Biochemistry of Vegetables
Biochemistry of Vegetables
by Singh, Jagdish
Year 2012
Paperback/Hardbound Hardbound
ISBN 10 9380428359
ISBN 13 9789380428352
Language English
Outside India Price USD 169.95
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by Author 'Singh'
by Author 'Jagdish'
on Language 'ENGLISH'
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Published in Year '2012'
Book Details
Untitled Document

CONTENTS OF THE BOOK

CHAPTER I Introduction
1. Vegetables –An introduction
2. Vegetables for sustainable food and nutritional security
3. Vegetables - Micronutrient malnutrition
4. Vegetables are rich in micronutrients – Vitamins, minerals and trace elements
5. Vitamins and minerals in vegetable and their role in human nutrition
6. Bioavailability of vitamins and minerals from raw and cooked vegetables
7. Vegetables and their therapeutic effects

CHAPTERT II Free radicals vis-a-vis antioxidants in vegetables and their health benefits
1. Understanding free radicals and antioxidants.
2. Antioxidant phytochemicals in vegetables and their mechanism of action.
3. Methods for assaying antioxidant activity of vegetables.
4. Antioxidant capacity of fresh and processed vegetables

CHAPTER III Phytochemicals in vegetables prevents cancer and cardiovascular diseases.
1. Major phytochemicals in vegetables and how these phytochemicals work.
2. Role of phytochemicals in preventing cancer
3. Phytochemicals in vegetables protect against coronary artery disease (CAD).
4. Raw vs. cooked vegetables for prevention of cancer.

CHAPTER IV Phenolics in vegetables-Role in human health
1. Classification and nomenclature of Phenolics
2. Methods of analysis and quantification of phenolic compounds
3. Major phenolics in vegetables: occurrence and health advantages

CHAPTER V Vegetables and eye health

CHAPTER VI Therapeutic, medicinal and nutritional composition of Vegetables
1. Tomato ( Lycopersicon esculentum Mill)
2. Brinjal (Eggplant) (Solanum melongena L.)
3. Chilli (Capsicum annuum L. and Capsicum frutescens L.) and Capsicum (Bell pepper, C. annuum var. grossum).
4. Cucumber (Cucumis sativus L.)
5. Muskmelon (Cucumis melo L.)
6. Watermelon (Citrullus lanatus (Thunb.)
7. Round melon (Praceitrullos fistuloses, Pong)
8. Pumpkins and Squashes
9. Bottle gourd (Lagenaria siceraria)
10. Bitter gourd (Momordica charantia)
11. Ridge gourd and sponge gourd (Luffa acutangula Rob. and Luffa cylindrical Roem.)
12. Pointed gourd (Trichosanthes dioica Roxb.)
13. Snake gourd (Trichosanthes cucumerina)
14. Ash gourd (Benincasa hispida Thunb. Cogn)
15. Cabbage (Brassica oleracea L. var. Capitata)
16. Chinese Cabbage, — Brassica campestris L. (Pekinensis group), Brassica campestris L. (Chinensis group)
17. Cauliflower (Brassica oleracea L. var. botrytis)
18. Broccoli — Brassica oleracea L. (Italica group)
19. Brussels Sprouts — Brassica oleracea L. (Gemmifera group)
20. Kale (Brassica oleracea var. acephala)
21. Radish (Raphanus sativus L.)
22. Carrot (Daucus carota L.)
23. Garden Pea (Pisum sativum)
24. French bean (Phaseolus vulgaris)
25. Cowpea (Vigna unguiculata L.)
26. Dolichos bean (Lablab purpureus L.)
27. Winged bean (Phosphocarpus tetragonoleba)
28. Lima beans (Phaseolus lunatus L.)
29. Cluster bean (Cyamopsis tetragonolaba L.)
30. Broad Bean, — (Vicia faba L.)
31. Okra (Abelmoschus esculentus L. Moench.)
32. Sweet Potato (Ipomea batatas)
33. Cassava (Manihot esculenta crantz.)
34. Spinach: Spinach Beat (Palak) (Beta vulgaris var. bengalensis Hort)
35. Amaranthus (Amaranthus tricolor L.)
36. Alfaalfa (Medicago sativa)
37. Fenugreek (Trigonella foenum graceum Linn.)
38. Asparagus (Asparagus officinalis L.)
39. Lettuce (Lalctuca sativa L.)
40. Parsley (Caruro petroselinum)
41. Celery (Apium graveolens L.)
42. Chicory (Cichorium intybus)
43. Endive (Cichorium endiva)
44. Amorphophallus (Amorphophallus campanulatus Blume)
45. Onion (Allium cepa L.)
46. Garlic (Allium sativum L.)
47. Moringa (Moringa oleifera Lam.)

CHAPTER VII Toxic metabolites and anti-nutritional components in vegetables

CHAPTER VIII Odour, aroma, taste and flavour in Vegetables