Fruit and Vegetable Nutrition: Practical Applications for Improving Human Health provides insights into the nutritional benefits of fruits and vegetables, their role in human health, and practical applications for functional food innovation. Sections explore how certain fruits and vegetables such as berries, citrus, and nightshades can benefit chronic conditions such as cardiovascular disease, obesity, and diabetes while also linking diet to improved health outcomes. The book also addresses the role of fruits and vegetables and their vital bioactive compounds in the development of functional foods and nutraceuticals, offering insights for professionals who aim to create health-promoting products. In addition, sections discuss how certain processing techniques can retain essential nutrients and improve food product quality and how specific combinations of fruits and vegetables can promote the growth of key gut bacteria, improving health status, inflammation, and the gut microbiome. The book concludes with the role of smart equipment in the fruit and vegetable industry to streamline quality and improve nutritional outcomes and how biosynthesis technology can offer advantages in the production of fruits and vegetables, thus contributing to sustainable practices.
