Asian Berries: Health Benefits

Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Series Preface
Preface
Editors
Contributors
Chapter 1 Bioactive Components in Mulberry Fruits and Pharmacological Effects
1.1 Introduction
1.2 Chemical Properties of Bioactive Components in Mulberry Fruits
1.2.1 Polysaccharides
1.2.2 Polyphenolics
1.2.3 Flavonoids
1.2.4 Anthocyanins
1.2.5 Phenolic Acids
1.2.6 Melatonin
1.3 Pharmacological Effects
1.3.1 Immunomodulatory Activity
1.3.2 Antioxidant Activity
1.3.3 Antihyperglycemic Activity
1.3.4 Hypolipidemic Activity
1.3.5 Anticancer Activity
1.3.6 Neuroprotective Activity
1.3.7 Antiatherosclerosis Activity
1.4 Summary
Acknowledgments
References
Chapter 2 Nutritional Value and Processing Technology of Mulberry Fruit Products
2.1 Mulberry Fruits
2.2 Chemical Properties and Nutrient Values
2.3 Processing of Mulberry Fruits
2.3.1 Mulberry Fruit Juice and Mulberry Candy
2.3.1.1 Mulberry Fruit Juice
2.3.1.2 Mulberry Candy
2.3.2 Mulberry Jam and Mulberry Jelly
2.3.3 Mulberry Wine
2.3.4 Mulberry Fruit Powder and Dried Mulberries
2.3.5 Mulberry Yogurt
2.3.6 Mulberry Vinegar
2.3.7 Utilization and Development Prospect
2.4 Summary
Acknowledgments
References
Chapter 3 Nutritional Composition, Antioxidant Properties, and Health Benefits of Mulberry Fruits
3.1 Introduction
3.2 Nutritional Composition
3.3 Bioactive Compounds
3.3.1 Phenolic Compounds
3.3.1.1 Phenolic Profile of Mulberry Fruit
3.3.1.2 Phenolic Profile of Mulberry Products
3.3.2 Polysaccharides
3.4 Sugar and Organic Acids Composition
3.5 Mineral Composition
3.6 Volatile Compounds
3.7 Health Benefits
3.7.1 Antioxidant Activity
3.7.2 Antidiabetic Effect
3.7.3 Antiobesity Effect
3.7.4 Effects against Xenobiotic Toxicity
3.7.5 Neuroprotective Effects
3.7.6 Other Health Effects
3.8 Processed Products
3.9 Other Aspects
3.9.1 Bioavailability of Mulberry Bioactive Compounds
3.9.2 Adverse Effects
3.10 Summary
Acknowledgements
References
Chapter 4 Biological Activities of Mulberry Fruits for Skin and Bone
4.1 Background Information on Mulberry Fruit
4.1.1 Nutrients in Mulberry Fruit
4.1.2 Bioactive Ingredients in Mulberry Fruits
4.1.3 Polyphenolics
4.1.4 Anthocyanins
4.1.5 Flavonols
4.1.6 Phenolic Acids
4.1.7 Polysaccharides
4.1.8 Melatonin
4.1.9 Other Bioactive Compounds
4.1.10 Correlation between the Antioxidant Activity and the Contents of Total Anthocyanins, Total Polyphenols, Total Flavonoids, and Total Sugars
4.2 Health Benefits of Mulberry Fruits and Anthocyanins and Their Mechanisms of Action
4.2.1 Antioxidant Properties
4.2.2 Immunomodulatory Activity
4.2.3 Antiatherosclerosis Activity
4.2.4 Hypolipidemic Activity
4.2.5 Antihyperglycemic Activity
4.2.6 Neuroprotective Activity
4.2.7 Antitumor Activity
4.3 Properties of Anthocyanins
4.4 Effects of Anthocyanin on the Skin
4.5 Effects of Anthocyanin on Bone
4.6 The Use of Mulberry Fruit for Health Claims and Future Trends
4.7 Summary
Acknowledgements
References
Chapter 5 Black Mulberry Juice
5.1 Introduction
5.2 Black Mulberry Fruits, Growing Conditions, and Harvest
5.3 Chemical Composition of Black Mulberry Fruits and Their Juice
5.4 Phytochemicals in Black Mulberry Fruits and Their Health Benefits
5.5 Effect of Juice Processing Technology and Process on Antioxidants of Black Mulberry Fruits
5.6 Summary
References
Chapter 6 Mulberry Fruits: Characteristic Constituents and Health Benefits
6.1 Introduction
6.2 Characteristic Components of Mulberry Fruits
6.3 Health Benefits of Mulberry Fruits
6.3.1 Antioxidative Potential
6.3.2 Anti-inflammatory and Antimicrobial Effects
6.3.3 Anticancer Properties
6.3.4 Cardioprotective Effects
6.3.5 Neuroprotective Effects
6.3.6 Antidiabetic Effects
6.3.7 Hepatoprotective and Gastroprotective Effects
6.3.8 Protection against Skin Diseases
6.4 Conclusion and Future Perspectives
References
Chapter 7 Longan Syrup and Related Products: Processing Technology and New Product Developments
7.1 Longan Fruits
7.1.1 General Information
7.1.2 Economic Potential
7.2 Extraction and Concentrating Processes and Technology
7.3 Related Products
7.3.1 Fructo-oligosaccharides
7.3.2 Extraction of Pericarp and Seed for Bioactive Compounds
7.3.3 Ethanol and Phenylacetylcarbinol Production
7.4 New Product Developments
7.5 Summary
Acknowledgments
References
Chapter 8 Recent Advances in Longan Polysaccharides and Polyphenols: Extraction, Purification, Physicochemical Properties, and Bioactivities
8.1 Introduction
8.2 Extraction, Purification, and Physicochemical Properties of Polysaccharides and Polyphenols in Longans
8.2.1 Extraction, Purification, and Physicochemical Properties of Polysaccharides in Longans
8.2.1.1 Extraction of Longan Polysaccharides
8.2.1.2 Purification of Longan Polysaccharides
8.2.1.3 Physicochemical Properties of Longan Polysaccharides
8.2.2 Structural Modification of the Longan Bioactive Polysaccharides
8.2.3 Extraction, Purification, and Physicochemical Properties of Longan Polyphenols
8.2.3.1 Proanthocyanidins
8.2.3.2 Corilagin
8.2.3.3 Flavonoids
8.2.3.4 Other Polyphenolic Fractions
8.3 Bioactivities of Longan Extractions, Polysaccharides, and Polyphenols
8.3.1 Antitumor Activity
8.3.2 Immunological Activities
8.3.2 Ranging of Burn
8.3.3 Inhibitory Activities against a-Glucosidase, ß-Amylase, and Acetylcholinesterase
8.3.4 Antioxidant Activities
8.3.5 Other Health Benefits
8.4 Effects of Processing on Bioactivities and Quality of Longan Products
8.5 Conclusions and Future Perspectives
Acknowledgements
References
Chapter 9 Quality Changes of Longan Fruits during Storage and Shelf Life Extension
9.1 Introduction
9.1.1 Cultivars
9.1.2 Nutritional Importance/ Utilization of Longan Fruits
9.1.3 Harvesting
9.1.4 Postharvest Problems/ Limitations of Longan Fruits
9.2 Quality Changes of Longan Fruits During Storage
9.2.1 Pericarp Browning
9.2.2 Postharvest Decay
9.2.3 Water Loss ( Desiccation)
9.3 Technologies to Extend the Shelf Life of Fresh Longans
9.3.1 Sultfie Treatments
9.3.2 Chlorine Dioxide Treatments
9.3.3 Treatments with Antibrowning and Antimicrobial Agents
9.3.4 Controlled Atmosphere/Modified Atmosphere Packaging
9.3.5 Chitosan Coating
9.4 Conclusion
References
Chapter 10 Litchi Berries: Phytochemical Properties and Cosmetic Benefits
10.1 Introduction
10.2 Skin, Skin Dryness, Skin Wrinkle, and Skin Dullness
10.3 Naturally Derived Compounds that are Commonly Used for Cosmetic Benefits
10.3.1 Phenolics
10.3.1.1 Caffeic Acid
10.3.1.2 Chlorogenic Acid
10.3.1.3 p-Coumaric Acid
10.3.1.4 Ferulic Acid
10.3.1.5 Rosmarinic Acid
10.3.1.6 Sinapic Acid
10.3.1.7 Syringic Acid
10.3.2 Flavonoids
10.3.2.1 Catechins
10.3.2.2 Quercetin
10.3.3 Proanthocyanidins
10.3.4 Polysaccharides
10.3.4.1 Cellulose
10.3.4.2 Starch
10.3.4.3 Pectin
10.3.4.4 Gum
10.3.4.5 Mucilage
10.4 Phytochemical Actives of Litchi Berries with Cosmetic Benefits
10.4.1 Pericarp
10.4.2 Pulp
10.4.3 Seeds
10.5 Conclusions
Abbreviation
References
Chapter 11 Loquat (Chinese Plums): Medicinal and Therapeutic Values and Their Processed Products
11.1 Introduction
11.2 Nutritional Profile of Loquat Fruit
11.3 Medicinal Values of Loquat
11.3.1 Promoting Heart Health
11.3.2 Preventing Cancer
11.3.3 Skin Growth
11.3.4 Enhancing Cognitive Power
11.3.5 Regulating Blood Pressure
11.3.6 Weight Reduction Therapy and Digestion
11.3.7 Enhancing Red Blood Cell Formation
11.3.8 Enhancing Eye Vision
11.3.9 Maintaining Strong Bones and Teeth
11.3.10 Diabetes Treatment
11.3.11 Improving Immunity
11.3.12 Respiratory Health
11.4 Processed Products from Loquat
11.4.1 Loquat Jelly
11.4.2 Loquat Fruit Syrup
11.4.3 Loquat Juice
11.4.4 Loquat Herbal Tea
11.4.5 Loquat Wine
11.4.6 Canned Loquat
11.4.7 Loquat Fruit Juice Concentrates
11.4.8 Loquat Fruit Juice Powder
11.4.9 Loquat Dried Slices
11.4.10 Chicken Nuggets
11.4.11 Cookies
11.4.12 Production of α-Amylase
11.5 Conclusions
References
Chapter 12 Sea Buckthorn Berries: A Richer Source of Nutrition and Potential Health Benefits
12.1 Introduction
12.2 Sea Buckthorn: Origin and Taxonomy
12.3 Distribution of Sea Buckthorn in Asia
12.4 Characteristics of Sea Buckthorn Plant and Its Berries
12.5 Nutritional Attributes of Sea Buckthorn Berries
12.5.1 Moisture Content
12.5.2 Ash Content
12.5.3 Total Soluble Solids
12.5.4 Carotenoids
12.5.5 Vitamins
12.5.6 Carbohydrates
12.5.7 Organic Acid
12.5.8 Proteins and Amino Acids
12.5.9 Volatile Compounds
12.5.10 Mineral Elements
12.5.11 Oil
12.5.12 Phytosterols
12.5.13 Antioxidants
12.6 Application of Sea Buckthorn Berries in Food Industry
12.6.1 Juices and Beverages
12.6.2 Jams and Jellies
12.6.3 Dietary Supplements and Food Additives
12.6.4 Milk Products
12.6.5 Alcoholic Drinks
12.7 Therapeutic Use of Sea Buckthorn Berries
12.7.1 Cardiac Diseases
12.7.2 Antitumor/ Anticarcinogenic Effects
12.7.3 Gastroenterological Diseases
12.7.4 Hepatoprotective Activity
12.7.5 Anti-inflammatory and Immunomodulatory Activities
12.7.6 External Applications of Sea Buckthorn Berries
12.7.7 Prebiotic Activities of Sea Buckthorn Berries
12.8 Nutraceutical and Cosmeceutical Potential of Sea Buckthorn Berries
12.9 Conclusions
12.10 Summary
References
Chapter 13 Health Perspectives of Anthocyanins from Chinese Bayberry Fruits
13.1 Introduction
13.2 Chemical Composition of Anthocyanins in Chinese Bayberry Fruits
13.3 Extraction and Purification of Anthocyanins from Bayberry Fruits
13.3.1 Anthocyanin Extraction
13.3.2 Anthocyanin Purification
13.3.2.1 Solid-Phase Extraction
13.3.2.2 Countercurrent Chromatography
13.4 Stability of Anthocyanins from Bayberry Fruits
13.5 Health Benefits and Applications of Anthocyanins from Bayberry Fruits
13.5.1 Antioxidant Capacity of Anthocyanins from Bayberry Fruits
13.5.2 Prevention of Diabetic Diseases
13.5.3 Antitumour Activity of Anthocyanins from Bayberry Fruits
13.6 Concluding Remarks
References
Chapter 14 Haskap Berries (Lonicera Caerulea L.): Phytochemical Constituents and Health Benefits
14.1 Introduction
14.2 Methodology
14.3 Botanical Description and Status
14.4 Composition
14.4.1 Nutritional Composition
14.4.2 Phytochemical Composition
14.4.2.1 Phenolic Acids
14.4.2.2 Anthocyanins
14.4.2.3 Flavonoids
14.4.2.4 Other Phytochemicals
14.5 Bioavailability
14.6 Quality Profile of Haskap from Asian Regions
14.7 Use of Haskap as Commercial Products/ Functional Foods
14.8 Potential Health Benefits
14.8.1 Antioxidant Activity
14.8.2 Anti-Diabetic Activity
14.8.3 Antiobesity Activity
14.8.4 Antitumor/Radioprotective Activity
14.8.5 Anti-inaflmmatory Activity
14.8.6 Hepatoprotective Activity
14.8.7 Cardiovascular Disease Protective Activity
14.8.8 Antimicrobial Activity
14.8.9 Pulmonary Protective Activity
14.9 Summary
References
Chapter 15 Health Benefits of Haskap Berries (Lonicera caerulea L.)
15.1 Introduction
15.2 Chemical Composition of Haskap Berries
15.2.1 Proximate Composition
15.2.1.1 Caloric Value and Dry Matter
15.2.1.2 Crude Proteins, Carbohydrates, Fibers, and Fat Contents
15.2.1.3 Ash Content
15.2.1.4 Sugar Content
15.2.1.5 Organic Acids
15.2.2 Minor Components
15.2.2.1 Vitamins
15.2.2.2 Minerals
15.2.3 Secondary Metabolites
15.2.3.1 Polyphenols
15.2.3.2 Anthocyanins
15.2.3.3 Iridoids
15.2.4 Antioxidant Potential of Haskap Berries
15.3 Effect of Storage and Processing
15.3.1 Prefreezing Treatments and Frozen Storage Conditions
15.3.2 Thawing Conditions
15.3.3 Juice Production
15.3.4 Drying
15.3.5 Extraction Methods
15.4 Evidence for Haskap Berry Health Benefits
15.4.1 Bioavailability of Haskap
15.4.2 Potential Human Health Benefits of Dietary Anthocyanins and C3G: Evidence from Meta-analyses
15.4.3 Cardiovascular Benefits
15.4.4 Anti-Inaflmmatory Effects
15.4.5 Antidiabetic Effects
15.4.6 Neuroprotective Effects
15.4.7 Chemopreventive Effects
15.4.8 Chemotherapeutic Effects
15.4.9 Other Health Benefits
15.4.10 Summary
15.5 Delivery Systems for Haskap Berry Extracts
15.6 Concluding Remarks
References
Chapter 16 Haskap (Lonicera Caerulea) Berries
16.1 Cultivars and Chemical Composition of Haskap (Lonicera caerulea) Berries
16.1.1 Cultivars
16.1.2 Chemical Composition
16.2 Health Benefits of Haskap (Lonicera caerulea) Berries
16.2.1 Antioxidant Activity
16.2.2 Anti-inaflmmatory Activity
16.2.3 Amelioration of Glucose and Lipid Metabolism
16.2.4 Anticancer Activity
16.2.5 Modulation of Gut Microbiota
16.3 Concluding Remarks
References
Chapter 17 Indian Gooseberry (Phyllanthus Emblica): – A Wonder Fruit
17.1 Introduction
17.2 Agronomic Characteristics
17.3 Traditional Medicinal Significance and Uses
17.4 Chemical Composition and Nutritive Value
17.5 Antioxidant Compounds in Amla Fruit
17.6 Processed Products and Postharvest Storage
17.7 Other Miscellaneous Uses of Amla Fruit
17.8 Future Research Needed
References
Chapter 18 Amla (Indian Gooseberry): Characteristics, Therapeutic Potential, and Its Value Addition
18.1 Introduction
18.2 Physicochemical Components of Amla
18.3 Therapeutic Benefits of Amla
18.3.1 Hepatoprotective Activity
18.3.2 Antidiabetic Activity
18.3.3 Antipyretic and Analgesic Activities
18.3.4 Antiulcer Activity
18.3.5 Antioxidant Activity
18.3.6 Anti-inaflmmatory Activity
18.3.7 Immunomodulatory Activity
18.3.8 Cardioprotective Properties
18.3.9 Anticancer Activity
18.3.10 Other Applications
18.3.10.1 Hair Growth
18.3.10.2 Antivenom Activity
18.3.10.3 Dental Problems
18.3.10.4 For Treating Skin-Related Problems
18.3.10.5 For Whitening of Skin
18.3.10.6 Headache Problems
18.3.10.7 Nausea and Gonorrhea
18.3.10.8 Constipation-Related Problems
18.3.10.9 Diarrhea
18.3.10.10 For Cholesterol and Dyslipidemia Problems
18.3.10.11 Respiratory Problems
18.3.10.12 Enhancement of Memory Power
18.4 Processed Value-Added Products from Amla
18.4.1 Amla Juice
18.4.2 Amla RTS
18.4.3 Amla Squash
18.4.4 Amla Jam
18.4.5 Amla Sauce
18.4.6 Amla Pickle
18.4.7 Amla Candy
18.4.8 Amla Preserve
18.4.9 Amla Powder
18.4.10 Amla Chyawanprash
18.4.10.1 Preparation of Amla Chyawanprash
18.5 Conclusion
References
Chapter 19 Pepper Berries (Piper Nigrum L.) – Drupes with Therapeutic and Nutraceutical Potential
19.1 Introduction
19.2 Chemistry of Pepper
19.2.1 Pepper Oleoresin
19.2.2 Volatile Essential Oils
19.2.3 Pungent Principles
19.2.4 Phenolic Compounds
19.3 Processing and Quality Characteristics
19.4 Quality Evaluation
19.4.1 Microbial Contamination and Insect Infestation
19.4.2 Postharvest Preservation of Pepper Berries
19.5 Medicinal Properties and Health Benefits
19.6 Nutraceutical Significance
19.6.1 Antioxidant Properties
19.6.2 Anticancer Activities
19.6.3 Anti-inflammatory Activities
19.6.4 Digestive Activities
19.6.5 Bioavailability Enhancement Activities
19.6.6 Hepatoprotective Activities
19.7 New Products Developments
19.8 Future Outlook
References
Index