Bioactive foods in promoting health: fruits and vegetables

Cover Page......Page 1
Copyright\r......Page 2
Preface......Page 3
Acknowledgments......Page 5
Contributors......Page 6
Fruit and Vegetables in Health Promotion\r......Page 10
Apigenin and Cancer Chemoprevention......Page 11
Categorizing Vegetables and Fruit......Page 12
Chemotaxonomy......Page 13
From Botanical Family to Chronic Disease Prevention......Page 16
Advantages and Limitations of Using Botanical Families......Page 17
Dietary Guidelines......Page 18
Translation of botanical family concepts to dietetic practice......Page 19
Rationale and Implementation......Page 20
Use of Botanical Classification to Identify Food Combinations with Human Health Benefit......Page 22
References......Page 23
Vegetable and Fruit Intake and the Development of Cancer: A Brief Review and Analysis\r......Page 26
Introduction......Page 323
Dietary fiber and fermentability characteristics of root crops......Page 344
Definition of overweight and obesity......Page 27
Metabolism of Inorganic Cyanide......Page 681
4-Hydroxy-Isoleucine (4-OH-Ile)......Page 424
Neurotoxic, Neuritogenic, and Serotonergic Effects......Page 296
Minimizing the Health Risks......Page 185
Vegetable and Fruit Combinations\r......Page 36
Secondary Events......Page 37
Hematological Cancer......Page 38
Rhubarb and Renal Failure......Page 154
References......Page 39
Nutritional and Health Benefits of Root Crops......Page 44
Diabetes......Page 45
Prevention......Page 46
Apigenin - absorption and metabolism......Page 182
Apigenin - role in human diseases......Page 229
Vegetable Sources of Lycopene and Its Impact on Human Health......Page 203
Polyphenols......Page 48
References......Page 564
Action of phytochemical antioxidants......Page 51
Methods for assaying antioxidant capacity......Page 52
Plasma ORAC values......Page 54
Antioxidant capacity of processed fruits and vegetables......Page 55
Additive and synergic antioxidant effects......Page 58
Summary......Page 59
Flavonoids containing foods......Page 686
References......Page 61
Carotenoids in Vegetables: Biosynthesis, Occurrence, Impacts on Human Health, and Potential for Manipulation......Page 392
Introduction......Page 380
History......Page 118
Weight Loss Due to Fruit and Vegetable Use......Page 405
Pistachio......Page 250
Anti-inflammatory activities......Page 72
References......Page 74
Description and composition......Page 78
NATIVE TRIBES OF THE SONORAN DESERT......Page 80
Dietary Intake of Vitamin A......Page 83
Macronutrients......Page 87
SUMMARY......Page 88
References......Page 89
Introduction......Page 201
Seed......Page 309
Barriers inhibiting fruit and vegetable consumption......Page 94
Addressing the Influences on Consumption of Fruit and Vegetables......Page 212
HeLa cell growth inhibitory properties of the glycoglycerolipid fraction from spinach......Page 397
Time Issues......Page 95
The essentiality of micronutrients for optimal health......Page 328
Food Uses......Page 488
Adults......Page 96
Ability to Grow Own Produce/Exposure to Growing Produce......Page 97
Psychosocial predictors of fruit and vegetable consumption......Page 98
References......Page 264
Protecting the Brand......Page 220
Be Culturally Competent......Page 99
Be Visual......Page 100
References......Page 101
Introduction......Page 239
Botany and Horticulture......Page 107
Epoxidation and isomerization of carotenoid structures......Page 501
Cancer......Page 109
Affordability: questions of food cost and pricing......Page 110
Bioactive compounds in mango\r......Page 213
General discussion......Page 113
Health Applications and Policy Implications......Page 114
Food Samples......Page 709
References......Page 115
Fruit and Vegetable Trends......Page 120
Traditional uses......Page 211
The antibacterial effects of dietary fruit......Page 149
Cardiovascular Disease......Page 562
Berries......Page 150
Study Participants......Page 329
MyPyramid: The Current Food Guide......Page 123
Effects Of Tomato Products......Page 273
Introduction......Page 124
Dietary Measures......Page 125
Garlic Prevents Cognitive Decline......Page 234
Fruit and Vegetable Patterns......Page 126
Mechanism of Action......Page 127
Western Cape......Page 129
References......Page 131
Discussion......Page 132
Conclusion......Page 134
References......Page 135
Fruit and Vegetables in the Optimized Mixed Diet......Page 138
Increasing fruit and vegetable consumption......Page 210
Age-related Mere Exposure Effect......Page 140
Botany......Page 326
Vegetable Sources of beta-carotene and Its Impact on Human Health......Page 640
Fruit and vegetable intake in Germany compared with the OMD......Page 143
Nutritional deficiencies and their impact in HIV infection and AIDS......Page 144
Strategies for an increased fruit and vegetable intake in children and adolescents......Page 145
Importance of Mango in the Global Market......Page 500
Bacterial resistance......Page 147
Factors affecting nitrate and nitrite concentration in food......Page 148
Need for non-toxic, nutritional therapy......Page 327
Carotenoids......Page 504
Prospects of Fenugreek in the Management of Diabetes......Page 411
Intrapersonal Mediators......Page 151
Vitamins and Minerals......Page 491
Protecting the Health Message......Page 155
Guava (Psidium guajava)......Page 156
Free State......Page 337
Pomegranate (Punica granatum)......Page 157
Tomato (Solanum lycopersicum)......Page 158
Conclusion......Page 159
Summary......Page 160
References......Page 161
Artocarpus altilis (Breadfruit)......Page 485
Introduction......Page 167
Fruit and Vegetable Intake in European Mothers - Results from the Pro Children Study......Page 168
Interpretation of available data on fruit and vegetable intake in europe......Page 170
Side effects and toxicity......Page 171
Glycemic index (GI) of root crops and legumes in non-diabetic and diabetic participants\r......Page 172
Model Learning......Page 173
Summary......Page 174
Potassium and Bone Health......Page 187
A\r......Page 717
Introduction......Page 179
The antibacterial activity of punica granatum and its bioactive constituents......Page 180
Apigenin - mode of action......Page 544
Dietary Protein and Bone Health......Page 186
Garlic and Cancer......Page 232
Background and Setting......Page 332
Dietary Acid Load and Bone Health......Page 190
Skin Cancer......Page 668
Flavor components and quality changes......Page 622
Summary......Page 193
References......Page 194
Isoprenoids......Page 202
Interventions with legumes......Page 446
Social and Physical Environmental Mediators......Page 205
Implications for future research......Page 206
Dietary Fiber......Page 490
References......Page 207
Influence of the diet on weight control......Page 271
Breast Cancer......Page 231
Glucosinolates (Thioglucosides)......Page 619
The Fruit and Vegetable Supply......Page 215
Compositional and Nutritional Values......Page 216
Effects of Lycopene......Page 261
Approaches to Developing Partnerships......Page 219
Future challenges......Page 222
References......Page 223
Effects of Individual Vegetables on Health\r......Page 226
Chemical constituents of pomegranate fractions......Page 227
Nutritional value and phytochemicals content of fruits, vegetables, and legumes......Page 359
Commercially available garlic preparations......Page 228
Cereals and Pulses......Page 436
Homocysteine......Page 233
References......Page 235
Structural chemistry and the plant carotenoid biosynthetic pathway......Page 556
Effects of garlic on serum lipids......Page 241
Effect of garlic on ldl oxidation......Page 242
Effect of garlic on platelet aggregation......Page 243
Other properties of garlic on heart health......Page 244
References......Page 245
Chemical composition......Page 268
Potential clinical applications......Page 518
Cyanogenic Glycosides......Page 252
Types of enzymes......Page 616
Apigenin - role in human cancers......Page 345
Effects on DNA Damage by Lycopene......Page 348
Different Food Preparation......Page 400
Antioxidant Activity and Health-promoting Effects of the Fig Fruit......Page 260
Antioxidant Activity and Health-promoting Effects of the Pistachio......Page 263
Historical Review and Medical Use......Page 269
Post-harvest Issues......Page 270
Other Potential Health Benefits......Page 272
Increasing Children\'s Liking and Intake of Vegetables through Experiential Learning......Page 275
Botany and horticulture......Page 276
Antioxidant capacity and activity......Page 481
Flavor-nutrient Learning in Children......Page 281
Additional Active Compounds in Fenugreek Seeds......Page 283
Introduction......Page 286
Apigenin - structure, properties and sources......Page 654
Anti-inflammatory and Anti-platelet-aggregatory Effects......Page 297
Cytotoxicity and Anticancer Effect......Page 299
Cancer Chemoprevention......Page 582
Goitrogen in Food: Cyanogenic and Flavonoids Containing Plant Foods in the Development of Goiter......Page 308
Nitrates and nitrites: health risks versus usefulness......Page 314
Chronic Effects......Page 315
Beneficial Effects......Page 317
Nitrate and nitrite intake......Page 318
Extraction of Soursop Pulp......Page 319
Characteristics of AIDS......Page 324
Effects of Multivitamins or Multiple Nutrients......Page 330
Rhubarb and Cholesterol......Page 331
References......Page 333
Folkloric uses......Page 624
References......Page 671
Acknowledgments......Page 339
References......Page 340
Apigenin - intake through diet......Page 655
Influence of Fiber Content on Glycemic Index......Page 350
Summary......Page 373
Introduction......Page 358
Fruits and Vegetables......Page 360
Analytical Methods......Page 707
Pests and Diseases......Page 407
Decreasing the Obesity Comorbidities Risk......Page 364
Potential mechanisms by which fruit, vegetables, and legumes may protect against obesity and its comorbidities......Page 367
Protocol of the Study......Page 370
Fish, Meat, and Eggs......Page 371
Fruits and Vegetables......Page 437
References......Page 374
AÓaÚ (Euterpe oleracea Mart.): A Macro and Nutrient Rich Palm Fruit from the Amazon Rain Forest with Demonstrated Bioactivities In Vitro and In Vivo......Page 473
Vitamin A value of Plant Foods......Page 381
Rhubarb as a Food Plant......Page 389
References......Page 390
Effect of each glycoglycerolipid from spinach on the activities of dna metabolic enzymes......Page 393
Extraction and isolation of the glycoglycerolipid fraction from spinach......Page 394
Cancer......Page 533
Ascorbic and Dehydroascorbic Acids......Page 503
Factors that impact carotenoid bioavailability......Page 399
References......Page 402
Pasteurization and Nectar Processing......Page 412
Rhubarb and Ulcers......Page 414
Fatty Acids......Page 415
Summary......Page 416
References......Page 417
Pomegranate in Human Health: An Overview......Page 542
Introduction......Page 422
Steroidal Saponins......Page 427
Terpenoids......Page 429
References......Page 430
Introduction......Page 433
Causes of the increase in obesity......Page 434
Concern about body weight in the population......Page 435
Promotion of fruit and vegetable consumption\r......Page 439
References......Page 440
Introduction......Page 445
Conclusions......Page 447
References......Page 448
Soursop (Annona muricata L.): Composition, Nutritional Value, Medicinal Uses, and Toxicology......Page 452
References......Page 466
In Vitro Fermentation......Page 478
References......Page 483
Propagation......Page 486
Immune Function and Other Effects......Page 487
Applications of Modified Starches in Foods......Page 489
Total antioxidant capacity of mangoes......Page 508
Medicinal Uses......Page 492
Artocarpin......Page 493
Folkloric Medicinal Uses......Page 494
Summary......Page 495
References......Page 496
Phenolic Compounds......Page 505
Antioxidant Minerals......Page 507
Summary......Page 509
References......Page 510
Health Benefits of Bitter Melon (Momordica charantia)......Page 517
Dyslipidemia, Obesity, and Hypertension......Page 532
References......Page 536
Juice......Page 543
Food-drug interactions and safety......Page 549
References......Page 550
Kiwifruit and Health......Page 555
Gut Health, Digestion, and Immune Function......Page 559
Introduction......Page 571
Alkaloids......Page 576
In Vitro Determination of Mineral Availability [2-4]......Page 578
Antioxidant and Antimutagenic Activity of Polyphenols......Page 580
Atherogenesis, Hypertension, and Cardioprotection......Page 587
Neuroprotection and Aging......Page 591
Grapevine products and oral health......Page 594
New perspectives in grape research: melatonin......Page 595
Summary......Page 597
Introduction......Page 611
Fruit Description......Page 612
Compositional characteristics of soursop fruit......Page 617
Concentration......Page 621
Bioactivity and toxicology......Page 625
Enhancement efforts to increase vegetable crop carotenoids\r......Page 646
References......Page 647
Introduction......Page 652
Apigenin - role in cancer prevention......Page 658
Cervical Cancer......Page 663
Ovarian Cancer......Page 665
Prostate Cancer......Page 666
Gastric Cancer......Page 669
Neuroblastoma......Page 670
Introduction......Page 705
Mechanism of Action of Thiocyanate on Goiter Formation......Page 682
Goitrin and Related Oxazolidinethiones......Page 683
Thiocyanate Ions and Organic Isothiocyanates......Page 685
Dietary Sources of Flavonoids......Page 687
Cassava......Page 689
Cyanogenic Plants of India......Page 690
Bamboo Shoot......Page 691
Radish......Page 692
Soyabean......Page 693
Millets......Page 696
Babussu and Mandioca......Page 697
Summary......Page 699
References......Page 700
Protocol of the Study......Page 711
Discussion......Page 712
Summary......Page 713
References......Page 714
C\r......Page 718
G\r......Page 720
K\r......Page 721
O\r......Page 722
P\r......Page 723
T\r......Page 724
Z\r......Page 725