Fruit and Vegetable Phytochemicals E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 4691

Veröffentlichungsjahr: 2017

Beschreibung

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables.

Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Leseprobe

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

32.5 Conclusions

Acknowledgments

References

Chapter 33: Supercritical Fluid Extraction of Bioactive Compounds from Fruits and Vegetables

33.1 Introduction

33.2 Merits of Supercritical Fluid as Solvent

33.3 Optimization of Extraction Parameters and SFE Procedures

33.4 Comparison of SFE with Other Extraction Techniques

33.5 Limitations of Supercritical Fluid as Solvent and Use of Modifiers

33.6 Extraction of Bioactive Phytochemicals from Fruits and Vegetables using Supercritical Fluid

33.7 Conclusion

References

Chapter 34: The Use of Non-destructive Techniques to Assess the Nutritional Content of Fruits and Vegetables

34.1 Introduction

34.2 Non-Destructive Techniques for Quality Evaluation of Fruits and Vegetables

34.3 Prediction of Nutritional Content of Fruits and Vegetables

34.4 Conclusions

References

Chapter 35: Rapid Estimation of Bioactive Phytochemicals in Vegetables and Fruits Using Near Infrared Reflectance Spectroscopy

35.1 Introduction

35.2 Development of NIRS and FT-NIRS

35.3 Instrumentation

35.4 Calibration Development

35.5 Spectral Pre-processing Methods

35.6 Applications

35.7 Limitations

35.8 Conclusions

References

Chapter 36: Methods for Determining the Antioxidant Capacity of Food Constituents

36.1 Introduction

36.2 Hydrogen Atom Transfer (HAT) Assays

36.3 Single Electron Transfer (SET) Assays

36.4 Other Antioxidant Assays

36.5 Final Remarks

References

Chapter 37: Enhancement of Phytochemicals Using Next-Generation Technologies for the Production of High Quality Fruits and Vegetables

37.1 Introduction

37.2 Phytonutrients from Fruits and Vegetables

37.3 Preventative Phytomedication: Marrying Sequencing Capabilities with Phytochemical Power

37.4 Genetic Engineering to Develop Phytonutrient Enriched Fruits and Vegetables

37.5 Amalgamation of Technologies to Bring Next-Generation Fresh Produce to Consumers

37.6 Public Awareness and Biotech Methodology of Agriculture

37.7 Concluding Remarks

Acknowledgments

References

Websites of Interest

Chapter 38: Modeling Shelf Life of Packaged, Ready-to-Eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds

38.1 Introduction

38.2 Quality of Fresh-Cut Fruits and Vegetables

38.3 Mathematical Modeling for Shelf Life Estimation

References

Volume II

Part III: Phytochemicals in Some Fruits and Vegetables

Chapter 39: Ackee (Blighia sapida Koenig)

39.1 Introduction

39.2 History, Origin, and Distribution

39.3 Botanical Description

39.4 Toxicity of Ackee Fruit

39.5 Nutritional Composition

39.6 Storage and Processing

39.7 Conclusion

References

Chapter 40: Andean Berry (Vaccinium meridionale Swartz)

40.1 Introduction

40.2 Phytochemical Composition: Contents and Changes

40.3 Biological Effects of Andean Berry Phytochemicals (Especially Health Effects, and Only on This Fruit)

40.4 Future Directions

40.5 Conclusions

References

Chapter 41: Berries

41.1 Introduction

41.2 Berryfruit Phytochemicals: Content and Changes

41.3 Health Effects of Berryfruit Phytochemicals

41.4 Information Lacking and Research Needs for Berries

41.5 Conclusions

References

Chapter 42: Bottle Gourd (Lagenaria siceraria)

42.1 Introduction

42.2 Traditional Nomenclature and Use throughout the World

42.3 Cultural Use

42.4 Phytochemical Properties

42.5 Pharmacological Properties

42.6 Occasional Toxicity

42.7 Conclusions

Acknowledgments

References

Chapter 43: Cacao (Theobroma cacao L.)

43.1 Introduction

43.2 Major Phytochemical Components

43.3 Genotype Influence and Phytochemical Components: Cocoa Classification, Environmental Effects on Bean Quality, and Breeding to Improve Genotypes

43.4 Changes during Cocoa Processing

43.5 Effects in Nutrition and Health

43.6 Research Opportunities and Current Trends in Industry

References

Chapter 44: Cactus Pear Fruit and Cladodes

44.1 Introduction

44.2 Phytochemicals Contents and Changes

44.3 Carbohydrates, Dietary Fiber, and Mucilage

44.4 Potential Health Benefits

44.5 Healthy Compounds from By-products

44.6 Conclusions and Research Needs

References

Chapter 45: Capsicums

45.1 Introduction

45.2 Botany and Ecology

45.3 Phytochemistry

45.4 Bioactive Compounds

45.5 Medicinal

45.6 Health Benefits of Capsicum

45.7 Capsicums

45.8 Research Needs

45.9 Conclusions

References

Chapter 46: Carrots (Daucus carota L.)

46.1 Introduction

46.2 Phytochemicals Present in Carrots

46.3 Healthy Biological Effects of the Phytochemicals Present in Carrots

46.4 Changes in Carrot Phytochemicals during Processing

46.5 Information Lacking and Future Needs

46.6 Conclusions

References

Chapter 47: Chayote (Sechium edule (Jacq.) Swartz)

47.1 Introduction

47.2 Culinary Uses

47.3 Health Effects

47.4 Proximate Analysis of Chayote

47.5 Moisture, Carbohydrate, and Caloric Content

47.6 Dietary Fiber

47.7 Amino Acids and Protein Content

47.8 Total Lipid Content and Fatty Acid Profile

47.9 Minerals

47.10 Vitamins

47.11 Phenolic Compounds

47.12 Sterols

47.13 Triterpenes and Cucurbitacins

47.14 Antioxidant and Antiradical Activity

47.15 Concluding Remarks

References

Chapter 48: Cherimoya (Annona cherimola Mill.)

48.1 Introduction

48.2 Phytochemicals Present in the Fruit: Contents and Changes

48.3 Biological Activities

48.4 Information Lacking and Research Needs

48.5 Conclusions

References

Chapter 49: Citrus

49.1 Introduction

49.2 Citrus Carotenoids

49.3 Citrus Anthocyanins

49.4 Citrus Limonoids

49.5 Citrus Flavonoids

49.6 Conclusion

References

Chapter 50: Dates (Phoenix dactylifera L.)

50.1 Introduction

50.2 Nutritional and Functional Features of Dates

50.3 Phytochemicals in Dates

50.4 Applications of Dates in Traditional Medicine

50.5 Health and Dates

50.6 Supportive Studies

References

Chapter 51: Grapes

51.1 Introduction

51.2 Phytochemicals Present in Grape Berries

51.3 Biological Effects of the Phytochemicals Present in Grapes

51.4 Information Lacking and Research Needs for Grape Berries

51.5 Conclusions

References

Chapter 52: Grape Bagasse: A Potential Source of Phenolic Compounds

52.1 Introduction

52.2 Phenolic Compounds from Vitis vinifera: Synthesis and Classification

52.3 Biological Functions of Grape Phenolic Compounds

52.4 Recovery of Phenolic Compounds from Grape Bagasse

52.5 Potential Uses of Grape Bagasse

52.6 Conclusions

References

Chapter 53: Guava (Psidium guajava)

53.1 Introduction

53.2 Guava Fruit Generalities

53.3 Bioactive Compounds Present in Guava Fruit

53.4 Health Effects of Guava Fruit

53.5 Perspectives

References

Chapter 54: Indian Gooseberry (Emblica officinalis Gaertn.)

54.1 Introduction

54.2 Botanical Description

54.3 Traditional Uses

54.4 Physicochemical Composition

54.5 Phytochemicals

54.6 Antioxidant Potential

54.7 Biological Actions of EO Antioxidants

54.8 Applications of EO Phytochemicals in Cancer

54.9 Applications of EO Phytochemicals in Diabetes

54.10 Other Health Effects of EO Phytochemicals

54.11 Conclusions and Future Perspectives

References

Chapter 55: Loquat (Eriobotrya japonica Lindl.)

55.1 Introduction

55.2 Phytochemicals in Loquat

55.3 Biological and Health Effects of the Phytochemicals Present in Loquat

55.4 Information Lacking and Research Needs for Loquat

55.5 Conclusion

References

Chapter 56: Maqui (Aristotelia chilensis (Mol.) Stuntz)

56.1 Introduction

56.2 Phytochemicals in Maqui

56.3 Phytochemical Changes in Maqui

56.4 Validation of Traditional Uses of Maqui

56.5 New Biological and Health Effects of the Phytochemicals Present in Maqui

56.6 Conclusions and Future Trends

Acknowledgments

References

Chapter 57: Pecans (Carya illinoinensis)

57.1 Introduction

57.2 Pecans

57.3 Chemical Profile of Bioactives Present in Pecans

57.4 Antioxidant Capacity in Pecans

57.5 Human and Animal Studies

57.6 Other Chemical Molecules Present in Pecans

57.7 Toxicology

57.8 Conclusions

References

Chapter 58: Onion (Allium cepa L.)

58.1 Introduction

58.2 Nutritional Composition and Major Phytochemicals

58.3 Properties and Biological Role of Onion Phytochemicals

58.4 Conclusions and Future Perspectives

References

Chapter 59: Papaya (Carica papaya)

59.1 Introduction

59.2 Carotenoids

59.3 Phenolic Compounds

59.4 Vitamins

59.5 Medical Therapeutics

59.6 Antimicrobial Activity

59.7 Other Uses

59.8 Conclusions

References

Chapter 60: Pineapples (Ananas comosus)

60.1 Introduction

60.2 Phytochemicals

60.3 Effect of Phytochemicals on Human Health: Pineapple and Mechanisms of Action

References

Chapter 61: Pomegranates (Punica granatum L.)

61.1 Introduction

61.2 Origin and Distribution

61.3 Pomegranate Phytochemicals

61.4 Health Benefits

61.5 Conclusions

61.6 Future Research Needs

References

Chapter 62: Potato and Other Root Crops

62.1 Introduction

62.2 Identity and Role of Bioactivities

62.3 Potential Health Benefits

62.4 Preharvest and Postharvest Factors

62.5 Future Research Needed

62.6 Conclusions

References

Chapter 63: Prunus

63.1 Genus Prunus: Uses and Economic Importance

63.2 Prunus Species: Nutritional Importance

63.3 Phytochemicals in Prunus Species

63.4 Factors Affecting Phytochemical Content in Prunus Species

63.5 Epidemiology of Cardiovascular Diseases in the World and in Mexico

63.6 Role of Phytochemicals with Vasodilator Activity in the Prevention and Treatment of Cardiovascular Diseases

63.7 Vasodilator Phenolic Compounds from Prunus and Their Mechanism of Action

63.8 Vasodilator Volatile Compounds from Prunus and Their Mechanism of Action

63.9 Vasodilator Triterpenes from Prunus and Their Mechanism of Action

63.10 Conclusions

References

Chapter 64: Rambutan (Nephelium lappaceum L.)

64.1 Introduction

64.2 Medicinal Properties of Rambutan

64.3 Phytochemical Constituents

64.4 Future Aspects

References

Chapter 65: Rose Apple (Syzygium jambos (L.) Alston)

65.1 Introduction

65.2 Botany of the Plant

65.3 Phytochemistry and Proximate Composition

65.4 Traditional Uses

65.5 Antimicrobial Activity

65.6 Free Radical Scavenging and Antioxidant Effects

65.7 Anti-inflammatory Activity

65.8 Analgesic Activity

65.9 Hepatoprotective Activity

65.10 Anticancer Activity

65.11 Conclusions

References

Chapter 66: Soursop (Annona muricata)

66.1 Introduction

66.2 Phytochemical Substances Present in the Fruit

66.3 Biological Activities

66.4 Toxicity

66.5 Lack of Information and Research Needs on A. muricata

66.6 Conclusions

References

Chapter 67: Sugar Apple (Annona squamosa)

67.1 Introduction

67.2 Phytochemicals Present in the Fruit

67.3 Biological Activities

67.4 Information Lacking and Research Needs for Sugar Apple

67.5 Conclusion

References

Chapter 68: Tomato (Solanum lycopersicum)

68.1 Introduction

68.2 Bioactive Compounds in Tomato

68.3 Bioactive Compounds in Peel and Seeds in Tomato

68.4 Content of Bioactive Compounds in Plant Breeding and Transgenic Tomatoes

68.5 Influence of Agronomic Variables on Bioactive Compounds and Antioxidant Activity

68.6 Changes in Bioactive Compounds during Tomato Ripening

68.7 Effect of Postharvest Treatments on Bioactive Compounds

68.8 Thermal Processing

68.9 Non-thermal Processing

68.10 Tomatoes in Human Health

References

Chapter 69: Wild and Cultivated Mushrooms

69.1 Introduction

69.2 What Are Mushrooms?

69.3 Nutritive Value of Wild and Cultivated Mushrooms

69.4 Bioactive Compounds in Wild and Cultivated Mushrooms

69.5 Health Benefits of Fungi

69.6 Research Needs

69.7 Conclusions

Acknowledgements

References

Chapter 70: Phytochemicals in Organic and Conventional Fruits and Vegetables

70.1 Introduction

70.2 Polyphenols

70.3 Alkaloids

70.4 Glucosinolates

70.5 Volatile Constituents

70.6 Carotenoids

Acknowledgments

References

Chapter 71: Recent Advances in Phytochemicals in Fruits and Vegetables

71.1 Introduction

71.2 Phenolics in Fruits

71.3 Phenolics in Vegetables

71.4 Carotenoids in Vegetables

71.5 Organosulfur Compounds in Vegetables

71.6 Alkaloids in Vegetables

References

Index

End User License Agreement

List of Tables

Table 1

Table 5.1

Table 6.1

Table 6.2

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Table 67.3

Table 68.1

Table 69.1

Table 69.2

Table 69.3

Table 70.1

Table 70.2

Table 71.1

Table 71.2

List of Illustrations

Figure 3.1

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 5.5

Figure 5.6

Figure 5.7

Figure 5.8

Figure 5.9

Figure 6.1

Figure 6.2

Figure 7.1

Figure 7.2

Figure 8.1

Figure 8.2

Figure 9.1

Figure 9.2

Figure 9.3

Figure 10.1

Figure 10.2

Figure 12.1

Figure 12.2

Figure 12.3

Figure 12.4

Figure 12.5

Figure 12.6

Figure 13.1

Figure 13.2

Figure 13.3

Figure 13.4

Figure 13.5

Figure 13.6

Figure 13.7

Figure 13.8

Figure 14.1

Figure 14.2

Figure 14.3

Figure 14.4

Figure 14.5

Figure 15.1

Figure 15.2

Figure 15.3

Figure 15.4

Figure 15.5

Figure 15.6

Figure 15.7

Figure 15.8

Figure 16.1

Figure 16.2

Figure 16.3

Figure 16.4

Figure 16.5

Figure 17.1

Figure 17.2

Figure 18.1

Figure 18.2

Figure 19.1

Figure 19.2

Figure 19.3

Figure 20.1

Figure 20.2

Figure 20.3

Figure 21.1

Figure 21.2

Figure 22.1

Figure 22.2

Figure 23.1

Figure 23.2

Figure 23.3

Figure 23.4

Figure 25.1

Figure 25.2

Figure 25.3

Figure 25.4

Figure 25.5

Figure 25.6

Figure 25.7

Figure 25.8

Figure 25.9

Figure 25.10

Figure 25.11

Figure 25.12

Figure 25.13

Figure 25.14

Figure 25.15

Figure 25.16

Figure 26.1

Figure 26.2

Figure 26.3

Figure 26.4

Figure 26.5

Figure 26.6

Figure 27.1

Figure 27.2

Figure 27.3

Figure 27.4

Figure 28.1

Figure 28.2

Figure 28.3

Figure 31.1

Figure 31.2

Figure 31.3

Figure 31.4

Figure 31.5

Figure 33.1

Figure 33.2

Figure 34.1

Figure 34.2

Figure 34.3

Figure 34.4

Figure 34.5

Figure 34.6

Figure 34.7

Figure 34.8

Figure 34.9

Figure 34.10

Figure 35.1

Figure 36.1

Figure 36.2

Figure 36.3

Figure 36.4

Figure 36.5

Figure 36.6

Figure 36.7

Figure 36.8

Figure 37.1

Figure 37.2

Figure 38.1

Figure 38.2

Figure 38.3

Figure 38.4

Figure 38.5

Figure 38.6

Figure 38.7

Figure 38.8

Figure 38.9

Figure 38.10

Figure 38.11

Figure 38.12

Figure 38.13

Figure 38.14

Figure 39.1

Figure 39.2

Figure 39.3

Figure 39.4

Figure 39.5

Figure 41.1

Figure 41.2

Figure 41.3

Figure 41.4

Figure 42.1

Figure 42.2

Figure 42.3

Figure 43.1

Figure 43.2

Figure 43.3

Figure 43.4

Figure 43.5

Figure 43.6

Figure 45.1

Figure 45.2

Figure 46.1

Figure 48.1

Figure 48.2

Figure 52.1

Figure 52.2

Figure 53.1

Figure 54.1

Figure 54.2

Figure 54.3

Figure 55.1

Figure 55.2

Figure 55.3

Figure 55.4

Figure 55.5

Figure 55.6

Figure 56.1

Figure 56.2

Figure 58.1

Figure 58.2

Figure 58.3

Figure 58.4

Figure 60.1

Figure 61.1

Figure 61.2

Figure 61.3

Figure 61.4

Figure 61.5

Figure 61.6

Figure 61.7

Figure 61.8

Figure 62.1

Figure 62.2

Figure 62.3

Figure 64.1

Figure 64.2

Figure 65.1

Figure 65.2

Figure 66.1

Figure 66.2

Figure 68.1

Figure 68.2

Figure 68.3

Figure 68.4

Figure 69.1

Figure 69.2

Figure 69.3

Figure 69.4

Figure 69.5

Figure 71.1

Figure 71.2

Figure 71.3

Figure 71.4

Figure 71.5

Figure 71.6

Guide

Cover

Table of Contents

List of Contributors

Part 1

Chapter 1

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Fruit and Vegetable Phytochemicals

Chemistry and Human Health

Edited by Elhadi M. Yahia

Faculty of Natural Sciences, Autonomous University of Querétaro, Mexico

Second Edition

Volume I & II

This edition first published 2018

© 2018 John Wiley & Sons Ltd

First edition published 2010 by Blackwell Publishing

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

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Library of Congress Cataloging-in-Publication Data

Names: Yahia, Elhadi M., editor.

Title: Fruit and vegetable phytochemicals : chemistry and human health /edited by Elhadi M. Yahia, Facultad de Ciencias Naturales, Universidad Autonoma de Queretaro.

Description: 2nd edition. | Chichester, UK ; Hoboken, NJ : John Wiley & SonsLtd, 2018. | Enlarged edition of: Fruit and vegetable phytochemicals : chemistry, nutritional value and stability / [editors] Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar. Ames, Iowa : Wiley-Blackwell, 2010 | Includes index. |

Identifiers: LCCN 2017001113 (print) | LCCN 2017014328 (ebook) | ISBN9781119157960 (pdf) | ISBN 9781119157977 (epub) | ISBN 9781119157946 (cloth)

Subjects: LCSH: Phytochemicals. | Phytochemicals–Health aspects. | Fruit–Health aspects. | Vegetables–Health aspects. | Fruit–Postharvestphysiology. | Vegetables–Postharvest physiology.

Classification: LCC QK898.P764 (ebook) | LCC QK898.P764 F78 2017 (print) | DDC 572/.2–dc23

LC record available at https://lccn.loc.gov/2017001113

[9781119157946]

Cover Design: Wiley

Cover Images: (Background) © Larry Washburn/Gettyimages; (Chemical structure) © chromatos/Shutterstock; (Inset images: From left to right) © IgorDutina/Gettyimages; © Adisa/Shutterstock; © DNY59/Gettyimages; © S-F/Shutterstock; © monticello/Shutterstock

Dedication

To Mariam, Nadia-Amina, and Tarek

To my students, who taught me more than I taught them

To the health of the world

List of Contributors

Ahmad Faizal Abdull Razis

Laboratory of Molecular Biomedicine

Institute of Bioscience

Laboratory of Food Safety and Food Integrity

Institute of Tropical Agriculture and Food Security

Universiti Putra Malaysia

Selangor

Malaysia

Mohammed Adnan

Mangalore Institute of Oncology

Pumpwell

Mangalore

Karnataka

India

Tripti Agarwal

Department of Agriculture and Environmental Sciences

National Institute of Food Technology Entrepreneurship and Management (NIFTEM)

Ministry of Food Processing Industries

Kundli

Sonepat

Haryana

India

Carlos Agudelo

Nutrition and Dietetic School

University of Antioquia

Medellín

Colombia

Ahmed Ait-Oubahou

Agronomic and Veterinary Institute Hassan II

Agadir

Morocco

Muhammad Tayyab Akhtar

Laboratory of Natural Products

Institute of Bioscience

Universiti Putra Malaysia

Selangor

Malaysia

Mohammad Al Abid

Mantrust Services Inc

Brampton

Canada

Emilio Álvarez-Parrilla

Autonomous University of the City of Juarez

Juarez, Anillo Envolvente del PRONAF y Estocolmo s/n Chihuahua

Mexico

Priyatharini Ambigaipalan

Department of Biochemistry

Memorial University of Newfoundland

St. John's

Newfoundland

Canada

Maria L. Amodio

Department of the Science of Agriculture, Food, and Environment

University of Foggia

Foggia

Italy

Luis M. Anaya-Esparza

Integral Food Research Laboratory

Technological Institute of Tepic

Tepic

Nayarit

Mexico

Miriam A. Anaya-Loyola

Faculty of Natural Sciences

Autonomous University of Querétaro

Querétaro

Mexico

Sandra Sulay Arango

Faculty of Sciences

Metropolitan Institute of Technology

Medellín

Colombia

Asvinidevi Arumugam

Laboratory of UPM-MAKNA Cancer Research

Institute of Bioscience

Universiti Putra Malaysia

Selangor

Malaysia

Graciela Ávila-Quezada

University Autonomous of Chihuahua

Zootechnics and Ecology Department

Chihuahua

Mexico

Jesús Fernando Ayala-Zavala

Technology of Food of Vegetable Origin

Research Center for Food and Development

Hermosillo

Sonora

Mexico

Ramiro Baeza-Jiménez

Research Center for Food and Development (CIAD)

Delicias

Chihuahua

Mexico

Moustapha Bah

Laboratory of Chemical and Pharmacological Research of Natural Products

Faculty of Chemistry

Autonomous University of Querétaro

Querétaro

Mexico

Manjeshwar Shrinath Baliga

Mangalore Institute of Oncology

Pumpwell

Mangalore

Karnataka

India

Pratyusha Banerjee

Department of Zoology

University of Kalyani

Nadia

West Bengal

India

Maurizio Battino

Department of Odontostomatology and Specialized Clinical Sciences

Faculty of Medicine

Polytechnic University of Marche

Ancona

Italy

Mohamed Benichou

Food Sciences Laboratory

Faculty of Sciences

Cadi Ayyad University

Marrakech

Morocco

A. Thalía Bernal-Mercado

Technology of Food of Vegetable Origin

Research Center for Food and Development

Hermosillo

Sonora

Mexico

Francisco J. Blancas-Benítez

Integral Food Research Laboratory

Technological Institute of Tepic

Tepic

Nayarit

Mexico

Cristine Vanz Borges

Department of Chemistry and Biochemistry

Institute of Biosciences

Paulista State University (UNESP)

Botucatu

São Paulo

Brazil

Laura Bravo-Clemente

Department of Metabolism and Nutrition

Institute of Food Science

Technology, and Nutrition (ICTAN-CSIC)

Spanish National Research Council (CSIC)

Madrid

Spain

Jeffrey K. Brecht

Horticultural Sciences Department

Institute of Food and Agricultural Sciences

University of Florida

Gainesville

Florida

USA

Puran Bridgemohan

University of Trinidad and Tobago

Centre of Biosciences

Agriculture and Food Technology

Waterloo Research Campus

Carapichaima

Trinidad

Ronell S.H. Bridgemohan

Georgia College and State University

Milledgeville

Georgia

USA

Lucio Cardozo-Filho

Department of Chemical Engineering

State University of Maringá

Maringá

Brazil

Armando Carrillo-López

Food Science and Technology Postgraduate Program

Faculty of Chemical-Biological Science

Autonomous University of Sinaloa

Sinaloa

Mexico

Adriana Cavazos-Garduño

University Center for Exact Science and Engineering (CUCEI)

Pharmacobiology Department

University of Guadalajara

Guadalajara

Jalisco

Mexico

Braulio Cervantes-Paz

Faculty of Natural Sciences

Autonomous University of Querétaro

Querétaro

Mexico

Anoma Chandrasekara

Department of Applied Nutrition

Wayamba University of Sri Lanka

Makandura (Gonawila)

Sri Lanka

Cielo D. Char

Biopolymer Research and Engineering Laboratory

School of Nutrition and Dietetics

University of the Andes

Las Condes

Santiago

Chile

Fani Chatzopoulou

Group of Biotechnology of Pharmaceutical Plants

Laboratory of Pharmacognosy

Department of Pharmaceutical Sciences

Aristotle University of Thessaloniki

Thessaloniki

Greece

Muhammad M. A. Chaudhry

Department of the Science of Agriculture

Food, and Environment

University of Foggia

Foggia

Italy

Emma Chiavaro

Department of Food and Drug

University of Parma

Parma

Italy

Luis Cisneros-Zevallos

Department of Horticultural Sciences

Texas A&M University

College Station

Texas

USA

Giancarlo Colelli

Department of the Science of Agriculture

Food, and Environment

University of Foggia

Foggia

Italy

Ana V. Coria-Téllez

Laboratory of Analysis of Heritage

The College of Michoacan

La Piedad

Michoacan

Mexico

Frida R. Cornejo-García

Faculty of Natural Sciences

Autonomous University of Querétaro

Querétaro

Mexico

Javier De la Cruz Medina

UNIDA

Technological Institute of Veracruz

Veracruz

Mexico

Oscar Andrés Del Ángel Coronel

Superior Techological Institute of Huatusco

Food Industry Engineering Division

Huatusco

Veracruz

Mexico

Laura A. de la Rosa

Autonomous University of the City of Juarez

Juarez, Anillo Envolvente del PRONAF y Estocolmo s/n

Chihuahua

Mexico

Francisco Delgado-Vargas

School of Chemical and Biological Sciences

Autonomous University of Sinaloa

Ciudad Universitaria s/n

Culiacan

Sinaloa

Mexico

Antonio Derossi

Department of the Science of Agriculture, Food, and Environment

University of Foggia

Foggia

Italy

Tushar Dhanani

ICAR-Directorate of Medicinal and Aromatic Plants Research

Anand

Gujarat

India

Lucia Di Vittori

Department of Agricultural, Food and Environmental Sciences

Polytechnic University of Marche

Ancona

Italy

J. Abraham Domínguez-Ávila

Technology of Food of Plant Origin

Research Center for Food and Development

Hermosillo

Sonora

Mexico

Jane S. dos Reis Coimbra

Department of Food Technology

Federal University of Viçosa

Viçosa

Brazil

Idaresit Ekaette

Department of Agricultural, Food and Nutritional Science

University of Alberta

Edmonton

Alberta

Canada

Ibrahim Elmadfa

IUNS Past-President TR Department of Nutritional Sciences

Faculty of Life Sciences

University of Vienna

Vienna

Austria

Machel A. Emanuel

Department of Life Sciences

Faculty of Science and Technology

University of the West Indies

Kingston

Jamaica

Tatiana Emanuelli

Integrated Center for Laboratory Analysis Development (NIDAL)

Department of Food Technology and Science

Federal University of Santa Maria

Santa Maria

Brazil

Mustafa Erkan

Department of Horticulture

Faculty of Agriculture

Akdeniz University

Antalya

Turkey

Mark L. Failla

Human Nutrition Program

The Ohio State University

Columbus

Ohio

USA

Charles F. Forney

Kentville Research and Development Centre

Agriculture and Agri-Food Canada

Kentville

Nova Scotia

Canada

Yuly Nataly Franco Tobón

Faculty of Pharmaceutical and Food Sciences

University of Antioquia

Hospital Pablo Tobón Uribe

Medellín

Colombia

Carolina Fredes

Department of Food Science and Chemical Technology

Faculty of Chemical and Pharmaceutical Sciences

University of Chile

Santiago

Chile

Jose Alberto Gallegos-Infante

Chemical and Biochemical Department

Durango Institute of Technology

Durango

Mexico

Hugo S. García

UNIDA

Technological Institute of Veracruz

Veracruz

Mexico

Mónica L. García-Bañuelos

Research Center for Food and Development, A.C. (C.I.A.D.)

Hermosillo

Sonora

Mexico

Teresa García-Gasca

Faculty of Natural Sciences

Autonomous University of Querétaro

Querétaro

Mexico

María de Lourdes García-Magaña

Integral Food Research Laboratory

Technological Institute of Tepic

Tepic

Nayarit

Mexico

Lorena Asucena García Noguez

Faculty of Medicine

Autonomous University of Querétaro

Querétaro

Mexico

Pablo García-Solís

Faculty of Medicine

Autonomous University of Querétaro

Querétaro

Mexico

Rebeca García-Varela

CIATEJ

Apodaca

Nueva Leon

Mexico

Alfonso A. Gardea

Research Center for Food and Development, A.C. (C.I.A.D.) Hermosillo

Sonora

Mexico

Laura E. Gayosso-García Sancho

Engineering in Food Technology

State University of Sonora

Ley Federal del Trabajo s/n

Hermosillo

Sonora

Mexico

Gustavo A. González-Aguilar

Technology of Food of Vegetable Origin

Research Center for Food and Development

Hermosillo

Sonora

Mexico

Aarón F. González-Córdova

Center for Food Research and Development (CIAD)

Hermosillo

Samara

Mexico

Ruben Francisco Gonzalez-Laredo

Chemical and Biochemical Department

Durango Institute of Technology

Durango

Mexico

Francisco M. Goycoolea

School of Food Science and Nutrition

University of Leeds

Leeds

UK

Abdelkarim Guaâdaoui

Laboratory of Genetics and Biotechnology (LGB)

Team (2) Valorisation of Natural and Synthetic

Products and Biotechnologies

Department of Biology, Faculty of Sciences (FSO)

Mohammed the First University (UMP)

Oujda

Morocco

Fabiola Gutiérrez-Orozco

Mead Johnson Nutrition

Evansville

Indiana

USA

Avtar K. Handa

Department of Horticulture

Purdue University

West Lafayette

Indiana

USA

Shinko Hata

Research Laboratory

Ig-M Co. Ltd.

Nakamachi

Minatojima

Chuo-ku

Kobe

Japan

Nancy Georgina Hernández Chan

Faculty of Medicine

Autonomous University of Querétaro

Querétaro

Mexico

Adrián Hernández Mendoza

Center for Food Research and Development (CIAD)

Hermosillo

Sonora

Mexico

Hebert Luis Hernández-Montiel

Faculty of Medicine

Autonomous University of Querétaro

Querétaro

Mexico

Ana Gabriela Hernández Puga

Faculty of Medicine

Autonomous University of Querétaro

Querétaro

Mexico

Inocencio Higuera

Food Technology Unit

Center for Research and Assistance in Technology and Design of the State of Jalisco

A.C. (CIATEJ)

Zapopan

Jalisco

Mexico

César Ibarra-Alvarado

Laboratory of Chemical and Pharmacological Research of Natural Products

Faculty of Chemistry

Autonomous University of Querétaro

Querétaro

Mexico

Siti Nazirah Ismail

Laboratory of Natural Products

Institute of Bioscience

Universiti Putra Malaysia

Selangor

Malaysia

Eduardo Jacob-Lopes

Department of Food Technology and Science

Federal University of Santa Maria

Santa Maria

Brazil

Amar Kaanane

Agronomic and Veterinary Institute Hassan II

Rabat

Morocco

Niwat Kaewseejan

Department of Chemistry

Faculty of Science

Mahasarakham University

Maha Sarakham

Thailand

Mathias Kaiser

University of Münster

IBBP

Münster

Germany

Angelos K. Kanellis

Group of Biotechnology of Pharmaceutical Plants

Laboratory of Pharmacognosy

Department of Pharmaceutical Sciences

Aristotle University of Thessaloniki

Thessaloniki

Greece

Bhavneet Kaur

Sustainable Agricultural Systems Laboratory

The Henry A. Wallace Agricultural Research Center

Agricultural Research Service

United States Department of Agriculture

Beltsville

Maryland

USA

Nattaya Konsue

School of Agro-Industry

Mae Fah Luang University

Chiang Rai

Thailand

Stefanos Kostas

Department of Horticulture

School of Agriculture

Aristotle University of Thessaloniki

Thessaloniki

Greece

Athanasios Koukounaras

Department of Horticulture

School of Agriculture

Aristotle University of Thessaloniki

Thessaloniki

Greece

Satyanshu Kumar

ICAR-Directorate of Medicinal and Aromatic Plants Research

Anand

Gujarat

India

Vinay Kumar

Department of Agriculture and Environmental Sciences

National Institute of Food Technology Entrepreneurship and Management (NIFTEM)

Ministry of Food Processing Industries

Kundli

Sonepat

Haryana

India

Manas Kumar Mukhopadhyay

Department of Zoology

University of Kalyani

Nadia

West Bengal

India

Andrés E. León-Fernández

Integral Food Research Laboratory

Technological Institute of Tepic

Tepic

Nayarit

Mexico

Elizabeth León-García

UNIDA

Technological Institute of Veracruz

Veracruz

Mexico

Gabriela López-Angulo

School of Chemical and Biological Sciences

Autonomous University of Sinaloa

Ciudad Universitaria s/n

Culiacan

Sinaloa

Mexico

Mónica López Hidalgo

Faculty of Medicine

Autonomous University of Querétaro

Querétaro

Mexico

Leticia X. López-Martínez

CONACYT-Research Center for Food and Development (CIAD)

Culiacán

Sinaloa

Mexico

Francisco J. Luna-Vázquez

Laboratory of Chemical and Pharmacological Research of Natural Products

Faculty of Chemistry

Autonomous University of Querétaro

Querétaro

Mexico

Valery G. Makarov

St-Petersburg Institute of Pharmacy

Leningrad Region

Vsevolozhsky

Russia

María Elena Maldonado Celis

Nutrition and Dietetic School

University of Antioquia

Medellín

Colombia

Pertti Marnila