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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