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CONTENTS

Cover

Title Page

Dedication

List of Contributors

Foreword

About the Editor

Introduction

Volume I

Part I: Chemistry and Biological Functions
1. Chapter 1: The Contribution of Fruit and Vegetable Consumption to Human Health
  1. 1.1 Introduction
  2. 1.2 Effect of Consumption of Fruit and Vegetables on Some Diseases
  3. 1.3 Nutritional and Health Importance of Some Fruits and Vegetables
  4. 1.4 Enhancement of Phytochemicals in Fruits and Vegetables
  5. 1.5 Conclusions
  6. References
2. Chapter 2: Anticarcinogenic Phytochemicals
  1. 2.1 Introduction
  2. 2.2 Possible Anticarcinogenic Mechanisms of Phytochemicals
  3. 2.3 Conclusions
  4. References
3. Chapter 3: Beneficial Effects of Phytochemicals on the Endocrine System
  1. 3.1 Introduction
  2. 3.2 Thyroid Physiology and Physiopathology
  3. 3.3 Phytochemicals and Thyroid Function
  4. 3.4 Phytochemicals and Thyroid Cancer
  5. 3.5 Pancreas, Insulin, and Glucose Physiology
  6. 3.6 Pathophysiology of Diabetes
  7. 3.7 A Diet Rich in Phytochemicals and Diabetes
  8. 3.8 Individual Phytochemicals and Their Antidiabetic Effects
  9. 3.9 Prevention of Diabetes Chronic Complications and Phytochemicals
  10. 3.10 Phytochemicals and Bone Metabolism
  11. 3.11 Phytochemicals and the Hypothalamus–Pituitary–Adrenal Axis
  12. 3.12 Conclusion
  13. References
4. Chapter 4: Phytochemicals Effects on Neurodegenerative Diseases
  1. 4.1 Anatomical and Functional Organization of the Nervous System
  2. 4.2 Cells of the Nervous System
  3. 4.3 Epidemiology of Neurodegenerative Diseases
  4. 4.4 General Physiopathology and Neurodegeneration
  5. 4.5 Glial Cells as Mediators of Phytochemicals in Neurodegenerative Diseases
  6. 4.6 Phytochemicals and Alzheimer's Disease
  7. 4.7 Phytochemicals Evaluation in Animal Models of Parkinson's Disease
  8. 4.8 Amyotrophic Lateral Sclerosis (ALS)
  9. 4.9 Phytochemicals and Schizophrenia
  10. References
5. Chapter 5: Synthesis and Metabolism of Phenolic Compounds
  1. 5.1 Introduction
  2. 5.2 Structure of Some Simple Phenolic Compounds
  3. 5.3 Synthesis of Phenylpropanoids
  4. 5.4 Coumarins
  5. 5.5 Formation of Lignans and Lignin
  6. 5.6 Synthesis of Suberin and Cutin
  7. 5.7 Flavonoids
  8. 5.8 Stilbenes
  9. 5.9 Tannins
  10. 5.10 Secondary Metabolism and Product Quality
  11. Bibliography
6. Chapter 6: Biological Actions of Phenolic Compounds
  1. 6.1 Introduction
  2. 6.2 Phenolic Compounds and Human Health
  3. 6.3 Biological Actions of Phenolic Compounds
  4. 6.4 Antioxidant Action: Radical Scavenging and Metal-Ion Chelating
  5. 6.5 Conclusions and Perspectives
  6. Acknowledgements
  7. References
7. Chapter 7: Flavonoids and Their Relation to Human Health
  1. 7.1 Introduction
  2. 7.2 Generalities
  3. 7.3 Current Aspects of Flavonoid First-Pass Metabolism
  4. 7.4 Flavonoid Intake and Mortality
  5. 7.5 Flavonoids and Cardiovascular Diseases (CVD)
  6. 7.6 Flavonoids and MetS
  7. 7.7 Flavonoids and Cancer
  8. 7.8 Flavonoids and Inflammation
  9. 7.9 Concluding Remarks
  10. Acknowledgments
  11. References
8. Chapter 8: Bioaccessibility and Bioavailability of Phenolic Compounds from Tropical Fruits
  1. 8.1 Introduction
  2. 8.2 Bioaccessibility: First Barrier Prior to Absorption
  3. 8.3 Bioavailability of Tropical Fruits Polyphenols
  4. 8.4 Polyphenols Pharmacokinetics
  5. 8.5 Health-Related Effects of Bioavailable Polyphenols of Tropical Fruits
  6. 8.6 Health-Related Effects of Non-Bioaccessible Polyphenols of Tropical Fruits
  7. 8.7 Future Trends and Conclusions
  8. References
9. Chapter 9: Mangosteen Xanthones: Bioavailability and Bioactivities
  1. 9.1 Introduction
  2. 9.2 Bioavailability and Metabolism of Mangosteen Xanthones
  3. 9.3 Bioactivities of Mangosteen Xanthones
  4. 9.4 Xanthone-Mediated Effects on Cellular Signaling Processes
  5. 9.5 Anti-microbial Activity of Mangosteen Xanthones
  6. 9.6 Conclusion
  7. References
10. Chapter 10: Methylxanthines: Dietary Sources, Bioavailability, and Health Benefits
  1. 10.1 Introduction
  2. 10.2 Classification of Xanthines
  3. 10.3 Presence and Intake of Methylxanthines in the Diet
  4. 10.4 Bioavailability and Metabolism of Methylxanthines
  5. 10.5 Health Effects
  6. 10.6 Conclusion
  7. References
11. Chapter 11: Glucosinolates and Isothiocyanates: Cancer Preventive Effects
  1. 11.1 Introduction
  2. 11.2 Mechanisms of Cancer Prevention: In Vivo Studies
  3. 11.3 Mechanisms of Cancer Prevention: In Vitro Studies
  4. References
12. Chapter 12: Effect of Soy Isoflavones on DNA Metabolic Enzyme Inhibitory Activity and Anticancer Activity
  1. 12.1 Introduction
  2. 12.2 Effect of Soy Isoflavones on the Activity of Mammalian Pols
  3. 12.3 Effects of Soy Isoflavones on the Activity of Human Topos I and II
  4. 12.4 Effects of Genistein on the Activity of Mammalian Pols, Topos, and Other DNA Metabolic Enzymes In Vitro
  5. 12.5 Effects of Soy Isoflavones on Cytotoxicity
  6. 12.6 Effects of Genistein on HeLa Cell Cycle
  7. 12.7 Discussion
  8. 12.8 Conclusions
  9. Conflicts of Interest
  10. References
13. Chapter 13: Tannins in Fruits and Vegetables: Chemistry and Biological Functions
  1. 13.1 Basic Aspects and Chemical Structures
  2. 13.2 Extraction and Purification
  3. 13.3 Basic Techniques of Qualitative and Quantitative Analysis
  4. 13.4 Analytical Techniques in the Determination of Tannin Chemical Structures
  5. 13.5 Biosynthesis
  6. 13.6 Biological Activities
  7. 13.7 Concluding Remarks
  8. References
14. Chapter 14: Chlorophylls: Chemistry and Biological Functions
  1. 14.1 Introduction
  2. 14.2 Chemistry of Chlorophylls
  3. 14.3 Presence and Distribution in Fruits and Vegetables
  4. 14.4 Biological Functions of Chlorophyll
  5. 14.5 Changes in Chlorophyll during Processing of Fruits and Vegetables
  6. 14.6 Conclusions and Research Needs
  7. References
15. Chapter 15: Chemistry, Stability, and Biological Actions of Carotenoids
  1. 15.1 Introduction
  2. 15.2 Chemistry
  3. 15.3 Sources of Dietary Carotenoids
  4. 15.4 Postharvest and Processing Effects
  5. 15.5 Absorption, Transport, and Metabolism
  6. 15.6 Biological Actions and Disease Prevention
  7. 15.7 Conclusions
  8. References
16. Chapter 16: Protective Effects of Carotenoids in Cardiovascular Disease and Diabetes
  1. 16.1 Introduction
  2. 16.2 Cardiovascular Diseases
  3. 16.3 Diabetes
  4. 16.4 Safety Issues
  5. 16.5 Conclusions
  6. References
17. Chapter 17: Betalains: Chemistry and Biological Functions
  1. 17.1 Introduction
  2. 17.2 Chemistry and Biochemistry
  3. 17.3 Physiological Properties in Plants
  4. 17.4 Functional Properties and Benefits to Human Health
  5. 17.5 Applications in Food Industry
  6. 17.6 Future Trends
  7. References
18. Chapter 18: Dietary Fiber and Associated Macromolecular Antioxidants in Fruit and Vegetables
  1. 18.1 Introduction
  2. 18.2 Dietary Fiber
  3. 18.3 Dietary Fiber in Fruit and Vegetables
  4. 18.4 Macromolecular Antioxidants Associated with Dietary Fiber
  5. 18.5 Contribution of Fruit and Vegetables to the Intake of Dietary Fiber and Associated Macromolecular Antioxidants in the Diet
  6. 18.6 Concluding Remarks
  7. References
19. Chapter 19: Impact of Fruit Dietary Fibers and Polyphenols on Modulation of the Human Gut Microbiota
  1. 19.1 Introduction
  2. 19.2 Human Gut Microbiota
  3. 19.3 Impact of Diet on the Gut Microbiota and Human Health
  4. 19.4 Fruits as Human Gut Microbiota Modulators
  5. 19.5 Fruits Components Involved in Gut Microbiota Modulation
  6. 19.6 Related Health Benefits
  7. 19.7 Conclusions and Perspectives
  8. References
20. Chapter 20: Lipids in Fruits and Vegetables: Chemistry and Biological Activities
  1. 20.1 Introduction
  2. 20.2 Composition and Structure
  3. 20.3 Bioactive Compounds Found in Plant Lipids
  4. 20.4 Main Plant Oils
  5. 20.5 Other Oils from Plant Sources
  6. 20.6 Role of Fats in Health and Disease
  7. 20.7 Food Applications of Plant Lipids
  8. 20.8 Plant Lipidomics
  9. 20.9 Conclusions
  10. References
21. Chapter 21: Vitamin E (Tocopherols and Tocotrienols) in Fruits and Vegetables with Focus on Chemistry and Biological Activities
  1. 21.1 Introduction
  2. 21.2 The Different Vitamin E Forms: Chemistry and Antioxidative and Biological Activities
  3. 21.3 Vitamin E in Fruits and Vegetables: Determinants of Content and Pattern
  4. 21.4 Absorption, Transport, and Metabolism in the Human Body
  5. 21.5 Classical Vitamin E Functions: The Most Important Diet-Derived Lipophilic Antioxidant in the Body
  6. 21.6 Non-Classical Functions of Vitamin E and Its Isomers: Much to Discover Yet
  7. 21.7 Intake and Status of Vitamin E at Population Level: Contribution of Fruits and Vegetables as Sources of Different Vitamers
  8. References
22. Chapter 22: Plant Vitamin C: One Single Molecule with a Plethora of Roles
  1. 22.1 Introduction
  2. 22.2 Chemistry of Ascorbic Acid
  3. 22.3 The Multiple Roles of Ascorbic Acid in Plants
  4. 22.4 AsA in Humans
  5. 22.5 Ascorbic Acid Regulatory Pathways
  6. 22.6 Ascorbic Acid Diversity in Plants
  7. 22.7 The Impact of Postharvest Handling on AsA Content of Fruits and Vegetables
  8. 22.8 Genetic Regulation of AsA Accumulation
  9. 22.9 Conclusions
  10. Acknowledgments
  11. References
23. Chapter 23: Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and Biological Effects
  1. 23.1 Introduction
  2. 23.2 Occurrence of Capsaicinoids
  3. 23.3 Chemistry and Biosynthesis
  4. 23.4 Biosynthesis
  5. 23.5 Biological Effects of Capsaicinoids
  6. Acknowledgments
  7. References
24. Chapter 24: Flavors and Aromas: Chemistry and Biological Functions
  1. 24.1 Introduction
  2. 24.2 Chemistry and Organoleptic Properties
  3. 24.3 Biosynthesis
  4. 24.4 Factors Affecting Flavor and Aroma
  5. 24.5 Conclusions
  6. References
25. Chapter 25: Recent Advances in Bioactivities of Common Food Biocompounactives
  1. 25.1 Introduction
  2. 25.2 Definition of Phytochemicals Bioactivity
  3. 25.3 Food Biocompounactives: Occurrence, Chemical Forms, and Mechanisms of Action
  4. 25.4 Bioactivities of Common Food Phytochemicals: Opportunities and Challenges
  5. 25.5 Conclusions
  6. References
26. Chapter 26: Biomarkers for the Evaluation of Intake of Phytochemicals and Their Bioactive Effect
  1. 26.1 Impact of Biomarkers in Nutritional Research
  2. 26.2 New Technologies Applied in the Identification of Food Intake Biomarkers and Their Validation
  3. 26.3 Current Established Biomarkers for Phytochemical Intake Evaluation
  4. 26.4 Nutridynamics: A Systematic Approach to Study Bioactive Effects
  5. References
Part II: Influence of Postharvest Handling and Processing Technologies, and Analysis of Phytochemicals
1. Chapter 27: Influence of Postharvest Technologies and Handling Practices on Phytochemicals in Fruits and Vegetables
  1. 27.1 Introduction
  2. 27.2 The Cold Chain
  3. 27.3 Effects of Exposure to Light
  4. 27.4 Modified (MA) and Controlled Atmospheres (CA)
  5. 27.5 Ethylene Effects
  6. 27.6 Heat Treatments
  7. 27.7 Treatment with Natural Products
  8. 27.8 Irradiation
  9. 27.9 Future Needs and Trends
  10. References
2. Chapter 28: Phytochemical Changes during Minimal Processing of Fresh Fruits and Vegetables
  1. 28.1 Introduction
  2. 28.2 Changes in Phytochemical Content and Bioactivity in Fresh-Cut Produce
  3. 28.3 Effect of Processing Fresh-Cut Fruits and Vegetables on Bioavailability of Phytochemicals
  4. 28.4 Future Directions
  5. References
3. Chapter 29: Conventional and Novel Thermal Processing Used for the Improvement of Bioactive Phytochemicals in Fruits and Vegetables
  1. 29.1 Introduction
  2. 29.2 An Overview of Different Processing Methods for Fruits and Vegetables
  3. 29.3 Effect of Conventional Thermal Processing on Phytochemicals
  4. 29.4 Effect of Novel Thermal Processing on Phytochemicals
  5. 29.5 Mechanism of Phytochemical Degradation as Affected by Thermal Processing
  6. 29.6 Conclusion
  7. 29.7 Future Trends and Challenges
  8. References
4. Chapter 30: Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients
  1. 30.1 Introduction
  2. 30.2 Non-thermal Processing of Fruits: Effect on Phytonutrients
  3. 30.3 Influence of Storage on Non-thermal Processed Fruits and Vegetables Phytonutrients
  4. 30.4 Future Trends and Conclusion
  5. References
5. Chapter 31: Chlorophylls and Colour Changes in Cooked Vegetables
  1. 31.1 Introduction
  2. 31.2 Chlorophylls and Their Role in the Colour of Vegetables
  3. 31.3 The Effect of Cooking on Chlorophyll Content
  4. 31.4 The Effect of Cooking on Colour of Vegetables in Relation to Chlorophyll Content
  5. References
6. Chapter 32: Pressurized Fluid Extraction of Phytochemicals from Fruits, Vegetables, Cereals, and Herbs
  1. 32.1 Introduction
  2. 32.2 Phytochemicals
  3. 32.3 Extraction of Phytochemicals from Different Plant Sources
  4. 32.4 Future Trends
  5. 32.5 Conclusions
  6. Acknowledgments
  7. References
7. Chapter 33: Supercritical Fluid Extraction of Bioactive Compounds from Fruits and Vegetables
  1. 33.1 Introduction
  2. 33.2 Merits of Supercritical Fluid as Solvent
  3. 33.3 Optimization of Extraction Parameters and SFE Procedures
  4. 33.4 Comparison of SFE with Other Extraction Techniques
  5. 33.5 Limitations of Supercritical Fluid as Solvent and Use of Modifiers
  6. 33.6 Extraction of Bioactive Phytochemicals from Fruits and Vegetables using Supercritical Fluid
  7. 33.7 Conclusion
  8. References
8. Chapter 34: The Use of Non-destructive Techniques to Assess the Nutritional Content of Fruits and Vegetables
  1. 34.1 Introduction
  2. 34.2 Non-Destructive Techniques for Quality Evaluation of Fruits and Vegetables
  3. 34.3 Prediction of Nutritional Content of Fruits and Vegetables
  4. 34.4 Conclusions
  5. References
9. Chapter 35: Rapid Estimation of Bioactive Phytochemicals in Vegetables and Fruits Using Near Infrared Reflectance Spectroscopy
  1. 35.1 Introduction
  2. 35.2 Development of NIRS and FT-NIRS
  3. 35.3 Instrumentation
  4. 35.4 Calibration Development
  5. 35.5 Spectral Pre-processing Methods
  6. 35.6 Applications
  7. 35.7 Limitations
  8. 35.8 Conclusions
  9. References
10. Chapter 36: Methods for Determining the Antioxidant Capacity of Food Constituents
  1. 36.1 Introduction
  2. 36.2 Hydrogen Atom Transfer (HAT) Assays
  3. 36.3 Single Electron Transfer (SET) Assays
  4. 36.4 Other Antioxidant Assays
  5. 36.5 Final Remarks
  6. References
11. Chapter 37: Enhancement of Phytochemicals Using Next-Generation Technologies for the Production of High Quality Fruits and Vegetables
  1. 37.1 Introduction
  2. 37.2 Phytonutrients from Fruits and Vegetables
  3. 37.3 Preventative Phytomedication: Marrying Sequencing Capabilities with Phytochemical Power
  4. 37.4 Genetic Engineering to Develop Phytonutrient Enriched Fruits and Vegetables
  5. 37.5 Amalgamation of Technologies to Bring Next-Generation Fresh Produce to Consumers
  6. 37.6 Public Awareness and Biotech Methodology of Agriculture
  7. 37.7 Concluding Remarks
  8. Acknowledgments
  9. References
  10. Websites of Interest
12. Chapter 38: Modeling Shelf Life of Packaged, Ready-to-Eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds
  1. 38.1 Introduction
  2. 38.2 Quality of Fresh-Cut Fruits and Vegetables
  3. 38.3 Mathematical Modeling for Shelf Life Estimation
  4. References

Volume II

Part III: Phytochemicals in Some Fruits and Vegetables
1. Chapter 39: Ackee (Blighia sapida Koenig)
  1. 39.1 Introduction
  2. 39.2 History, Origin, and Distribution
  3. 39.3 Botanical Description
  4. 39.4 Toxicity of Ackee Fruit
  5. 39.5 Nutritional Composition
  6. 39.6 Storage and Processing
  7. 39.7 Conclusion
  8. References
2. Chapter 40: Andean Berry (Vaccinium meridionale Swartz)
  1. 40.1 Introduction
  2. 40.2 Phytochemical Composition: Contents and Changes
  3. 40.3 Biological Effects of Andean Berry Phytochemicals (Especially Health Effects, and Only on This Fruit)
  4. 40.4 Future Directions
  5. 40.5 Conclusions
  6. References
3. Chapter 41: Berries
  1. 41.1 Introduction
  2. 41.2 Berryfruit Phytochemicals: Content and Changes
  3. 41.3 Health Effects of Berryfruit Phytochemicals
  4. 41.4 Information Lacking and Research Needs for Berries
  5. 41.5 Conclusions
  6. References
4. Chapter 42: Bottle Gourd (Lagenaria siceraria)
  1. 42.1 Introduction
  2. 42.2 Traditional Nomenclature and Use throughout the World
  3. 42.3 Cultural Use
  4. 42.4 Phytochemical Properties
  5. 42.5 Pharmacological Properties
  6. 42.6 Occasional Toxicity
  7. 42.7 Conclusions
  8. Acknowledgments
  9. References
5. Chapter 43: Cacao (Theobroma cacao L.)
  1. 43.1 Introduction
  2. 43.2 Major Phytochemical Components
  3. 43.3 Genotype Influence and Phytochemical Components: Cocoa Classification, Environmental Effects on Bean Quality, and Breeding to Improve Genotypes
  4. 43.4 Changes during Cocoa Processing
  5. 43.5 Effects in Nutrition and Health
  6. 43.6 Research Opportunities and Current Trends in Industry
  7. References
6. Chapter 44: Cactus Pear Fruit and Cladodes
  1. 44.1 Introduction
  2. 44.2 Phytochemicals Contents and Changes
  3. 44.3 Carbohydrates, Dietary Fiber, and Mucilage
  4. 44.4 Potential Health Benefits
  5. 44.5 Healthy Compounds from By-products
  6. 44.6 Conclusions and Research Needs
  7. References
7. Chapter 45: Capsicums
  1. 45.1 Introduction
  2. 45.2 Botany and Ecology
  3. 45.3 Phytochemistry
  4. 45.4 Bioactive Compounds
  5. 45.5 Medicinal
  6. 45.6 Health Benefits of Capsicum
  7. 45.7 Capsicums
  8. 45.8 Research Needs
  9. 45.9 Conclusions
  10. References
8. Chapter 46: Carrots (Daucus carota L.)
  1. 46.1 Introduction
  2. 46.2 Phytochemicals Present in Carrots
  3. 46.3 Healthy Biological Effects of the Phytochemicals Present in Carrots
  4. 46.4 Changes in Carrot Phytochemicals during Processing
  5. 46.5 Information Lacking and Future Needs
  6. 46.6 Conclusions
  7. References
9. Chapter 47: Chayote (Sechium edule (Jacq.) Swartz)
  1. 47.1 Introduction
  2. 47.2 Culinary Uses
  3. 47.3 Health Effects
  4. 47.4 Proximate Analysis of Chayote
  5. 47.5 Moisture, Carbohydrate, and Caloric Content
  6. 47.6 Dietary Fiber
  7. 47.7 Amino Acids and Protein Content
  8. 47.8 Total Lipid Content and Fatty Acid Profile
  9. 47.9 Minerals
  10. 47.10 Vitamins
  11. 47.11 Phenolic Compounds
  12. 47.12 Sterols
  13. 47.13 Triterpenes and Cucurbitacins
  14. 47.14 Antioxidant and Antiradical Activity
  15. 47.15 Concluding Remarks
  16. References
10. Chapter 48: Cherimoya (Annona cherimola Mill.)
  1. 48.1 Introduction
  2. 48.2 Phytochemicals Present in the Fruit: Contents and Changes
  3. 48.3 Biological Activities
  4. 48.4 Information Lacking and Research Needs
  5. 48.5 Conclusions
  6. References
11. Chapter 49: Citrus
  1. 49.1 Introduction
  2. 49.2 Citrus Carotenoids
  3. 49.3 Citrus Anthocyanins
  4. 49.4 Citrus Limonoids
  5. 49.5 Citrus Flavonoids
  6. 49.6 Conclusion
  7. References
12. Chapter 50: Dates (Phoenix dactylifera L.)
  1. 50.1 Introduction
  2. 50.2 Nutritional and Functional Features of Dates
  3. 50.3 Phytochemicals in Dates
  4. 50.4 Applications of Dates in Traditional Medicine
  5. 50.5 Health and Dates
  6. 50.6 Supportive Studies
  7. References
13. Chapter 51: Grapes
  1. 51.1 Introduction
  2. 51.2 Phytochemicals Present in Grape Berries
  3. 51.3 Biological Effects of the Phytochemicals Present in Grapes
  4. 51.4 Information Lacking and Research Needs for Grape Berries
  5. 51.5 Conclusions
  6. References
14. Chapter 52: Grape Bagasse: A Potential Source of Phenolic Compounds
  1. 52.1 Introduction
  2. 52.2 Phenolic Compounds from Vitis vinifera: Synthesis and Classification
  3. 52.3 Biological Functions of Grape Phenolic Compounds
  4. 52.4 Recovery of Phenolic Compounds from Grape Bagasse
  5. 52.5 Potential Uses of Grape Bagasse
  6. 52.6 Conclusions
  7. References
15. Chapter 53: Guava (Psidium guajava)
  1. 53.1 Introduction
  2. 53.2 Guava Fruit Generalities
  3. 53.3 Bioactive Compounds Present in Guava Fruit
  4. 53.4 Health Effects of Guava Fruit
  5. 53.5 Perspectives
  6. References
16. Chapter 54: Indian Gooseberry (Emblica officinalis Gaertn.)
  1. 54.1 Introduction
  2. 54.2 Botanical Description
  3. 54.3 Traditional Uses
  4. 54.4 Physicochemical Composition
  5. 54.5 Phytochemicals
  6. 54.6 Antioxidant Potential
  7. 54.7 Biological Actions of EO Antioxidants
  8. 54.8 Applications of EO Phytochemicals in Cancer
  9. 54.9 Applications of EO Phytochemicals in Diabetes
  10. 54.10 Other Health Effects of EO Phytochemicals
  11. 54.11 Conclusions and Future Perspectives
  12. References
17. Chapter 55: Loquat (Eriobotrya japonica Lindl.)
  1. 55.1 Introduction
  2. 55.2 Phytochemicals in Loquat
  3. 55.3 Biological and Health Effects of the Phytochemicals Present in Loquat
  4. 55.4 Information Lacking and Research Needs for Loquat
  5. 55.5 Conclusion
  6. References
18. Chapter 56: Maqui (Aristotelia chilensis (Mol.) Stuntz)
  1. 56.1 Introduction
  2. 56.2 Phytochemicals in Maqui
  3. 56.3 Phytochemical Changes in Maqui
  4. 56.4 Validation of Traditional Uses of Maqui
  5. 56.5 New Biological and Health Effects of the Phytochemicals Present in Maqui
  6. 56.6 Conclusions and Future Trends
  7. Acknowledgments
  8. References
19. Chapter 57: Pecans (Carya illinoinensis)
  1. 57.1 Introduction
  2. 57.2 Pecans
  3. 57.3 Chemical Profile of Bioactives Present in Pecans
  4. 57.4 Antioxidant Capacity in Pecans
  5. 57.5 Human and Animal Studies
  6. 57.6 Other Chemical Molecules Present in Pecans
  7. 57.7 Toxicology
  8. 57.8 Conclusions
  9. References
20. Chapter 58: Onion (Allium cepa L.)
  1. 58.1 Introduction
  2. 58.2 Nutritional Composition and Major Phytochemicals
  3. 58.3 Properties and Biological Role of Onion Phytochemicals
  4. 58.4 Conclusions and Future Perspectives
  5. References
21. Chapter 59: Papaya (Carica papaya)
  1. 59.1 Introduction
  2. 59.2 Carotenoids
  3. 59.3 Phenolic Compounds
  4. 59.4 Vitamins
  5. 59.5 Medical Therapeutics
  6. 59.6 Antimicrobial Activity
  7. 59.7 Other Uses
  8. 59.8 Conclusions
  9. References
22. Chapter 60: Pineapples (Ananas comosus)
  1. 60.1 Introduction
  2. 60.2 Phytochemicals
  3. 60.3 Effect of Phytochemicals on Human Health: Pineapple and Mechanisms of Action
  4. References
23. Chapter 61: Pomegranates (Punica granatum L.)
  1. 61.1 Introduction
  2. 61.2 Origin and Distribution
  3. 61.3 Pomegranate Phytochemicals
  4. 61.4 Health Benefits
  5. 61.5 Conclusions
  6. 61.6 Future Research Needs
  7. References
24. Chapter 62: Potato and Other Root Crops
  1. 62.1 Introduction
  2. 62.2 Identity and Role of Bioactivities
  3. 62.3 Potential Health Benefits
  4. 62.4 Preharvest and Postharvest Factors
  5. 62.5 Future Research Needed
  6. 62.6 Conclusions
  7. References
25. Chapter 63: Prunus
  1. 63.1 Genus Prunus: Uses and Economic Importance
  2. 63.2 Prunus Species: Nutritional Importance
  3. 63.3 Phytochemicals in Prunus Species
  4. 63.4 Factors Affecting Phytochemical Content in Prunus Species
  5. 63.5 Epidemiology of Cardiovascular Diseases in the World and in Mexico
  6. 63.6 Role of Phytochemicals with Vasodilator Activity in the Prevention and Treatment of Cardiovascular Diseases
  7. 63.7 Vasodilator Phenolic Compounds from Prunus and Their Mechanism of Action
  8. 63.8 Vasodilator Volatile Compounds from Prunus and Their Mechanism of Action
  9. 63.9 Vasodilator Triterpenes from Prunus and Their Mechanism of Action
  10. 63.10 Conclusions
  11. References
26. Chapter 64: Rambutan (Nephelium lappaceum L.)
  1. 64.1 Introduction
  2. 64.2 Medicinal Properties of Rambutan
  3. 64.3 Phytochemical Constituents
  4. 64.4 Future Aspects
  5. References
27. Chapter 65: Rose Apple (Syzygium jambos (L.) Alston)
  1. 65.1 Introduction
  2. 65.2 Botany of the Plant
  3. 65.3 Phytochemistry and Proximate Composition
  4. 65.4 Traditional Uses
  5. 65.5 Antimicrobial Activity
  6. 65.6 Free Radical Scavenging and Antioxidant Effects
  7. 65.7 Anti-inflammatory Activity
  8. 65.8 Analgesic Activity
  9. 65.9 Hepatoprotective Activity
  10. 65.10 Anticancer Activity
  11. 65.11 Conclusions
  12. References
28. Chapter 66: Soursop (Annona muricata)
  1. 66.1 Introduction
  2. 66.2 Phytochemical Substances Present in the Fruit
  3. 66.3 Biological Activities
  4. 66.4 Toxicity
  5. 66.5 Lack of Information and Research Needs on A. muricata
  6. 66.6 Conclusions
  7. References
29. Chapter 67: Sugar Apple (Annona squamosa)
  1. 67.1 Introduction
  2. 67.2 Phytochemicals Present in the Fruit
  3. 67.3 Biological Activities
  4. 67.4 Information Lacking and Research Needs for Sugar Apple
  5. 67.5 Conclusion
  6. References
30. Chapter 68: Tomato (Solanum lycopersicum)
  1. 68.1 Introduction
  2. 68.2 Bioactive Compounds in Tomato
  3. 68.3 Bioactive Compounds in Peel and Seeds in Tomato
  4. 68.4 Content of Bioactive Compounds in Plant Breeding and Transgenic Tomatoes
  5. 68.5 Influence of Agronomic Variables on Bioactive Compounds and Antioxidant Activity
  6. 68.6 Changes in Bioactive Compounds during Tomato Ripening
  7. 68.7 Effect of Postharvest Treatments on Bioactive Compounds
  8. 68.8 Thermal Processing
  9. 68.9 Non-thermal Processing
  10. 68.10 Tomatoes in Human Health
  11. References
31. Chapter 69: Wild and Cultivated Mushrooms
  1. 69.1 Introduction
  2. 69.2 What Are Mushrooms?
  3. 69.3 Nutritive Value of Wild and Cultivated Mushrooms
  4. 69.4 Bioactive Compounds in Wild and Cultivated Mushrooms
  5. 69.5 Health Benefits of Fungi
  6. 69.6 Research Needs
  7. 69.7 Conclusions
  8. Acknowledgements
  9. References
32. Chapter 70: Phytochemicals in Organic and Conventional Fruits and Vegetables
  1. 70.1 Introduction
  2. 70.2 Polyphenols
  3. 70.3 Alkaloids
  4. 70.4 Glucosinolates
  5. 70.5 Volatile Constituents
  6. 70.6 Carotenoids
  7. Acknowledgments
  8. References
33. Chapter 71: Recent Advances in Phytochemicals in Fruits and Vegetables
  1. 71.1 Introduction
  2. 71.2 Phenolics in Fruits
  3. 71.3 Phenolics in Vegetables
  4. 71.4 Carotenoids in Vegetables
  5. 71.5 Organosulfur Compounds in Vegetables
  6. 71.6 Alkaloids in Vegetables
  7. References

Index

End User License Agreement

List of Tables

Table 1

Table 5.1

Table 6.1

Table 6.2

Table 7.1

Table 9.1

Table 9.2

Table 10.1

Table 11.1

Table 12.1

Table 13.1

Table 13.2

Table 13.3

Table 13.4

Table 13.5

Table 13.6

Table 13.7

Table 13.8

Table 13.9

Table 14.1

Table 14.2

Table 14.3

Table 14.4

Table 15.1

Table 15.2

Table 15.3

Table 15.4

Table 15.5

Table 15.6

Table 15.7

Table 18.1

Table 18.2

Table 18.3

Table 18.4

Table 19.1

Table 20.1

Table 20.2

Table 20.3

Table 21.1

Table 22.1

Table 22.2

Table 23.1

Table 23.2

Table 24.1

Table 24.2

Table 24.3

Table 25.1

Table 25.2

Table 25.3

Table 26.1

Table 28.1

Table 29.1

Table 29.2

Table 29.3

Table 29.4

Table 29.5

Table 29.6

Table 29.7

Table 30.1

Table 30.2

Table 30.3

Table 31.1

Table 31.2

Table 31.3

Table 31.4

Table 31.5

Table 31.6

Table 31.7

Table 31.8

Table 31.9

Table 32.1

Table 32.2

Table 32.3

Table 32.4

Table 33.1

Table 37.1

Table 37.2

Table 37.3

Table 39.1

Table 39.2

Table 39.3

Table 40.1

Table 40.2

Table 40.3

Table 41.1

Table 43.1

Table 43.2

Table 43.3

Table 44.1

Table 45.1

Table 45.2

Table 45.3

Table 45.4

Table 45.5

Table 46.1

Table 46.2

Table 47.1

Table 47.2

Table 47.3

Table 47.4

Table 47.5

Table 47.6

Table 47.7

Table 47.8

Table 47.9

Table 47.10

Table 48.1

Table 48.2

Table 48.3

Table 48.4

Table 48.5

Table 48.6

Table 48.7

Table 52.1

Table 53.1

Table 53.2

Table 53.3

Table 53.4

Table 54.1

Table 54.2

Table 54.3

Table 54.4

Table 54.5

Table 54.6

Table 54.7

Table 55.1

Table 55.2

Table 55.3

Table 55.4

Table 55.5

Table 57.1

Table 57.2

Table 58.1

Table 58.2

Table 58.3

Table 58.4

Table 58.5

Table 58.6

Table 58.7

Table 58.8

Table 60.1

Table 60.2

Table 61.1

Table 61.2

Table 61.3

Table 61.4

Table 62.1

Table 62.2

Table 62.3

Table 65.1

Table 66.1

Table 66.2

Table 67.1

Table 67.2

Table 67.3

Table 68.1

Table 69.1

Table 69.2

Table 69.3

Table 70.1

Table 70.2

Table 71.1

Table 71.2

List of Illustrations

Figure 3.1

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 5.5

Figure 5.6

Figure 5.7

Figure 5.8

Figure 5.9

Figure 6.1

Figure 6.2

Figure 7.1

Figure 7.2

Figure 8.1

Figure 8.2

Figure 9.1

Figure 9.2

Figure 9.3

Figure 10.1

Figure 10.2

Figure 12.1

Figure 12.2

Figure 12.3

Figure 12.4

Figure 12.5

Figure 12.6

Figure 13.1

Figure 13.2

Figure 13.3

Figure 13.4

Figure 13.5

Figure 13.6

Figure 13.7

Figure 13.8

Figure 14.1

Figure 14.2

Figure 14.3

Figure 14.4

Figure 14.5

Figure 15.1

Figure 15.2

Figure 15.3

Figure 15.4

Figure 15.5

Figure 15.6

Figure 15.7

Figure 15.8

Figure 16.1

Figure 16.2

Figure 16.3

Figure 16.4

Figure 16.5

Figure 17.1

Figure 17.2

Figure 18.1

Figure 18.2

Figure 19.1

Figure 19.2

Figure 19.3

Figure 20.1

Figure 20.2

Figure 20.3

Figure 21.1

Figure 21.2

Figure 22.1

Figure 22.2

Figure 23.1

Figure 23.2

Figure 23.3

Figure 23.4

Figure 25.1

Figure 25.2

Figure 25.3

Figure 25.4

Figure 25.5

Figure 25.6

Figure 25.7

Figure 25.8

Figure 25.9

Figure 25.10

Figure 25.11

Figure 25.12

Figure 25.13

Figure 25.14

Figure 25.15

Figure 25.16

Figure 26.1

Figure 26.2

Figure 26.3

Figure 26.4

Figure 26.5

Figure 26.6

Figure 27.1

Figure 27.2

Figure 27.3

Figure 27.4

Figure 28.1

Figure 28.2

Figure 28.3

Figure 31.1

Figure 31.2

Figure 31.3

Figure 31.4

Figure 31.5

Figure 33.1

Figure 33.2

Figure 34.1

Figure 34.2

Figure 34.3

Figure 34.4

Figure 34.5

Figure 34.6

Figure 34.7

Figure 34.8

Figure 34.9

Figure 34.10

Figure 35.1

Figure 36.1

Figure 36.2

Figure 36.3

Figure 36.4

Figure 36.5

Figure 36.6

Figure 36.7

Figure 36.8

Figure 37.1

Figure 37.2

Figure 38.1

Figure 38.2

Figure 38.3

Figure 38.4

Figure 38.5

Figure 38.6

Figure 38.7

Figure 38.8

Figure 38.9

Figure 38.10

Figure 38.11

Figure 38.12

Figure 38.13

Figure 38.14

Figure 39.1

Figure 39.2

Figure 39.3

Figure 39.4

Figure 39.5

Figure 41.1

Figure 41.2

Figure 41.3

Figure 41.4

Figure 42.1

Figure 42.2

Figure 42.3

Figure 43.1

Figure 43.2

Figure 43.3

Figure 43.4

Figure 43.5

Figure 43.6

Figure 45.1

Figure 45.2

Figure 46.1

Figure 48.1

Figure 48.2

Figure 52.1

Figure 52.2

Figure 53.1

Figure 54.1

Figure 54.2

Figure 54.3

Figure 55.1

Figure 55.2

Figure 55.3

Figure 55.4

Figure 55.5

Figure 55.6

Figure 56.1

Figure 56.2

Figure 58.1

Figure 58.2

Figure 58.3

Figure 58.4

Figure 60.1

Figure 61.1

Figure 61.2

Figure 61.3

Figure 61.4

Figure 61.5

Figure 61.6

Figure 61.7

Figure 61.8

Figure 62.1

Figure 62.2

Figure 62.3

Figure 64.1

Figure 64.2

Figure 65.1

Figure 65.2

Figure 66.1

Figure 66.2

Figure 68.1

Figure 68.2

Figure 68.3

Figure 68.4

Figure 69.1

Figure 69.2

Figure 69.3

Figure 69.4

Figure 69.5

Figure 71.1

Figure 71.2

Figure 71.3

Figure 71.4

Figure 71.5

Figure 71.6

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Library of Congress Cataloging-in-Publication Data

Names: Yahia, Elhadi M., editor.

Title: Fruit and vegetable phytochemicals : chemistry and human health /edited by Elhadi M. Yahia, Facultad de Ciencias Naturales, Universidad Autonoma de Queretaro.

Description: 2nd edition. | Chichester, UK ; Hoboken, NJ : John Wiley & SonsLtd, 2018. | Enlarged edition of: Fruit and vegetable phytochemicals : chemistry, nutritional value and stability / [editors] Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar. Ames, Iowa : Wiley-Blackwell, 2010 | Includes index. |

Identifiers: LCCN 2017001113 (print) | LCCN 2017014328 (ebook) | ISBN9781119157960 (pdf) | ISBN 9781119157977 (epub) | ISBN 9781119157946 (cloth)

Classification: LCC QK898.P764 (ebook) | LCC QK898.P764 F78 2017 (print) | DDC 572/.2–dc23

LC record available at https://lccn.loc.gov/2017001113

[9781119157946]

Cover Design: Wiley

Cover Images: (Background) © Larry Washburn/Gettyimages; (Chemical structure) © chromatos/Shutterstock; (Inset images: From left to right) © IgorDutina/Gettyimages; © Adisa/Shutterstock; © DNY59/Gettyimages; © S-F/Shutterstock; © monticello/Shutterstock

Fruit and Vegetable Phytochemicals

Chemistry and Human Health

Dedication