Fruit And Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Laura A. de la Rosa, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.
Emilio Alvarez-Parrilla, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.
Gustavo A. González-Aguilar, PhD, is full-time researcher at the Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México.

1. The Contribution of Fruit and Vegetable Consumption to Human Health (Elhadi M. Yahia).
2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables (Cristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches and Rosa M. Lamuela-Raventos).
3. Synthesis and Metabolism of Phenolic Compounds (Mikal E. Saltveit).
4. Enzymatic and Non-Enzymatic Degradation of Polyphenols (Jos� Manuel L�pez-Nicol�s and Francisco Garc�a-Carmona).
5. Chemistry of Flavonoids (Rong Tsao and Jason McCallum).
6. Flavonoids and their Relation to Human Health (Alma E. Robles-Sardin, Adriana Ver�nica Bola�os-Villar, Gustavo A. Gonz�lez Aguilar and Laura A. de la Rosa).
7. Chemistry, Stability and Biological Actions of Carotenoids (Elhadi M. Yahia and Jos� de Jes�s Ornelas-Paz).
8. Dietary Fiber and Associated Antioxidants in Fruit And Vegetables (Fulgencio Saura-Calixto, Jara P�rez-Jim�nez and Isabel Go�i).
9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables and Other Natural Sources (Marleny D. A. Salda�a, Felix M. C. Gamarra and Rodrigo M. P. Siloto).
10. Methods of Analysis of Antioxidant Capacity of Phytochemicals (Nuria Grigelmo-Miguel, M� Alejandra Rojas-Gra�, Robert Soliva-Fortuny and Olga Mart�n-Belloso).
11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables (Gustavo A. Gonz�lez-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa and Emilio Alvarez-Parrilla).
12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth (Saul Ruiz Cruz and Sofia Arvizu-Medrano).