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

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.

Foreword

Vegetables play a crucial role in the human diet, being relevant contributors to the intake of micronutrients (i.e., vitamins and minerals) and dietary fiber and prebiotics, as well as occasionally of digestible carbohydrates and proteins (e.g., tubers and pulses). Furthermore, beyond their nutrient composition, vegetables contain a range of non-essential bioactive compounds (i.e., phytochemicals), among which carotenoids and polyphenols, including flavonoids, phenolic acids, stilbenes, lignans or tannins, are prominent, with others such as glucosinolates (in Brassicaceae), cysteine sulfoxides (in Allium species) or betalains (in beets) having more limited distribution.

Phytochemicals have attracted much attention in recent times as they may provide additional health benefits to the consumption of vegetables and other plant foodstuffs. The dietary intake of these compounds has been related with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer’s and Parkinson’s diseases. Nowadays it is considered that phytochemicals contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research.

Consumers more demand for healthy and nutritious natural foods, while they are increasingly reluctant to chemical additives. These are requirements that fresh or minimally processed plant foods like vegetables can meet. Nevertheless, time constraints in developed countries have led to a decreasing tendency in the preparation of daily meals based on fresh ingredients. In this context, phytochemicals-rich foods are of great interest for both consumers and food industry that can use them as sources of bioactive ingredients for functional foods, nutraceuticals or dietary supplements. Moreover, owing to their properties, some phytochemicals might be used as natural additives, like antioxidants, preservatives, colorants or taste enhancers. Last but not the least, their bioactivity makes them also interesting to pharmaceutical and cosmetic industries for the development of drugs or cosmeceuticals.

Acknowledged experts in their fields have collaborated in the preparation of this book under the coordination of Prof. Spyridon A. Petropoulos, Prof. Isabel C.F.R. Ferreira and Dr. Lillian Barros. Throughout 12 chapters, a comprehensive overview is provided on the main groups of cultivated edible vegetables, as well as on some particular less used or locally employed native species that might be promoted for larger use in human nutrition. The coverage is ample, while the main focus is put into the interest of vegetables as phytochemicals sources, aspects such as plant description, chemical composition, influence of breeding, post-harvest or processing on bioactive compounds, health effects, bioaccessibility or bioavailability are also dealt with. No doubt that the book will be very useful for academic and industrial scientists, but also for students and consumers concerned about their health or who wish to delve into the knowledge of vegetables, their nutrient and phytochemical composition and their undoubted relevance in the human diet.

Celestino Santos-Buelga
Food Science, Faculty of Pharmacy,
University of Salamanca,
Spain


RELATED BOOKS

.Advances in Meat Processing Technologies.
.Food Additives and Human Health.
.Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability.
.Anti-Obesity Drug Discovery and Development.
.Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance.
.Heat Stress In Food Grain Crops: Plant Breeding and Omics Research.
.Contemporary Research on Bryophytes.
.An Illustrated Glossary of Botanical Terminologies (An Easy Approach to Plants Terms) (First Edition).