Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.
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Table of Contents
Citrus Variety and Cultivation in the World. Polysaccharides in Citrus. Phenolic Components in Citrus. Terpenes in Citrus. Carotenoids in Citrus. Properties of Citrus Flavonoids. Neuroprotective Effects of Citrus Flavonoids. Functional Foods Based on Citrus Fruits and Extracts Developed in Italy. Some Minor Bioactive Components in Citrus. Citrus Processing and New Products in Spain. Citrus Products.