Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

384 Pages·2010·13.82 MB·English

by  Laura A. de la Rosa

CONTENTS
Cover
Title Page
Copyright
Dedication
List of Contributors
Foreword
About the Editor
Introduction
Volume I
Part I: Chemistry and Biological Functions
Chapter 1: The Contribution of Fruit and Vegetable Consumption to Human
Health
1.1 Introduction
1.2 Effect of Consumption of Fruit and Vegetables on Some Diseases
1.3 Nutritional and Health Importance of Some Fruits and Vegetables
1.4 Enhancement of Phytochemicals in Fruits and Vegetables
1.5 Conclusions
References
Chapter 2: Anticarcinogenic Phytochemicals
2.1 Introduction
2.2 Possible Anticarcinogenic Mechanisms of Phytochemicals
2.3 Conclusions
References
Chapter 3: Beneficial Effects of Phytochemicals on the Endocrine System
3.1 Introduction
3.2 Thyroid Physiology and Physiopathology
3.3 Phytochemicals and Thyroid Function
3.4 Phytochemicals and Thyroid Cancer
3.5 Pancreas, Insulin, and Glucose Physiology
3.6 Pathophysiology of Diabetes
3.7 A Diet Rich in Phytochemicals and Diabetes
3.8 Individual Phytochemicals and Their Antidiabetic Effects
3.9 Prevention of Diabetes Chronic Complications and Phytochemicals
3.10 Phytochemicals and Bone Metabolism
3.11 Phytochemicals and the Hypothalamus–Pituitary–Adrenal Axis
3.12 Conclusion
References
Chapter 4: Phytochemicals Effects on Neurodegenerative Diseases
4.1 Anatomical and Functional Organization of the Nervous System
4.2 Cells of the Nervous System
4.3 Epidemiology of Neurodegenerative Diseases
4.4 General Physiopathology and Neurodegeneration
4.5 Glial Cells as Mediators of Phytochemicals in Neurodegenerative
Diseases
4.6 Phytochemicals and Alzheimer's Disease
4.7 Phytochemicals Evaluation in Animal Models of Parkinson's Disease
4.8 Amyotrophic Lateral Sclerosis (ALS)
4.9 Phytochemicals and Schizophrenia
References
Chapter 5: Synthesis and Metabolism of Phenolic Compounds
5.1 Introduction
5.2 Structure of Some Simple Phenolic Compounds
5.3 Synthesis of Phenylpropanoids
5.4 Coumarins
5.5 Formation of Lignans and Lignin
5.6 Synthesis of Suberin and Cutin
5.7 Flavonoids
5.8 Stilbenes
5.9 Tannins
5.10 Secondary Metabolism and Product Quality
Bibliography
Chapter 6: Biological Actions of Phenolic Compounds
6.1 Introduction
6.2 Phenolic Compounds and Human Health
6.3 Biological Actions of Phenolic Compounds
6.4 Antioxidant Action: Radical Scavenging and Metal-Ion Chelating
6.5 Conclusions and Perspectives
Acknowledgements
References
Chapter 7: Flavonoids and Their Relation to Human Health
7.1 Introduction
7.2 Generalities
7.3 Current Aspects of Flavonoid First-Pass Metabolism
7.4 Flavonoid Intake and Mortality
7.5 Flavonoids and Cardiovascular Diseases (CVD)
7.6 Flavonoids and MetS
7.7 Flavonoids and Cancer
7.8 Flavonoids and Inflammation
7.9 Concluding Remarks
Acknowledgments
References
Chapter 8: Bioaccessibility and Bioavailability of Phenolic Compounds from
Tropical Fruits
8.1 Introduction
8.2 Bioaccessibility: First Barrier Prior to Absorption
8.3 Bioavailability of Tropical Fruits Polyphenols
8.4 Polyphenols Pharmacokinetics
8.5 Health-Related Effects of Bioavailable Polyphenols of Tropical
Fruits
8.6 Health-Related Effects of Non-Bioaccessible Polyphenols of
Tropical Fruits
8.7 Future Trends and Conclusions
References
Chapter 9: Mangosteen Xanthones: Bioavailability and Bioactivities
9.1 Introduction
9.2 Bioavailability and Metabolism of Mangosteen Xanthones
9.3 Bioactivities of Mangosteen Xanthones
9.4 Xanthone-Mediated Effects on Cellular Signaling Processes
9.5 Anti-microbial Activity of Mangosteen Xanthones
9.6 Conclusion
References
Chapter 10: Methylxanthines: Dietary Sources, Bioavailability, and Health
Benefits
10.1 Introduction
10.2 Classification of Xanthines
10.3 Presence and Intake of Methylxanthines in the Diet
10.4 Bioavailability and Metabolism of Methylxanthines
10.5 Health Effects
10.6 Conclusion
References
Chapter 11: Glucosinolates and Isothiocyanates: Cancer Preventive Effects
11.1 Introduction
11.2 Mechanisms of Cancer Prevention: In Vivo Studies
11.3 Mechanisms of Cancer Prevention: In Vitro Studies
References
Chapter 12: Effect of Soy Isoflavones on DNA Metabolic Enzyme
Inhibitory Activity and Anticancer Activity
12.1 Introduction
12.2 Effect of Soy Isoflavones on the Activity of Mammalian Pols
12.3 Effects of Soy Isoflavones on the Activity of Human Topos I and II
12.4 Effects of Genistein on the Activity of Mammalian Pols, Topos, and
Other DNA Metabolic Enzymes In Vitro
12.5 Effects of Soy Isoflavones on Cytotoxicity
12.6 Effects of Genistein on HeLa Cell Cycle
12.7 Discussion
12.8 Conclusions
Conflicts of Interest
References
Chapter 13: Tannins in Fruits and Vegetables: Chemistry and Biological
Functions
13.1 Basic Aspects and Chemical Structures
13.2 Extraction and Purification
13.3 Basic Techniques of Qualitative and Quantitative Analysis
13.4 Analytical Techniques in the Determination of Tannin Chemical
Structures
13.5 Biosynthesis
13.6 Biological Activities
13.7 Concluding Remarks
References
Chapter 14: Chlorophylls: Chemistry and Biological Functions
14.1 Introduction
14.2 Chemistry of Chlorophylls
14.3 Presence and Distribution in Fruits and Vegetables
14.4 Biological Functions of Chlorophyll
14.5 Changes in Chlorophyll during Processing of Fruits and Vegetables
14.6 Conclusions and Research Needs
References
Chapter 15: Chemistry, Stability, and Biological Actions of Carotenoids
15.1 Introduction
15.2 Chemistry
15.3 Sources of Dietary Carotenoids
15.4 Postharvest and Processing Effects
15.5 Absorption, Transport, and Metabolism
15.6 Biological Actions and Disease Prevention
15.7 Conclusions
References
Chapter 16: Protective Effects of Carotenoids in Cardiovascular Disease and
Diabetes
16.1 Introduction
16.2 Cardiovascular Diseases
16.3 Diabetes
16.4 Safety Issues
16.5 Conclusions
References
Chapter 17: Betalains: Chemistry and Biological Functions
17.1 Introduction
17.2 Chemistry and Biochemistry
17.3 Physiological Properties in Plants
17.4 Functional Properties and Benefits to Human Health
17.5 Applications in Food Industry
17.6 Future Trends
References
Chapter 18: Dietary Fiber and Associated Macromolecular Antioxidants in
Fruit and Vegetables
18.1 Introduction
18.2 Dietary Fiber
18.3 Dietary Fiber in Fruit and Vegetables
18.4 Macromolecular Antioxidants Associated with Dietary Fiber
18.5 Contribution of Fruit and Vegetables to the Intake of Dietary Fiber
and Associated Macromolecular Antioxidants in the Diet
18.6 Concluding Remarks
References
Chapter 19: Impact of Fruit Dietary Fibers and Polyphenols on Modulation
of the Human Gut Microbiota
19.1 Introduction
19.2 Human Gut Microbiota
19.3 Impact of Diet on the Gut Microbiota and Human Health
19.4 Fruits as Human Gut Microbiota Modulators
19.5 Fruits Components Involved in Gut Microbiota Modulation
19.6 Related Health Benefits
19.7 Conclusions and Perspectives
References
Chapter 20: Lipids in Fruits and Vegetables: Chemistry and Biological
Activities
20.1 Introduction
20.2 Composition and Structure
20.3 Bioactive Compounds Found in Plant Lipids
20.4 Main Plant Oils
20.5 Other Oils from Plant Sources
20.6 Role of Fats in Health and Disease
20.7 Food Applications of Plant Lipids
20.8 Plant Lipidomics
20.9 Conclusions
References
Chapter 21: Vitamin E (Tocopherols and Tocotrienols) in Fruits and
Vegetables with Focus on Chemistry and Biological Activities
21.1 Introduction
21.2 The Different Vitamin E Forms: Chemistry and Antioxidative and
Biological Activities
21.3 Vitamin E in Fruits and Vegetables: Determinants of Content and
Pattern
21.4 Absorption, Transport, and Metabolism in the Human Body
21.5 Classical Vitamin E Functions: The Most Important Diet-Derived
Lipophilic Antioxidant in the Body
21.6 Non-Classical Functions of Vitamin E and Its Isomers: Much to
Discover Yet
21.7 Intake and Status of Vitamin E at Population Level: Contribution of
Fruits and Vegetables as Sources of Different Vitamers
References
Chapter 22: Plant Vitamin C: One Single Molecule with a Plethora of Roles
22.1 Introduction
22.2 Chemistry of Ascorbic Acid
22.3 The Multiple Roles of Ascorbic Acid in Plants
22.4 AsA in Humans
22.5 Ascorbic Acid Regulatory Pathways
22.6 Ascorbic Acid Diversity in Plants
22.7 The Impact of Postharvest Handling on AsA Content of Fruits and
Vegetables
22.8 Genetic Regulation of AsA Accumulation
22.9 Conclusions
Acknowledgments
References
Chapter 23: Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and
Biological Effects
23.1 Introduction
23.2 Occurrence of Capsaicinoids
23.3 Chemistry and Biosynthesis
23.4 Biosynthesis
23.5 Biological Effects of Capsaicinoids
Acknowledgments
References
Chapter 24: Flavors and Aromas: Chemistry and Biological Functions
24.1 Introduction
24.2 Chemistry and Organoleptic Properties
24.3 Biosynthesis
24.4 Factors Affecting Flavor and Aroma
24.5 Conclusions
References
Chapter 25: Recent Advances in Bioactivities of Common Food
Biocompounactives
25.1 Introduction
25.2 Definition of Phytochemicals Bioactivity
25.3 Food Biocompounactives: Occurrence, Chemical Forms, and
Mechanisms of Action
25.4 Bioactivities of Common Food Phytochemicals: Opportunities and
Challenges
25.5 Conclusions
References
Chapter 26: Biomarkers for the Evaluation of Intake of Phytochemicals and
Their Bioactive Effect
26.1 Impact of Biomarkers in Nutritional Research
26.2 New Technologies Applied in the Identification of Food Intake
Biomarkers and Their Validation
26.3 Current Established Biomarkers for Phytochemical Intake
Evaluation
26.4 Nutridynamics: A Systematic Approach to Study Bioactive Effects
References
Part II: Influence of Postharvest Handling and Processing Technologies, and
Analysis of Phytochemicals
Chapter 27: Influence of Postharvest Technologies and Handling Practices
on Phytochemicals in Fruits and Vegetables
27.1 Introduction
27.2 The Cold Chain
27.3 Effects of Exposure to Light
27.4 Modified (MA) and Controlled Atmospheres (CA)
27.5 Ethylene Effects
27.6 Heat Treatments
27.7 Treatment with Natural Products
27.8 Irradiation
27.9 Future Needs and Trends
References
Chapter 28: Phytochemical Changes during Minimal Processing of Fresh
Fruits and Vegetables
28.1 Introduction
28.2 Changes in Phytochemical Content and Bioactivity in Fresh-Cut
Produce
28.3 Effect of Processing Fresh-Cut Fruits and Vegetables on
Bioavailability of Phytochemicals
28.4 Future Directions
References
Chapter 29: Conventional and Novel Thermal Processing Used for the
Improvement of Bioactive Phytochemicals in Fruits and Vegetables
29.1 Introduction
29.2 An Overview of Different Processing Methods for Fruits and
Vegetables
29.3 Effect of Conventional Thermal Processing on Phytochemicals
29.4 Effect of Novel Thermal Processing on Phytochemicals
29.5 Mechanism of Phytochemical Degradation as Affected by Thermal
Processing
29.6 Conclusion
29.7 Future Trends and Challenges
References
Chapter 30: Non-thermal Processing Effects on Fruits and Vegetables
Phytonutrients
30.1 Introduction
30.2 Non-thermal Processing of Fruits: Effect on Phytonutrients
30.3 Influence of Storage on Non-thermal Processed Fruits and
Vegetables Phytonutrients
30.4 Future Trends and Conclusion
References
Chapter 31: Chlorophylls and Colour Changes in Cooked Vegetables
31.1 Introduction
31.2 Chlorophylls and Their Role in the Colour of Vegetables
31.3 The Effect of Cooking on Chlorophyll Content
31.4 The Effect of Cooking on Colour of Vegetables in Relation to
Chlorophyll Content
References
Chapter 32: Pressurized Fluid Extraction of Phytochemicals from Fruits,
Vegetables, Cereals, and Herbs
32.1 Introduction
32.2 Phytochemicals
32.3 Extraction of Phytochemicals from Different Plant Sources
32.4 Future Trends