Bioactive Compounds in Leafy Vegetables
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 9 June 2026
- ISBN 9781041124894
- Binding Hardback
- No. of pages482 pages
- Size 234x156 mm
- Language English
- Illustrations 35 Illustrations, black & white; 16 Illustrations, color; 3 Halftones, black & white; 13 Halftones, color; 32 Line drawings, black & white; 3 Line drawings, color; 47 Tables, black & white 700
Categories
Short description:
Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.
MoreLong description:
Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. Therefore, leafy vegetables are considered the most important component of a balanced human diet. Leafy vegetables are also a source of specialized metabolites, including phenolics, flavonoids, terpenoids, alkaloids, and glucocinolates, which have very high nutraceutical values. Consequently, leafy vegetables are considered nutritious and healthy food to overcome various diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related to these diseases. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.
Key Features:
- Reviews advanced aspects of leafy vegetables as food and nutrition.
- Reviews the phytochemicals, nutrients and nutraceuticals aspects of leafy vegetables.
- Reviews the leafy vegetables as a health promoter.
- Considers possible industrial applications of leafy vegetable crops.
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Table of Contents:
Preface. 1. Leafy Vegetables: Nutritional Value, Bioactive Compounds, and Health Benefits. 2. Bioactive Compounds and Biological Activities of Brassica oleracea var. italica. 3. Nutritive Value, Bioactive Compounds, and Biological Activities of Basella alba L. 4. Nutritive Value, Bioactive Compounds, and Biological Activities of Swiss Chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group). 5. Bioactive Compounds in Sweet Potato Leaves (Ipomoea batatas (L.) Lam.) and Their Biological Activities. 6. Nutritive Value, Bioactive Compounds, and Biological Activities of Coriander (Coriandrum sativum L.) Leaves. 7. Nutritive Value, Bioactive Compounds, and Biological Activities of Lettuce (Lactuca sativa L.). 8. Nutritive Values, Bioactive Compounds, and Biological Activities of Cabbage (Brassica oleracea var. capitata). 9. Bioactive Compounds and Biological Activities of Amaranth (Amaranthus spp.) Leaves. 10. Nutritive Value, Bioactive Compounds, and Biological Activities of Spinach (Spinacia oleracea L.). 11. Nutritive Value, Bioactive Compounds, and Biological Activities of Hyssopus spp. Leaves. 12. Nutritive Value, Bioactive Compounds, and Biological Activities of Curry Leaf (Bergera koenigii (L.). 13. Nutritional Value, Phytochemicals, and Biological Activities of Spindle Pod (Cleome monophylla L.). 14. Nutritional Value, Bioactive Compounds, and Biological Activities of Petroselinum Crispum. 15. Extraction and Metabolic Profiling of Phenolic Acids, Flavonoids, and Carotenoids from Green Leafy Vegetables: A State of the Art of the Recent Techniques Used and Their Application.
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