Understanding and optimising the nutraceutical properties of fruit and vegetables 1st Edition by Professor Victor Preedy, Dr Vinood Pateln 9781786768520 1786768526

Understanding and optimising the nutraceutical properties of fruit and vegetables 1st Edition Unknown – Ebook PDF Instant Download/Delivery, ISBN: 9781786768520 1786768526

Product details:

• ISBN 10:  1786768526
• ISBN 13:9781786768520
• Author:Professor Victor Preedy, Dr Vinood Pateln

Understanding and optimising the nutraceutical properties of fruit and vegetables

Table contents:

Part 1 Phytochemical compounds in fruits and vegetables: polyphenols
1 Advances in understanding the nutraceutical properties of antioxidants in fruits and vegetables
1 Introduction
2 Antioxidants in fruits and vegetables
3 Mechanism of action of fruit and vegetable antioxidants
4 Antioxidants in human health and disease
5 Applications of fruit and vegetable antioxidants
6 Conclusion
7 Where to look for further information
8 References
2 Advances in understanding phenolic compounds in fruits and vegetables
1 Introduction
2 Characteristics of phenolic compounds: flavonoids and non-flavonoids
3 Effects of cultivation and post-harvest operations on phenolic compounds
4 Phenolic compounds and COVID-19
5 Improving phenolic compounds in fruits and vegetables
6 Summary and future trends
7 Where to look for further information
8 Acknowledgements
9 References
3 Understanding the nutraceutical properties of flavonoids in fruits and vegetables chemical structure and groups
1 Introduction
2 Flavonoids
3 Flavonoid chemical structure and groups
4 Flavones and flavonols
5 Flavanones and flavanonols
6 Isoflavones and neoflavonoids
7 Flavanols, anthocyanidins and chalcones
8 Conclusion
9 References
4 Understanding the nutraceutical properties of flavonoids in fruits and vegetables mechanisms of action
1 Introduction
2 Antioxidant properties and role in preventing auto-immune diseases
3 Antimicrobial, antifungal and antiviral activity
4 Role in treatment of diabetes
5 Anticancer properties and anti‑neoplastic activity in tumour suppression
6 Role in preventing cardiovascular disease and anti-thrombogenic activity
7 Neuro-protective activity
8 Anti-ulcerogenic, anti-inflammatory and hepato-protective activity
9 Biotechnological approaches for enhanced production of nutraceuticals in fruits and vegetables
10 Conclusion and future trends in research
11 References
Part 2 Phytochemicals in fruits and vegetables: glucosinolates and organosulfur compounds
5 Health-promoting effects of glucosinolates and their breakdown products
1 Introduction
2 Natural sources
3 Factors affecting the composition and levels of glucosinolates
4 Potential health effects of glucosinolates
5 Antinutritional properties of glucosinolates
6 Dietary intake, absorption and digestion of glucosinolates
7 Conclusion and future trends
8 Where to look for further information
9 References
6 Nutraceutical potential of glucosinolates
1 Introduction
2 Classes of glucosinolates and their breakdown products
3 Hydrolysis of glucosinolates and the glucosinolate–myrosinase system
4 Analysis of glucosinolates
5 Mechanisms of action of glucosinolates
6 Glucosinolates as nutraceuticals
7 Summary and future trends
8 Where to look for further information
9 References
7 Understanding the health benefits and nutraceutical properties of organosulphur compounds in vegetables
1 Introduction
2 Bioavailability of organosulphur compounds
3 Health benefits of organosulphur compounds
4 Nutraceutical applications
5 Conclusion and future trends
6 Where to look for further information
7 References
Part 3 Phytochemicals and the prevention of disease
8 Advances in understanding the role of plant phytochemicals in preventing cancer
1 Introduction
2 Importance of plant-based foods
3 Mechanisms of chemoprevention
4 Phytochemicals and their mode of action
5 Cancer-preventive effects of antioxidant and anti-inflammatory activities
6 Angiogenesis suppression activities of phytochemicals
7 Functions of phytochemicals in cell death pathway regulation
8 Combined use of phytochemicals with antineoplastic agents
9 Importance of delivery systems for phytochemicals
10 Routes of administration for phytochemicals
11 Combining phytochemicals with other applications
12 Conclusion
13 Where to look for further information
14 References
9 Advances in understanding the role of plant phytochemicals in preventing cardiovascular disease
1 Introduction
2 Cardiovascular disease and diet
3 Cardiovascular disease and its comorbidities
4 Assessing protective and therapeutic effects of phytochemicals
5 Types of phytochemical compounds: flavonoids, phenols, organosulphur compounds, alkaloids, lignans, sterols, tannins and soluble fibres
6 Wild crop relatives as sources of phytochemicals
7 Herbs and spices as sources of phytochemicals
8 Future trends in research
9 Where to look for further information
10 Conclusion
11 References
Part 4 Analysing and optimising phytochemical compounds in fruits and vegetables
10 Advances in screening/analysis of phytochemical compounds in fruits and vegetables
1 Introduction
2 Extraction methods
3 Methods of phytochemical analysis
4 Case study
5 Summary and future trends
6 Where to look for further information
7 References
11 Agronomic factors affecting phytochemical compounds in fruits and vegetables
1 Introduction
2 Phytochemicals in fruits and vegetables
3 Environmental factors that affect phytochemicals in fruits and vegetables
4 Agronomic practices
5 Case study
6 Summary and future trends
7 Where to look for further information
8 References
12 Understanding processing of phytochemical compounds in fruits and vegetables in the gut
1 Introduction
2 The digestion process
3 Factors affecting digestion
4 Conclusion
5 References
Part 5 Case studies
13 Advances in understanding and improving the nutraceutical properties of cranberries
1 Introduction
2 Nutrient composition
3 Health benefits
4 Future directions
5 Conclusion
6 Where to look for further information
7 References
14 Advances in understanding and improving the nutraceutical properties of apples
1 Introduction
2 Health effects of apple
3 Apple processing and pomace generation
4 Nutraceutical compounds in apples: phenolic compounds
5 Nutraceutical compounds in apples: dietary fibre
6 Nutraceutical compounds in apple: pectin
7 Improving apple cultivation through research on food bioactives
8 Future trends
9 Where to find more information
10 Acknowledgements
11 References
15 Advances in understanding and improving the nutraceutical properties of broccoli and other Brassicas
1 Introduction
2 The main phytochemical and health-promoting compounds
3 Research on bioavailability
4 Methods for preserving Brassicas’ bioactive composition through the supply chain
5 Future trends and conclusion
6 Where to look for further information
7 References

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