Improving the health-promoting properties of fruit and vegetable products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards these foods. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals.  The sections of chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables and look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables.

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Professor Francisco Tomas Barberan and Dr. Maria Isabel Gil are both Senior Researchers in the Department of Food Science and Technology at Centro de Edafologia y Biologia Aplicada del Segura-Consejo Superior de Investigaciones Cientificas (CEBAS-CSIC) in Spain.