دانلود کتاب Asian Berries: Health Benefits

فهرست مطالب :

Cover\nHalf Title\nSeries Page\nTitle Page\nCopyright Page\nTable of Contents\nSeries Preface\nPreface\nEditors\nContributors\nChapter 1 Bioactive Components in Mulberry Fruits and Pharmacological Effects\n 1.1 Introduction\n 1.2 Chemical Properties of Bioactive Components in Mulberry Fruits\n 1.2.1 Polysaccharides\n 1.2.2 Polyphenolics\n 1.2.3 Flavonoids\n 1.2.4 Anthocyanins\n 1.2.5 Phenolic Acids\n 1.2.6 Melatonin\n 1.3 Pharmacological Effects\n 1.3.1 Immunomodulatory Activity\n 1.3.2 Antioxidant Activity\n 1.3.3 Antihyperglycemic Activity\n 1.3.4 Hypolipidemic Activity\n 1.3.5 Anticancer Activity\n 1.3.6 Neuroprotective Activity\n 1.3.7 Antiatherosclerosis Activity\n 1.4 Summary\n Acknowledgments\n References\nChapter 2 Nutritional Value and Processing Technology of Mulberry Fruit Products\n 2.1 Mulberry Fruits\n 2.2 Chemical Properties and Nutrient Values\n 2.3 Processing of Mulberry Fruits\n 2.3.1 Mulberry Fruit Juice and Mulberry Candy\n 2.3.1.1 Mulberry Fruit Juice\n 2.3.1.2 Mulberry Candy\n 2.3.2 Mulberry Jam and Mulberry Jelly\n 2.3.3 Mulberry Wine\n 2.3.4 Mulberry Fruit Powder and Dried Mulberries\n 2.3.5 Mulberry Yogurt\n 2.3.6 Mulberry Vinegar\n 2.3.7 Utilization and Development Prospect\n 2.4 Summary\n Acknowledgments\n References\nChapter 3 Nutritional Composition, Antioxidant Properties, and Health Benefits of Mulberry Fruits\n 3.1 Introduction\n 3.2 Nutritional Composition\n 3.3 Bioactive Compounds\n 3.3.1 Phenolic Compounds\n 3.3.1.1 Phenolic Profile of Mulberry Fruit\n 3.3.1.2 Phenolic Profile of Mulberry Products\n 3.3.2 Polysaccharides\n 3.4 Sugar and Organic Acids Composition\n 3.5 Mineral Composition\n 3.6 Volatile Compounds\n 3.7 Health Benefits\n 3.7.1 Antioxidant Activity\n 3.7.2 Antidiabetic Effect\n 3.7.3 Antiobesity Effect\n 3.7.4 Effects against Xenobiotic Toxicity\n 3.7.5 Neuroprotective Effects\n 3.7.6 Other Health Effects\n 3.8 Processed Products\n 3.9 Other Aspects\n 3.9.1 Bioavailability of Mulberry Bioactive Compounds\n 3.9.2 Adverse Effects\n 3.10 Summary\n Acknowledgements\n References\nChapter 4 Biological Activities of Mulberry Fruits for Skin and Bone\n 4.1 Background Information on Mulberry Fruit\n 4.1.1 Nutrients in Mulberry Fruit\n 4.1.2 Bioactive Ingredients in Mulberry Fruits\n 4.1.3 Polyphenolics\n 4.1.4 Anthocyanins\n 4.1.5 Flavonols\n 4.1.6 Phenolic Acids\n 4.1.7 Polysaccharides\n 4.1.8 Melatonin\n 4.1.9 Other Bioactive Compounds\n 4.1.10 Correlation between the Antioxidant Activity and the Contents of Total Anthocyanins, Total Polyphenols, Total Flavonoids, and Total Sugars\n 4.2 Health Benefits of Mulberry Fruits and Anthocyanins and Their Mechanisms of Action\n 4.2.1 Antioxidant Properties\n 4.2.2 Immunomodulatory Activity\n 4.2.3 Antiatherosclerosis Activity\n 4.2.4 Hypolipidemic Activity\n 4.2.5 Antihyperglycemic Activity\n 4.2.6 Neuroprotective Activity\n 4.2.7 Antitumor Activity\n 4.3 Properties of Anthocyanins\n 4.4 Effects of Anthocyanin on the Skin\n 4.5 Effects of Anthocyanin on Bone\n 4.6 The Use of Mulberry Fruit for Health Claims and Future Trends\n 4.7 Summary\n Acknowledgements\n References\nChapter 5 Black Mulberry Juice\n 5.1 Introduction\n 5.2 Black Mulberry Fruits, Growing Conditions, and Harvest\n 5.3 Chemical Composition of Black Mulberry Fruits and Their Juice\n 5.4 Phytochemicals in Black Mulberry Fruits and Their Health Benefits\n 5.5 Effect of Juice Processing Technology and Process on Antioxidants of Black Mulberry Fruits\n 5.6 Summary\n References\nChapter 6 Mulberry Fruits: Characteristic Constituents and Health Benefits\n 6.1 Introduction\n 6.2 Characteristic Components of Mulberry Fruits\n 6.3 Health Benefits of Mulberry Fruits\n 6.3.1 Antioxidative Potential\n 6.3.2 Anti-inflammatory and Antimicrobial Effects\n 6.3.3 Anticancer Properties\n 6.3.4 Cardioprotective Effects\n 6.3.5 Neuroprotective Effects\n 6.3.6 Antidiabetic Effects\n 6.3.7 Hepatoprotective and Gastroprotective Effects\n 6.3.8 Protection against Skin Diseases\n 6.4 Conclusion and Future Perspectives\n References\nChapter 7 Longan Syrup and Related Products: Processing Technology and New Product Developments\n 7.1 Longan Fruits\n 7.1.1 General Information\n 7.1.2 Economic Potential\n 7.2 Extraction and Concentrating Processes and Technology\n 7.3 Related Products\n 7.3.1 Fructo-oligosaccharides\n 7.3.2 Extraction of Pericarp and Seed for Bioactive Compounds\n 7.3.3 Ethanol and Phenylacetylcarbinol Production\n 7.4 New Product Developments\n 7.5 Summary\n Acknowledgments\n References\nChapter 8 Recent Advances in Longan Polysaccharides and Polyphenols: Extraction, Purification, Physicochemical Properties, and Bioactivities\n 8.1 Introduction\n 8.2 Extraction, Purification, and Physicochemical Properties of Polysaccharides and Polyphenols in Longans\n 8.2.1 Extraction, Purification, and Physicochemical Properties of Polysaccharides in Longans\n 8.2.1.1 Extraction of Longan Polysaccharides\n 8.2.1.2 Purification of Longan Polysaccharides\n 8.2.1.3 Physicochemical Properties of Longan Polysaccharides\n 8.2.2 Structural Modification of the Longan Bioactive Polysaccharides\n 8.2.3 Extraction, Purification, and Physicochemical Properties of Longan Polyphenols\n 8.2.3.1 Proanthocyanidins\n 8.2.3.2 Corilagin\n 8.2.3.3 Flavonoids\n 8.2.3.4 Other Polyphenolic Fractions\n 8.3 Bioactivities of Longan Extractions, Polysaccharides, and Polyphenols\n 8.3.1 Antitumor Activity\n 8.3.2 Immunological Activities\n 8.3.2 Ranging of Burn\n 8.3.3 Inhibitory Activities against a-Glucosidase, ß-Amylase, and Acetylcholinesterase\n 8.3.4 Antioxidant Activities\n 8.3.5 Other Health Benefits\n 8.4 Effects of Processing on Bioactivities and Quality of Longan Products\n 8.5 Conclusions and Future Perspectives\n Acknowledgements\n References\nChapter 9 Quality Changes of Longan Fruits during Storage and Shelf Life Extension\n 9.1 Introduction\n 9.1.1 Cultivars\n 9.1.2 Nutritional Importance/ Utilization of Longan Fruits\n 9.1.3 Harvesting\n 9.1.4 Postharvest Problems/ Limitations of Longan Fruits\n 9.2 Quality Changes of Longan Fruits During Storage\n 9.2.1 Pericarp Browning\n 9.2.2 Postharvest Decay\n 9.2.3 Water Loss ( Desiccation)\n 9.3 Technologies to Extend the Shelf Life of Fresh Longans\n 9.3.1 Sultfie Treatments\n 9.3.2 Chlorine Dioxide Treatments\n 9.3.3 Treatments with Antibrowning and Antimicrobial Agents\n 9.3.4 Controlled Atmosphere/Modified Atmosphere Packaging\n 9.3.5 Chitosan Coating\n 9.4 Conclusion\n References\nChapter 10 Litchi Berries: Phytochemical Properties and Cosmetic Benefits\n 10.1 Introduction\n 10.2 Skin, Skin Dryness, Skin Wrinkle, and Skin Dullness\n 10.3 Naturally Derived Compounds that are Commonly Used for Cosmetic Benefits\n 10.3.1 Phenolics\n 10.3.1.1 Caffeic Acid\n 10.3.1.2 Chlorogenic Acid\n 10.3.1.3 p-Coumaric Acid\n 10.3.1.4 Ferulic Acid\n 10.3.1.5 Rosmarinic Acid\n 10.3.1.6 Sinapic Acid\n 10.3.1.7 Syringic Acid\n 10.3.2 Flavonoids\n 10.3.2.1 Catechins\n 10.3.2.2 Quercetin\n 10.3.3 Proanthocyanidins\n 10.3.4 Polysaccharides\n 10.3.4.1 Cellulose\n 10.3.4.2 Starch\n 10.3.4.3 Pectin\n 10.3.4.4 Gum\n 10.3.4.5 Mucilage\n 10.4 Phytochemical Actives of Litchi Berries with Cosmetic Benefits\n 10.4.1 Pericarp\n 10.4.2 Pulp\n 10.4.3 Seeds\n 10.5 Conclusions\n Abbreviation\n References\nChapter 11 Loquat (Chinese Plums): Medicinal and Therapeutic Values and Their Processed Products\n 11.1 Introduction\n 11.2 Nutritional Profile of Loquat Fruit\n 11.3 Medicinal Values of Loquat\n 11.3.1 Promoting Heart Health\n 11.3.2 Preventing Cancer\n 11.3.3 Skin Growth\n 11.3.4 Enhancing Cognitive Power\n 11.3.5 Regulating Blood Pressure\n 11.3.6 Weight Reduction Therapy and Digestion\n 11.3.7 Enhancing Red Blood Cell Formation\n 11.3.8 Enhancing Eye Vision\n 11.3.9 Maintaining Strong Bones and Teeth\n 11.3.10 Diabetes Treatment\n 11.3.11 Improving Immunity\n 11.3.12 Respiratory Health\n 11.4 Processed Products from Loquat\n 11.4.1 Loquat Jelly\n 11.4.2 Loquat Fruit Syrup\n 11.4.3 Loquat Juice\n 11.4.4 Loquat Herbal Tea\n 11.4.5 Loquat Wine\n 11.4.6 Canned Loquat\n 11.4.7 Loquat Fruit Juice Concentrates\n 11.4.8 Loquat Fruit Juice Powder\n 11.4.9 Loquat Dried Slices\n 11.4.10 Chicken Nuggets\n 11.4.11 Cookies\n 11.4.12 Production of α-Amylase\n 11.5 Conclusions\n References\nChapter 12 Sea Buckthorn Berries: A Richer Source of Nutrition and Potential Health Benefits\n 12.1 Introduction\n 12.2 Sea Buckthorn: Origin and Taxonomy\n 12.3 Distribution of Sea Buckthorn in Asia\n 12.4 Characteristics of Sea Buckthorn Plant and Its Berries\n 12.5 Nutritional Attributes of Sea Buckthorn Berries\n 12.5.1 Moisture Content\n 12.5.2 Ash Content\n 12.5.3 Total Soluble Solids\n 12.5.4 Carotenoids\n 12.5.5 Vitamins\n 12.5.6 Carbohydrates\n 12.5.7 Organic Acid\n 12.5.8 Proteins and Amino Acids\n 12.5.9 Volatile Compounds\n 12.5.10 Mineral Elements\n 12.5.11 Oil\n 12.5.12 Phytosterols\n 12.5.13 Antioxidants\n 12.6 Application of Sea Buckthorn Berries in Food Industry\n 12.6.1 Juices and Beverages\n 12.6.2 Jams and Jellies\n 12.6.3 Dietary Supplements and Food Additives\n 12.6.4 Milk Products\n 12.6.5 Alcoholic Drinks\n 12.7 Therapeutic Use of Sea Buckthorn Berries\n 12.7.1 Cardiac Diseases\n 12.7.2 Antitumor/ Anticarcinogenic Effects\n 12.7.3 Gastroenterological Diseases\n 12.7.4 Hepatoprotective Activity\n 12.7.5 Anti-inflammatory and Immunomodulatory Activities\n 12.7.6 External Applications of Sea Buckthorn Berries\n 12.7.7 Prebiotic Activities of Sea Buckthorn Berries\n 12.8 Nutraceutical and Cosmeceutical Potential of Sea Buckthorn Berries\n 12.9 Conclusions\n 12.10 Summary\n References\nChapter 13 Health Perspectives of Anthocyanins from Chinese Bayberry Fruits\n 13.1 Introduction\n 13.2 Chemical Composition of Anthocyanins in Chinese Bayberry Fruits\n 13.3 Extraction and Purification of Anthocyanins from Bayberry Fruits\n 13.3.1 Anthocyanin Extraction\n 13.3.2 Anthocyanin Purification\n 13.3.2.1 Solid-Phase Extraction\n 13.3.2.2 Countercurrent Chromatography\n 13.4 Stability of Anthocyanins from Bayberry Fruits\n 13.5 Health Benefits and Applications of Anthocyanins from Bayberry Fruits\n 13.5.1 Antioxidant Capacity of Anthocyanins from Bayberry Fruits\n 13.5.2 Prevention of Diabetic Diseases\n 13.5.3 Antitumour Activity of Anthocyanins from Bayberry Fruits\n 13.6 Concluding Remarks\n References\nChapter 14 Haskap Berries (Lonicera Caerulea L.): Phytochemical Constituents and Health Benefits\n 14.1 Introduction\n 14.2 Methodology\n 14.3 Botanical Description and Status\n 14.4 Composition\n 14.4.1 Nutritional Composition\n 14.4.2 Phytochemical Composition\n 14.4.2.1 Phenolic Acids\n 14.4.2.2 Anthocyanins\n 14.4.2.3 Flavonoids\n 14.4.2.4 Other Phytochemicals\n 14.5 Bioavailability\n 14.6 Quality Profile of Haskap from Asian Regions\n 14.7 Use of Haskap as Commercial Products/ Functional Foods\n 14.8 Potential Health Benefits\n 14.8.1 Antioxidant Activity\n 14.8.2 Anti-Diabetic Activity\n 14.8.3 Antiobesity Activity\n 14.8.4 Antitumor/Radioprotective Activity\n 14.8.5 Anti-inaflmmatory Activity\n 14.8.6 Hepatoprotective Activity\n 14.8.7 Cardiovascular Disease Protective Activity\n 14.8.8 Antimicrobial Activity\n 14.8.9 Pulmonary Protective Activity\n 14.9 Summary\n References\nChapter 15 Health Benefits of Haskap Berries (Lonicera caerulea L.)\n 15.1 Introduction\n 15.2 Chemical Composition of Haskap Berries\n 15.2.1 Proximate Composition\n 15.2.1.1 Caloric Value and Dry Matter\n 15.2.1.2 Crude Proteins, Carbohydrates, Fibers, and Fat Contents\n 15.2.1.3 Ash Content\n 15.2.1.4 Sugar Content\n 15.2.1.5 Organic Acids\n 15.2.2 Minor Components\n 15.2.2.1 Vitamins\n 15.2.2.2 Minerals\n 15.2.3 Secondary Metabolites\n 15.2.3.1 Polyphenols\n 15.2.3.2 Anthocyanins\n 15.2.3.3 Iridoids\n 15.2.4 Antioxidant Potential of Haskap Berries\n 15.3 Effect of Storage and Processing\n 15.3.1 Prefreezing Treatments and Frozen Storage Conditions\n 15.3.2 Thawing Conditions\n 15.3.3 Juice Production\n 15.3.4 Drying\n 15.3.5 Extraction Methods\n 15.4 Evidence for Haskap Berry Health Benefits\n 15.4.1 Bioavailability of Haskap\n 15.4.2 Potential Human Health Benefits of Dietary Anthocyanins and C3G: Evidence from Meta-analyses\n 15.4.3 Cardiovascular Benefits\n 15.4.4 Anti-Inaflmmatory Effects\n 15.4.5 Antidiabetic Effects\n 15.4.6 Neuroprotective Effects\n 15.4.7 Chemopreventive Effects\n 15.4.8 Chemotherapeutic Effects\n 15.4.9 Other Health Benefits\n 15.4.10 Summary\n 15.5 Delivery Systems for Haskap Berry Extracts\n 15.6 Concluding Remarks\n References\nChapter 16 Haskap (Lonicera Caerulea) Berries\n 16.1 Cultivars and Chemical Composition of Haskap (Lonicera caerulea) Berries\n 16.1.1 Cultivars\n 16.1.2 Chemical Composition\n 16.2 Health Benefits of Haskap (Lonicera caerulea) Berries\n 16.2.1 Antioxidant Activity\n 16.2.2 Anti-inaflmmatory Activity\n 16.2.3 Amelioration of Glucose and Lipid Metabolism\n 16.2.4 Anticancer Activity\n 16.2.5 Modulation of Gut Microbiota\n 16.3 Concluding Remarks\n References\nChapter 17 Indian Gooseberry (Phyllanthus Emblica): – A Wonder Fruit\n 17.1 Introduction\n 17.2 Agronomic Characteristics\n 17.3 Traditional Medicinal Significance and Uses\n 17.4 Chemical Composition and Nutritive Value\n 17.5 Antioxidant Compounds in Amla Fruit\n 17.6 Processed Products and Postharvest Storage\n 17.7 Other Miscellaneous Uses of Amla Fruit\n 17.8 Future Research Needed\n References\nChapter 18 Amla (Indian Gooseberry): Characteristics, Therapeutic Potential, and Its Value Addition\n 18.1 Introduction\n 18.2 Physicochemical Components of Amla\n 18.3 Therapeutic Benefits of Amla\n 18.3.1 Hepatoprotective Activity\n 18.3.2 Antidiabetic Activity\n 18.3.3 Antipyretic and Analgesic Activities\n 18.3.4 Antiulcer Activity\n 18.3.5 Antioxidant Activity\n 18.3.6 Anti-inaflmmatory Activity\n 18.3.7 Immunomodulatory Activity\n 18.3.8 Cardioprotective Properties\n 18.3.9 Anticancer Activity\n 18.3.10 Other Applications\n 18.3.10.1 Hair Growth\n 18.3.10.2 Antivenom Activity\n 18.3.10.3 Dental Problems\n 18.3.10.4 For Treating Skin-Related Problems\n 18.3.10.5 For Whitening of Skin\n 18.3.10.6 Headache Problems\n 18.3.10.7 Nausea and Gonorrhea\n 18.3.10.8 Constipation-Related Problems\n 18.3.10.9 Diarrhea\n 18.3.10.10 For Cholesterol and Dyslipidemia Problems\n 18.3.10.11 Respiratory Problems\n 18.3.10.12 Enhancement of Memory Power\n 18.4 Processed Value-Added Products from Amla\n 18.4.1 Amla Juice\n 18.4.2 Amla RTS\n 18.4.3 Amla Squash\n 18.4.4 Amla Jam\n 18.4.5 Amla Sauce\n 18.4.6 Amla Pickle\n 18.4.7 Amla Candy\n 18.4.8 Amla Preserve\n 18.4.9 Amla Powder\n 18.4.10 Amla Chyawanprash\n 18.4.10.1 Preparation of Amla Chyawanprash\n 18.5 Conclusion\n References\nChapter 19 Pepper Berries (Piper Nigrum L.) – Drupes with Therapeutic and Nutraceutical Potential\n 19.1 Introduction\n 19.2 Chemistry of Pepper\n 19.2.1 Pepper Oleoresin\n 19.2.2 Volatile Essential Oils\n 19.2.3 Pungent Principles\n 19.2.4 Phenolic Compounds\n 19.3 Processing and Quality Characteristics\n 19.4 Quality Evaluation\n 19.4.1 Microbial Contamination and Insect Infestation\n 19.4.2 Postharvest Preservation of Pepper Berries\n 19.5 Medicinal Properties and Health Benefits\n 19.6 Nutraceutical Significance\n 19.6.1 Antioxidant Properties\n 19.6.2 Anticancer Activities\n 19.6.3 Anti-inflammatory Activities\n 19.6.4 Digestive Activities\n 19.6.5 Bioavailability Enhancement Activities\n 19.6.6 Hepatoprotective Activities\n 19.7 New Products Developments\n 19.8 Future Outlook\n References\nIndex