Antioxidants in Fruits: Properties and Health Benefits 9811572844, 9789811572845
This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the bo
583 89 7MB
English Pages 637 [636] Year 2021
Table of contents :
Preface
Contents
Editors and Contributors
About the Editors
Contributors
1: Natural Antioxidants: Assays and Extraction Methods/Solvents Used for Their Isolation
1.1 Introduction
1.2 Medicinal Plants and Antioxidant Potential
1.3 Oxidative Stress
1.3.1 Free Radicals (FRs), Reactive Oxygen Species (ROS), and Reactive Nitrogen Species (RNS)
1.3.2 Biological Roles of Free Radical/Reactive Species
1.3.3 Production Route of FRs, RNS, and ROS
1.4 Antioxidants
1.4.1 Mode of Action of Antioxidants
1.4.2 Polyphenols as Natural Antioxidants
1.4.3 Flavonoids
1.4.4 Non-flavonoid Polyphenolics
1.5 Essential Oils as Natural Antioxidants
1.6 Sulfur-Containing Natural Antioxidants
1.7 Miscellaneous Natural Antioxidants
1.8 Extraction Methods Used for Isolation of Natural Antioxidants
1.9 Extraction Solvents Used for Isolation of Natural Antioxidants
1.10 Methods of Evaluation for Antioxidant Potential of Natural Antioxidants
1.10.1 In Vitro Assay
1.10.2 In Vivo Assay
1.11 Conclusion
References
2: Cherry
2.1 Introduction
2.1.1 History
2.1.2 Production
2.1.3 Botanical Description
2.2 Antioxidant Properties
2.2.1 Fruits
2.2.2 Juices
2.2.3 Seeds
2.2.4 Peels and Wastes
2.3 Characterization of the Chemical Compounds Responsible for Antioxidant Properties and the Pathways Involved in the Biologi...
2.3.1 Flavonoids
2.3.2 Anthocyanins
2.4 Health Benefits
2.4.1 Anticancerous Activity
2.4.2 Cardiovascular Diseases (CVDs)
2.4.3 Antidiabetic Activity
2.4.4 Arthritis
2.4.5 Anti-inflammatory Activity
2.5 Conclusion
References
3: Phalsa (Grewia asiatica L.)
3.1 Introduction
3.1.1 History
3.2 Distribution
3.3 Nutritional Value of Phalsa Fruit from Different Studies
3.4 Food and Pharmacological Uses of Grewia asiatica
3.4.1 Rheumatism
3.4.2 Hyperglycemia and Diabetes
3.4.3 Cardiovascular Health Issues
3.4.4 Cancer
3.4.5 Miscellaneous Physiological Benefits
3.5 Polyphenolic Constitution of Phalsa
3.5.1 Flavonoids
3.5.2 Anthocyanins
3.6 Conclusion
References
4: Yellow Himalayan Berry
4.1 Introduction
4.1.1 History
4.1.2 Distribution
4.1.3 Botanical Distribution
4.2 Antioxidant Properties
4.2.1 Fruit
4.2.2 Root
4.2.3 Leaf
4.2.4 Antioxidant Properties of Products Prepared from Fruit
4.3 Characteristics of Chemical Components Responsible for Antioxidant Properties and the Chemical Pathways Involved in Biolog...
4.4 Health Benefits of Rubus ellipticus
4.4.1 Anti-inflammatory Activity
4.4.2 Antidiabetic
4.4.3 Wound Healing Properties
4.4.4 Antitumor Properties
4.4.5 Antiproliferative
4.4.6 Other Benefits
4.5 Conclusion
References
5: Mangosteen (Garcinia mangostana L.)
5.1 Botanical Name, Common Names
5.2 Introduction
5.2.1 History
5.2.2 Production
5.3 Botanical Description
5.4 Chemical Constituents
5.5 Bioactive Components of Mangosteen and Their Activity
5.5.1 Antioxidant Activity
5.5.2 Antifungal and Antibacterial Activities
5.6 Methods for Estimation of Antioxidant Properties
5.6.1 Antioxidant Properties of Mangosteen Fruit and Juice
5.6.2 Antioxidant Properties of Mangosteen Leaves
5.6.3 Antioxidant Properties of Peel/Pericarp/Rind
5.7 Traditional Medical Use of Mangosteen
5.7.1 Mangosteen as a Health Food Supplement
5.8 Concluding Remarks
References
6: Avocado
6.1 Botanical Name: Persea americana (Lauraceae)
6.1.1 Common Name
6.2 Introduction
6.2.1 History
6.2.2 Production
6.2.3 Botanical Description
6.2.4 Nutritional Composition
6.3 Antioxidant Properties
6.3.1 Peel and Seeds
6.3.2 Antioxidant Properties of Pulp
6.3.3 Antioxidant Properties of Avocado Oil
6.3.4 Antioxidants of Avocado Leaf
6.4 Avocado Processed Products
6.5 Health Benefits
6.6 Conclusion
References
7: Mosambi (Sweet Lime)
7.1 Botanical Name, Common Name
7.2 Introduction
7.2.1 History
7.2.2 Production
7.2.3 Botanical Description
7.3 Antioxidant Properties
7.3.1 Peels
7.3.2 Seed
7.3.3 Fruit Juice
7.3.4 Fruit
7.3.5 Leaves
7.3.6 Waste
7.3.7 Antioxidant Properties of Its Products
7.4 Characterization of the Chemical Compound(s) and the Pathways Involved
7.5 Health Benefits
7.5.1 Prevents Scurvy
7.5.2 Improves Digestion
7.5.3 Immunity Booster
7.5.4 Respiratory Problems
7.5.5 Skin Treatments
7.5.6 Treatment of Urinary Disorders
7.5.7 Anticancer Property
7.5.8 Gallstone Dissolution
7.5.9 Treatment of Dehydration and Sunstroke
7.6 Conclusion
References
8: Indian Bael
8.1 Botanical Name and Common Name
8.1.1 Introduction
8.1.2 History
8.1.3 Production
8.1.4 Botanical Description
8.2 Antioxidant Properties of Fruit, Juices, Seeds, Peels, Wastes, and Its Products
8.3 Characterization of the Chemical Compounds Responsible for Antioxidant Properties and the Pathways Involved in the Biologi...
8.3.1 Pathways Involved in Biological Activities
8.3.2 Compounds Responsible for Antioxidant Properties
8.4 Health Benefits
8.4.1 Anti-asthmatic Effect
8.4.2 Anticancer Activity
8.4.3 Antidiabetic Activity
8.4.4 Antidiarrheal Activity
8.4.5 Antifertility Activity
8.4.6 Anti-genotoxic Activity
8.4.7 Antihyperglycemic Activity
8.4.8 Anti-Inflammatory Activity
8.4.9 Antimicrobial and Antiviral Activities
8.4.10 Antiviral Activity
8.4.11 Cardioprotective Activity
8.4.12 Diuretic Activity
8.4.13 Radioprotective Activity
8.4.14 Ulcer-Healing Potential
8.4.15 Wound-Healing Activity
8.4.16 Toxicology
8.5 Conclusion
References
9: Durian
9.1 Botanical Name and Common Name of Durian Fruit
9.2 Introduction
9.2.1 History of Durian Fruit
9.2.2 Production of Durian Fruit (India, World)
9.2.3 Botanical Description of Durian Fruit
9.2.4 Composition and Nutritional Value of Durian Fruit
9.3 Antioxidants Properties
9.3.1 Antioxidant Properties of Durian Fruit
9.3.2 Antioxidant Properties of Fruit Juices
9.3.3 Antioxidant Properties of Durian Seed
9.3.4 Antioxidant Properties of Fruit Peel
9.3.5 Antioxidant Properties of Fruit Wastes
9.4 Characterization of the Chemical Compound(s) Responsible for Antioxidant Properties of Durian Fruit
9.4.1 Total Phenolic Content
9.4.2 Total Flavonoid Content of Durian
9.4.3 Total Carotenoids Content of Durian
9.4.4 Vitamin C Content of Durian
9.4.5 Antioxidant Activity of Durian
9.4.5.1 Cupric Reducing Antioxidant Capacity (CUPRAC) Method
9.4.5.2 DPPH Method
9.4.5.3 FRAP Assay Method
9.5 Health Benefits of Durian Fruit
9.5.1 Effects of Durian on Blood Glucose Level
9.5.2 Effects of Durian on Cholesterol
9.5.3 Antiproliferative Activity of Durian Fruit
9.5.4 Probiotic Effects of Durian Fruit
9.6 Conclusion
References
10: Sapota
10.1 Introduction
10.1.1 History
10.1.2 Production (India, World)
10.1.3 Botanical Description
10.2 Antioxidant Properties
10.2.1 Fruit
10.2.2 Juices
10.2.3 Seed
10.2.4 Peels
10.2.5 Wastes (Leaves)
10.2.6 Antioxidant Properties of Products Prepared from Sapota
10.3 Health Benefits
10.4 Conclusion
References
11: Sea Buckthorn
11.1 Introduction
11.1.1 History
11.1.2 Production
11.1.3 Botanical Characteristics
11.2 Antioxidant Properties of Fruit, Juices, Seeds, Peels, Wastes, and Its Products
11.2.1 Fruit
11.2.2 Juices
11.2.3 Seed
11.2.4 Pomace
11.2.5 Products Prepared from Sea Buckthorn
11.3 Characterization of the Chemical Compound(s) Responsible for Antioxidant Propertiesand the Pathways Involved in the Biolo...
11.4 Health Benefits
11.4.1 Antimicrobial Activity
11.4.2 Hepatoprotective Effect
11.4.3 Anti-inflammatory Activity
11.4.4 Anticancer
11.4.5 Cardioprotective and Anti-antherogenic Effects
11.4.6 Wound Healing
11.4.7 Anti-stress and Adaptogenic Activity
11.5 Conclusion
References
12: Guava (Psidium guajava)
12.1 Introduction
12.1.1 History
12.1.2 Production
12.1.3 Botanical Description
12.2 Antioxidant Properties
12.2.1 Fruit/Pulp
12.2.2 Waste
12.2.3 Seed
12.2.4 Peels
12.2.5 Antioxidant Properties of Value-Added Guava Products
12.3 Characterization of the Antioxidant Compounds and Their Biosynthetic Pathways
12.3.1 Biosynthetic Pathway
12.4 Health Benefits
12.4.1 Anti-diarrhoeal Activity
12.4.2 Antimicrobial Activity
12.4.3 Antiviral Activity
12.4.4 Antioxidant Activity
12.4.5 Anticancer Activity
12.4.6 Treatment of Cough
12.4.7 Antidiabetic Activity
12.4.8 Hepatoprotective Activity
12.4.9 Uterine Tonic/Vaginal Disorders
12.4.10 Treatment of Plaque
12.4.11 Spermatoprotective Activity
12.4.12 Antimutagenic Activity
12.4.13 Central Nervous System Effects
12.4.14 Spasmolytic Effect
12.4.15 Analgesic and Anti-inflammatory Activity
12.4.16 Treatment of Acne
12.4.17 Antiproliferative Activity
12.4.18 Antipyretic Activity
12.4.19 Contractile Effect
12.4.20 Anti-hypotensive Effect
12.4.21 Anti-malarial Activity
12.4.22 Oral Care
12.4.23 Others
12.5 Conclusion
References
13: Muntingia calabura
13.1 Introduction
13.1.1 Botanical Information
13.1.2 Nutritional Composition
13.2 Biofunctionality of M. calabura Parts
13.2.1 Fruits
13.2.2 Leaves
13.2.3 Stem Wood and Bark
13.3 Health Benefits
13.3.1 Antidiabetic
13.3.2 Anticancer
13.3.3 Peptic Ulcer
13.3.4 Antipathogenicity
13.4 Conclusion
References
14: Black Currant
14.1 Introduction
14.1.1 History
14.1.2 Production (World and India)
14.1.3 Biological Aspect
14.2 Antioxidant Properties
14.2.1 Fruit
14.2.2 Juices
14.2.3 Seed
14.2.4 Peel
14.2.5 Wastes
14.3 Antioxidant Properties of Products Prepared from Black currant
14.4 Characterization of the Chemical Compound(s) Responsible for Antioxidant Properties and the Pathways Involved in the Biol...
14.5 Health Benefits
14.6 Conclusion
References
15: Pomegranate
15.1 Introduction
15.1.1 Botanical Name and Common Name
15.1.2 History
15.1.3 Production
15.1.4 Botanical Description
15.2 Pomegranate Fruit Parts and Composition
15.2.1 Fruit
15.3 Phytochemicals Present in Pomegranate
15.3.1 Juices
15.3.2 Seed
15.3.3 Peels
15.3.4 Antioxidant Properties of Products Prepared From Pomegranate Ellagitannin (ETs)
15.4 Characterization of Chemical Compounds Accountable for Antioxidant and Biological Activities
15.5 Health Benefits
15.6 Conclusion
References
16: Tamarind (Tamarindus indica)
16.1 Botanical Name, Common Name
16.2 Introduction
16.2.1 Origin and History
16.2.2 Production
16.2.3 Botanical Description
16.3 Antioxidant Properties of Tamarindus indica
16.3.1 Seed
16.3.2 Pericarp
16.3.3 Fruit Pulp
16.3.4 Leaf
16.3.5 Juice Concentrate
16.3.6 Antioxidant Properties of Products Obtained From Tamarindus indica
16.4 Antioxidant-Mediated Biological Activities of T. indica and Its Mechanism of Action
16.5 Health Benefits
16.6 Conclusion
References
17: Watermelon
17.1 Introduction
17.1.1 History
17.1.2 Production
17.1.3 Botanical Description
17.2 Antioxidant and Other Health Beneficial Aspects of Fruit, Juice, Seed, Peel Waste and Its Products
17.2.1 Fruit Flesh and Juice
17.2.2 Seed
17.2.3 Peel Waste and Its Products
17.3 Chemical Compound(s) Present in Watermelon Responsible for Antioxidant Properties and the Pathways Involved in Their Biol...
17.3.1 Lycopene
17.3.2 β-Carotene
17.3.3 Vitamin C
17.3.4 Citrulline
17.3.5 Total Polyphenolic Content
17.4 Health Benefits
17.4.1 Lower Blood Pressure and Improve Heart Health
17.4.2 Reduced Insulin Resistance
17.4.3 Reduced Muscle Soreness and Energy Booster
17.4.4 Reduce Inflammation and Oxidative Stress
17.4.5 Improves Body Hydration, Digestion and Health
17.4.6 Anticarcinogenic Benefit
17.4.7 Watermelon Preservation
17.5 Conclusion
References
18: Kachnar (Bauhinia variegata)
18.1 Introduction
18.1.1 History
18.1.2 Production (India and World)
18.1.3 Botanical Description
18.1.4 Biology
18.2 Antioxidant Activity
18.3 Chemical Constituents of the Plant (Fig. 18.1) and the Pathways Involved (Table 18.1)
18.4 Health Benefits of B. variegata
18.4.1 Bark
18.4.2 Leaves
18.4.3 Roots
18.4.4 Buds
18.4.5 Flowers
18.5 Different Uses of B. variegata and Its Parts
18.6 Conclusion
References
19: Pineapple
19.1 Introduction
19.1.1 History
19.1.2 Production in World and India
19.1.3 Botanical Description
19.1.4 Nutrients and Environmental Conditions
19.2 Antioxidant Properties
19.2.1 Fruit
19.2.1.1 Ascorbic Acid
19.2.1.2 Phenolic Compounds (PC)
19.2.1.3 Carotenoids
19.2.1.4 Bromelain
19.2.2 Juices
19.2.3 Peel
19.2.4 Waste
19.3 Chemical Substances and Their Characterization
19.3.1 Volatile Chemical Substances in Numerous Portions of Pineapple Fruit
19.3.2 Assessment Regarding Types and Components of Aroma Evaporable Chemical Substances Within Pineapple
19.3.3 The Typical Fragrance Substances of Pineapple
19.4 Conclusion
References
20: Quince
20.1 Introduction
20.1.1 History
20.1.2 Production
20.1.3 Botanical Description
20.2 Antioxidant Properties (Fruits, Juices, Seeds, Peels, Wastes, and Its Products)
20.3 Characterization of Chemical Compounds Responsible for Antioxidant Properties and the Pathways Involved in the Biological...
20.4 Health Benefits and Medicinal Uses
20.4.1 Antiallergic Properties
20.4.2 Antidiabetic Properties
20.4.3 Anticancer Properties
20.4.4 Anti-inflammatory Property
20.4.5 Antimicrobial Activity
20.4.6 Aphrodisiac Activity
20.4.7 Anti-atherosclerotic Activity
20.4.8 Antioxidant Activity
20.4.9 Healing Potential
20.5 Conclusion
References
21: Kinnow
21.1 Introduction
21.2 Structure Characteristics of Kinnow
21.3 Bioactive Compounds with Health Benefits in Different Parts of Kinnow Fruit Their By-products
21.3.1 Kinnow Peel
21.3.2 Kinnow Pulp
21.3.3 Kinnow Seeds
21.3.4 Kinnow Juice
21.3.5 Kinnow By-products
21.4 Health Benefits of Kinnow
21.5 Conclusion
References
22: Pear
22.1 Introduction
22.1.1 History
22.1.2 Production
22.1.3 Botanical Description
22.2 Antioxidant Properties
22.2.1 Fruits
22.2.2 Juices
22.2.3 Seeds
22.2.4 Peels
22.2.5 Wastes
22.2.6 Antioxidant Properties of Products Prepared from Pear
22.3 Characterization of Chemical Compound(s) Responsible for Antioxidant Properties and the Pathways Involved in the Biologic...
22.4 Health Benefits
22.4.1 Bone Health
22.4.2 Immune Booster
22.4.3 Cardiovascular Disease
22.4.4 Action on Urinary System
22.4.5 Respiratory Diseases
22.4.6 Weight Loss
22.4.7 Constipation
22.4.8 Pregnancy
22.4.9 Anticancer Activity
22.4.10 Antimicrobial Activity
22.4.11 Antioxidant Activity
22.4.12 Cholesterol Lowering Activity
22.4.13 Wound Healing Effect
22.4.14 Antidiabetic Activity
22.5 Conclusion
References
23: Peach
23.1 Introduction
23.1.1 Classification
23.1.2 Nutritional Profile
23.1.3 History
23.1.4 Production
23.1.5 Botanical Description
23.2 Antioxidant Properties of Fruit, Juices, Seeds, Peels, Wastes and Its Products
23.3 Characterization of the Chemical Compounds Responsible for Antioxidant Properties
23.4 Health Benefits
23.5 Conclusion
References
24: Jackfruit (Artocarpus heterophyllus)
24.1 Introduction
24.1.1 Botanical Description
24.2 Antioxidant Properties
24.2.1 Method of Extraction
24.2.2 Pulp
24.2.3 Seeds
24.2.4 Peel
24.2.5 Wastes
24.2.6 Antioxidant Properties of Products Prepared from Jackfruit Waste
24.3 Characterization of the Chemical Compounds Extracted from Jackfruits
24.3.1 Free Radicals and Oxidative Stress Mechanisms
24.4 Health Benefits
24.5 Conclusion
References
25: Cranberry
25.1 Introduction
25.1.1 Botanical Name, Common Name
25.1.2 History
25.1.3 Production (Native Country, World)
25.1.4 Botanical and Chemical Description
25.2 Antioxidant Properties of Fruit, Juice, and Pomace
25.3 Characterization of the Chemical Compounds Responsible for Antioxidant Proprieties and the Pathways Involved in the Biolo...
25.4 Health Benefits
25.4.1 Urinary Tract Health
25.4.2 Glucose Metabolism
25.4.3 Antibacterial Activity and Dental Care
25.4.4 Heart Health
25.4.5 Anticancer Activity
25.5 Conclusion
References
26: Apple
26.1 Introduction
26.1.1 History
26.1.2 Production (India, World)
26.1.3 Botanical Description
26.2 Antioxidant Properties
26.2.1 Fruit
26.2.2 Juices
26.2.3 Seed
26.2.4 Peels
26.2.5 Wastes
26.2.6 Antioxidant Properties of Products Prepared from Apple
26.3 Characterization of Chemical Compounds Involved in Antioxidant Activity and the Pathways Involved in Biological Activities
26.3.1 Determination of Polyphenols and Antioxidant Capacity
26.3.2 Characterization of Chemicals with Antioxidant Properties
26.4 Health Benefits
26.5 Conclusion
References
27: Apricot
27.1 Introduction
27.1.1 History
27.1.2 Production - World and India
27.1.3 Botanical Description
27.2 Health Benefits
27.3 Antioxidant Properties of Apricot Fruits, Juices, Seeds, Peels, Wastes, and Apricot Products
27.4 Phytochemical Composition of Apricots
27.4.1 Fatty Acids and Sterols
27.4.2 Polyphenols
27.4.3 Sugar Content
27.4.4 Carotenoids
27.4.5 Volatile Compounds
27.4.6 Cyanogenic Glycosides
27.5 Diversity of Biological Activities Exhibited by Apricot Phytochemical Constituents/Extracts and the Pathways Involved
27.5.1 Anticancer Activity
27.5.2 Cardioprotective Efficacy
27.5.3 Anti-inflammatory Potential
27.5.4 Hepatoprotective Effects
27.5.5 Antinociceptive Effects
27.5.6 Enzyme Inhibition Potentials
27.5.7 Antimutagenic Effects
27.6 Conclusion
References
28: Kiwi
28.1 Introduction
28.1.1 History
28.1.2 Production (India, World)
28.1.3 Botanical Description
28.2 Antioxidant Properties
28.2.1 Fruit
28.2.2 Juices
28.2.3 Seed
28.2.4 Peel
28.2.5 Wastes
28.3 Antioxidant Properties of Kiwi Products
28.4 Characterization of the Chemical Compound(s) Responsible for Antioxidant Proprieties
28.4.1 Vitamins
28.4.2 Minerals
28.4.3 Anthocyanins
28.4.4 Polyphenol Components
28.5 Health Benefits
28.5.1 Digestive Health
28.5.2 Skin Health
28.5.3 Bone Health
28.5.4 Heart Health
28.5.5 Hair Health
28.5.6 Eye Health/Macular Degeneration
28.5.7 Clotting of Blood and Vitamin D Absorption
28.5.8 Physical Fitness
28.5.9 Pregnant Women´s Health
28.5.10 Better Sleep
28.5.11 Depression
28.5.12 Anemia
28.5.13 Cancer
28.5.14 Diabetes
28.6 Conclusion
References
29: Litchi
29.1 Introduction
29.1.1 History of Litchi Crop
29.1.2 Timeline of Litchi Distribution in the World
29.2 Antioxidant Property of Litchi Pulp, Peel, Seed, Waste and Its Products
29.2.1 Pulp
29.2.2 Pericarp
29.2.3 Seeds
29.3 Health Benefits
29.3.1 Supports Digestion
29.3.2 Enhances Immunity
29.3.3 Prevents Cancer
29.3.4 Hepatoprotective Activity
29.3.5 Anti-inflammatory Effect
29.3.6 Antiviral Properties and Circulation of Blood
29.3.7 Maintains Blood Pressure
29.4 Conclusion
References
30: Loquat
30.1 Introduction
30.1.1 History
30.1.2 Production
30.1.2.1 India
30.1.2.2 World
30.1.3 Botanical Description
30.1.3.1 Fruit Physiology and Biochemistry
30.1.4 Development and Maturation
30.1.5 Nutritional Profile of Loquat
30.2 Antioxidant Properties of Fruit, Juices, Seeds, Peels, Waste, and Its Products
30.2.1 Fruit
30.2.2 Leaves
30.2.3 Peel
30.2.4 Seed
30.3 Bioactivities of Loquat Extracts
30.3.1 Pharmacological Activities and Bioactive Components
30.4 Health Benefits
30.5 Industrial Uses
30.5.1 As Food
30.5.2 Fodder
30.5.3 Loquat Wine
30.5.4 Miscellaneous Uses
30.6 Conclusion
References
31: Blueberries
31.1 Introduction
31.1.1 Production
31.1.2 Botanical Description
31.2 Antioxidant Properties
31.2.1 Fruit
31.2.2 Juices
31.2.3 Seeds
31.2.4 Peels
31.2.5 Wastes
31.2.6 Antioxidant Properties of Products Prepared from Blueberries
31.3 Processing and Preservation
31.4 Chemical Compounds and Their Biological Pathways Involved in Antioxidant Proprieties
31.4.1 Biochemical Properties of Blueberries and Mode of Actions of Bioactive Compounds (BAC)
31.4.2 Bioactive Compounds (BAC) in Blueberries
31.5 Nutritional Facts of Blueberries
31.5.1 Nutrition Value
31.6 Health Benefits
31.7 Conclusion
References
32: Jamun
32.1 Introduction
32.1.1 Botanical Description
32.1.2 History and Distribution
32.1.3 Nutritional Composition of Jamun
32.2 Characterization of Chemical Compounds Present in Jamun
32.2.1 Phenolic Compounds
32.2.2 Flavonoids
32.2.3 Terpenes
32.2.4 Carotenoids
32.2.5 Dietary Fiber
32.2.6 Volatiles and Other Bioactive Compounds
32.3 Health Benefits and Potential Mechanisms of Action
32.3.1 Anticancer
32.3.2 Antihyperlipidemic
32.3.3 Antioxidant
32.3.4 Antidiabetic
32.3.5 Cardioprotective Property
32.4 Conclusion
References
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