By Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar, Laura A. de la Rosa
Fruit and Vegetable Phytochemicals: Chemistry, dietary worth and Stability offers scientists within the components of nutrients know-how and meals with obtainable and up to date information regarding the chemical nature, category and research of the most phytochemicals found in fruit and veggies – polyphenols and carotenoids. targeted care is taken to investigate the future health merits of those compounds, their interplay with fiber, antioxidant and different organic actions, in addition to the degradation methods that happen after harvest and minimum processing.
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Additional resources for Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability
Sample text
The ratio and concentration of betalain pigments are responsible for the color in the different cultivars, showing the highest betalain content in fruit of purple color, comparable to that found in red beet (Beta vulgaris L. cv. Pablo). ” Daily supplementation with 500 g cactus fruit (O. ficus-indica) pulp for 2 weeks greatly improved the oxidation stress status of healthy humans (Tesoriere and others 2004).
Cabbage, cauliflower, and Brussels sprouts were reported to be pro-oxidants toward lipid peroxidation in microsomes containing specific cytochrome P450s (Plumb and others 1997a). Kale (B. oleracea L. cv. Acephala), Brussels sprouts, and broccoli were found to exert higher antioxidant activity than cauliflower and some other vegetables (Al-Saikhan and others 1995; Cao and others 1996; Ramarathnam and others 1997; Vinson and others 1998). Leafy Vegetables Some contradictory results have been reported regarding the antioxidant activities of leafy vegetables.
A 100-g tomato can supply about 20% and 40% of the adult US recommended daily intake of vitamins A and C, respectively. The selection of tomato genotypes that are rich in vitamins A and C has been accomplished, and cultivars with very high vitamin A content have been developed, but their orange color was not highly accepted by consumers. Epidemiological studies indicated that tomato fruit had one of the highest inverse correlations with cancer risk and cardiovascular disease, including stroke (Giovannucci and others 1995).