- Provides a comprehensive overview of the wealth of research on analysing, understanding and optimising the nutraceutical properties of fruit and vegetables, focussing primarily on phytochemicals/phytochemical compounds
- Reviews the current research on mechanisms of action and the potential role of key phytochemical compounds, such as antioxidants and flavonoids, in preventing the onset of chronic diseases
- Explores current advances in understanding and improving the nutraceutical properties of key horticultural crops, including apples, cranberries, broccoli and other brassicas
Mục lục
Part 1 Phytochemical compounds in fruits and vegetables: polyphenols
1.Advances in understanding the nutraceutical properties of antioxidants in fruits and vegetables: Ugunujhie Agbaje, Mallaidh Hyndman and Soraeya Kharaty, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland;
2.Advances in understanding the nutraceutical properties of phenolic compounds in fruits and vegetables: Cristine Vanz Borges, São Paulo State University (UNESP), Brazil; Fabio Vianello, University of Padua (UNIPD), Italy; Ricardo Alfredo Kluge, University of São Paulo (USP), Brazil; and Giuseppina Pace Pereira Lima, São Paulo State University (UNESP), Brazil;
3.Understanding the nutraceutical properties of flavonoids in fruits and vegetables: chemical structure and groups: A. D. Diwan, S. N. Harke and A. N. Panche, MGM Institute of Biosciences & Technology, Mahatma Gandhi Mission University, India;
4.Understanding the nutraceutical properties of flavonoids in fruits and vegetables: mechanisms of action: A. D. Diwan, S. N. Harke and A. N. Panche, MGM Institute of Biosciences & Technology, Mahatma Gandhi Mission University, India;
Part 2 Phytochemicals in fruits and vegetables: glucosinolates and organosulfur compounds
5.Health-promoting effects of glucosinolates and their breakdown products: Ella O’Grady, Greta Pileckaite, Almha Gilheany and Endrita Kucana, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland;
6.Nutraceutical potential of glucosinolates: Ella O’Grady and Greta Pileckaite, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; Aline Alberti, Graduate Program in Food Science and Technology, State University of Ponta Grossa, Brazil; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland;
7.Understanding the health benefits and nutraceutical properties of organosulphur compounds in vegetables: Greta Pileckaite and Ella O’Grady, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland;
Part 3 Phytochemicals and the prevention of disease
8.Advances in understanding the role of plant phytochemicals in preventing cancer: Gulsun Akdemir Evrendilek, Bolu Abant Izzet Baysal University, Turkey;
9.Advances in understanding the role of plant phytochemicals in preventing cardiovascular disease: Nicholas J. Sadgrove and Monique S. J. Simmonds, Royal Botanic Gardens – Kew, UK;
Part 4 Analysing and optimising phytochemical compounds in fruits and vegetables
10.Advances in screening/analysis of phytochemical compounds in fruits and vegetables: Alessandro Nogueira, State University of Ponta Grossa, Brazil; Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland; and Aline Alberti, State University of Ponta Grossa, Brazil;
11.Agronomic factors affecting phytochemical compounds in fruits and vegetables: Jiangtao Hu, Li Zhang, Zheng Wang, Jie Peng, Xiao Yang and Qichang Yang, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, China;
12.Understanding processing of phytochemical compounds in fruits and vegetables in the gut: Stan Kubow, Lucas Roldos, Kailee Wark and Michèle M. Iskandar, Mc Gill University, Canada;
13.Advances in understanding and improving the nutraceutical properties of cranberries: Oliver Chen, Biofortis Research, Merieux Nutri Sciences and Tufts University, USA; and Eunice Mah, Biofortis Research, Merieux Nutri Sciences, USA;
1Advances in understanding and improving the nutraceutical properties of apples: Lia Noemi Gerschenson, Eliana Noemi Fissore and Carolina Bélen Gómez Vargas, Universidad de Buenos Aires and CONICET, Argentina;
15.Advances in understanding and improving the nutraceutical properties of broccoli and other Brassicas: Elsa M. Gonçalves, Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária and Geo Bio Tec – Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Portugal; Carla Alegria, SFCOLAB – Associação Smart Farm COLAB Laboratório Colaborativo para a Inovação Digital na Agricultura, Rua Cândido dos Reis nº1, Espaço SFCOLAB and c E3c – Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Portugal; Ana Cristina Ramos, Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária and Geo Bio Tec – Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Portugal; and Marta Abreu, Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária and LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, Universidade de Lisboa, Portugal;
Giới thiệu về tác giả
Dr. Elsa M. Gonçalves is a Researcher at the Instituto Nacional de Investigação Agrária e Veterinária, Portugal. She is responsible for the Sensory Testing Laboratories, implementing a range of sensory analysis techniques, to evaluate different food products and applied statistical analysis, allowing products to be grouped, and their similarities and differences quantified. She is a member of the Competence Centre of the Mediterranean diet. She has been the national delegate of the Codex Committee on Methods of Analysis and Sampling (CCMAS) since 2019.Thêm sách điện tử từ cùng một tác giả / Biên tập viên
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