Understanding and optimising the nutraceutical properties of fruit and vegetables

Understanding and optimising
Contents
Series list
Introduction
Part 1 Phytochemical compounds in fruits and vegetables: polyphenols
Chapter 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
Chapter 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
Chapter 3 Understanding the nutraceutical properties of flavonoids in fruits and vegetables: chemical structure and groups
1 Introduction
Box 1: Why we need flavonoids
2 Flavonoids
3 Flavonoid chemical structure and groups
Box 2
4 Flavones and flavonols
5 Flavanones and flavanonols
6 Isoflavones and neoflavonoids
7 Flavanols, anthocyanidins and chalcones
8 Conclusion
Box 3: Fruits and vegetables high in flavonoids nutraceuticals
Box 4: Fruits and vegetables high in flavonoids nutraceuticals
9 References
Chapter 4 Understanding the nutraceutical properties of flavonoids in fruits and vegetables: mechanisms of action
1 Introduction
2 Antioxidant properties and role in preventing autoimmune 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 antithrombogenic activity
7 Neuro-protective activity
8 Anti-ulcerogenic, anti-inflammatory and hepatoprotective activity
9 Biotechnological approaches for enhanced production of nutraceuticals in fruits and vegetables
10 Conclusion and future trends in research
Box 1: Other health benefits flavonoids/ nutraceuticals
11 References
Part 2 Phytochemicals in fruits and vegetables: glucosinolates and organosulfur compounds
Chapter 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
Chapter 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
Chapter 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
Chapter 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 antiinammatory 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
Chapter 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 solub
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
Chapter 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
Chapter 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
Chapter 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
Chapter 13
Chapter 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
Chapter 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
Chapter 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
Index
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