By Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar
Fruit and Vegetable Phytochemicals: Chemistry, dietary price and Stability offers scientists within the parts of nutrition expertise and food with available and up to date information regarding the chemical nature, type and research of the most phytochemicals found in fruit and veggies – polyphenols and carotenoids. certain care is taken to research the future health merits of those compounds, their interplay with fiber, antioxidant and different organic actions, in addition to the degradation strategies that take place after harvest and minimum processing.
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Additional resources for Fruit and vegetable phytochemicals : chemistry, nutritional value and stability
Whanger and others (2000) have suggested that Se-enriched ramps (Allium tricoccum, a wild leek species) 32 Fruit and Vegetable Phytochemicals appear to have potential for reduction of cancer in humans. There was approximately 43% reduction in chemically induced mammary tumors when rats were fed a diet with Se-enriched ramps. Bioavailability studies with rats indicated that Se in ramps was 15–28% more available for regeneration of glutathione peroxidase activity than inorganic Se as selenite. Yellow and red onions (Allium cepa) were reported to be poor antioxidants toward oxidation of methyl linoleate (Kahkonen and others 1999) in contrast to their high antioxidant activity toward oxidation of LDL (Vinson and others 1998).
Citrus fruit are a particularly rich source of pectin, which occurs both in the edible portion and in the inedible residues such as peel, rag, and core (Baker 1994). Dietary incorporation of citrus pectins appears to affect several metabolic and digestive processes, such as glucose absorption, and cholesterol levels (Baker 1994). Orange (Citrus sinensis) was found to be more active than pink grapefruit (Citrus paradisi) in scavenging peroxyl radicals, whereas grapefruit juice was more active than orange juice, when the oxygen radical antioxidant capacity (ORAC) assay was used 24 Fruit and Vegetable Phytochemicals (Wang and others 1996).
Antioxidant activity is generally higher in the seeds than in the peels (Bocco and others 1998). Grapes and Berries Grapes and berries are rich sources of phytochemicals including phenolic compounds, pigments, and ascorbic acid. Fresh grapes and grape juices are excellent sources of phenolic antioxidants (Frankel and Meyer 1998). Grapes and other dietary constituents derived from grapes, such as grape juice and wine, have attracted a great deal of attention in recent years, and therefore, the composition and properties of grapes have been extensively investigated.