ISBN 978-0-8138-0320-3
“It is estimated that one third of the cancer cases and up to half of cardiovascular disease cases are thought to be diet related” (Goldberg 1994).
In this 2010 publication,
Fruit and Vegetable Phytochemicals - Chemistry, Nutritional Value and Stability written by Laura A. de la Rosa, Emiio Alvarez-Parrilla and Gustavo A. Gonzalez-Aguilar it states, that Some studies have shown that little or no fruit and vegetables in the diet of humans have lead to an increase in some types of cancer and cardiovascular disease.
This awareness has lead to increased studies and research into the different components, that are contained within the fruit and vegetables that benefits the health and reduces the risk of cancer and cardiovascular disease.
Phytochemicals found in fruit and vegetables, which are naturally occurring, contain anticar-cinogenic components and are referred to as chemopreventers. Known chemopreventers that have been studied are plant polyphenols, pigments such as carotenoids, flavonoids and betalains and some vitamins.
Chapter 2 deals with the Phenolic compounds looking at the chemistry and classification of Polyphenols. The Polyphenols are the most abundant antioxidants in human diet, and they are the secondary metabolites of plants. They are designed with an aromatic ring carrying one or more hydroxyl moieties.
Chapter 5 and 6 covers the subject of Flavonoids chemistry and their relationship to human health and some evidence that they contribute significantly to lower risks of cardiovascular diseases and cancer in humans. Based on this reason the US food and drug Administration and Health Canada has allowed health claims for fruit and vegetables that they contribute to lower levels of cardiovascular diseases and some cancers.
The importance of Antioxidants and dietary fiber in fruits and vegetables are discussed in chapter 8. It has long been understood that fruit and vegetables are a good healthy option in the diet of humans, due to the fact that they contain high water and are low in fat, also containing vitamins and minerals and a significant amounts of dietary fiber.
Chapter 9 discusses the emerging technologies that are being used to extract Phytochemicals, from fruit and vegetables since the old methods of extraction are not efficient. Also it reviews the recent findings on the health benefits of the Phytochemicals found in fruit and vegetables, nuts, seeds and herbs.
This publication has a lot to offer in my opinion it covers the subject and the science as well as the new technologies needed to improve the extraction of Phytochemicals, such as microwave extraction (MWE), ultrasonic extraction (UE). For students and scientist alike this is a well-written book that should be on the bookshelf of all good libraries.
This blog is written by Martin Little The Global Miller, published and supported by the
GFMT Magazine from
Perendale Publishers.
