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Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
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Editors: Spyridon A. Petropoulos, Isabel C.F.R. Ferreira, Lillian Barros

Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds

eBook: US $99 Special Offer (PDF + Printed Copy): US $168
Printed Copy: US $119
Library License: US $396
ISBN: 978-1-68108-740-5 (Print)
ISBN: 978-1-68108-739-9 (Online)
Year of Publication: 2018
DOI: 10.2174/97816810873991180101
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Introduction

Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phytochemical biosynthesis is also triggered under 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 about their mode of action, bioavailabity, 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.


eBook: US $99 Special Offer: US $168 Printed Copy: US $119 Library License: US $396

Contributors

Editor(s):
Spyridon A. Petropoulos


Isabel C.F.R. Ferreira


Lillian Barros



Contributor(s):
Milica Aćimović
Institute of Field and Vegetable Crops Novi Sad
Serbia


Ryszard Amarowicz
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Poland


Adelar Bracht
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil


Angela Cardinali
Institute of Sciences of Food Production
National Research Council
Bari
Italy


Antonios Chrysargyris
Department of Agricultural Sciences, Biotechnology and Food Science
Cyprus University of Technology
Lemesos
Cyprus


Mirjana Cvetković
Institute of Chemistry
Technology and Metallurgy
University of Belgrade
Serbia


Isabella D’Antuono
Institute of Sciences of Food Production
National Research Council
Bari
Italy


Nevena S. Dojčinović
Faculty of Chemistry
University of Belgrade
Serbia


Francesco Di Gioia
Department of Plant Science
Pennsylvania State University
University Park, PA
USA


Massimiliano D'Imperio
Institute of Sciences of Food Production
CNR, Bari
Italy


Rubia Carvalho Gomes Correa
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil


Isabel C.F.R. Ferreira
Centro de Investigação de Montanha (CIMO)
Instituto Politécnico de Bragança
Bragança
Portugal


Maria Fernanda Francelin
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil


Jessica Amanda Andrade Garcia
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil


Donato Giannino
Institute of Agricultural Biology and Biotechnology
CNR, Unit of Rome
Italy


Maria Gonnella
Institute of Sciences of Food Production
CNR, Bari
Italy


Marina Z. Kostic
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”
University of Belgrade
Belgrade
Serbia


Vlastimil Kubáň
Department of Food Technology
Faculty of Technology, Tomas Bata University in Zlin
Czech Republic


Raj Kumar
Division of Life Sciences, Plant Molecular Biology and Biotechnology Research Center
Research Institute of Natural Science, Gyeongsang National University
Jinju-52828
Republic of Korea


Vito Linsalata
Institute of Sciences of Food Production
National Research Council
Bari
Italy


Antonio Roberto Giriboni Monteiro
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil


Ronald B. Pegg
Department of Food Science and Technology
College of Agricultural and Environmental Sciences
The University of Georgia
USA


Rosane Marina Peralta
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil


Rosa Perez-Gregorio
LAQV-REQUIMTE
Departamento de Química e Bioquímica
Faculdade de Ciências da Universidade do Porto
Portugal


Spyridon A. Petropoulos
Department of Agriculture, Crop Production and Rural Environment
University of Thessaly
Volos
Greece


Sofia Plexida
Department of Agriculture, Crop Production and Rural Environment
University of Thessaly
Volos
Greece


Milica M. Rat
Faculty of Sciences
University of Novi Sad
Serbia


Massimiliano Renna
Institute of Sciences of Food Production
CNR, Bari
Italy
/
Department of Agricultural and Environmental Science
University of Bari Aldo Moro
Bari
Italy


Ana Sofia Rodrigues
Instituto Politécnico de Viana do Castelo
Escola Superior Agrária
Ponte de Lima
Portugal
/
Centre for Research and Technology of Agro-Environmental and Biological Sciences – CITAB
Vila Real
Portugal


Erin N. Rosskopf
USDA-ARS, U.S. Horticultural Research Laboratory
Fort Pierce
FL
USA


Jesus Simal-Gandara
Nutrition and Bromatology Group
Department of Analytical and Food Chemistry
Faculty of Food Science and Technology, University of Vigo
Spain


Saurabh Singh
Division of Vegetable Science
ICAR-Indian Agricultural Research Institute (IARI)
New Delhi
India


Rajender Singh
ICAR-Indian Agricultural Research Institute (IARI)
Regional Station, Katrain, Kullu Valley
Himachal Pradesh
India


Marija S. Smiljkovic
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”
University of Belgrade
Belgrade
Serbia


Marina D. Sokovic
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”
University of Belgrade
Belgrade
Serbia


Jovana Stanković
Institute of Chemistry
Technology and Metallurgy
University of Belgrade
Serbia


Dejan S. Stojkovic
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”
University of Belgrade
Belgrade
Serbia


Blanka Svobodová
Department of Food Technology
Faculty of Technology
Tomas Bata University in Zlin
Czech Republic


Vele V. Tešević
Faculty of Chemistry
University of Belgrade
Serbia


Giulio Testone
Institute of Agricultural Biology and Biotechnology
CNR
Unit of Rome
Italy


Prerna Thakur
Department of Vegetable Science
Punjab Agricultural University (PAU)
Ludhiana, Punjab
India


Marina Todosijević
Faculty of Chemistry
University of Belgrade
Serbia


Nikolaos Tzortzakis
Department of Agricultural Sciences, Biotechnology and Food Science
Cyprus University of Technology
Lemesos
Cyprus


Tatiane Francielli Vieira
Departamento de Bioquímica
Universidade Estadual de Maringá
Maringá, Paraná
Brazil



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