Spinach (Spinacia oleracea L.)
Recent insights about food and nutrition signify that the consumption of fresh produce is defensive to general acute and chronic disorders. Dark green leafy vegetables are acknowledged to ameliorate these symptoms as they possess abundant nutrients and bi
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tioxidants in Vegetables and Nuts - Properties and Health Benefits
Antioxidants in Vegetables and Nuts Properties and Health Benefits
Gulzar Ahmad Nayik • Amir Gull Editors
Antioxidants in Vegetables and Nuts - Properties and Health Benefits
Editors Gulzar Ahmad Nayik Department of Food Science & Technology Government Degree College Shopian, Jammu and Kashmir, India
Amir Gull Department of Food Science & Technology University of Kashmir Srinagar, Jammu and Kashmir, India
ISBN 978-981-15-7469-6 ISBN 978-981-15-7470-2 https://doi.org/10.1007/978-981-15-7470-2
(eBook)
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This book is dedicated to my late grandparents & great grandfather Hakeem Mohammad Ismail Damsaaz
Preface
The production and consumption of vegetables have expanded dramatically in the last decade primarily due to presence of high amount of vitamins, minerals, dietary fiber, and phytochemicals. Vegetables make up a major portion of the humans diet and are critical for good health. Higher vegetable consumption reduces the risk of diseases from diabetes to osteoporosis to diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases, and cancer. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. Various chronic diseases like hypertension, cancer, inflammation, oxidative stress, blood pressure, coronary heart disease, etc., are positively influenced by nut consumption. Studies have proved that people who avoid vegetable and nut consumption or consume in very little are ind
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