Full Description
This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption's effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits.
Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Contents
Chapter 1. Natural Antioxidants: Assays and Extraction Methods/Solvents used for their Isolation.- Chapter 2. Cherry.- Chapter 3. Phalsa.- Chapter 4. Yellow Himalayan Berry.- Chapter 5. Mangosteen.- Chapter 6. Avocado.- Chapter 7. Mosambi (Sweet Lime).- Chapter 8. Indian Bael.- Chapter 9. Durian Fruit.- Chapter 10. Sapota.- Chapter 11. Seabuckthorn.- Chapter 12. Guava.- Chapter 13. Muntingia calabura.- Chapter 14. Black Currant.- Chapter 15. Pomegranate.- Chapter 16. Tamarind.- Chapter 17. Watermelon.- Chapter 18. Kachnar (Bauhinia variegate).- Chapter 19. Pine Apple.- Chapter 20. Quince.- Chapter 21. Kinnow.- Chapter 22. Pear.- Chapter 23. apterPeach.- 24. ChapterJack Fruit.- 25. ChapterCranberry.- Chapter 26. Apple.- Chapter 27. Apricot.- Chapter 28. Kiwi.- Chapter 29. Litchi.- Chapter 30. Loquat.- Chapter 31. Blueberries.- Chapter 32. Jamun.
