Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phytochemical biosynthesis is also triggered by specific environmental conditions. They cannot be classified as essential nutrients since they are not required at specific amounts for life sustenance. Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds presents information about the phytochemical (common and scarce) content of several cultivated vegetables, as well as their health and therapeutic effects based on in vitro, in vivo, animal and clinical studies.
Chapters also cover recent research findings of their mode of action, bioavailability, interactions with other biological matrices and pharmacokinetics. Moreover, the book gives special attention to the factors that may alter and modulate bioactive compound content, including both cultivation practices and post-harvest treatments that aim towards the production of high quality and healthy foods. Researchers, public health workers, consumers and members of the food industry will find this book to be a useful reference on the variety of phytochemicals present in vegetables.
Table of Contents
Chapter 1 Root Vegetables as a Source of Biologically Active Agents - Lesson From Soil
Chapter 2 Effects of Pre- and Post-Harvest, Technological and Cooking Treatments On Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium
Chapter 3 Beans (Phaseolus Vulgaris L.) as a Source of Natural Antioxidants
Chapter 4 Phytochemicals Content and Health Effects of Cultivated and Underutilized Species of the Cucurbitaceae Family
Chapter 5 Phytochemicals in Asteraceae Leafy Vegetables
Chapter 6 Headspace Analysis of Volatile Compounds from Fruits of Selected Vegetable Species of Apiaceae Family
Chapter 7 Anticancer Properties of Apiaceae
Chapter 8 Phytochemicals, Functionality and Breeding for Enrichment of Cole Vegetables (Brassica Oleracea)
Chapter 9 Solanaceae: a Family Well-Known and Still Surprising
Chapter 10 Impact On Health of Artichoke and Cardoon Bioactive Compounds: Content, Bioaccessibility, Bioavailability, and Bioactivity
Chapter 11 Phytochemicals Content and Health Effects of Abelmoschus Esculentus (Okra)
Chapter 12 Phytochemical, Nutritional and Pharmacological Properties of Unconventional Native Fruits and Vegetables From Brazil
Author Index
Subject Index
Author
- Spyridon A. Petropoulos
- Isabel C.F.R. Ferreira
- Lillian Barros
