260
Tanaka T, Shnimizu M, Moriwaki H (2012) Cancer chemoprevention by carotenoids. Molecules
17(3):3202–3242
Tindall HD (1983) Vegetables in the tropics. Macmillan Education, London, pp 14–415
Tomas-Barberan FA, Clifford MN (2000) Review: flavanones, chalcones and dihydrochalcones—
nature, occurrence and dietary burden. J Sci Food Agric 80:1073–1080
Trichopoulou A, Naska A, Antoniou A, Friel S, Trygg K, Turrini A (2003) Vegetable and fruit: the
evidence in their favour and the public health perspective. Int J Vitam Nutr Res 73(2):63–69
Vallejo F, Garcia-Viguera C, Tomas-Barberan FA (2003) Changes in broccoli (Brassica oleracea
L. var. italica) health-promoting compounds with inflorescence development. J Agric Food
Chem 51(13):3776–3782
Ventura M, Melo M, Carrilho F (2017) Selenium and thyroid disease: from pathophysiology to
treatment. Int J Endocrinol 2017:1297658
Wang SY, Lin HS (2000) Antioxidant activity in fruits and leaves of blackberry, raspberry, and
strawberry varies with cultivar and developmental stage. J Agric Food Chem 48(2):140–146
Wang YC, Chuang YC, Hsu HW (2008) The flavonoid, carotenoid and pectin content in peels of
citrus cultivated in Taiwan. Food Chem 106(1):277–284
Wang L, Bordi PL, Fleming JA, Hill AM, Kris-Etherton PM (2015) Effect of a moderate fat diet
with and without avocados on lipoprotein particle number, size and subclasses in overweight
and obese adults: a randomized, controlled trial. J Am Heart Assoc 4(1):001355
Wang PY, Fang JC, Gao ZH, Zhang C, Xie SY (2016) Higher intake of fruits, vegetables or their
fiber reduces the risk of type 2 diabetes: a meta-analysis. J Diab Investig 7(1):56–69
Wani SM et al (2017) Minimal processing of tropical and subtropical fruits, vegetables, nuts, and
seeds. In: Yildiz F, Wiley R (eds) Minimally processed refrigerated fruits and vegetables, Food
engineering series. Springer, Boston, MA
Weber P (2001) Vitamin K and bone health. Nutrition 17(10):880–887
Willcox JK, Catignani GL, Lazarus S (2003) Tomatoes and cardiovascular health. Crit Rev Food
Sci Nutr 43(1):1–18
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL (2006) Concentrations of
anthocyanins in common foods in the United States and estimation of normal consumption. J
Agric Food Chem 54(11):4069–4075
Wuyts N, De Waele D, Swennen R (2006) Extraction and partial characterization of polyphenol
oxidase from banana (Musa acuminate grande naine). Plant Physiol Biochem 44:308–314
Xavier AA, Perez-Galvez A (2016) Carotenoids as a source of antioxidants in the diet. Subcell
Biochem 79:359–375
Xiao Z, Lester GE, Luo Y, Wang Q (2012) Assessment of vitamin and carotenoid concentrations of
emerging food products: edible microgreens. J Agric Food Chem 60(31):7644–7651
Yildiz F, Gültekin E (2006) Introduction to phytoestrogen. In: Yildiz F (ed) Phytoestrogen in functional foods. CRC/Taylor and Francis Group, London/New York, pp 3–18
Young-Hee Pyo, Tung-Ching Lee, Logendra L, Rosen RT (2004) Antioxidant activity and phenolic
compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chem 85(1):19–26
Yu J, Ahmedna M (2013) Functional components of grape pomace: their composition, biological
properties and potential applications. Int J Food Sci Technol 48(2):221–237
Zanwar AA, Badole SL, Shende PS, Hegde MV, Bodhankar SL (2014) Chapter 21: Antioxidant
role of Catechin in health and disease. In: Polyphenols in human health and disease, vol 1.
Academic Press, San Diego, CA, pp 267–271
J. Kaparapu et al.
Tanaka T, Shnimizu M, Moriwaki H (2012) Cancer chemoprevention by carotenoids. Molecules
17(3):3202–3242
Tindall HD (1983) Vegetables in the tropics. Macmillan Education, London, pp 14–415
Tomas-Barberan FA, Clifford MN (2000) Review: flavanones, chalcones and dihydrochalcones—
nature, occurrence and dietary burden. J Sci Food Agric 80:1073–1080
Trichopoulou A, Naska A, Antoniou A, Friel S, Trygg K, Turrini A (2003) Vegetable and fruit: the
evidence in their favour and the public health perspective. Int J Vitam Nutr Res 73(2):63–69
Vallejo F, Garcia-Viguera C, Tomas-Barberan FA (2003) Changes in broccoli (Brassica oleracea
L. var. italica) health-promoting compounds with inflorescence development. J Agric Food
Chem 51(13):3776–3782
Ventura M, Melo M, Carrilho F (2017) Selenium and thyroid disease: from pathophysiology to
treatment. Int J Endocrinol 2017:1297658
Wang SY, Lin HS (2000) Antioxidant activity in fruits and leaves of blackberry, raspberry, and
strawberry varies with cultivar and developmental stage. J Agric Food Chem 48(2):140–146
Wang YC, Chuang YC, Hsu HW (2008) The flavonoid, carotenoid and pectin content in peels of
citrus cultivated in Taiwan. Food Chem 106(1):277–284
Wang L, Bordi PL, Fleming JA, Hill AM, Kris-Etherton PM (2015) Effect of a moderate fat diet
with and without avocados on lipoprotein particle number, size and subclasses in overweight
and obese adults: a randomized, controlled trial. J Am Heart Assoc 4(1):001355
Wang PY, Fang JC, Gao ZH, Zhang C, Xie SY (2016) Higher intake of fruits, vegetables or their
fiber reduces the risk of type 2 diabetes: a meta-analysis. J Diab Investig 7(1):56–69
Wani SM et al (2017) Minimal processing of tropical and subtropical fruits, vegetables, nuts, and
seeds. In: Yildiz F, Wiley R (eds) Minimally processed refrigerated fruits and vegetables, Food
engineering series. Springer, Boston, MA
Weber P (2001) Vitamin K and bone health. Nutrition 17(10):880–887
Willcox JK, Catignani GL, Lazarus S (2003) Tomatoes and cardiovascular health. Crit Rev Food
Sci Nutr 43(1):1–18
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL (2006) Concentrations of
anthocyanins in common foods in the United States and estimation of normal consumption. J
Agric Food Chem 54(11):4069–4075
Wuyts N, De Waele D, Swennen R (2006) Extraction and partial characterization of polyphenol
oxidase from banana (Musa acuminate grande naine). Plant Physiol Biochem 44:308–314
Xavier AA, Perez-Galvez A (2016) Carotenoids as a source of antioxidants in the diet. Subcell
Biochem 79:359–375
Xiao Z, Lester GE, Luo Y, Wang Q (2012) Assessment of vitamin and carotenoid concentrations of
emerging food products: edible microgreens. J Agric Food Chem 60(31):7644–7651
Yildiz F, Gültekin E (2006) Introduction to phytoestrogen. In: Yildiz F (ed) Phytoestrogen in functional foods. CRC/Taylor and Francis Group, London/New York, pp 3–18
Young-Hee Pyo, Tung-Ching Lee, Logendra L, Rosen RT (2004) Antioxidant activity and phenolic
compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chem 85(1):19–26
Yu J, Ahmedna M (2013) Functional components of grape pomace: their composition, biological
properties and potential applications. Int J Food Sci Technol 48(2):221–237
Zanwar AA, Badole SL, Shende PS, Hegde MV, Bodhankar SL (2014) Chapter 21: Antioxidant
role of Catechin in health and disease. In: Polyphenols in human health and disease, vol 1.
Academic Press, San Diego, CA, pp 267–271
J. Kaparapu et al.