Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds provides critical information about the diversity of phytochemicals in vegetable species, the most important identified compounds in the most commonly consumed vegetables, as well the health benefits and the bioavailability of such compounds.
Details about the factors that affect chemical composition are also addressed. Chapters cover most common families of vegetable species (Allium, Cucurbitaceae, beans) as well as specific species with special interest (e.g. root vegetables, okra and artichoke).
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About the Editors:
Spyridon A. Petropoulos, Ph.D., in the; Isabel C.F.R. Ferreira, Ph.D. and Lillian Barros, Ph.D. in), at Instituto Politécnico de Bragança. Assistant Prof. Spyridon A. Petropoulos, Ph.D. (School of Agricultural Sciences, University of Thessaly) is an expert in vegetable production and during the last years his research interests are focused on the pre- and post-harvest factors that affect chemical composition and quality of fruit and vegetables. Prof. Isabel Ferreira, Ph.D., and Dr. Lillian Barros, Ph.D., [Centro de Investigação de Montanha (CIMO)] have great experience in studying the nutritional value, chemical composition and bioactive properties of plant products with several publications related to the subject.
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