Nutrient Rich Citrus Fruits

Recent scientific studies reveal one important fact regarding our nutrition: Cruciferous vegetables, dark leafy greens, citrus fruits and berries are the most nutritious foods on the planet Earth. Yes, these fruits and vegetables are nothing but only nutrients and water. Among the citrus fruits, limes, lemons, oranges and grapefruits and among the berries, strawberries and blackberries provide a wholesome nutrition to human body.This small book focuses only on “Citrus Fruits”. A detailed account of growing practices, nutritional information, health benefits and food uses of four citrus fruits such as limes, lemons, oranges and grapefruits are available in this book.

This is a solitary attempt to streamline all the possible information related to citrus nutrition, with emphasis on diagnosis and management of nutrient constraints, employing a variety of state-of-art techniques evolved globally over the years . While doing so care has been taken to include peripheral disciplines so that the discussion becomes more lively and authoritative. An entire array of exclusive subjects has been nicely portrayed with the help of latest data and photographs.

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing

Citrus is the main fruit tree crop in the world and, therefore, has a tremendous economical, social and cultural impact in our society. Citrus fruits provide a wide variety of important nutrients in the human diet; including Vitamin C, flavonoids, phenolic compounds, carotenoids, folic acid, pectin, potassium, and dietary fibre. This book presents current research data in the study of citrus fruits, including such topics as the post-harvest preservation of fresh citrus fruits; citrus fruits and metabolic syndrome; the control of citrus cracking or pitting; the chemical composition, general uses and pharmacological properties of Citrus aurantium (bitter orange) and the robotic harvesting of citrus fruit.

The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive cove

Citrus is one of the world's major fruit crops, with global availability and popularity contributing to human diets. Citrus fruits are the highest-value fruit crop in terms of international trade. Current annual worldwide citrus production is estimated at over 70 million tons, with more than half of this being oranges. The rise in citrus production is mainly due to the increase in cultivation areas, improvements in transportation and packaging, rising incomes, and consumer preference for healthy foods. Citrus fruit growth and quality are dependent on climatic conditions, in addition to soil type, water availability, cultural practices, and nutrient supply. The book briefly explains the fruit morphology, anatomy, physiology and biochemistry, growth phases, maturity standards, grades, and physical and mechanical characteristics of citrus trees. It also provides the foundation for understanding the growth, harvest, and post-harvest aspects of citrus fruits. Insect pests and diseases, irrigation, nutrition, and rootstocks are also addressed in this book.

Focuses on the effects of natural products and their active components on brain function and neurodegenerative disease prevention. Phytochemicals such as alkaloids, terpenes, flavanoids, isoflavones, saponins etc are known to possess protective activity against many neurological diseases. The molecular mechanisms behind the curative effects rely mainly on the action of phytonutrients on distinct signaling pathways associated with protein folding and neuro-inflammation. The diverse array of bioactive nutrients present in these natural products plays a pivotal role in prevention and cure of various neurodegenerative diseases, disorders, or insults, such as Alzheimer's Disease, Parkinson's Disease, Huntington's Disease, traumatic brain injury, and other neuronal dysfunctions. However, the use of these antioxidants in the management of neurodegenerative conditions has so far been not well understood. This is a comprehensive collection addressing the effects on the brain of natural products and edible items such as reservatrol, curcumin, gingerol, fruits, vegetables, nuts, and marine products.

Nutrient-dense eating refers to the nutritional quality of a food, and to the highly concentrated, vitally important foods eaten on the plan. They are the opposite of empty-calorie foods that eventually degrade health and lead to debilitating diseases, says the author, Douglas Margel. He believes the dominant eating disorder of this culture is the ambivalent, adversarial relationship people have with food and we should reconnect to ancestral wisdom and eat as if it really mattered.

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.