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Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds provides critical information about the diversity of phytochemicals in vegetable species, the most important identified compounds in the most commonly consumed vegetables, as well the health benefits and the bioavailability of such compounds. Details about the factors that affect chemical composition are also addressed. Chapters cover most common families of vegetable species (Allium, Cucurbitaceae, beans) as well as specific species with special interest (e.g. root vegetables, okra and artichoke).

The book is essential reading for academic readers (researchers and students) involved in agricultural sciences and food chemistry, as well as a broader readership, including public health actors, consumers and members of the food industry. To read out more, please visit: https://ebooks.benthamscience.com/book-highlights/190102002/