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/
Author: Bentham Science
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Bentham Science's reputation for excellence is built on a commitment to quality, integrity, and innovation. Its editorial team consists of experts in their respective fields who ensure that all publications are rigorously peer-reviewed and meet the highest standards of scientific accuracy.
Overall, Bentham Science is an invaluable resource for scientists, researchers, and academics who are looking to stay up-to-date on the latest developments in their fields. With its wide range of publications and commitment to quality, the company is poised to remain a leader in the scientific publishing industry for years to come.
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