Beschreibung
InhaltsangabeContributors xv Preface xxi 1 Introduction to the Major Classes of Bioactives Present in Fruit 1 2 Fibre in Fruit 19 3 Bioavailability of Antioxidant Compounds from Fruits 35 4 Pharmacokinetic and Pharmacodynamic Interaction of Functional Foods with Medicines 59 5 Health Properties of Apple and Pear 81 6 Orange and Grapefruit Bioactive Compounds, Health Benefits and Other Attributes 101 7 Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries 125 8 The Potential Health Benefits of the Subtropical Fruits Kiwifruit, Feijoa and Tamarillo 169 9 Effect of Health-promoting Properties of Grapes, Including Resveratrol 197 10 Potential Health Benefits of Blackcurrants 215 11 Overview of the Health Properties of Blueberries 251 12 Cranberry Polyphenols in the Promotion of Urinary Tract, Cardiovascular and Emerging Health Areas 273 13 Vegetable Fruits: A Cornucopia of Health Benefits 293 14 Potential Health Benefits of Avocados 337 15 Cardiovascular Benefits of Olive Oil: Beyond Effects of Fat Content 353 16 Cocoa, Blood Flow and the Brain 367 17 Breeding for Enhanced Bioactives in Berry Fruit 389 18 The Influence of Pre- and Postharvest Environmental Stress on Fruit Bioactives 409 19 Recovery of Valuable Bioactives from Residues Arising from Fruit Processing 429 20 Stability and Bioaccessibility of Fruit Bioactives in Foods: Food Component Interactions and Matrix Effect 467 Index 509
Produktsicherheitsverordnung
Autorenportrait
Margot Skinner is a Professor in Food Science, School of Chemical Sciences and Institute of Plant and Food Science, University of Auckland, Auckland, New Zealand. Denise Hunter is a Research Scientist in Food Innovation at Plant & Food Research Ltd, Auckland, New Zealand.
Leseprobe
Leseprobe
