Understanding and optimising the nutraceutical properties of fruit and vegetables

Description

As populations in many developed countries age and the burden of chronic disease increases, there is an increasing focus on preventative measures. This has resulted in a wealth of ongoing research on optimising the nutraceutical properties of key foods such as fruit and vegetables. Understanding and optimising the nutraceutical properties of fruit and vegetables reviews the key research on phytochemicals, their health benefits and their role in the prevention of serious diseases, such as cancer and cardiovascular disease. The collection explores the nutraceutical properties of phytochemical compounds in fruit and vegetables, such as antioxidants, flavonoids and glucosinolates and how these can be optimised to enhance human health through improved nutrition. 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 Cover.pdf