Advances in understanding the nutraceutical properties of antioxidants in fruits and vegetables

Publication date: 29/08/2022
Extent: 44 pages

Contributions by: Ugunujhie Agbaje, Mallaidh Hyndman and Soraeya Kharaty, School of Food Science and Environmental Health, Technological University Dublin - City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin - City Campus and Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Ireland

Chapter synopsis: Fruits and vegetables are considered an excellent source of antioxidants as they contain a considerable amount of biologically active compounds that transmit health benefits that surpass basic nutrition. Common dietary antioxidants which are found in fruits and vegetables include polyphenols, glucosinolates, isothiocyanates, carotenoids, vitamins such as Vitamin A, C, and E, selenium, and zinc. Each of these offers an array of health benefits when consumed, with the shared objective of reducing the effect of free radicals on the body’s immune system, gastrointestinal system, and overall health. This chapter aims to provide recent advances in the understanding of various nutraceuticals properties of fruit and vegetables. The chapter also briefs on common types of antioxidants found in fruits and vegetables. The mechanisms in which these antioxidants function within the human body have been illustrated, with emphasis on their role in the prevention of chronic diseases such as cancer and cardiovascular diseases.

DOI: 10.19103/AS.2022.0101.03