Dried Fruits - Phytochemicals and Health Effects - Phytochemicals and Health Effects

Informationen zum Autor Associate Professor Cesarettin Alasalvar , TÜBÝTAK Marmara Research Centre, Food Institute, Gebze-Kocaeli, Turkey Professor Fereidoon Shahidi , Department of Biochemistry, Memorial University of Newfoundland, St John's, Newfoundland and Labrador, Canada Klappentext Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks.Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples).Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits' nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students. Zusammenfassung Dried fruits, as part of a daily diet, provide essential nutrients, soluble and insoluble fiber and health protective bioactive compounds, or phytochemicals. This combination of nutritional bounty and enjoyable taste is the reason dried fruits have been popularly considered a healthy food for millennia. Inhaltsverzeichnis List of Contributors xii Preface xvii 1 Composition, phytochemicals, and beneficial health effects of dried fruits: an overview 1 Cesarettin Alasalvar and Fereidoon Shahidi 1.1 Introduction 1 1.2 Compositional and nutritional characteristics of dried fruits 2 1.3 Phytochemicals in dried fruits 6 1.4 Beneficial health effects of dried fruits 13 1.5 Commercial products and industrial applications of dried fruits 14 1.6 Conclusions 14 References 15 2 Cancer chemopreventiv...

List of contents

List of Contributors xii
 
Preface xvii
 
1 Composition, phytochemicals, and beneficial health effects of dried fruits: an overview 1
Cesarettin Alasalvar and Fereidoon Shahidi
 
1.1 Introduction 1
 
1.2 Compositional and nutritional characteristics of dried fruits 2
 
1.3 Phytochemicals in dried fruits 6
 
1.4 Beneficial health effects of dried fruits 13
 
1.5 Commercial products and industrial applications of dried fruits 14
 
1.6 Conclusions 14
 
References 15
 
2 Cancer chemopreventive effects of selected dried fruits 19
Joydeb Kumar Kundu and Young-Joon Surh
 
2.1 Chemoprevention: an overview 19
 
2.2 The promise of dried fruits in cancer prevention 19
 
2.3 Dried fruits as a potential source of chemopreventive phytochemicals 21
 
2.4 Biochemical basis of chemoprevention with dried fruits 21
 
2.5 Chemopreventive properties of bioactive substances derived from selected dried fruits 24
 
2.6 Conclusions 39
 
Acknowledgments 40
 
References 40
 
PART 1 DRIED BERRIES
 
3 Phytochemicals and health benefits of blackberries and black currants 55
Haiming Shi and Liangli (Lucy) Yu
 
3.1 Introduction 55
 
3.2 Compositional and nutritional characteristics of blackberries and black currants 55
 
3.3 Phytochemicals in blackberries and black currants 58
 
3.4 Health benefits of blackberries and black currants 66
 
3.5 Commercial products and industrial applications of blackberries and black currants 68
 
3.6 Drying effects on antioxidant capacities and phenolics of blackberries and black currants 69
 
3.7 Conclusions 70
 
References 70
 
4 Dried blueberries: the effects of processing on health-promoting compounds 75
William L. Kerr
 
4.1 Introduction 75
 
4.2 Varieties and composition 76
 
4.3 Compositional and nutritional characteristics of blueberries 77
 
4.4 Phytochemicals 79
 
4.5 Health effects related to blueberries 83
 
4.6 Effects of processing on blueberry components 88
 
4.7 Conclusions 94
 
References 94
 
5 Functional characteristics of dried cranberries 101
K.M. Schaich
 
5.1 Introduction 101
 
5.2 Composition and nutritional characteristics of dried cranberry powder 102
 
5.3 Natural antioxidants in dried cranberry powder 113
 
5.4 Health effects of dried cranberry powders 116
 
5.5 Food applications of dried cranberry powders 123
 
5.6 Conclusions 126
 
References 126
 
6 Phytochemicals and health benefits of goji berries 133
Ying Zhong, Fereidoon Shahidi, and Marian Naczk
 
6.1 Introduction 133
 
6.2 Functional components in goji berries 134
 
6.3 Health benefits of goji berries 139
 
6.4 Conclusions 141
 
References 141
 
7 Dried mulberries: phytochemicals and health effects 145
Mine Gultekin Ozguven and Beraat Ozcelik
 
7.1 Introduction 145
 
7.2 Drying of mulberries 146
 
7.3 Compositional and nutritional characteristics of mulberries 146
 
7.4 Phytochemicals in mulberries and their by-products 148
 
7.5 Natural antioxidants in mulberries 151
 
7.6 Health effects of mulberries 153
 
7.7 Food application of mulberries and their by-products 155
 
7.8 Conclusions 156
 
References 157
 
8 Dried raspberries: phytochemicals and health effects 161
Esteban I. Mejia-Meza, Jaime A. Yáñez, Neal M. Davies, and Carter D. Clary
 
8.1 Introduction 161
 
8.2 Dehydration of raspberries 161
 
8.3 Phytochemic

Product details

• Authors: C Alasalvar, Cesarettin Alasalvar, Fereidoon Shahidi, Shahidi Fereidoon
• Assisted by: Cesaretti Alasalvar (Editor), Cesarettin Alasalvar (Editor), Alasalvar Cesarettin (Editor)
• Publisher: IOWA
• Languages: English
• Product format: Hardback
• Released: 01.04.2013
• EAN: 9780813811734
• ISBN: 978-0-8138-1173-4
• No. of pages: 506
• Series: Food Science and Technology; Hui: Food Science and Technolo; Food Science and Technology; Hui: Food Science and Technology; Hui: Food Science and Technolo
• Subjects: Guides > Health; Natural sciences, medicine, IT, technology > Biology > Ecology; Trockenobst, Food Science & Technology, Lebensmittelforschung u. -technologie, Functional Food, Nutraceuticals, Functional Foods & Nutraceuticals, Sekundärer Pflanzenstoff, Obst u. Gemüse, Fruit & Vegetable