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- Edited by F. A. Tomás-Barberán,
Laboratorio de Fitoquimica, Murcia, Spain, and R. J. Robins,
Faculté des Sciences, Nantes, France
- This book addresses the highly topical
questions of the roles of fresh fruits and vegetables in a healthy
well balanced diet, and in the prevention of cancer and coronary
diseases. Recent advanced in genetic engineering and in the chemistry
and biochemistry of fruit and vegetables have radically changed our
understanding of the mechanisms underlying these processes and the
potential for modification of the products themselves.
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- Contents: Phytochemistry of fruit
and vegetables; Carotenoids from fruit and vegetables; Molecular
interactions of phenolic compounds in relation to the colour fruit and
vegetables; Phenolic compounds and oxidative mechanisms in fruit and
vegetables; Astringency; Fruit aroma precursors with special reference
to phenolics; Aroma biochemistry of fruit and vegetables; The
psychology of food choice: the influence of attitudes and flavour
perception; Coumarins in fruit and vegetables; Physical and
physiological changes in minimally processed fruit and vegetables;
Role of phytoalexins and other antimicrobial compounds from fruits and
vegetables in post-harvest disease resistance; ACC oxidase gene
family: Characterization and down regulation by genetic manipulation;
Options for the genetic manipulation of astringent and antinutritional
metabolites in fruit and vegetables; Gibberellins and fruit
development; The possible role of antioxidants in fruit and vegetables
in protecting against coronary heart disease; Potentially
anticarcinogenic secondary metabolites from fruit and vegetables;
Toxic compounds from fruit and vegetables. An ecological overview.
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- 398 pages, halftones, line figures,
tables, Clarendon Press, January 1997
- 0-19-857790-7, Hardback, was £75.00,
now £56.25
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Phytochemistry
of Fruit and Vegetables