Improving the health-promoting properties of fruit and vegetable products

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruitand vegetables. . . Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. . . Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage andhandling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. . . Improving the health-promoting properties offruit and vegetable products will be a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. INDICE: PART 1 INTRODUCTORY ISSUES. Overview of health-promoting compoundsin fruits and vegetables. I B Jaganath, Malaysian Agricultural, Research and Development Institute, and A Crozier, University of Glasgow, UK. - Introduction: fruits, vegetables and health. - Phytochemicals or health promoting compounds in fruit and vegetables. - Terpenoids. - Phenolic and polyphenolic compounds. - Alkaloids. - Sulphur-containing compounds. - Implications for human health. - Changes in levels of health-promoting compounds in fruits and vegetables. - Future trends. - References. Consumer attitudes towards fruit andvegetables. L L„hteenm„ki, VTT Technical Research Centre of Finland, Finland and University of Aarhus, Denmark. - Fruit and vegetables belong to a healthydiet. - Learning to like fruit and vegetables. - Factors influencing our FAV consumption. - Social environment. - Fruit and vegetable-based foods as carrier products for health claims. - Future trends. - References. Marketing healthy fruit. J Mellentin, Centre for Food and Health Studies and K Crawford, HortResearch, New Zealand. - A bright future for fruit. - Five success factors. - Case studies. - Case Study 1: Cranberries. - Case Study 2: Pomegranates. - Case Study 3: Blueberries. - Case study 4: Apples. PART 2 THE HEALTH EFFECTS OF FRUIT AND VEGETABLES. Fruits and vegetables and cancer. F Berrino and A Villarini, Fondazione IRCCS Istituto Nazionale dei Tumori, Italy. - Introduction. - Overview of epidemiological studies of fruit and vegetables and cancer. - Overview of randomised chemopreventive studies with dietary supplementation of vitamins and minerals or fibre. - Conclusion. - References. Fruitsand vegetables, cardiovascular disease, diabetes and obesity. M J Amiot and DLairon, Université de la Méditerranée (INSERM), France. - Fruit and vegetables: observational and intervention trials. - The role of fruit and vegetablescomponents. - Conclusions. - References. Epidemiologic evidence for the effect of fruits and vegetables on cardiovascular diseases, diabetes, and obesity. L A Bazzano, Tulane University, USA. - Introduction. - Issues related to analysis of fruit and vegetable intake in human populations. - Overview of different aspects of fruits and vegetables, biologic compounds, and potential mechanisms of action. - Epidemiologic evidence on the protective effect of fruits and vegetables. - Summary and future trends. - References. Beneficial effects of phenolic compounds from fruits and vegetables in neurodegenerative diseases. M Singh, INRS-Institut Armand Frappier and C Ramassamy INRS-Institut Armand Frappier and INAF, Laval University, Canada. - Introduction. - Oxidativestress and aging brain. - Oxidative stress and neurodegenerative diseases. - Role of NF-kB, Sirtuins and MAP kinases in neuroprotection. - Polyphenols from fruits and vegetables. - Bioavailability and metabolism of Polyphenols. - Challenges for research on polyphenols in neurodegenerative diseases. - Conclusions. - References. Fruits and vegetables (FAV), energy balance, and weight management. H Arguin and A Tremblay, Laval University, Canada. - Introduction. - The relationship between fruits and vegetables consumption, energy balance, and body weight: epidemiologic and clinical evidence. - Role of fruits and vegetables in energy balance and weight management: mechanisms of action.- Summary. - Future trends for the study of fruits and vegetables as part ofdietary management for the prevention and treatment of obesity. - References. PART 3 UNDERSTANDING FRUIT AND VEGETABLE PHYTOCHEMICALS. Physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables. Y Desjardins, Laval University, Canada. - Introduction. - Glucosinolates. - Carotenoids. - Polyphenols. - Capsaicins of chili pepper. - Organo sulfur compounds. - Conclusions. - References. Rapid analysis of phytochemicals in fruit and vegetables. P Brat, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), France. - Introduction. - Analysis of phytochemicals in fruits and vegetables. - Future trends. - Sources of further information and advice. - References. Clinical evidence for biological activity of fruit and vegetable phytochemicals. I T Johnson,Institute of Food Research, UK. - Introduction. - The current status of clinical evidence. - Other types of clinical intervention. - Making clinical trials more effective. - Future trends. - References. PART 4 EFFECT OF PRE-AND-POST-HARVEST TECHNOLOGIES ON THE HEALTH-PROMOTING PROPERTIES OF FRUIT AND VEGETABLES. Traditional breeding to enhance the phytonutrient content of fruit and vegetables. T K McGhie and A J Currie, HortResearch, New Zealand. - Introduction. - Phytochemicals and Health: a short review. - Genetic and breeding strategies for improving plant cultivars. - Variation of phytochemical contentwithin fruit types. - Towards fruit cultivars with improved nutrition qualities. - The future of fruit and vegetable cultivars with improved nutritional qualities. - Conclusions. - Acknowledgements. - References. Genetic manipulation of vegetable crops to alleviate diet-related diseases. A K Mattoo, The Henry A Wallace Beltsville Agricultural Research Center, USA, S K Yachha, Sanjay Gandhi Postgraduate Institute of Medical Sciences, India and T Fatima, The Henry A Wallace Beltsville Agricultural Research Center, USA and University of Maryland, USA. - Introduction. - Diet and human diseases. - The need for genetic engineering to enhance nutritional quality for human health. - Creatingvegetables with improved nutritional value by genetic manipulation. - Safetyissues and consumer attitude to genetically modified vegetables. - Future trends. - Sources of further information and advice. - Acknowledgement. - References. Agronomy and the nutritional quality of fruit. M Dorais and D L Ehret, Laval University, Canada. - Introduction: the current status of agronomy and the nutritional quality of fruit. - Environmental factors affecting nutritional quality of fruit. - Controlling agronomy to improve the nutritional value of fruit. - Maturity at harvest. - Mechanical injuries, microorganisms andpesticides. - Modelling quality. - Future trends. - References. Agronomy and the nutritional quality of vegetables. K Crosby, J Jifon and D Leskovar, Texas A&M University, USA. - Introduction. - Nutrient management. - Irrigation management. - Environmental effects and maturity stages. - Location effects. - Concluding remarks. - References. Storage and handling of fruits and vegetables for optimal health-related quality. G B Bengtsson, Matforsk AS and S F Hagen, Norwegian University of Life Sciences, Norway. - Introduction. - Storage and handling procedures influencing the health-related quality of fruitsand vegetables. - Health-related properties of fruit and vegetables as influenced by storage and handling. - Future trends. - Sources of further information and advice. - References. Postharvest enhancement of bioactive compoundsin fresh produce using abiotic stresses. J Carlos Espín, CEBAS-CSIC, Spain. - Introduction. - Phytoalexins and phytoanticipins. - Factors affecting the phytochemical content of fruits and vegetables. - Health promoting activity of inducible phytochemicals. - Postharvest treatments to increase the phytochemical content of fruits and vegetables. - Undesirable effects of stress-inducible phytochemicals. - Future trends and final remarks. - References. Processing techniques and their effect on fruit and vegetable phytochemicals. L Howard, University of Arkansas, USA. - Introduction. - Consumption of fresh and processed fruit and vegetables. - Importance of food composition databases for dietary recommendations. - Effects of compound solubility, cellular and structural localization on phytochemical losses. - Effects of processing unit operations on phytochemical losses. - Thermal and non-thermal processing techniques influencing phytochemical content of fruit and vegetables. - Packaging and storage effects on processed carotenoids and flavonoids. - Future trends.- Sources of further information and advice. - References. PART 5 THE NUTRITIONAL QUALITY OF PARTICULAR FRUIT AND VEGETABLE PRODUCTS. Fresh-cut fruits andvegetables. M I Gil, CEBAS-CSIC, Spain and A Kader, UC Davis, USA. - Introduction. - Consequences of cutting-induced changes in major classes of health promoting constituents. - Unit operations affecting the quality of fresh-cut fruits and vegetables. - Pre and post-cutting treatments affecting the health-promoting constituents of fresh-cut fruits and vegetables. - Consequences of cutting on the health-promoting constituents on specific fresh-cut fruits. - Consequences of cutting on the health-promoting constituents on specific fresh-cut vegetables. - Conclusions. - References. Organic fruit and Vegetables. A E Mitchell, K J Meyers and E Koh, University of California, USA. - Introduction. - What is an organic food?. - Organic and conventional production systems. - Pesticide residues. - The nutritional value of organically and conventionally produced foods. - Agronomic factors that influence the phytochemicalcomposition of fruits and vegetables. - A review (2000-2006) of the influence of cultivation practices on phytochemicals in fruit and vegetables. - Summary. - References. Extraction and concentration techniques for bioactives fromfruit and vegetables. M Surbled and B Mompon, Archimex, France. - Introduction. - New solvents. - Membrane technologies. - Microwave technologies. - Conclusion. - References. .

• ISBN: 978-1-84569-184-4
• Editorial: Woodhead
• Encuadernacion: Cartoné
• Páginas: 584
• Fecha Publicación: 01/04/2008
• Nº Volúmenes: 1
• Idioma: Inglés