This collection reviews research on phytochemicals in fruits and vegetables, their health benefits and ways these benefits can be optimised to improve human health.
As populations in many developed countries age and the burden of chronic disease increases, there remains a need to establish effective preventative measures. Fruit and vegetables are a natural source of vitamins and minerals which can contribute to good health.
Understanding and optimising the nutraceutical properties of fruit and vegetables reviews the associated health benefits of key horticultural crops, including apples, broccoli and cranberries. The book provides authoritative discussions on the nutraceutical properties of the major phytochemical compounds, including antioxidants and flavonoids, and how these properties can be optimised to prevent the onset of chronic diseases.
By providing a comprehensive insight into the human health benefits of fruit and vegetables, the book highlights the emergence of a more sustainable, alternative method to preventing the onset of disease with less reliance on overburdened healthcare systems.
Edited by two world-renowned researchers in the field,
Understanding and optimising the nutraceutical properties of fruit and vegetables will be a standard reference for university and other researchers in food science, nutritionists working in the human healthcare sector, as well as governments, NGOs and private sector agencies supporting the horticulture industry.
Dr Victor R. Preedy is Professor of Clinical Biochemistry and Pathology at King's College Hospital and Emeritus Professor of Nutritional Biochemistry at King's College London, UK. Amongst many honours, Professor Preedy is a Fellow of the Royal Society of Biology, the Royal Society of Public Health, the Royal College of Pathologists and the Royal Society of Chemistry. He has published over 750 articles which includes numerous books on a wide range of topics related to the impact of nutrition on health and disease.
Dr Vinood B. Patel is Reader in Clinical Biochemistry in the School of Life Sciences at the University of Westminster and a fellow of the Royal Society of Chemistry. Dr Patel is internationally-known for his research on nutrition, biomarkers and liver disease, and has published over 150 articles and edited numerous books on diet, nutrition and health.
