This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.

Contributions by: Katherine Cools, Gemma Chope, Anthony Keith Thompson, Marjolaine Meyer, Charles Forney, Peter G Walley, Amarat (Amy) H Simonne, D Mark Hodges, Nettra Somboonkaew, Christian Chervin, Peter Toivonen, Chris B Watkins, Anne Pihlanto, Luis Cisneros-Zevallos, Jordi Giné Bordonaba, Paul J Thornally