242
free radicals and prevention of disease as a result of oxidative stress and act as antioxidants (Bernhoft 2010; Kaur and Kapoor 2001). The bioactive compound biosynthesis is encouraged by light; hence they assemble in the skin and leaves of the fruits
and vegetables (Bernhoft 2010). The levels of the bioactive compounds in fruits and
vegetables differs based on genetic factors, environmental conditions such as light,
maturity and postharvest treatments (Deepa et al. 2007; Vallejo et al. 2003). The
Vitamins, minerals and bioactive compounds of fruits and vegetables are in the
liquid form which makes them more bioavailable in the human diet (Yildiz and
Gültekin 2006).
The advantages from the intake of fruits and vegetables, seems to be related to
additive interactions between the phytochemicals that could affect different pathways such as changes in cholesterol and hormone metabolism, enhances immune
response, modulation of steroid hormone concentration and detoxifying enzymes,
reduction of blood pressure, stimulates antibacterial, antiviral and antioxidant activity, lowers inflammatory processes, anti-carcinogenic properties and delay of cardiovascular diseases (Yu and Ahmedna 2013). It is a fact that fruits and vegetables
can be processed for economical and logistical reasons to improve their commercial
shelf-life and digestibility fallowing the consumer habits of each country or to facilitate the consumption by special groups (children, pregnant women, older adults
and patients with certain pathologies).
Foods that convey a specific, documented health promoting and disease preventing property beyond the basic function of supplying nutrients are termed
‘functional foods.’ Functional foods are an emerging science area. Currently, the
functional food industry is encountering rapid growth due to the innovation of
new products, and associated marketing, based upon the bioactivity of polyphenolic compounds. These products report the wellness trend and the needs of
health-conscious consumers across infinite health areas (Gibson et al. 2000;
Kathleen 1999). Another aspect of the success of functional foods is that they
taste great and be convenient. Fruits have more health halo than vegetables and
with their intrinsic sweetness, generally good taste, texture and convenience in
portability; they are much more attractive to consumers. Our aim is the provision of appropriate information to plant breeding teams, to select for scientifically proven health-promoting fruits and vegetables as whole fresh
functional foods.
Fruits and vegetables producing crops are classified based on their climatic
adaptability (Table 14.1). They are tropical, subtropical, temperate and arctic fruits
and vegetables. Tropical crops survive in the region between tropic of Cancer (23°
27”N latitude) and tropic of Capricorn (23° 27”S latitude), need a moist warm climate, resist dry weather and are evergreen. Sub-tropical fruits grow between temperate and tropical climatic conditions (either evergreen or deciduous). They are
adapted to low temperatures. Temperate crops are those which survive in extreme
cold. They are deciduous and become dormant in winter. The Arctic is a cold temperature region, a few crops thrive in such extreme frost conditions.
J. Kaparapu et al.
free radicals and prevention of disease as a result of oxidative stress and act as antioxidants (Bernhoft 2010; Kaur and Kapoor 2001). The bioactive compound biosynthesis is encouraged by light; hence they assemble in the skin and leaves of the fruits
and vegetables (Bernhoft 2010). The levels of the bioactive compounds in fruits and
vegetables differs based on genetic factors, environmental conditions such as light,
maturity and postharvest treatments (Deepa et al. 2007; Vallejo et al. 2003). The
Vitamins, minerals and bioactive compounds of fruits and vegetables are in the
liquid form which makes them more bioavailable in the human diet (Yildiz and
Gültekin 2006).
The advantages from the intake of fruits and vegetables, seems to be related to
additive interactions between the phytochemicals that could affect different pathways such as changes in cholesterol and hormone metabolism, enhances immune
response, modulation of steroid hormone concentration and detoxifying enzymes,
reduction of blood pressure, stimulates antibacterial, antiviral and antioxidant activity, lowers inflammatory processes, anti-carcinogenic properties and delay of cardiovascular diseases (Yu and Ahmedna 2013). It is a fact that fruits and vegetables
can be processed for economical and logistical reasons to improve their commercial
shelf-life and digestibility fallowing the consumer habits of each country or to facilitate the consumption by special groups (children, pregnant women, older adults
and patients with certain pathologies).
Foods that convey a specific, documented health promoting and disease preventing property beyond the basic function of supplying nutrients are termed
‘functional foods.’ Functional foods are an emerging science area. Currently, the
functional food industry is encountering rapid growth due to the innovation of
new products, and associated marketing, based upon the bioactivity of polyphenolic compounds. These products report the wellness trend and the needs of
health-conscious consumers across infinite health areas (Gibson et al. 2000;
Kathleen 1999). Another aspect of the success of functional foods is that they
taste great and be convenient. Fruits have more health halo than vegetables and
with their intrinsic sweetness, generally good taste, texture and convenience in
portability; they are much more attractive to consumers. Our aim is the provision of appropriate information to plant breeding teams, to select for scientifically proven health-promoting fruits and vegetables as whole fresh
functional foods.
Fruits and vegetables producing crops are classified based on their climatic
adaptability (Table 14.1). They are tropical, subtropical, temperate and arctic fruits
and vegetables. Tropical crops survive in the region between tropic of Cancer (23°
27”N latitude) and tropic of Capricorn (23° 27”S latitude), need a moist warm climate, resist dry weather and are evergreen. Sub-tropical fruits grow between temperate and tropical climatic conditions (either evergreen or deciduous). They are
adapted to low temperatures. Temperate crops are those which survive in extreme
cold. They are deciduous and become dormant in winter. The Arctic is a cold temperature region, a few crops thrive in such extreme frost conditions.
J. Kaparapu et al.