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Informationen zum Autor Margot Skinner is a Professor in Food Science, School of Chemical Sciences and Institute of Plant and Food Science, University of Auckland, Auckland, New Zealand. Denise Hunter is a Research Scientist in Food Innovation at Plant & Food Research Ltd, Auckland, New Zealand. Klappentext For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods.To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective.This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduatestudents, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. 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. Zusammenfassung Bioactives in Fruit: Health Benefits and Functional Foods aims to ummarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Inhaltsverzeichnis Contributors 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 Sk...
