Key Features
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948
Description
Kiwifruit have long been known as a decorative and exotic fruit that can be used in desserts and fresh fruit collations. What is less well known is that kiwifruit contain a range of constituents with valuable health-beneficial properties. These range from high levels of high-impact vitamin C to enzymes that assist with digestion, and polysaccharides that promote gut health. This volume for the first time brings together all the known health and nutrition benefits of kiwifruit in a series of chapters written by authors who are authorities in their fields.
Readership
Researchers and professionals involved in nutrition, health, fruit science and food science in general
Nutritional Benefits of Kiwifruit, 1st Edition
Overview of the kiwifruit - what it is, place in society today, world production and major producers, major uses, distinguishing features
C. Ward
Composition - overview and nutritional value
L. Drummond
Proteins and enzymes - actinidin, other significant proteins
M Boland
Fibre - composition, structures, functional properties
- Simms
Vitamin C - bioavailability from kiwifruit
M. Vissers
Actinidin and digestion
L. Kaur
Mucin
P. Moughan
Digestion of fibre
S. Henare
Modification of colonic flora
J. Ansell
Effects on macronutrient bioavailability (glycemic effects)
J. Monro
Effects on markers for cardiovascular health
- Duttaroy
DNA repair
- Collins
Immune modulation
M. Skinner
Kiwifruit allergies
M. Bublin
Effects on nutrient bioavailability - minerals
M. Kruger
History of cultivation of kiwifruit cultivars, breeding, genetics
R. Ferguson
Secondary metabolites
T. McGhie
Effects on GIT motility
L. Drummond
