Fruit and Vegetable Consumption and Health: New Research

Noboru Motohashi (Editor)
Meiji Pharmaceutical University, Kiyose-shi, Tokyo, Japan

Series: Food and Beverage Consumption and Health
BISAC: HEA017000

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It is becoming clear that incorporating vegetables and fruits into everyday meals is essential for human health maintenance from many experiments. Vegetables and fruits have been found to contain a variety of functional ingredients in addition to the three major nutrients. These functional ingredients are involved in digestive enzymatic degradation, detoxification and obesity prevention.

This book mainly describes the effects, preventions and treatments of phytochemicals: Chapter 1: “Medicinal Phytochemicals (Dietary Fibers) and Health Effects in Fruits and Vegetables”; Chapter 2: “Fresh Fruit and Vegetable Bacteria: Diversity, Antibiotic Resistance and Their Possible Contribution to Gut Microbiota”; Chapter 3: “Fruits and Vegetables Consumption and Their Effects on Human Health: Current Research in Malaysia”; Chapter 4: “Fruit and Vegetable Consumption: A Case Study of Food Culture vis-à-vis Health Awareness among the Students of the University of Johannesburg, South Africa”; Chapter 5: “Eating Three Portions of Fruit per Day: The Role of Gender in the Theory of Planned Behaviour”; and Chapter 6: “New Design Solutions with an Inventive Step for the Chambers of Fruit and Vegetable Warehouses”. These chapters will provide more advanced information to researches for developing new drug designs of phytochemicals.

Preface

Chapter 1. Medicinal Phytochemicals (Dietary Fibers) and Health Effects in Fruits and Vegetables
(Noboru Motohashi, Anuradha Vanam, Jyothirmayi Vadapalli and Rao Gollapudi, Meiji Pharmaceutical University, Noshio, Kiyose-shi, Tokyo, Japan, and others)

Chapter 2. Fresh Fruit and Vegetable Bacteria: Diversity, Antibiotic Resistance and Their Possible Contribution to Gut Microbiota
(Zahra S. Al-Kharousi, PhD, Nejib Guizani, PhD, Abdullah M. Al-Sadi, PhD, and Ismail M. Al-Bulushi, PhD, Department of Food Science & Nutrition, Sultan Qaboos University, Muscat, Sultanate of Oman, and others)

Chapter 3. Fruit and Vegetables Consumption and Their Effects on Human Health: Current Research in Malaysia
(Nurul Izzah Ahmad, Nur Suffia Sulaiman, Norhayati Mustafa Khalid, Wan Nurul Farah Wan Azmi, Nur Hayati Azizul, Mohd Fairulnizal Md Noh, Nur Suffia Sulaiman, Norhayati Mustafa Khalid, Wan Nurul Farah Wan Azmi, Nur Hayati Azizul and Mohd Fairulnizal Md Noh, Institute for Medical Research, Jalan Pahang, Kuala Lumpur, Malaysia)
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Chapter 4. Fruits and Vegetables Consumption: A Case Study of Food Culture vis-à-vis Health Awareness among the Students of the University of Johannesburg, South Africa
(Olusola Olaitan Ayeleru, Opeolu Mayowa Ogundele, Sefater Gbashi, Sisanda Dlova, Joshua Adeniyi Adeniran, Eugénie Kayites, Freeman Ntuli, Mohamed Belaid, Charles Mbohwa and Peter Apata Olubambi, Department of Chemical Engineering, University of Johannesburg, Johannesburg, South Africa, and others)

Chapter 5. Eating Three Portions of Fruit per Day: The Role of Gender in the Theory of Planned Behaviour
(Luigina Canova and Anna Maria Manganelli, Department of Philosophy, Sociology, Pedagogy and Applied Psychology – FISPPA – University of Padova, Padova, Italy)

Chapter 6. New Design Solutions with an Inventive Step for the Chambers of Fruit and Vegetable Warehouses
(Yanko Aleksandrov, University of Structural Engineering and Architecture, "Lyuben Karavelov", Sofia, Bulgaria)

Index

Audience:
1. for students (undergraduated and graduated): pharmaceutical, medicinal, biological students.
2. Professional: Phytochemical researchers.

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