Antioxidants in vegetables and nuts - properties and health benefits

Antioxidants in vegetables and nuts - properties and health benefits / Gulzar Ahmad Nayik, Amir Gull, editors.

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases...

Full description

Saved in:
Bibliographic Details
Other Authors: Nayik, Gulzar Ahmad (Editor), Gull, Amir (Editor)
Format: eBook
Language:English
Published: Singapore : Springer, [2020]
Subjects:
Antioxidants > Health aspects.
Biomedical engineering.
Diet therapy.
Nutrition.
Food > Biotechnology.
biomedical engineering.
Antioxidants > Health aspects
Biomedical engineering
Diet therapy
Food > Biotechnology
Nutrition
Online Access:Click for online access
Table of Contents:
  • Intro
  • Preface
  • Contents
  • Editors and Contributors
  • Contributors
  • Part I: Vegetables
  • 1: Pea
  • 1.1 Introduction
  • 1.1.1 History
  • 1.1.2 Production (India, World)
  • 1.1.3 Botanical Description
  • 1.2 Antioxidant Properties and Characterization of the Chemical Compound(s) Responsible for Antioxidant Properties
  • 1.3 Health Benefits
  • 1.3.1 Health Effects of Pea Hull Fiber
  • 1.4 Conclusion
  • References
  • 2: Lotus (Nelumbo nucifera Gaertn)
  • 2.1 Introduction
  • 2.1.1 Origin and History
  • 2.1.2 Distribution and Production (India, World)
  • 2.1.3 Botanical Description
  • 2.1.4 Nutritional Value
  • 2.2 Antioxidant Properties and Phytochemistry of Nelumbo nucifera Gaertn
  • 2.2.1 Antioxidant Properties and Phytochemicals Present in Fruit/Receptacle of Nelumbo nucifera
  • 2.2.2 Antioxidant Properties and Phytochemicals Present in Seed of Nelumbo nucifera Gaertn
  • 2.2.3 Antioxidant Properties and Phytochemicals Present in Rhizomes of Nelumbo nucifera Gaertn
  • 2.2.4 Antioxidant Properties and Phytochemicals Present in Flowers of Nelumbo nucifera Gaertn
  • 2.2.5 Antioxidant Properties and Phytochemicals Present in Leaves of Nelumbo nucifera Gaertn
  • 2.2.6 Antioxidant Properties of Products Prepared from Nelumbo nucifera Gaertn
  • 2.3 Potential Health Benefits
  • 2.4 Conclusions and Future Pathways
  • References
  • 3: Beetroot
  • 3.1 Introduction
  • 3.1.1 Origin and History of Beetroot
  • 3.1.2 Distribution and Production of Beetroot (India, World)
  • 3.1.3 Botanical Description of Beta vulgaris L. ssp. vulgaris
  • 3.1.4 Different Varietal Groups of Beta vulgaris L. ssp. vulgaris
  • 3.1.5 Nutritive Value of Beta vulgaris L. ssp. vulgaris
  • 3.2 Antioxidant Properties and Phytochemistry of Beetroot
  • 3.2.1 Antioxidant Properties
  • 3.2.2 Juices
  • 3.2.3 Peels and Other Waste
  • 3.3 Antioxidant Properties of Beetroot Products
  • 3.4 Characterization of the Chemical Compound(s) Responsible for Antioxidant Properties
  • 3.5 Health Benefits
  • 3.6 Conclusion and Future Outlook
  • References
  • 4: Lemongrass
  • 4.1 Introduction
  • 4.1.1 Traditional Uses
  • 4.1.2 Botanical Description and Taxonomical Classification
  • 4.1.3 Production: India and Worldwide
  • 4.2 Antioxidant Potential
  • 4.2.1 Antioxidant Potential of Lemongrass
  • 4.2.2 Lemongrass as Antioxidant in Food
  • 4.2.2.1 Lemongrass Essential Oil
  • 4.2.2.2 Lemongrass Leaf Powder
  • 4.2.2.3 Lemongrass Leaves Extract
  • 4.2.2.4 Formulations Having Lemongrass
  • 4.2.2.5 Products/Materials from Lemongrass
  • 4.2.3 Antioxidant Potential of Some Cymbopogon Varieties Other Than C. citratus
  • 4.3 Phytochemical Composition of C. citratus
  • 4.4 Phytochemicals Responsible for Antioxidant Properties and the Pathways Involved in the Biological Activities
  • 4.5 Health Benefits
  • 4.6 Conclusion
  • References
  • 5: Pumpkin
  • 5.1 Introduction
  • 5.1.1 Botanical Name, Common Name
  • 5.1.2 History
  • 5.1.3 Production (India, World)

Similar Items