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Table of ContentsList of Contributors- Pp. iii-v (3)Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lilian Barros Download Free Root Vegetables as a Source of Biologically Active Agents - Lesson from Soil- Pp. 1-39 (39)Dejan S. Stojkovic, Marija S. Smiljkovic, Marina Z. Kostic and Marina D. Sokovic View Abstract Purchase Chapter Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium- Pp. 40-73 (34)Rosa Perez-Gregorio, Ana Sofia Rodrigues and Jesus Simal-Gandara View Abstract Purchase Chapter Beans (Phaseolus vulgaris L.) as a Source of Natural Antioxidants- Pp. 74-98 (25)Ryszard Amarowicz and Ronald B. Pegg View Abstract Purchase Chapter Phytochemicals Content and Health Effects of Cultivated and Underutilized Species of the Cucurbitaceae Family- Pp. 99-165 (67)Nikolaos Tzortzakis, Antonios Chrysargyris and Spyridon A. Petropoulos View Abstract Purchase Chapter Phytochemicals in Asteraceae Leafy Vegetables- Pp. 166-208 (43)Maria Gonnella, Massimiliano Renna, Massimiliano D'Imperio, Giulio Testone and Donato Giannino View Abstract Purchase Chapter Headspace Analysis of Volatile Compounds From Fruits of Selected Vegetable Species of Apiaceae Family- Pp. 209-235 (27)Milica G. Acimovic, Mirjana T. Cvetkovic, Jovana M. Stankovic, Vele V. Tesevic and Marina M. Todosijevic View Abstract Purchase Chapter Anticancer Properties of Apiaceae- Pp. 236-255 (20)Milica G. Acimovic, Milica M. Rat, Vele V. Tesevic and Nevena S. Dojcinovic View Abstract Purchase Chapter Phytochemicals, Functionality and Breeding for Enrichment of Cole Vegetables (Brassica oleracea L.)- Pp. 256-295 (40)Saurabh Singh, Rajender Singh, Prerna Thakur and Raj Kumar View Abstract Purchase Chapter Solanaceae: A Family Well-known and Still Surprising- Pp. 296-372 (77)Blanka Svobodova and Vlastimil Kuban View Abstract Purchase Chapter Impact on Health of Artichoke and Cardoon Bioactive Compounds: Content, Bioaccessibility, Bioavailability, and Bioactivity- Pp. 373-403 (31)Isabella D’Antuono, Francesco Di Gioia, Vito Linsalata, Erin N. Rosskopf and Angela Cardinali View Abstract Purchase Chapter Phytochemicals Content and Health Effects of Abelmoschus esculentus (Okra)- Pp. 404-443 (40)Spyridon A. Petropoulos, Sofia Plexida, Nikolaos Tzortzakis and Isabel C.F.R. Ferreira View Abstract Purchase Chapter Phytochemical, Nutritional and Pharmacological Properties of Unconventional Native Fruits and Vegetables from Brazil- Pp. 444-472 (29)Maria Fernanda Frankelin, Tatiane Francielli Vieira, Jessica Amanda Andrade Garcia, Rubia Carvalho Gomes Correa, Antonio Roberto Giriboni Monteiro, Adelar Bracht and Rosane Marina Peralta View Abstract Purchase Chapter Author Index- Pp. 473Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lilian Barros Download Free Subject Index- Pp. 474-475 (2)Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lilian Barros Download Free ForewordVegetables 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
PrefaceThe present e-book aims at presenting the phytochemicals content of the main cultivated vegetables, as well as their health and therapeutic effects based on ¬in vitro and in vivo, animal and clinical studies. The importance of vegetables on human health is mostly attributed to their nutritional value; however, not always nutrients are the sole responsible compounds for such properties and several other compounds can also contribute to health-promoting effects. These compounds have been identified as secondary metabolites and plants usually synthesize them for their own protection from pests and diseases or their biosynthesis is triggered under specific environmental conditions. Book structure has been arranged in individual chapters, each one of them dealing with specific groups of vegetable sources of phytochemicals, either in terms of taxonomy (species of the same family) or in terms of edible parts morphology (e.g. leafy and root vegetables). For each species, a short introduction regarding the description of morphology, taxonomy and general information is included, as well as its chemical composition and its main health effects. Chapter 1 presents the main phytochemicals that have been identified in various roots vegetables consumed throughout the world, including potato, celeriac, turnips, radish, beets, Hamburg parsley, taro, yam, parsnip and salsify. Chapter 2 presents vegetables that belong to the Allium genus. Chapter 3 presents bean, a vegetable of the Fabaceae family, which is one of the main starch and protein sources for most of the world. Chapter 4 demonstrates the chemical composition and health effects of another group of vegetables that all belong to the Cucurbitaceae family. Chapters 5-7 provides a clear insight into a diversified group of vegetables that are consumed for their edible leaves, belonging to Asteraceae and Apiaceae families. Chapter 8 discusses the phytochemicals content, their functionality and breeding tools for the enrichment of cole vegetables (Brassicaceae) in phytochemicals. Chapter 9 presents another important group of fruit vegetable that belongs to the Solanaceae family, namely, tomato, eggplant and pepper. Other important vegetables, such as globe artichoke and okra, are characterized in chapters 10 and 11. Finally chapter 12 deals with a special group of fruit and vegetables, which although they have a regional interest and are less well-known, they present important bioactive properties and health effects.
Spyridon A. Petropoulos
Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Greece Isabel C.F.R. Ferreira & Lilian Barros Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal List of ContributorsEditor(s):Spyridon A. PetropoulosIsabel C.F.R. Ferreira Lillian Barros Contributor(s):Milica AćimovićInstitute 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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