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Front Cover
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Copyright Page
Contents
List of Contributors
About the editor
Preface
I. Vegetables
1 Inflorescence/flowers/flower buds
1 Broccoli
1.1 Background
1.2 Nutritional components of broccoli
1.3 Antinutritional factors in broccoli
1.4 Health benefits
1.4.1 Cancer prevention
1.4.2 Detoxification
1.4.3 Maintaining healthy skin
1.4.4 Heart health
1.4.5 Effect on immune system
1.4.6 Anemia
1.4.7 Ulcer
1.4.8 Eye health
1.4.9 Bone health
1.4.10 Diabetes
1.5 Factors affecting bioactive components of broccoli
1.6 Possible health risk of consuming broccoli
1.7 Concluding remarks and future trends
References
2 Cauliflower
2.1 Background
2.2 Health benefits
2.3 Macronutrients, micronutrients, and antinutritional compounds
2.3.1 Macronutrients
2.3.2 Micronutrients
2.3.3 Antinutritional compounds
2.4 Antioxidant phytochemicals
2.4.1 Glucosinolates
2.4.2 Ascorbic acid
2.4.3 Polyphenols
2.4.4 Thiol compounds
2.4.5 Carotenoids
2.4.6 Vitamin E
2.5 Antioxidant properties
2.6 Factors influencing antioxidants content
2.6.1 Genotype variations
2.6.2 Environmental variations
2.6.3 Agronomic conditions
2.7 Cauliflower by-products (as dietary or food antioxidants)
2.8 Concluding remarks and future trends
References
3 Cabbage
3.1 Background
3.2 Health benefits of cabbage
3.2.1 Cancer
3.2.2 Antiinflammatory
3.2.3 Cardiovascular disease
3.2.4 Alzheimer's disease
3.2.5 Other health benefits
3.3 Nutritional and antinutritional composition of cabbage
3.3.1 Macronutrients
3.3.2 Micronutrients
3.3.3 Antinutrients
3.3.3.1 Tannins
3.3.3.2 Phytic acid
3.3.3.3 Cyanide
3.4 Antioxidant phytochemicals of cabbage.
3.4.1 Vitamins
3.4.1.1 Carotenoids
3.4.1.2 Vitamin C
3.4.1.3 Vitamin E
3.4.2 Phytochemicals
3.4.2.1 Phenolic compounds
3.4.2.2 Glucosinolates
3.4.2.2.1 Isothiocyanates
3.4.2.2.2 Indoles
3.5 Factors influencing antioxidant and nutritional profile of cabbage
3.5.1 Genotype variation
3.5.2 Environmental variation
3.5.3 Agronomic conditions
3.6 Side effects associated with cabbage consumption
3.7 Breakthroughs in the utilization of cabbage waste
3.8 Concluding remarks and future trends
References
4 Artichoke
4.1 Globe artichoke
4.2 Chemical composition
4.2.1 Artichoke and polyphenolic compounds
4.2.2 Artichoke and dietary fiber
4.2.3 Artichoke and proteins
4.2.4 Artichoke and lipids
4.3 Health effects associated to globe artichoke
4.3.1 Hepatoprotective properties
4.3.2 Choleretic activity
4.3.3 Antioxidant properties
4.3.4 Antiviral properties
4.3.5 Antimicrobial properties
4.3.6 Prebiotic capacity
4.3.7 Antidiabetic activity
4.3.8 Reduction of cholesterol
4.3.9 Anticancer effects
4.3.10 Adverse effects
4.4 Conclusions
Acknowledgment
References
2 Bulb/Stem/Stalk
5 Onion
5.1 Background
5.2 Health benefits
5.3 Nutritional and antinutritional composition
5.3.1 Dry matter, food fibers, and unstructural saccharides
5.3.2 Acidity
5.3.3 Amino acids
5.3.4 Mineral composition
5.4 Antioxidant phytochemicals and properties
5.4.1 S-Alkenyl cystein sulfoxides
5.4.2 Polyphenols and flavonoids
5.4.3 Saponins
5.5 Factors influencing nutritional and antioxidants content
5.6 Concluding remarks and future trends
Acknowledgment
References
6 Garlic
6.1 Garlic
origin and major types
6.1.1 Subspecies and varieties
6.1.2 Uses
6.2 Health benefits of garlic
6.2.1 Effects on cardiovascular diseases.
6.2.2 Atherosclerosis
6.2.3 Hypertension
6.2.4 Platelet aggregation
6.2.5 Effects on diabetes mellitus
6.2.6 Antimicrobial effect
6.2.7 Dermatological applications
6.2.8 Neurological disorders
6.2.9 Dyspepsia and indigestion
6.2.10 Other health benefits
6.3 Garlic composition and constituents
6.3.1 Nutritional composition
6.3.2 Phytochemical constituents
6.3.3 Alliinase and thiosulfinates
6.4 Concluding remarks and future trends
References
7 Celery
7.1 Background
7.2 Nutritional composition
7.3 Health benefits
7.3.1 Anti-inflammatory and analgesic activities
7.3.2 Enhanced memory and neuroprotective effects
7.3.3 Anti-hypertensive effects
7.3.4 Anti-cancer effects
7.3.5 Gastroprotective effects
7.3.6 Anti-microbial effects
7.3.7 Anti-oxidant effects
7.4 Anti-oxidant phytochemicals
7.5 Factors influencing anti-oxidant content
7.5.1 Cultivars of A. graveolens
7.5.2 Storage
7.5.3 Cooking methods
7.5.4 Methods of extraction
7.5.5 Parts of the A. graveolens plant
7.6 Toxicological properties
7.7 Concluding remarks and future trends
Acknowledgments
References
Further reading
8 Asparagus
8.1 Background
8.2 Health benefits
8.3 Nutritional composition
8.3.1 Moisture
8.3.2 Carbohydrates
8.3.3 Proteins
8.3.3.1 Vitamins
8.3.3.2 Minerals
8.4 Antioxidant phytochemicals
8.4.1 Flavonoids
8.4.2 Hydroxycinnamic acids
8.4.3 Saponin
8.5 Antioxidant properties
8.6 Factors influencing antioxidants content
8.6.1 Genotype
8.6.2 Environmental and agronomic conditions
8.7 Asparagus by-products as a source of functional ingredients
8.7.1 Stems and leaves
8.7.2 Basal portions of asparagus spears
8.7.3 Crown and roots
8.7.4 Concluding remarks and future trends
Acknowledgment
References.
3 Leafy Vegetables
9 Lettuce
9.1 Background
9.1.1 Overview of global lettuce market
9.2 General health benefits of lettuce
9.2.1 Health benefits of loose leaf and butterhead (Boston) and bib lettuce
9.2.2 Health benefits of romaine (cos) lettuce
9.2.3 Health benefits of iceberg lettuce
9.3 Nutritional and antinutritional composition of lettuce
9.3.1 Nutritional composition of lettuce
9.3.2 Antinutritional components and side effects of lettuce
9.4 Polyphenols and antioxidant phytochemical in four lettuce varieties
9.5 Factors influencing the antioxidant content
9.5.1 Effect of genotype variation on antioxidant status in lettuce
9.5.2 Effect of environmental variation on antioxidant status in lettuce
9.5.3 Effect of agronomic conditions on antioxidant status in lettuce
9.6 Other aspects
9.6.1 Lettuce in beauty and health care formulation
9.6.2 Lettuce in medicinal formulation
9.7 Future trends of lettuce
References
10 Kale
10.1 Background
10.2 Nutritional composition and quality parameters
10.2.1 Sugar and organic acids
10.2.2 Fatty acid content
10.2.3 Amino acid composition
10.2.4 Mineral composition
10.3 Antioxidant phytochemicals
10.3.1 Glucosinolates
10.3.2 Isothyocianates
10.3.3 Phenolic compounds
10.3.4 Phytic acid
10.3.5 Brassinosteroids
10.4 Health benefits
10.4.1 Glucosinolates metabolism
10.4.2 Antioxidant activity
10.4.3 Oxidative stress
10.4.4 Cancer prevention
10.4.5 Antiinflammatory effect
10.4.6 Xenobiotic metabolism: enzyme inhibition
10.4.7 Other health benefits
10.5 Factors influencing the antioxidant content and other parameters
10.5.1 Environmental variations
10.5.2 Agronomic conditions: fertilization and cropping systems
10.5.3 Influence of processing and cooking.
10.6 Concluding remarks and future trends
Acknowledgments
References
11 Spinach
11.1 Background
11.2 Nutritional and antinutritional composition
11.2.1 Macronutrients
11.2.2 Micronutrients
11.2.3 Antinutrient composition
11.3 Health benefits
11.3.1 Healthy diets
11.3.2 Lipid-lowering properties and cardiovascular protection
11.3.3 Antiobesity effects
11.3.4 Hypoglycemic activity
11.3.5 Antiinflammatory effects
11.3.6 Anticancer properties
11.3.7 Neuronal protection
11.3.8 Antimacular degeneration
11.3.9 Others
11.4 Antioxidant components in spinach
11.4.1 Antioxidant enzymes
11.4.2 Vitamins and carotenes
11.4.3 Phenolic and flavonoid acids
11.4.4 Other structures
11.5 Antioxidant activity test
11.6 Environmental variations and agronomic conditions
11.7 Development of novel products with spinach as ingredient
11.8 Conclusion
References
12 Watercress
12.1 Introduction
12.2 Nutritional composition
12.2.1 Proximate composition
12.2.2 Free sugars
12.2.3 Fatty acids
12.2.4 Minerals
12.2.5 Vitamins
12.3 Antinutrients composition
12.4 Nonnutrients composition
12.4.1 Phenolic compounds
12.4.2 Glucosinolates
12.5 Antioxidant properties
12.5.1 Mechanisms of the antioxidant activity assays
12.5.2 In vitro antioxidant activity
12.6 Health benefits
12.7 Safety precautions
12.8 Concluding remarks and future trends
Acknowledgments
References
4 Fruit and Seed
13 Pepper
13.1 Background
13.2 Health benefits
13.2.1 Recent epidemiological studies
13.2.2 Interventional trials
13.3 Nutritional and antinutritional composition
13.3.1 Nutritional composition
13.3.2 Antinutrients
13.3.2.1 Solanine
13.3.2.2 Lectin
13.3.2.3 Protease inhibitors
13.4 Antioxidant phytochemicals
13.4.1 Vitamin C.
13.4.2 Carotenoids.
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Copyright Page
Contents
List of Contributors
About the editor
Preface
I. Vegetables
1 Inflorescence/flowers/flower buds
1 Broccoli
1.1 Background
1.2 Nutritional components of broccoli
1.3 Antinutritional factors in broccoli
1.4 Health benefits
1.4.1 Cancer prevention
1.4.2 Detoxification
1.4.3 Maintaining healthy skin
1.4.4 Heart health
1.4.5 Effect on immune system
1.4.6 Anemia
1.4.7 Ulcer
1.4.8 Eye health
1.4.9 Bone health
1.4.10 Diabetes
1.5 Factors affecting bioactive components of broccoli
1.6 Possible health risk of consuming broccoli
1.7 Concluding remarks and future trends
References
2 Cauliflower
2.1 Background
2.2 Health benefits
2.3 Macronutrients, micronutrients, and antinutritional compounds
2.3.1 Macronutrients
2.3.2 Micronutrients
2.3.3 Antinutritional compounds
2.4 Antioxidant phytochemicals
2.4.1 Glucosinolates
2.4.2 Ascorbic acid
2.4.3 Polyphenols
2.4.4 Thiol compounds
2.4.5 Carotenoids
2.4.6 Vitamin E
2.5 Antioxidant properties
2.6 Factors influencing antioxidants content
2.6.1 Genotype variations
2.6.2 Environmental variations
2.6.3 Agronomic conditions
2.7 Cauliflower by-products (as dietary or food antioxidants)
2.8 Concluding remarks and future trends
References
3 Cabbage
3.1 Background
3.2 Health benefits of cabbage
3.2.1 Cancer
3.2.2 Antiinflammatory
3.2.3 Cardiovascular disease
3.2.4 Alzheimer's disease
3.2.5 Other health benefits
3.3 Nutritional and antinutritional composition of cabbage
3.3.1 Macronutrients
3.3.2 Micronutrients
3.3.3 Antinutrients
3.3.3.1 Tannins
3.3.3.2 Phytic acid
3.3.3.3 Cyanide
3.4 Antioxidant phytochemicals of cabbage.
3.4.1 Vitamins
3.4.1.1 Carotenoids
3.4.1.2 Vitamin C
3.4.1.3 Vitamin E
3.4.2 Phytochemicals
3.4.2.1 Phenolic compounds
3.4.2.2 Glucosinolates
3.4.2.2.1 Isothiocyanates
3.4.2.2.2 Indoles
3.5 Factors influencing antioxidant and nutritional profile of cabbage
3.5.1 Genotype variation
3.5.2 Environmental variation
3.5.3 Agronomic conditions
3.6 Side effects associated with cabbage consumption
3.7 Breakthroughs in the utilization of cabbage waste
3.8 Concluding remarks and future trends
References
4 Artichoke
4.1 Globe artichoke
4.2 Chemical composition
4.2.1 Artichoke and polyphenolic compounds
4.2.2 Artichoke and dietary fiber
4.2.3 Artichoke and proteins
4.2.4 Artichoke and lipids
4.3 Health effects associated to globe artichoke
4.3.1 Hepatoprotective properties
4.3.2 Choleretic activity
4.3.3 Antioxidant properties
4.3.4 Antiviral properties
4.3.5 Antimicrobial properties
4.3.6 Prebiotic capacity
4.3.7 Antidiabetic activity
4.3.8 Reduction of cholesterol
4.3.9 Anticancer effects
4.3.10 Adverse effects
4.4 Conclusions
Acknowledgment
References
2 Bulb/Stem/Stalk
5 Onion
5.1 Background
5.2 Health benefits
5.3 Nutritional and antinutritional composition
5.3.1 Dry matter, food fibers, and unstructural saccharides
5.3.2 Acidity
5.3.3 Amino acids
5.3.4 Mineral composition
5.4 Antioxidant phytochemicals and properties
5.4.1 S-Alkenyl cystein sulfoxides
5.4.2 Polyphenols and flavonoids
5.4.3 Saponins
5.5 Factors influencing nutritional and antioxidants content
5.6 Concluding remarks and future trends
Acknowledgment
References
6 Garlic
6.1 Garlic
origin and major types
6.1.1 Subspecies and varieties
6.1.2 Uses
6.2 Health benefits of garlic
6.2.1 Effects on cardiovascular diseases.
6.2.2 Atherosclerosis
6.2.3 Hypertension
6.2.4 Platelet aggregation
6.2.5 Effects on diabetes mellitus
6.2.6 Antimicrobial effect
6.2.7 Dermatological applications
6.2.8 Neurological disorders
6.2.9 Dyspepsia and indigestion
6.2.10 Other health benefits
6.3 Garlic composition and constituents
6.3.1 Nutritional composition
6.3.2 Phytochemical constituents
6.3.3 Alliinase and thiosulfinates
6.4 Concluding remarks and future trends
References
7 Celery
7.1 Background
7.2 Nutritional composition
7.3 Health benefits
7.3.1 Anti-inflammatory and analgesic activities
7.3.2 Enhanced memory and neuroprotective effects
7.3.3 Anti-hypertensive effects
7.3.4 Anti-cancer effects
7.3.5 Gastroprotective effects
7.3.6 Anti-microbial effects
7.3.7 Anti-oxidant effects
7.4 Anti-oxidant phytochemicals
7.5 Factors influencing anti-oxidant content
7.5.1 Cultivars of A. graveolens
7.5.2 Storage
7.5.3 Cooking methods
7.5.4 Methods of extraction
7.5.5 Parts of the A. graveolens plant
7.6 Toxicological properties
7.7 Concluding remarks and future trends
Acknowledgments
References
Further reading
8 Asparagus
8.1 Background
8.2 Health benefits
8.3 Nutritional composition
8.3.1 Moisture
8.3.2 Carbohydrates
8.3.3 Proteins
8.3.3.1 Vitamins
8.3.3.2 Minerals
8.4 Antioxidant phytochemicals
8.4.1 Flavonoids
8.4.2 Hydroxycinnamic acids
8.4.3 Saponin
8.5 Antioxidant properties
8.6 Factors influencing antioxidants content
8.6.1 Genotype
8.6.2 Environmental and agronomic conditions
8.7 Asparagus by-products as a source of functional ingredients
8.7.1 Stems and leaves
8.7.2 Basal portions of asparagus spears
8.7.3 Crown and roots
8.7.4 Concluding remarks and future trends
Acknowledgment
References.
3 Leafy Vegetables
9 Lettuce
9.1 Background
9.1.1 Overview of global lettuce market
9.2 General health benefits of lettuce
9.2.1 Health benefits of loose leaf and butterhead (Boston) and bib lettuce
9.2.2 Health benefits of romaine (cos) lettuce
9.2.3 Health benefits of iceberg lettuce
9.3 Nutritional and antinutritional composition of lettuce
9.3.1 Nutritional composition of lettuce
9.3.2 Antinutritional components and side effects of lettuce
9.4 Polyphenols and antioxidant phytochemical in four lettuce varieties
9.5 Factors influencing the antioxidant content
9.5.1 Effect of genotype variation on antioxidant status in lettuce
9.5.2 Effect of environmental variation on antioxidant status in lettuce
9.5.3 Effect of agronomic conditions on antioxidant status in lettuce
9.6 Other aspects
9.6.1 Lettuce in beauty and health care formulation
9.6.2 Lettuce in medicinal formulation
9.7 Future trends of lettuce
References
10 Kale
10.1 Background
10.2 Nutritional composition and quality parameters
10.2.1 Sugar and organic acids
10.2.2 Fatty acid content
10.2.3 Amino acid composition
10.2.4 Mineral composition
10.3 Antioxidant phytochemicals
10.3.1 Glucosinolates
10.3.2 Isothyocianates
10.3.3 Phenolic compounds
10.3.4 Phytic acid
10.3.5 Brassinosteroids
10.4 Health benefits
10.4.1 Glucosinolates metabolism
10.4.2 Antioxidant activity
10.4.3 Oxidative stress
10.4.4 Cancer prevention
10.4.5 Antiinflammatory effect
10.4.6 Xenobiotic metabolism: enzyme inhibition
10.4.7 Other health benefits
10.5 Factors influencing the antioxidant content and other parameters
10.5.1 Environmental variations
10.5.2 Agronomic conditions: fertilization and cropping systems
10.5.3 Influence of processing and cooking.
10.6 Concluding remarks and future trends
Acknowledgments
References
11 Spinach
11.1 Background
11.2 Nutritional and antinutritional composition
11.2.1 Macronutrients
11.2.2 Micronutrients
11.2.3 Antinutrient composition
11.3 Health benefits
11.3.1 Healthy diets
11.3.2 Lipid-lowering properties and cardiovascular protection
11.3.3 Antiobesity effects
11.3.4 Hypoglycemic activity
11.3.5 Antiinflammatory effects
11.3.6 Anticancer properties
11.3.7 Neuronal protection
11.3.8 Antimacular degeneration
11.3.9 Others
11.4 Antioxidant components in spinach
11.4.1 Antioxidant enzymes
11.4.2 Vitamins and carotenes
11.4.3 Phenolic and flavonoid acids
11.4.4 Other structures
11.5 Antioxidant activity test
11.6 Environmental variations and agronomic conditions
11.7 Development of novel products with spinach as ingredient
11.8 Conclusion
References
12 Watercress
12.1 Introduction
12.2 Nutritional composition
12.2.1 Proximate composition
12.2.2 Free sugars
12.2.3 Fatty acids
12.2.4 Minerals
12.2.5 Vitamins
12.3 Antinutrients composition
12.4 Nonnutrients composition
12.4.1 Phenolic compounds
12.4.2 Glucosinolates
12.5 Antioxidant properties
12.5.1 Mechanisms of the antioxidant activity assays
12.5.2 In vitro antioxidant activity
12.6 Health benefits
12.7 Safety precautions
12.8 Concluding remarks and future trends
Acknowledgments
References
4 Fruit and Seed
13 Pepper
13.1 Background
13.2 Health benefits
13.2.1 Recent epidemiological studies
13.2.2 Interventional trials
13.3 Nutritional and antinutritional composition
13.3.1 Nutritional composition
13.3.2 Antinutrients
13.3.2.1 Solanine
13.3.2.2 Lectin
13.3.2.3 Protease inhibitors
13.4 Antioxidant phytochemicals
13.4.1 Vitamin C.
13.4.2 Carotenoids.