Antioxidants in Vegetables and Nuts - Properties and Health Benefits/ edited by Gulzar Ahmad Nayik, Amir Gull.
Nayik, Gulzar Ahmad. editor.; Gull, Amir. editor.
2020
R856-R857
Available Online

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Title Antioxidants in Vegetables and Nuts - Properties and Health Benefits/ edited by Gulzar Ahmad Nayik, Amir Gull.
Edition 1st ed. 2020.
ISBN 9811574707
9789811574702
9811574693
9789811574696
DOI https://doi.org/10.1007/978-981-15-7470-2
Published Singapore : Springer Singapore : Imprint: Springer, 2020.
Language English
Description 1 online resource (XIX, 572 pages 60 illus., 22 illus. in color.)
Other Standard Identifiers 10.1007/978-981-15-7470-2 doi
Call Number R856-R857
Dewey Decimal Classification 610.28
Summary This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
Access Note Access limited to authorized users.
Added Author Nayik, Gulzar Ahmad. editor.
Gull, Amir. editor.
Available in Other Form Print version: 981-15-7469-3
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Chapter 1. Pea
Chapter 2. Lotus (Nelumbo nucifera Gaertn)
Chapter 3. Beetroot
Chapter 4. Lemongrass
Chapter 5. Pumpkin
Chapter 6. Tinda (Praecitrullus fistulosus)
Chapter 7. Turnip
Chapter 8. Spinach
Chapter 9. Bitter Gourd
Chapter 10. Tomato (Solanum Lycopersicon)
Chapter 11. Radish
Chapter 12. Dandelion (Taraxacum officinale)
Chapter 13. Drum stick (Moringa Oleifera)
Chapter 14. Mushroom
Chapter 15. Yam
Chapter 16. Leek (Allium ampeloprasum L.)
Chapter 17. Cucumber (Cucumis sativus L.)
Chapter 18. Taro (Colocasia esculenta)
Chapter 19. Cocunut
Chapter 20. Walnut
Chapter 21. Almond
Chapter 22. Water chestnut (Trapanatans)
Chapter 23. Horse Chestnut
Chapter 24. Sweet Chestnut
Chapter 25. Pistachio
Chapter 26. Peanut
Chapter 27. Raisin
Chapter 28. Cashew Nut (Anacardium occidentale)
Chapter 29. Hazelnut.

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