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

Published Singapore : Springer, [2020]

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Description 1 online resource (xix, 572 pages) : illustrations (some color) 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) Summary 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 of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work Notes 5.1.4 Botanical Description Bibliography Includes bibliographical references Notes Online resource; title from PDF title page (SpringerLink, viewed February 11, 2021) Subject Antioxidants -- Health aspects Biomedical engineering. Diet therapy. Nutrition. Food -- Biotechnology. Biomedical Engineering Biomedical Technology Nutrition Therapy Diet Therapy Nutritional Physiological Phenomena biomedical engineering. Antioxidants -- Health aspects Biomedical engineering Diet therapy Food -- Biotechnology Nutrition Form Electronic book Author Nayik, Gulzar Ahmad, editor Gull, Amir, editor ISBN 9789811574702 9811574707 9811574693 9789811574696

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