Bioactive Foods in Promoting Health: Fruits and Vegetables

Bioactive compounds refers to extranutritional elements that occur, typically in small amounts, in various foods. In the past ten years, significant study has been given to the health benefit of these compounds such as the antioxidant properties in certain nuts, berries and vegetables.

While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. Bioactive Foods in Promoting Health reviews the science, and presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.

Organized by overall health impact, specific health concern, and by food, this book will be important for those seeking alternative and supplemental health improvement options based on dietary structure.

Key Benefits:
* Identify bioactive fruit and vegetable options for prevention or treatment of illness
* Moves from general overview to disease specific applications providing a framework for further research and deeper understanding
* Includes discussion of issues and challenges, permitting critical analysis and evaluation