Vegetables and Fruits: Nutritional and Therapeutic Values
The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins, minerals, phytonutrients, and other constituents found in natural, unprocessed foods.
Employing a no-nonsense, tabular format, Vegetables and Fruits: Nutritional and Therapeutic Values presents detailed information on nutritional and therapeutic constituents and their applications for more than 200 vegetables and fruits currently available in North American markets. Edited by one of the world’s best known and respected researchers, this comprehensive reference guide begins with a general introduction to essential human values such as protein, minerals, vitamins, and fiber.
Five tables list nutritional and therapeutic values, vitamin and mineral content, and flavonoid, isoflavone, and carotenoid presence in raw vegetables. The sixth presents uses of vegetables and fruits to maintain health and fight disease. Five appendices provide lists of scientific and English names, as well as a review of chemical compounds and their sources.
Today, dietitians agree that plant foods should comprise the major part of the healthy human diet. Moreover, they have determined that fruits and vegetables are the keys to obtaining not just adequate vitamins and minerals, but a wide variety of other elements that can contribute therapeutically to human health. With the increasing emphasis on good nutrition and healthy eating, this handy guide is crucial to ensuring optimal nutrition from a plant-based diet.
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Chapter 1 Nutritional and Therapeutic Values of Vegetables
Chapter 2 Vitamins and Minerals of Vegetables
Chapter 3 Flavonoid Isoflavone and Carotenoid Contents in Raw Vegetables
Chapter 4 Nutritional and Therapeutic Values of Fruits
Chapter 5 Vitamins and Minerals of Fruits
Chapter 6 Vegetables and Fruits Used to Protect Health
Chemical Components and Their Sources
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Allium sativum Annona anti-inflammatory antioxidant antioxidant activity Apium graveolens Arctium lappa arginine Armoracia rusticana ascorbic acid Asparagus officinalis asthma astringent bark bean Beta vulgaris beta-carotene blood botrytis Brassica chinensis Brassica oleracea calcium Canavalia gladiata cancer capitata Capsicum Capsicum annum carbohydrates Celery Chenopodium album Chiu and Chang Cichorium intybus Citrus compounds Coriandrum sativum cough decoction diabetes diarrhea digestion diseases diuretic Duke and Ayensu dysentery English Name Scientific extract fever fiber flavonoids flowers Foeniculum vulgare fruit contains gemmifera Glycine gongylodes Jellin juice kaempferol Lactuca sativa laxative Lepidium sativum longum Manihot esculenta Medicago sativa medicine Name Scientific Name niacin Nutritional and Therapeutic oleic pain Perilla Perry Phaseolus Pisum sativum plant potassium properties protein quercetin rapa remedy rheumatism riboflavin root saponin Scientific Name Nutritional seeds contain sinensis sore throat spinach stearic stomachic tannin Therapeutic Values thiamine tonic treat treatment Trigonella foenum-graecum tumors ulcers vegetables Vicia faba vitamin Zingiber officinale
Page 4 - ... the coupled oxidation of p-carotene and linoleic acid. Using the same oxidation model Gazzani et al.'° reported that when prepared at 2°C, most vegetable juices showed initial pro-oxidant activity. This pro-oxidant activity was very high for eggplant, tomato, and yellow bell pepper. In the cases of carrot, celery, garlic, mushroom, zucchini, tomato, and particularly eggplant juice, it was reported that the antioxidant activity of the vegetables was increased by boiling. This suggests that the...
Page 3 - ... activity using different oxidation systems. 3 " 14 In addition to the differences in methodologies, different extraction methods used to release antioxidative constituents result in variation of the antioxidant activities reported for vegetables. In early studies Pratt and Watts 3 and Pratt 4 found that green onion tops were twice as potent as antioxidants than potato peel, green pepper and green onion and four times more potent than potatoes in inhibiting the coupled oxidation of p-carotene...
Page ii - The information in this book is primarily for reference and education. It is not intended to be a substitute for the advice of a physician. The uses of medicinal plants described in this book are not recommendations, and the author is not responsible for liability arising directly or indirectly from the use of information in this book. Acknowledgments The author thanks Paul Ferguson for his word-processing assistance, Barry Butler for his computer...
Page 270 - Effects of fructo-oligosaccharides on blood glucose and serum lipids in diabetic subjects, Nutr. Res.
Page 259 - Kolonel LN, Hankin JH, Whittemore AS, et al. Vegetables, fruits, legumes and prostate cancer: A multiethnic case-control study. Cancer Epidemiol Biomarkers Prev 2000;9:795-804.
Page 1 - It would appear that major public health benefits could be achieved by substantially increasing consumption of vegetables and fruits.