.9 Skin care

21.6 Factors affecting nutritional composition

21.6.1 Genetic factor

21.6.2 Agronomic factors

21.6.3 Environment conditions

21.7 Effect of processing method on potato

Conclusion

References

II. Fruits

6 Citrus Fruits

22 Orange

22.1 Orange

22.2 Health benefits

22.3 Nutritional composition

22.4 Antioxidant phytochemicals

22.4.1 Ascorbic acid (vitamin C)

22.4.2 Polyphenols

22.4.3 Carotenoids

22.5 Antioxidant properties

22.6 Factors influencing antioxidants content

22.6.1 Genotype variation

22.6.2 Environmental variation

22.6.3 Agronomic conditions

22.7 Concluding remarks and future trends

References

23 Lemon

23.1 Background

23.2 Composition of nutrients and nonnutrients

23.2.1 Carbohydrates

23.2.2 Vitamins

23.2.3 Minerals

23.2.4 Phenolic compounds

23.2.5 Organic acids

23.2.6 Carotenoids

23.2.7 Essential oils

23.3 Health benefits

23.3.1 Vitamin C

23.3.2 Flavonoids

23.3.3 Coumarin

23.3.4 Terpenoids

23.3.5 Pectin

23.4 Antioxidant phytochemicals and their properties

23.5 Factors influencing antioxidant content

23.5.1 Genotype variation

23.5.2 Environmental and agronomic conditions

23.6 Other aspects

23.7 Concluding remarks and future trends

Acknowledgment

References

24 Grapefruit

24.1 Minor citrus fruits

24.1.1 History and production of citrus

24.1.2 Significance of Citrus species

24.2 Health benefits of Citrus fruits and grapefruit

24.3 Evidence of the biological activities of citrus fruits and their constituents

24.3.1 Evidence based on in vivo studies

24.3.2 Evidence based on clinical studies

24.4 Nutritional and antinutritional composition of citrus/grapefruit

24.4.1 Secondary metabolites in citrus/grapefruit

24.4.2 Antioxidant phytochemicals in grapefruit and citrus

24.4.3 Grapefruit/citrus phytochemicals in inhibiting proliferation of cancer cells

Conclusion

Acknowledgement

References

7 Berries

25 Blackberries

25.1 Wild and cultivated varieties of blackberries

25.2 Nutritional composition

25.2.1 Carbohydrates

25.2.2 Proteins

25.2.3 Organic acids

25.2.4 Dietary fibers

25.2.5 Minerals

25.2.6 Vitamins

25.2.7 Phenolic compounds

25.2.8 Hydrolyzable tannins (ellagitannins)

25.2.8.1 Anthocyanins

25.2.8.2 Flavonoids

25.2.8.3 Phenolic acids

25.2.8.4 Lignans

25.2.8.5 Stilbenes

25.2.9 Lipophilic compounds

25.2.9.1 Lipids and fatty acids

25.2.9.2 Carotenoids

25.2.9.3 Tocopherol and phytosterol

25.3 Impact of storage and processing effect

25.4 In vivo metabolism after consumption of main blackberry compounds

25.4.1 Absorption, bioavailability, and metabolism of ellagitannins

25.4.2 Absorption, bioavailability, and metabolism of anthocyanins

25.4.3 Absorption, bioavailability, and metabolism of flavonoids

25.5 Review of reported biological activities of blackberries

25.5.1 Antioxidant properties

25.5.2 Antiinflammatory activity

25.5.3 Cardiovascular protective properties

25.5.4 Hypoglycemic properties and prevention of type 2 diabetes

25.5.5 Anticancer properties

25.5.6 Antimicrobial activity

25.5.7 Estrogenic properties

25.5.8 Neuroprotective properties

25.6 Concluding remarks and future trends

References

26 Strawberries

26.1 Background

26.2 Health benefits

26.3 Nutritional composition

26.3.1 Basic elements

26.3.2 Minerals

26.3.3 Vitamins

26.3.4 Allergens (nonnutritional compound)

26.4 Antioxidant phytochemicals

26.4.1 Anthocyanins

26.4.2 Ellagitannins

26.4.3 Other phenolic compounds

26.5 Antioxidant properties

26.6 Factors influencing antioxidants content

26.6.1 Genotype variation

26.6.2 Ripening stage

26.6.3 Storage environment

26.7 Other aspects

26.8 Concluding remarks and future trends

References

Further reading

27 Lingonberries

27.1 Background

27.2 Lingonberry production information

27.2.1 Botanical characterization

27.2.2 Growing conditions and considerations

27.2.3 Plant propagation and cultivars

27.2.4 Yields, harvesting, and marketing

27.3 Nutritional composition and bioactive compounds

27.3.1 Nutritional composition

27.3.1.1 Proximate analysis

27.3.1.2 Vitamins and minerals

27.3.1.3 Organic acids and sugars

27.3.1.4 Fatty acids

27.3.1.5 Free amino acids

27.3.2 Bioactive compounds profile, antioxidant activities, and other bioactivites

27.3.2.1 Phenolic compounds profile

27.3.2.1.1 Flavanols/flavan-3-ols and proanthocyanins

27.3.2.1.2 Flavonols and phenolic acids

27.3.2.1.3 Anthocyanins

27.3.2.2 Antioxidant activity and other bioactivities

27.3.2.2.1 Antioxidant activity attributed to phenolic compounds

27.3.2.2.2 Contribution of vitamins and water-extractable polysaccharide conjugates to antioxidant a

27.4 Health benefits associated with consumption of lingonberries

27.5 Concluding remarks and future trends

References

28 Himalayan bayberries

28.1 Background

28.2 Plant morphology

28.3 Medicinal properties and other uses

28.4 Nutritional composition

28.5 Chemical composition

28.6 Pharmacological and biological properties

28.6.1 Antioxidant activity

28.6.2 Antipyretic and analgesic properties

28.6.3 Antifungal and antimicrobial activity

28.6.4 Anticancer activity

28.7 Potential of fruits

28.8 Research gap and future prospective

Conclusion

References

Further reading

29 Blueberries

29.1 Background

29.2 Blueberry classification (origin and growing regions)

29.3 Chemical composition of blueberry and relation with the structure of the fruit

29.4 Bioactive compounds in blueberries and their antioxidant activity

29.5 Health benefits of blueberry fruit

29.5.1 The “king of antioxidant fruits”

29.5.2 Anticancer properties

29.5.3 Anticardiovascular diseases properties

29.5.4 Antidiabetic effects

29.6 Concluding remarks and future trends

References

30 Indian gooseberry

30.1 Introduction

30.2 Nutritional profile

30.3 Traditional medicinal uses in India and China

30.4 Culinary and other uses

30.5 Health effects of Indian gooseberries

30.5.1 Neuroprotection

30.5.2 Memory enhancing and learning effects

30.5.3 Depression and anxiety

30.5.4 Longevity

30.5.5 Antipyretic and analgesic activities

30.5.6 Antioxidant potential

30.5.7 Hepatoprotective effect

30.5.8 Gastroprotective activity

30.5.9 Cardiovascular health

30.5.10 Emblica in diabetes management

30.5.10.1 Hypoglycemic and hypolipidemic effects

30.5.10.2 Insulin secretagogue and Insulin sensitizing effect

30.5.10.3 Diabetes induced oxidative stress

30.5.10.4 Diabetic neuropathy

30.5.10.5 Nephropathy and diabetic cataract

30.5.11 Antiobesity influence

30.5.12 Antiinflammatory effect

30.5.13 Immunomodulatory effects

30.5.14 Protection against cancer

30.5.15 Hair growth and pigmentative property

30.5.16 Skin protection

Conclusion

References

8 Melons

31 Papaya

31.1 Introduction

31.2 Description and uses of papaya

31.2.1 Seeds

31.2.2 Leaves

31.2.3 Fruit

31.2.4 Is papaya only an edible food or does it have a medicinal application?

31.3 Bioactive compounds in papaya

31.3.1 Phenolic compounds

31.3.2 Carotenoids

31.3.3 Others

31.4 Antioxidant properties

31.4.1 Fruit

31.4.2 Leaves, peel, and seeds

31.5 Factors influencing antioxidant properties: genotype, environmental, agronomic conditions

31.6 Importance of biaoctive compounds in human health

31.7 Can papaya be considered a functional food?

31.8 Concluding remarks and future trends

Acknowledgment

References

32 Watermelon

32.1 Background

32.2 Nutritional and antinutritional composition

32.2.1 Nutritional composition

32.2.1.1 Minerals

32.2.1.2 Sugars

32.2.1.3 Vitamins

32.2.1.4 Citrulline

32.2.1.5 Antinutritional composition

32.3 Antioxidant phytochemicals

32.3.1 Lycopene and carotenoids

32.3.1.1 Polyphenols and flavonoids

32.4 Antioxidant properties of watermelon

32.4.1 Hydrophilic antioxidant activity

32.4.2 Lipophilic antioxidant activity

32.5 Factors influencing antioxidants content

32.5.1 Genotype variation

32.5.2 Environmental condition variation

32.5.3 Agrotechnical processes

32.5.4 Maturity

32.5.5 Harvest and postharvest storage

32.6 Watermelon by-products

32.7 Health benefits

32.8 Concluding remarks and future trends

Acknowledgment

References

33 Muskmelon

33.1 History and origin of melons

33.2 Nutrition in muskmelon

33.3 Nutritional, health-promoting, and antinutritional composition

33.3.1 Carbohydrates

33.3.2 Vitamins and amino acids

33.3.3 Minerals

33.4 Health-promoting compounds

33.4.1 Antioxidant phytochemicals

33.4.2 Nutrition and health beneficial compounds in Seed

33.4.3 Antinutritional components

33.5 Biological activity evidence based on fruit and its components study

33.6 In vitro and in vivo models-based evidence

33.7 Biological activity of major phytochemicals

Summary

Acknowledgment

References

9 Other Fruits

34 Pomegranate

34.1 Background

34.2 Nutritional and antinutritional compositions

34.2.1 Nutritional composition

34.2.2 Antinutritional composition

34.3 Antioxidant phytochemicals

34.3.1 Anthocyanins

34.3.2 Hydrolyzable tannins

34.4 Antioxidative properties of pomegranate fruit parts and by-products

34.5 Health benefits

34.5.1 Antioxidative effects

34.5.2 Anticarcinogenic effects

34.5.3 Estrogenic/antiestrogenic effects

34.5.4 Other related effects

34.6 Factors influencing antioxidants content

34.6.1 Genotype variation

34.6.2 Environmental variation

34.6.3 Processing techniques

34.6.4 Storage conditions

34.7 Bioavailability of the pomegranate phytochemicals

34.8 Concluding remarks and future trends

References

35 Kiwifruit

35.1 Background and geographical context

35.2 Kiwifruit production

35.2.1 Spanish production of kiwifruit

35.3 Composition and nutritional value

35.3.1 Macronutrients and micronutrients

35.3.1.1 Carbohydrates

35.3.1.2 Micronutrients

35.3.1.3 Other phytochemicals

35.3.1.3.1 Chlorophylls

35.3.1.3.2 Carotenoids

35.3.1.3.3 Tocopherols

35.3.1.3.4 Polyphenols

35.3.2 Changes on nutritional composition along ripening and storage

35.3.3 Kiwifruit flavor

35.4 Functional properties of kiwifruit

35.4.1 Platelet aggregation

35.4.2 Plasma antioxidant capacity/ROS protection

35.4.3 Plasmatic lipids

35.4.4 Hypertension

35.4.5 Insulin resistance

35.4.6 Large intestine health

35.4.7 Effects on bone resorption

35.4.8 Insomnia

35.5 Antioxidant capacity of kiwifruit

35.5.1 Antioxidant capacity in comparison with other fruits

35.5.2 Contribution of kiwifruit to the daily antioxidant intake

35.6 Conclusions

References

36 Passion fruit

36.1 Background

36.2 Nutritional composition

36.3 Antioxidant phytochemicals

36.3.1 Polyphenolic compounds

36.3.2 Vitamins

36.3.3 Carotenoids

36.3.4 Dietary fiber

36.4 Antioxidant properties

36.5 Health benefits

36.5.1 Protecting against cardiovascular disease

36.5.1.1 Reducing agent of hyperlipidemia and hypercholesterolemia

36.5.1.2 Antihypertensive

36.5.2 Antiinflammatory activity

36.5.3 Antidiabetic activity

36.5.4 Antianxiety effects

36.6 Concluding remarks

References

37 Apples: an apple a day, still keeping the doctor away?'

37.1 Background

37.2 Overview on nutritional and nonnutritional composition

37.3 Health benefits

37.3.1 General aspects

37.3.2 Epidemiological evidence

37.3.3 Intervention trials with whole apples or apple juice

37.3.4 Intervention trials employing animals

37.4 Biocative phytochemicals—in vitro and cellular trials

37.4.1 Overview

37.4.2 Dietary fiber

37.4.3 Polyphenols

37.4.4 Triterpenes

37.4.5 Phytosterols

37.5 Factors influencing bioactive content

37.5.1 Genotype variation

37.5.2 Environmental variation and agronomic conditions

37.5.3 Storage

37.6 Bioavailability of apple bioactive constitutents

37.7 Concluding remarks and future trends

Acknowledgments

References

38 Apricot

38.1 Background

38.2 Health benefits

38.2.1 Antioxidant activity

38.2.2 Antimicrobial activities

38.2.3 Cardiovascular benefits

38.2.4 Antimetabolic disorder in dyslipidemia

38.2.5 Antidiabetic activity

38.2.6 Hepatoprotective and nephroprotective activity

38.2.7 Antiinflammatory activity

38.2.8 Antinociceptive activity

38.2.9 Antiamyloidogenic activity

38.2.10 Anticancer

38.3 Nutritional and antinutritional composition

38.3.1 Nutritional composition

38.3.2 Antinutritional composition

38.4 Antioxidant phytochemicals

38.4.1 Vitamins

38.4.2 Carotenoids

38.4.3 Polyphenols

38.5 Antioxidant properties (of fresh produce)

38.6 Factors influencing antioxidants content

38.6.1 Genotype variation

38.6.2 Environmental factors

38.6.3 Agronomic conditions and management practises

38.6.4 Fruit development, maturation, and ripening

38.6.5 Postharvest storage condition

38.7 Concluding remarks and future trends

Acknowledgment

References

39 Quinces

39.1 Introduction

39.2 Nutritional composition

39.3 Bioactive compounds

39.3.1 Polyphenols

39.3.1.1 Phenolic profile of quince fruits (pulp and peel), seeds and leaves

39.3.1.2 Polyphenolic profile of quince jams, jelly, and liquors

39.3.2 Antioxidant activity

39.4 Sugars and organic acids composition

39.5 Volatile compounds

39.6 Therapeutic properties

39.7 Processed products

39.8 Other aspects

39.9 Conclusion and prospects

References

40 Olive

40.1 Cultivation and production of olive fruit (Olea europaea L.)

40.2 Bioactive compounds in olive pulp, peel, and stone

40.2.1 Chloroplastic pigments

40.2.2 Phytosterols

40.2.3 Tocopherols

40.2.4 Triterpenoids

40.2.5 Phenols

40.3 Biological activities of the main olive triterpenoids acids

40.3.1 Effect on metabolic syndrome

40.3.2 Antitumor activity

40.3.3 Neuroprotective activity

40.4 Biological activities of oleuropein and its metabolites

40.4.1 Effects on metabolic syndrome

40.4.2 Antitumor activity

40.4.3 Neuroprotective effect

40.4.4 Antioxidant activity

40.4.5 Antiatherogenic effects

40.5 Conclusion and prospects

References

41 Pears

41.1 Background

41.2 Nutritional values

41.2.1 Amino acids

41.2.2 Sugar and fiber

41.2.3 Fatty acids and organic compounds

41.2.4 Minerals

41.3 Health benefits

41.3.1 In vitro studies

41.3.2 In vivo studies

41.3.3 Clinical studies

41.3.4 Epidemiologic studies

41.4 Antioxidant phytochemicals in pears

41.5 Antioxidant properties (of fresh produce)

41.6 Other aspects

41.6.1 Browning disorders in pear fruit

41.7 Potential industrial applications and patented processes

41.8 Conclusion and future trends

References

42 Date palm

42.1 Background

42.2 Nutritional value and biochemical composition

42.2.1 Dietary fiber

42.2.2 Carbohydrates and sugars

42.2.3 Protein and amino acids

42.2.4 Lipids and fat

42.2.5 Minerals

42.2.6 Vitamins

42.2.7 Flavor and aroma

42.3 Health benefits

42.3.1 Antidiabetic effect

42.3.2 Therapy for cardio- and cerebrovascular diseases

42.3.3 Labor and delivery

42.4 Antioxidant phytochemicals in date fruits

42.4.1 Phenolic acids

42.4.2 Carotenoids

42.4.3 Anthocyanins

42.4.4 Tannins

42.5 Antioxidant properties (of fresh produce)

42.6 Potential industrial applications and patented processes

42.7 Concluding remarks and future trends

References

43 Grapes

43.1 Background

43.2 General health benefits of grapes

43.3 Nutritional and antinutritional composition of grapes

43.3.1 Nutritional and antinutritional composition of grapes

43.4 Antioxidant phytochemicals in different grape varieties

43.5 Antioxidant properties of grapes and application

43.6 Factors Influencing the antioxidant content in grape

43.6.1 Effects of genotype variation on antioxidant properties of grapes

43.6.2 Effects of environmental variation on antioxidant properties of grape

43.6.3 Effects of agronomic conditions on antioxidant properties of grape

43.7 Other aspects

43.7.1 Grapes in personal care formulation and medicinal formulation

43.8 Concluding remarks and future prospect

References

44 Prickly pear

44.1 Background

44.2 Nutritional composition

44.2.1 Macronutrients

44.2.2 Minerals

44.2.3 Vitamins

44.3 Bioactive compounds

44.3.1 Phytosterols

44.3.2 Carotenoids

44.3.3 Phenolics

44.3.4 Fatty acids

44.3.5 Amino acids

44.4 Functional properties of prickly pear components

44.4.1 Antioxidant effects

44.4.2 Antiinflammatory actions

44.4.3 Antiproliferative effects

44.4.4 Neuroprotective effects

44.4.5 Effects on carbohydrate and lipid metabolism

44.5 The protective effect of prickly pear in human health

44.5.1 Cardiovascular disease

44.5.2 Type 2 diabetes

44.5.3 Cancer

44.5.4 Other results on benefits in human health

44.6 Concluding remarks

Acknowledgments

References

45 Persimmon

45.1 Background and geographical context

45.2 Persimmon production

45.3 Composition and nutritional value

45.3.1 Changes to nutritional composition during ripening and storage

45.4 Functional properties

45.4.1 Diabetes

45.4.2 Atherosclerosis, lipid metabolism, and obesity

45.4.3 Obesity

45.4.4 Cancer

45.5 Antioxidant capacity and phytochemicals

45.5.1 Carotenoids

45.5.2 Vitamin C

45.5.3 Tannins

45.5.4 Phenolic compounds

45.5.5 Proanthocyanidins

45.5.6 Antioxidant capacity in comparison with other fruits

45.5.7 Antioxidant capacity and phytochemicals content depending on the variety

45.5.8 Antioxidant capacity depending on the fruit part

45.5.9 Antioxidant capacity of nonextractable compounds

45.5.10 Antioxidant capacity during fruit ripening

45.5.11 Antioxidant capacity during/after gastrointestinal digestion

45.5.12 Contribution of persimmon to the daily antioxidant intake

45.6 Concluding remarks

References

Index

Back Cover

 

An aparitie	1 Aug. 2019
Autor	Amit K. Jaiswal
Dimensiuni	‎ 21.59 x 3.91 x 27.94 cm
Editura	Elsevier
Format	Paperback
ISBN	9780128127803
Limba	Engleza
Nr pag	896