ABSTRACT
As populations in many developed countries age and the burden of chronic disease increases, there is an increasing focus on preventative measures. This has resulted in a wealth of ongoing research on optimising the nutraceutical properties of key foods such as fruit and vegetables. Understanding and optimising the nutraceutical properties of fruit and vegetables reviews the key research on phytochemicals, their health benefits and their role in the prevention of serious diseases, such as cancer and cardiovascular disease. The collection explores the nutraceutical properties of phytochemical compounds in fruit and vegetables, such as antioxidants, flavonoids and glucosinolates and how these can be optimised to enhance human health through improved nutrition.
Part 1: Phytochemical compounds in fruits and vegetables 1. Advances in understanding the nutraceutical properties of phenolic compounds in fruits and vegetables 2. Advances in understanding the nutraceutical properties of antioxidants in fruits and vegetables 3. Advances in understanding the nutraceutical properties of flavonoids in fruits and vegetables 4. Nutraceutical insight and health promoting effects of glucosinolates in vegetables Part 2: Phytochemicals and the prevention of disease 5. Understanding the health benefits and nutraceutical properties of organosulfur compounds in vegetables 6. Advances in understanding the role of plant phytochemicals in preventing cancer 7. Advances in understanding the role of plant phytochemicals in preventing cardiovascular disease Part 3: Analysing and optimising phytochemical compounds in fruits and vegetables 8. Advances in screening/analysis of phytochemical compounds in fruits and vegetables 9. Agronomic factors affecting phytochemical compounds in fruits and vegetables 10. Understanding processing of phytochemical compounds in fruits and vegetables in the gut Part 4: Case studies 11. Advances in understanding and improving the nutraceutical properties of cranberries 12. Advances in understanding and improving the nutraceutical properties of apples 13. Advances in understanding and improving the nutraceutical properties of broccoli and other brassicas
