Dried fruit and health

Dried fruit and health

Dried fruits: phytochemicals and health effects

Dried fruits are used as healthy and important snacks all over the world. They offer a concentrated form of fresh fruit prepared by various drying techniques. With their unique combination of flavor/aroma, essential nutrients, fiber, and phytochemicals or bioactive compounds, dried fruits are suitable for healthy nutrition and can bridge the gap between recommended fruit intake and actual intake. In the dietary recommendations of different countries, dried fruits are nutritionally equivalent to fresh fruits, in smaller sizes. Scientific evidence suggests that people who regularly consume large amounts of dried fruit have a lower risk of cardiovascular disease, obesity, various types of cancer, type 2 diabetes and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available year-round, easily incorporated into other foods and recipes, and a healthy alternative to salty or sweet snacks.

Dried Fruits: Phytochemicals and Health Effects is divided into three parts, preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals, and health applications) as well as the cancer-preventive chemical effects of selected dried fruits (amla fruits or Indian gooseberries). Avocados, berries, mangoes, mangosteens, persimmons, plums, raisins, kiwi fruits and other dried fruits). Part I covers the most popular dried berries (blackberries, blackberries, blueberries, blueberries, goji berries, blackberries, raspberries, and strawberries). The second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, plums, and raisins). And the last section deals with dried tropical fruits (acacia, bananas, dates, guava, papaya, mango, passion fruit, and pineapple).

Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of global perspectives on the phytochemicals and health effects of dried fruits. This book serves as a resource for those interested in the potential application of new developments in nutraceuticals and functional foods of dried fruits. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals from academia, government laboratories, and industry will benefit from this publication. Although intended primarily as a reference book, it also summarizes the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides a readable text for teaching graduate and undergraduate students.