Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables - polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Contributors viiPreface xiChapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health 3Elhadi M. YahiaChapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables 53Cristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches-Ribalta, and Rosa M. Lamuela-RaventosChapter 3. Synthesis and Metabolism of Phenolic Compounds 89Mikal E. SaltveitChapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols 101Jose Manuel Lopez-Nicolas, and Francisco Garcia-CarmonaChapter 5. Chemistry of Flavonoids 131Rong Tsao and Jason McCallumChapter 6. Flavonoids and Their Relation to Human Health 155Alma E. Robles-Sardin, Adriana Veronica Bolanos-Villar, Gustavo A. Gonzalez-Aguilar, and Laura A. de la RosaChapter 7. Chemistry, Stability, and Biological Actions of Carotenoids 177Elhadi M. Yahia and Jose de Jesus Ornelas-PazChapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables 223Fulgencio Saura-Calixto, Jara Perez-Jimenez, and Isabel GoniChapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources 235Marleny D. A. Saldana, Felix M. C. Gamarra, and Rodrigo M. P. SilotoChapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals 271Nuria Grigelmo-Miguel, Ma Alejandra Rojas-Grau, Robert Soliva-Fortuny, and Olga Martin-BellosoChapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables 309Gustavo A. Gonzalez-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa, and Emilio Alvarez-ParrillaChapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth 341Saul Ruiz Cruz and Sofia Arvizu-MedranoIndex 357