Description
Book SynopsisFor centuries we have known thatfruit is important for health, but we are only just beginning to fullyunderstand why.Bioactives in Fruit: Health Benefits and Functional Foodsaims tosummarise some of our current knowledge on the bioactive compounds thatare associated with the health benefits of specific fruits with a strongemphasis on the validation of health benefits by human intervention trials. Reflectingthe current interest in food and health, the book includes strategies to retainand enhance the bioactives in fruit through breeding, growing conditions, fruitstorage, processing into ingredients and production of functional foods.
To accomplish this task authors withexpertise in biology, chemistry, pharmacology, food science, nutrition,medicine, and horticulture have contributed.They come from universities, government and industry funded researchinstitutes and biotechnology and food companies in Europe, the United States,Asia and New Zealand to give the book a
Trade Review
“Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.” (Biotechnology, Agronomy, Society, Environment, 1 October 2013)
Table of ContentsContributors xv
Preface xxi
1 Introduction to the Major Classes of Bioactives Present in Fruit 1
Anusooya Gnanavinthan
Bioactives 1
Classification of plant-derived bioctives 1
Bioactives in fruits 12
Conclusion 14
References 14
2 Fibre in Fruit 19
Bronwen G. Smith
Introduction 19
Dietary fibre 19
Fruit 20
Plant tissues and types of cell walls 20
Cell wall polysaccharides 21
Effects of cooking or processing on cell wall composition 25
Health benefits 26
Future considerations for health functionality 27
References 28
3 Bioavailability of Antioxidant Compounds from Fruits 35
Iris F.F. Benzie and Sissi Wachtel-Galor
Introduction 35
Antioxidants in fruits 36
Factors that affect antioxidant response to ingestion of fruit: ‘apparent’ and ‘real’ bioavailability 42
Getting to the end: a note on colonic metabolites 51
Finally, increasing bioavailability of antioxidants: can it and should it be done? 51
Conclusions 53
Acknowledgements 54
Declaration of interest 54
References 54
4 Pharmacokinetic and Pharmacodynamic Interaction of Functional Foods with Medicines 59
Shizuo Yamada, Yuko Taki, Shingen Misaka, Takashi Okura, Yoshiharu Deguchi, Keizo Umegaki, Hiroshi Watanabe, Yasuo Watanabe and Margot Skinner
Introduction 59
Fruits 60
Ginkgo biloba extract (GBE) 63
Green Tea 68
Saw palmetto extract (SPE) 72
Conclusions 73
Acknowledgements 74
References 74
5 Health Properties of Apple and Pear 81
Richard Espley and Stefan Martens
Introduction 81
The origin of apples 81
Domestication of apples 82
Apple production 82
Major classes of apple bioactives 82
Biosynthesis and genetic regulation of apple bioactives 86
Apple and human health 88
Storage and processing 93
Strategies to improve the bioactive content of apples 93
Conclusions 94
References 94
6 Orange and Grapefruit Bioactive Compounds, Health Benefits and Other Attributes 101
Paul F. Cancalon
Introduction 101
Composition of citrus 102
Bioavailability and metabolization of citrus phytochemicals 102
Citrus and specific ailments 103
Attributes of citrus having raised disproportionate concerns 111
Conclusions 116
References 117
7 Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries 125
Francisco A. Tom´as-Barber´an, David Ruiz, Daniel Valero, Diego Rivera,Conchita Ob´on, Catalina S´anchez-Roca and Mar´ıa I. Gil
Introduction 125
The origin, diversity and traditional uses of the pomegranate (PUNICA GRANATUM L.) 125
The origin, diversity and traditional uses of the stone fruits (PRUNUS L.) 126
Phytochemical composition 128
Effect of processing and storage on pomegranate and stone fruit bioactives 138
Health effects of pomegranates 149
Health effects of stone fruit 151
Conclusion 158
References 159
8 The Potential Health Benefits of the Subtropical Fruits Kiwifruit, Feijoa and Tamarillo 169
Stephen J.M. Skinner, Denise Hunter, Suengmok Cho and Margot Skinner
Introduction 169
Kiwifruit 169
Feijoa 182
Tamarillo 186
Conclusion 187
References 188
9 Effect of Health-promoting Properties of Grapes, Including Resveratrol 197
Susan S. Percival and Robin L. West
Introduction 197
Bioavailability and metabolic fate of compounds 198
Heart health benefits and potential mechanisms of action 200
Immunity 205
Cancer 206
Obesity, metabolic syndrome and diabetes 207
Cognition 208
Conclusion 211
Acknowledgements 211
References 211
10 Potential Health Benefits of Blackcurrants 215
Rosalind Miller, Sophie Putnam, Michael Edwards, Gary Woodward and Colin Kay
Introduction 215
Bioactivity of anthocyanins and metabolites 224
Future direction of research 237
List of abbreviations 237
References 238
11 Overview of the Health Properties of Blueberries 251
Carrie M. Elks, Joseph Francis, April J. Stull, William T. Cefalu, Barbara Shukitt-Hale and Donald K. Ingram
Introduction 251
Bioactive components of blueberries 251
Obesity and insulin resistance 253
Type 2 diabetes mellitus 254
Cardiovascular diseases 256
Cancer 259
Longevity 261
Neuroprotection and aging 262
Gastrointestinal diseases 266
Vision 266
Conclusion 267
References 268
12 Cranberry Polyphenols in the Promotion of Urinary Tract, Cardiovascular and Emerging Health Areas 273
Kerrie L. Kaspar and Christina Khoo
Introduction 273
Bioactives in cranberry 274
Health benefits of cranberry 277
Conclusion 286
References 286
Further Reading/Resources 292
13 Vegetable Fruits: A Cornucopia of Health Benefits 293
Carolyn E. Lister
Introduction 293
Tomatoes 300
Capsicum 310
Other solanaceous vegetable fruits 317
Cucurbitaceae 319
Other vegetable fruits 324
Conclusions 325
References 326
Further Reading/Resources 334
14 Potential Health Benefits of Avocados 337
Donald K. Ingram, Carrie M. Elks, Gary M. Davenport and George S. Roth
Introduction 337
Antioxidant properties 339
Cardiovascular and metabolic disease 339
Osteoarthritis/Bone health 341
Inflammation 343
Cancer 344
Neuroprotection 345
Wound healing 345
Aging 345
Toxicity 347
Conclusions 348
References 348
15 Cardiovascular Benefits of Olive Oil: Beyond Effects of Fat Content 353
Elena M. Yubero-Serrano, Antonio Camargo Garcia, Jose Lopez-Miranda and Francisco Perez-Jimenez
Introduction 353
Factors affecting phenol compound content in VOO 355
The health effect of VOO 357
Conclusion and future perspectives 361
Acknowledgements 362
References 362
16 Cocoa, Blood Flow and the Brain 367
Crystal F. Haskell and Anthony W. Watson
Introduction 367
Cultivation and extraction 367
Active components 368
Pharmacokinetics and absorption 369
Mechanism of action 371
Human intervention trials 372
Epidemiological evidence 380
Conclusions 381
References 384
17 Breeding for Enhanced Bioactives in Berry Fruit 389
Alastair Currie, Jessica Scalzo and Bruno Mezzetti
Introduction 389
Breeding berry fruit for improved bioactives 392
Use of genetic engineering for improving bioactive compounds 400
Conclusions 403
References 403
18 The Influence of Pre- and Postharvest Environmental Stress on Fruit Bioactives 409
David J. Burritt
Introduction 409
The main groups of fruit bioactives sensitive to environmental stressors and their associations with human health 410
The main environmental stressors that can influence the levels of bioactives in fruits 413
The influence of environmental stressors and other treatments on the levels of bioactives in some commercially important fruits 416
Xenohormesis: an ancient response with modern applications 421
References 422
19 Recovery of Valuable Bioactives from Residues Arising from Fruit Processing 429
Zaid Saleh, Reinhold Carle and Dietmar Rolf Kammerer
Introduction 429
Membrane separation and filtration 432
Adsorption and ion exchange processes 444
Summary 461
Nomenclature 461
References 462
20 Stability and Bioaccessibility of Fruit Bioactives in Foods: Food Component Interactions and Matrix Effect 467
Dongxiao Sun-Waterhouse
Introduction 467
Key components present in fruit-based functional foods 468
Interactions between fruit bioactives and other food components in various food systems 477
Conclusion and future outlook 498
References 499
Index 509
