Skinner Margot, Hunter Denise (eds.) Bioactives in Fruits: Health Benefits and Functional Foods

John Wiley & Sons, 2013. — 530 p. — ISBN: 978-1-118-63556-8.Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods.Introduction to the Major Classes of Bioactives Present in Fruit.
Fibre in Fruit.
Bioavailability of Antioxidant Compounds from Fruits.
Pharmacokinetic and Pharmacodynamic Interaction of Functional Foods with Medicines.
Health Properties of Apple and Pear.
Orange and Grapefruit Bioactive Compounds, Health Benefits and Other Attributes.
Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries.
The Potential Health Benefits of the Subtropical Fruits Kiwifruit, Feijoa and Tamarillo.
Effect of Health-promoting Properties of Grapes, Including Resveratrol.
Potential Health Benefits of Blackcurrants.
Overview of the Health Properties of Blueberries.
Cranberry Polyphenols in the Promotion of Urinary Tract, Cardiovascular and Emerging Health Areas.
Vegetable Fruits: A Cornucopia of Health Benefits.
Potential Health Benefits of Avocados.
Cardiovascular Benefits of Olive Oil: Beyond Effects of Fat Content.
Cocoa, Blood Flow and the Brain.
Breeding for Enhanced Bioactives in Berry Fruit.
The Influence of Pre- and Postharvest Environmental Stress on Fruit Bioactives.
Recovery of Valuable Bioactives from Residues Arising from Fruit Processing.
Stability and Bioaccessibility of Fruit Bioactives in Foods: Food Component Interactions and Matrix Effect.