Health-promoting properties of Fruit and Vegetables (Paperback)Leon Terry (author,editor), Katherine Cools (author of contributions), Gemma Chope (author of contributions), A. Thompson (author of contributions), Marjolaine Meyer (author of contributions), Charles Forney (author of contributions), Peter Walley (author of contributions), Amarat (Amy) Simonne (author of contributions), D. Hodges (author of contributions)
Paperback 432 Pages / Published: 01/11/2013
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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.
Publisher: CABI Publishing
Number of pages: 432
Weight: 940 g
Dimensions: 244 x 172 x 20 mm
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