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Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2
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Editors: Luís Rodrigues da Silva, Branca Maria Silva

Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2

eBook: US $39 Special Offer (PDF + Printed Copy): US $151
Printed Copy: US $131
Library License: US $156
ISBN: 978-1-68108-244-8 (Print)
ISBN: 978-1-68108-243-1 (Online)
Year of Publication: 2016
DOI: 10.2174/97816810824311160101
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Introduction

Plants have been widely used to treat diseases, owing to the presence of bioactive compounds (phytochemicals) which play important roles in health promotion and disease prevention. In recent years, advances in chemical extraction techniques, lifestyle and dietary choices for human health have increased the interest in the consumption and study of fruits, vegetables, and foods enriched with bioactive compounds and nutraceuticals. Thousands of dietary phytochemicals, such as flavonoids, phenolic acids, glucosinolates, terpenes and alkaloids, have been identified and categorized further according to a diverse array of biochemical properties. Many of these phytochemicals have been hypothesized to reduce the risk of several pathological conditions which include life threatening diseases such as heart disease and cancer, to name a few.

Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters is a 2 book set which presents a summary of different classes of phytochemicals commonly found in common edible food sources. Each chapter details the general chemical structures of compounds, naturally present in specific fruits, vegetables and grains, their biological importance and mechanisms of action.

The book set is an essential handbook for anyone interested in the natural product chemistry of these common crops.

Part 1 of this set covers details about different fruits (banana, citrus fruits, pears, etc.). Part 2 covers legumes, nuts, seeds and cereals.

Indexed in: EBSCO.


eBook: US $39 Special Offer: US $151 Printed Copy: US $131 Library License: US $156

Contributors

Editor(s):
Luís Rodrigues da Silva


Branca Maria Silva



Contributor(s):
Adriana M. S. Sousa
CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal


Ana R. Nunes
CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal


Álvaro Peix
Instituto de Recursos Naturales y Agrobiología
IRNASA-CSIC
Salamanca
Spain;
/
Unidad Asociada Universidad de Salamanca- CSIC ‘Interacción Planta-Microorganismo’
Salamanca
Spain


Branca M. Silva
CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal


Carlos Albuquerque
IPV - ESSV – Polytechnic Institute of Viseu
Higher Health School of Viseu
3500-843, Viseu
Portugal


Charu Lata Mahanta
Department of Food Engineering and Technology
Tezpur University
Assam
India


Cristina García-Viguera
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology
CEBAS (CSIC), Campus University Espinardo
Murcia
Spain;
/
Phytochemistry Lab, Food Sci. & Technology Dept.
CEBAS-CSIC
Murcia
Spain


Diego A. Moreno
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology
CEBAS (CSIC), Campus University Espinardo
Murcia
Spain;
/
Phytochemistry Lab, Food Sci. & Technology Dept.
CEBAS-CSIC
Murcia
Spain


Elsa Ramalhosa
Mountain Research Centre (CIMO), School of Agriculture
Polytechnic Institute of Bragança, Campus de Sta Apolónia, Apartado 1172
5301-855 Bragança
Portugal


Encarna Velázquez
Departamento de Microbiología y Genética. Facultad de Farmacia
Universidad de Salamanca
Salamanca
Spain;
/
Unidad Asociada Universidad de Salamanca- CSIC ‘Interacción Planta-Microorganismo’
Salamanca
Spain


Gonçalo D. Tomás
1CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal


Isabel C.F.R. Ferreira
Mountain Research Centre (CIMO), ESA
Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172
5301-855 Bragança
Portugal


Joana S. Amaral
REQUIMTE-LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia
Universidade do Porto, Portugal; ESTiG, Instituto Politécnico de Bragança
Bragança
Portugal


João A. Lopes
iMed. ULisboa, Departamento de Farmácia Galénica e Tecnologia Farmacêutica, Faculdade de Farmácia
Universidade de Lisboa
Lisbon
Portugal


Jorge M.G. Sarraguça
LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia
Universidade do Porto
Porto
Portugal


José A. Pereira
Mountain Research Centre (CIMO), School of Agriculture
Polytechnic Institute of Bragança, Campus de Sta Apolónia, Apartado 1172
5301-855 Bragança
Portugal


José Pinela
Mountain Research Centre (CIMO), ESA
Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172
5301-855 Bragança
Portugal;
/
REQUIMTE/LAQV, Faculty of Pharmacy
University of Porto, Rua Jorge Viterbo Ferreira
n° 228, 4050-313 Porto
Portugal


Lorena Carro
Departamento de Microbiología y Genética. Facultad de Farmacia
Universidad de Salamanca
Salamanca
Spain


Luís R. Silva
CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal;
/
IPCB – ESALD – Polytechnic Institute of Castelo Branco
Higher Health School Dr. Lopes Dias, 6000-767
Castelo Branco
Portugal;
/
LEPABE – Department of Chemical Engineering, Faculty of Engineering
University of Porto
4200-465 Porto
Portugal


Mafalda C. Sarraguça
LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia
Universidade do Porto
Porto
Portugal


Marco G. Alves
CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal


M. Beatriz P.P. Oliveira
REQUIMTE/LAQV, Faculty of Pharmacy
University of Porto, Rua Jorge Viterbo Ferreira
n° 228, 4050-313 Porto
Portugal;
/
REQUIMTE-LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia,
Universidade do Porto
Portugal


María Elena Cartea
Group of Genetics
Breeding and Biochemistry of Brassicas, MBG-CSIC
Pontevedra
Spain


Marta Francisco
Group of Genetics
Breeding and Biochemistry of Brassicas, MBG-CSIC
Pontevedra
Spain


Miguel Lopo
LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia
Universidade do Porto
Porto
Portugal


Nieves Baenas
Phytochemistry Lab, Food Sci. & Technology Dept
CEBAS-CSIC
Murcia
Spain


Pablo Velasco
Group of Genetics
Breeding and Biochemistry of Brassicas, MBG-CSIC
Pontevedra
Spain


Pedro F. Oliveira
CICS – UBI – Health Sciences Research Centre
University of Beira Interior
6201-506 Covilhã
Portugal;
/
Department of Microscopy, Laboratory of Cell Biology, Institute of Biomedical Sciences Abel Salazar (ICBAS) and Unit for Multidisciplinary Research in Biomedicine (UMIB)
University of Porto
4050-313 Porto
Portugal


Ricardo N.M.J. Páscoa
LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia
Universidade do Porto
Porto
Portugal


Sangeeta Saikia
Department of Food Engineering and Technology
Tezpur University
Assam
India


Susana Casal
LAQV-REQUIMTE, Chemistry Department, Faculty of Pharmacy
Oporto University
Porto
Portugal


Teresa Delgado
Mountain Research Centre (CIMO) - School of Agriculture
Polytechnic Institute of Bragança
Bragança
Portugal
/
LAQV-REQUIMTE, Chemistry Department, Faculty of Pharmacy
Oporto University
Porto
Portugal