Phytochemicals in citrus : applications in functional foods / edited by Xingqian Ye.

1: Citrus Fruits, Varieties, Chemical Properties, and Products in the Processing Industry
- - 2: Bioactive Components in Citrus Fruits and Their Health Benefits
- - 3: Citrus Bioactives as Prospective Therapeutic Agents for the Modulation of Colon Cancer
- - 4: Citrus Polysaccharides and Their Biofunctions
- - 5: Phenolic Compounds and Bioactive Agents in Citrus Fruits
- - 6: Carotenoids in Citrus
- - 7: Properties and Use of Citrus Flavonoids
- - 8: Neuroprotection by Dietary and Citrus Flavonoids
- - 9: Health Benefits of Orange Juice and Citrus Flavonoids
- - 10: Citrus Flavonoids and Their Effect on Obesity
- - 11: Dietary Fiber from Citrus and Its Antioxidant Activity
- - 12: Antioxidative and Anti-Inflammatory Activities of Citrus Peel Extracts
- - 13: Citrus Coumarins and Their Health Properties
- - 14: Main Industrial Citrus By-Products in Spain—Citrus Dietary Fiber
- - 15: Grapefruit-Like Varieties with Low Furanocoumarin Content
- - 16: Young Citrus Fruits as By-Products and Their Chemical Properties as Affected by Food Processing

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.