Citrus: Molecular Phylogeny, Antioxidant Properties and Medicinal Uses

Khizar Hayat, PhD (Editor)
Department of Chemistry, COMSATS Institute of Information Technology, Abbottabad, Pakistan

Series: Botanical Research and Practices
BISAC: HEA017000

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$205.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book gathers the information about the molecular phylogeny, antioxidant compounds and health benefits of citrus. It covers the biological aspects of citrus production and its ecological journey emphasizing on functional traits related to its nutritional and photosynthetic apparatus. The already published data has been reviewed and re-interpreted with an added ecological point of view that, perhaps, is not discussed by most of the textbooks or journals.

The enzymes involved in the biosynthetic pathways of citrus bioactive compounds to modulate a variety of plant characteristics are debated. The information about the genetic architecture of citrus genome and the genes specifically involved in fruit development, in particular, related to antioxidant accumulation, are extensively discussed, which would help the citrus breeders to know precise information on the most important genes useful to develop improved cultivars.

The phytophenolic composition of citrus fruits with emphasis on their flavonoid and carotenoid content and their related antioxidative potency as well as the prophylactic potential of citrus has been highlighted in this book. In the last few years, there has been great interest in improving and preserving the nutritional and health related quality of fresh fruits. In this context, the effects of different commonly applied treatments during the postharvest handling of citrus fruits, e.g., cold storage and degreening, on antioxidant compounds have been examined in one of the achapter in this volume.

The medicinal value and health promoting effects of citrus fruits have mainly been related to their antioxidant compounds. The medicinal properties of different citrus compounds and extracts have been discussed including the effect of citrus amines on the human adipocytes and in turn on the obesity. Finally, the use of citrus essential oil and the different polymer blends made from its components as the medicinal agents has also been reviewed extensively in this book. (Imprint: Nova)

Preface

Chapter 1 - History, Ecology and Challenges of Citrus Production in Tropical and Subtropical Areas (pp. 1-12)
Gustavo Habermann and Marcelo Claro de Souza (Departamento de Botânica, IB, Univ Estadual Paulista (UNESP), Rio Claro, and Programa de Pós-Graduação em Ciências Biológicas (Biologia Vegetal) – Departamento de Botânica, Univ Estadual Paulista (UNESP), Rio Claro-SP, Brazil)

Chapter 2 - Molecular Characterization of Citrus Cultivars: Insight from Recent Studies (pp. 13-30)
Jamila Bernardi, Adriano Marocco, Paola Caruso and Concetta Licciardello (Istituto di Agronomia, Genetica e Coltivazioni Erbacee; Centro di Ricerca sulla Biodiversità e il DNA Antico, Università Cattolica del Sacro Cuore, Piacenza; Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA-ACM), Acireale, Italy)

Chapter 3 - Citrus Flavonoids: Their Biosynthesis, Functions and Genetic Improvement (pp. 31-50)
Sabaz Ali Khan, Rafiq Ahmad, Saeed Ahmad Asad and Muhammad Shahzad (Department of Environmental Sciences, COMSATS University, Abbottabad, Pakistan)

Chapter 4 - Advances in Study of Carotenoids in Citrus Fruit (pp. 51-72)
Xiangyu Liu, Juan Li and Jiezhong Chen (College of Horticulture, South China Agricultural University, and Department of Horticulture, Zhongkai University of Agriculture and Engineering, Guangzhou, China)

Chapter 5 - Influence of Postharvest Handling on Antioxidant Compounds of Citrus Fruits (pp. 73-94)
Sawsen Sdiri, Alejandra Salvador, Imen Farhat, Pilar Navarro and Cristina Besada (Postharvest Technology Center, Instituto Valenciano de Investigaciones Agrarias, Carretera Moncada-Náquera, Valencia, Spain)

Chapter 6 - Prophylactic Propensity of Citrus Phytochemicals: Action and Mechanisms (pp. 95-124)
D. Ramful-Baboolall, V. S. Neergheen-Bhujun and T. Bahorun (Department of Agricultural and Food Science, Faculty of Agriculture, Department of Health Sciences, Faculty of Science and ANDI Centre of Excellence for Biomedical and Biomaterials Research, and ANDI Centre of Excellence for Biomedical and Biomaterials Research, University of Mauritius, Réduit, Republic of Mauritius)

Chapter 7 - Citrus medica L. cv Diamante: An Overview on the Phytochemistry and Potential Health Benefits (pp. 125-140)
Rosa Tundis, Monica R. Loizzo, Marco Bonesi and Francesco Menichini (Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy)

Chapter 8 - High Doses of Synephrine and Octopamine Activate Lipolysis in Human Adipocytes, Indicating that Amines from Citrus Might Influence Adiposity (pp. 141-168)
Marie-Anne Carpéné, Xavier Testar and Christian Carpéné (Université Paul Sabatier Toulouse III, Institut des Maladies Métaboliques et Cardiovasculaires, I2MC, UMR 1048 INSERM, Toulouse, France and others)

Chapter 9 - Features of the Insecticidal Action of Citrus sinensis Essential Oil against Musca domestica (pp. 169-184)
Yanina E. Rossi, María L. González, María C. Carpinella, Diego G. Andrione and Sara M. Palacios (Laboratorio de Química Fina y Productos Naturales. Universidad Católica de Córdoba, Avenida Armada Argentina, Córdoba, Argentina)
Chapter 10 - The Potential of D(+)-Limonene to Improve PLA-PHB Blends Properties (pp. 185-198)
M. P. Arrieta, J. López, A. Hernández and E. Rayón (Instituto de Tecnología de Materiales, Universitat Politècnica de València, Plaza Ferrandiz y Carbonell 1, Alcoy, Alicante; Servicio de Microscopía Óptica y Confocal, Centro de Investigación Príncipe Felipe, Eduardo Primo Yúfera, Valencia; Instituto de Tecnología de Materiales, Universitat Politècnica de València, Valencia, and Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante (UA), Alicante, Spain)

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