241
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_14
Chapter 14
Fruits and Vegetables and its Nutritional
Benefits
Jyothi Kaparapu, Prayaga Murthy Pragada,
and Mohana Narasimha Rao Geddada
14.1 Introduction
An increase in the consumption of fruits and vegetables has been observed in recent
years due to increase in knowledge of its beneficial properties. A high amount of
plant-based food consumption, at least 400 g of fruits and vegetables is recommended in dietary guidelines (Agudo 2005). Epidemiological surveys indicated a
positive correlation towards a diet rich in fruits and vegetables and minimized the
occurrence of degenerative diseases including certain types of cancer, cardiovascular diseases, macular degeneration, aging and others (Michels et al. 2000;
Trichopoulou et al. 2003; Willcox et al. 2003; Dauchet et al. 2006; Ordovas et al.
2007; Liu 2013).
Fruits and vegetables contain a wide range of micronutrients and non-nutrient
bioactive compounds such as dietary fiber, minerals (potassium, calcium, and magnesium) vitamins (A, C and E), phytochemicals (poly phenolic compounds and
carotenoids, glucosinolates, organosulphur compounds, sesquiterpene lactones).
Approximately there are more than 5000 individual phytochemicals have been
noticed in fruits, vegetables but a large proportion of them remains unknown (Liu
2013). Bioactive compounds are the secondary metabolites of the plants, which
have pharmacological and poisonous manifestations in man and animals (Bernhoft
2010). They generate important functions in the living cell such as defense against
J. Kaparapu · M. N. R. Geddada (*)
Department of Botany, Andhra University, Visakhapatnam, Andhra Pradesh, India
P. M. Pragada
Department of Botany, Government Degree College,
Yeleswaram, East Godavari, Andhra Pradesh, India
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_14
Chapter 14
Fruits and Vegetables and its Nutritional
Benefits
Jyothi Kaparapu, Prayaga Murthy Pragada,
and Mohana Narasimha Rao Geddada
14.1 Introduction
An increase in the consumption of fruits and vegetables has been observed in recent
years due to increase in knowledge of its beneficial properties. A high amount of
plant-based food consumption, at least 400 g of fruits and vegetables is recommended in dietary guidelines (Agudo 2005). Epidemiological surveys indicated a
positive correlation towards a diet rich in fruits and vegetables and minimized the
occurrence of degenerative diseases including certain types of cancer, cardiovascular diseases, macular degeneration, aging and others (Michels et al. 2000;
Trichopoulou et al. 2003; Willcox et al. 2003; Dauchet et al. 2006; Ordovas et al.
2007; Liu 2013).
Fruits and vegetables contain a wide range of micronutrients and non-nutrient
bioactive compounds such as dietary fiber, minerals (potassium, calcium, and magnesium) vitamins (A, C and E), phytochemicals (poly phenolic compounds and
carotenoids, glucosinolates, organosulphur compounds, sesquiterpene lactones).
Approximately there are more than 5000 individual phytochemicals have been
noticed in fruits, vegetables but a large proportion of them remains unknown (Liu
2013). Bioactive compounds are the secondary metabolites of the plants, which
have pharmacological and poisonous manifestations in man and animals (Bernhoft
2010). They generate important functions in the living cell such as defense against
J. Kaparapu · M. N. R. Geddada (*)
Department of Botany, Andhra University, Visakhapatnam, Andhra Pradesh, India
P. M. Pragada
Department of Botany, Government Degree College,
Yeleswaram, East Godavari, Andhra Pradesh, India