Fruit and Vegetable Phytochemicals Chemistry,

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables - polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Laura A. de la Rosa, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.

Emilio Alvarez-Parrilla, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.

Gustavo A. González-Aguilar, PhD, is full-time researcher at the Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México.

The Contribution of Fruit and Vegetable Consumption to Human Health
Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables
Synthesis and Metabolism of Phenolic Compounds
Enzymatic and Non-Enzymatic Degradation of Polyphenols
Chemistry of Flavonoids
Flavonoids and their Relation to Human Health
Chemistry, Stability and Biological Actions of Carotenoids
Dietary Fiber and Associated Antioxidants in Fruit And Vegetables
Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables and Other Natural Sources
Methods of Analysis of Antioxidant Capacity of Phytochemicals
Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
Quality Loss of Fruits and Vegetables Induced
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Fruit and Vegetable Phytochemicals Chemistry, Nutritional Value and Stability

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