There has been increasing interest in the nutritional properties of fruits and vegetables
as sources of health-promoting phytochemical compounds, due to epidemiological
data that correlate a high consumption of these compounds with a lower risk of several
cardiovascular and degenerative diseases. Phytochemicals are a heterogeneous group
of chemical compounds with numerous biological actions. The aim of this book is to
provide scientists in the areas of food technology and nutrition with accessible and up-
to-date information about the chemical nature, classification, and analysis of the main
phytochemicals present in fruits and vegetables: polyphenols and carotenoids. Special
care is taken to analyze the health benefits of these compounds and their interaction
with fiber, antioxidants, and other biological activities, as well as the degradation
processes that occur after harvest and minimal processing.
This book was possible thanks to the valuable collaboration of many scientists
who agreed to dedicate part of their time to participate in this project, with valuable
contributions from their different fields of expertise. To them we are sincerely thankful.