Fruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases.

This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity,...