Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds presents information about the phytochemical (common and scarce) content of several cultivated vegetables, as well as their health and therapeutic effects based on in vitro, in vivo, animal and clinical studies. Chapters also cover recent research findings about their mode of action, bioavailabity, interactions with other biological matrices and pharmacokinetics.
Moreover, the book gives special attention to the factors that may alter and modulate bioactive compound content, including both cultivation practices and post-harvest treatments that aim towards the production of high quality and healthy foods. Researchers, public health workers, consumers and members of the food industry will find this book to be a useful reference on the variety of phytochemicals present in vegetables.
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About the Author:
Dr. Spyridon A. Petropoulos
Dr. Petropoulos Spyridon is currently an Assistant Professor of Vegetable Production in the Department of Agriculture, Crop Production and Rural Environment of University of Thessaly, Greece. His research interests include the essential oils of herbs and medicinal plants, the quality of vegetable products (aroma profile, nitrate content, vitamins, phenolic compounds, color etc.), nutrition of horticultural plants, salinity and plant physiology under high salinity stress, plant physiology under water stress, post-harvest physiology of fruit and vegetables, vegetable grafting and hydroponics.
Dr. Isabel C.F.R. Ferreira
Dr. Isabel C.F.R. Ferreira is a Full Professor at Polytechnic Institute of Bragança (Portugal) and Director of the Mountain Research Centre (CIMO) and President of the Scientific Council of Natural and Environmental Sciences of the Portuguese Foundation for Science and Technology (FCT). She is the editor of two international books and of the topical collection Bioactive Compounds in Molecules Journal, and has published several patents, 25 international book chapters and over 500 papers in refereed journals. Dr. Ferreira is one of the most highly cited scientists in food science and food biotechnology.
Dr. Lillian Barros
Dr. Lillian Barros is a researcher at Centro de Investigação de Montanha (CIMO). Dr. Barros has published more than 319 indexed papers, within the highest impact factor journals in Food Science and Technology. She also a contributor to Current Pharmaceutical Design (Bentham Science), co?editor of two special issue in BioMed Research International, and is member of the editorial board of Journal of Composition and Analysis and International Scholarly Research Notices
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