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Bioactive Compounds of Fruits and Vegetables

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Minimally Processed Refrigerated Fruits and Vegetables

Part of the book series: Food Engineering Series ((FSES))

Abstract

Fruits and vegetables are colourful, flavourful and nutritious components of our diets. Bioactive compounds such as polyphenols, carotenoids, vitamins, phytoestrogens, glucosinolates and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential health benefits. Diets rich in fruits and vegetables may help to delay the ageing processes and reduce the risk of certain types of cancer, cardiovascular diseases and other chronic diseases. The combination of vitamins, minerals, phenolic antioxidants and fibre seems to be responsible for these effects. Nowadays, some authors recommend consumption of fruits and vegetables with high bioactivity, because only such fruits and vegetables are effective in prevention and treatment of various diseases.

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Authors and Affiliations

  1. Engineering Faculty, Department of Food Engineering, Erciyes University, Kayseri, Turkey

    Hasan Yalcin & Tugba Dursun Çapar

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  1. Hasan Yalcin
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  2. Tugba Dursun Çapar
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Correspondence to Hasan Yalcin .

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  1. Mogan International Research Center, Gölbaşı Ankara, Turkey

    Fatih Yildiz

  2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA

    Robert C. Wiley

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Yalcin, H., Çapar, T.D. (2017). Bioactive Compounds of Fruits and Vegetables. In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_21

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