Introduction
Nutraceuticals and Functional Foods is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias.
The present series on “Nutraceuticals and Functional Foods” focuses on the health-promoting properties of fruits and their active components involved in the prevention of chronic diseases. A world-class group of academic researchers and scientists wrote these chapters to provide state-of-the-art reviews. The nine chapters in this book provide an integrated picture of the health beneficial properties of functional foods. Chapters 1-3 address the health benefits of commonly consumed beverages such as tea, coffee, and fruit juices. Chapters 4-8 deal with the nutraceutical properties of major and highly consumed fruits, including pomegranates, citrus, grapes, kiwifruits, annona, and berries. In addition, these chapters discuss consumer interest in naturally colored foods with regard to absorption, metabolism, and antioxidant capacity, followed by the causes of inflammatory diseases and diabetes, as well as various biological activities that can overcome these health concerns. Chapter 9 presents the heart health benefits of plant sterols, these compounds found naturally in whole grains, nuts, oil seeds and legumes as well as fruits, and are structurally similar to cholesterol and can reduce total and LDL cholesterol levels in humans. Thus, this series comprehensively describes the basic information that will be useful for scientists, researchers, teachers, and consumers.
This volume is aimed at the following major target audiences: University and College Students, Educators, Professional Practitioners, and Research Personnel.
Editor(s) Biography
G.K. Jayaprakasha, has 25 years of research and 3 years of industrial experience focused on isolation of Natural Products from Fruits, Vegetables, Spices and Medicinal plants as well as semi-synthesis of bioactive lead natural products and evaluation of biological properties focused towards cancer prevention in vitro models. His research involves bioassay directed discovery, purification and chemical characterization of natural compounds using preliminary in vitro assays such as anticancer, antimicrobial and antioxidant properties. Isolated and characterized more than 80 novel, rare and bioactive compounds from Citrus, Pomegranate, Carrots, Cinnamon, Lichen, Turmeric and Garcinia. He filed 24 patents in US, Europe and India. He also published more than 140 research papers, reviews, book chapters and 130 presentations in national and international meetings. In addition, he co-edited three ACS symposium series books. Based on his research accomplishments, he has been admitted as “Fellow of Royal Society of Chemistry” (FRSC), Royal Society of Chemistry, Cambridge, England, Fellow of Agricultural Food Chemistry, American chemical society, Washington, and Fellow of Indian chemist, India.
Bhimanagouda Patil is the Professor and Director of Vegetable and Fruit Improvement Center. His research focus is on multidisciplinary “Foods for Health” led to publish more than 135 peer reviewed research papers and received 15 awards. Drs. Patil and Yves Desjardin initiated an international symposium “FAVHealth” symposium in 2005, and hosted in Houston 2007. He has chaired or co-chaired 25 symposium. He was invited speaker, including plenary speaker, for his scientific research and educational excellence by several countries including China, South Korea, Brazil, Indonesia, Spain, Sweden, France, India, Canada, Portugal, and different states in the USA. He has developed two multi-disciplinary and multi state first-of-its kind course, “Science of Foods for Health” and “Phytochemicals in Fruits and Vegetables to Improve Human Health”.
