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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
  • Author : Amit K. Jaiswal
  • Publsiher : Academic Press
  • Release : 30 July 2020
  • ISBN : 0128127813
  • Pages : 766 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKNutritional Composition and Antioxidant Properties of Fruits and Vegetables

Summary:
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


Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
  • Author : Amit K. Jaiswal
  • Publisher : Academic Press
  • Release : 30 July 2020
GET THIS BOOKNutritional Composition and Antioxidant Properties of Fruits and Vegetables

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,


Nutritional Composition of Fruit Cultivars

Nutritional Composition of Fruit Cultivars
  • Author : Monique Simmonds,Victor R. Preedy
  • Publisher : Academic Press
  • Release : 16 October 2015
GET THIS BOOKNutritional Composition of Fruit Cultivars

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition,



Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
  • Author : Emad Shalaby,Ghada Mostafa Azzam
  • Publisher : BoD – Books on Demand
  • Release : 11 July 2018
GET THIS BOOKAntioxidants in Foods and Its Applications

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate


Antioxidant-Antidiabetic Agents and Human Health

Antioxidant-Antidiabetic Agents and Human Health
  • Author : Oluwafemi Oguntibeju
  • Publisher : BoD – Books on Demand
  • Release : 05 February 2014
GET THIS BOOKAntioxidant-Antidiabetic Agents and Human Health

The human system employs the use of endogenous enzymatic as well as non-enzymatic antioxidant defence systems against the onslaught of free radicals and oxidative stress. Enzymatic antioxidants and non-enzymatic antioxidants work synergistically with each other, using different mechanisms against different free radicals and stages of oxidative stress. Dietary and lifestyle modifications are seen as the mainstay of treatment and management of chronic diseases such as diabetes mellitus. The major aims of dietary and lifestyle changes are to reduce weight, improve


Extractable and Non-Extractable Antioxidants

Extractable and Non-Extractable Antioxidants
  • Author : Alessandra Durazzo,Massimo Lucarini
  • Publisher : MDPI
  • Release : 20 September 2019
GET THIS BOOKExtractable and Non-Extractable Antioxidants

The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.


Postharvest Handling

Postharvest Handling
  • Author : Wojciech J. Florkowski,Robert L. Shewfelt,Bernhard Brueckner,Stanley E. Prussia
  • Publisher : Academic Press
  • Release : 09 April 2014
GET THIS BOOKPostharvest Handling

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food


Health-Promoting Properties of Fruits and Vegetables

Health-Promoting Properties of Fruits and Vegetables
  • Author : Leon Terry
  • Publisher : CABI
  • Release : 05 March 2021
GET THIS BOOKHealth-Promoting Properties of Fruits and Vegetables

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.


Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher : Elsevier
  • Release : 05 April 2014
GET THIS BOOKProcessing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients


Functional Food

Functional Food
  • Author : María Chávarri Hueda
  • Publisher : BoD – Books on Demand
  • Release : 02 August 2017
GET THIS BOOKFunctional Food

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides


Polyphenols in Plants

Polyphenols in Plants
  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release : 17 January 2014
GET THIS BOOKPolyphenols in Plants

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology


Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 27 May 2014
GET THIS BOOKProcessing and Impact on Active Components in Food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research


Postharvest Handling

Postharvest Handling
  • Author : Robert L. Shewfelt,Stanley E. Prussia
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKPostharvest Handling

Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer consumption with an emphasis on understanding market forces and providing fresh product that meets consumer expectations. Postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science


Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
  • Author : Laura A. de la Rosa,Emilio Alvarez-Parrilla,Gustavo A. Gonzalez-Aguilar
  • Publisher : John Wiley & Sons
  • Release : 13 October 2009
GET THIS BOOKFruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.