Front Cover -- Bioactive Foods in Promoting Health -- Copyright Page -- Contents -- Preface -- Acknowledgments -- Contributors -- Section A: FRUIT AND VEGETABLES IN HEALTH PROMOTION -- Chapter 1 Botanical Diversity in Vegetable and Fruit Intake: Potential Health Benefits -- 1. OVERVIEW -- 2. RATIONALE FOR USING BOTANICAL FAMILIES -- 3. EVIDENCE FOR THE VALUE OF USING BOTANICAL FAMILIES -- 4. TRANSLATION OF BOTANICAL FAMILY CONCEPTS TO DIETETIC PRACTICE -- 5. SUMMARY -- ACKNOWLEDGMENTS -- References -- Chapter 2 Vegetable and Fruit Intake and the Development of Cancer: A Brief Review and Analysis -- 1. OVERVIEW -- 2. USE OF A PHARMACOLOGY ANALOGY TO REFRAME DISCUSSIONS OF THE VFCC -- 3. THE PATHOGENESIS OF THE DISEASE -- 4. DESIGNING A PLANT FOOD RICH DIET TO REDUCE CANCER RISK OR CANCER MORTALITY -- 5. SUMMARY -- ACKNOWLEDGMENTS -- References -- Chapter 3 Fruit and Vegetable Antioxidants in Health -- 1. INTRODUCTION -- 2. FIBER, MINERALS, AND ANTIOXIDANT ENZYMES -- 3. PHYTOCHEMICAL ANTIOXIDANTS -- 4. PHENOLIC DISTRIBUTION AND CHANGES DURING DEVELOPMENT -- 5. ACTION OF PHYTOCHEMICAL ANTIOXIDANTS -- 6. METHODS FOR ASSAYING ANTIOXIDANT CAPACITY -- 7. PLASMA ORAC VALUES -- 8. ANTIOXIDANT CAPACITY OF FRESH AND STORED PRODUCTS -- 9. ANTIOXIDANT CAPACITY OF PROCESSED FRUITS AND VEGETABLES -- 10. ADDITIVE AND SYNERGIC ANTIOXIDANT EFFECTS -- 11. NEW FOODS AND THE 'OMICS' DISCIPLINES -- 12. FUNCTIONAL FOOD PRODUCTS -- 13. SUMMARY -- References -- Chapter 4 Medicinal Activities of Essential Oils: Role in Disease Prevention -- 1. INTRODUCTION -- 2. ANTIOXIDANT ACTIVITIES -- 3. ANTIVIRAL AND ANTIMICROBIAL ACTIVITIES -- 4. ANTICARCINOGENIC ACTIVITIES -- 5. ANTI-INFLAMMATORY ACTIVITIES -- 6. SUMMARY -- References -- Chapter 5 Emerging Knowledge of the Bioactivity of Foods in the Diets of Indigenous North Americans -- 1. INTRODUCTION.

2. NATIVE TRIBES OF THE SONORAN DESERT -- 3. SUBSISTENCE BERRIES OF NATIVE AMERICAN TRIBAL COMMUNITIES -- 4. PACIFIC NORTHWEST NATIVE DIETS -- 5. SUMMARY -- References -- Chapter 6 Barriers and Facilitating Factors Affecting Fruit and Vegetable Consumption -- 1. INTRODUCTION -- 2. CURRENT FRUIT AND VEGETABLE CONSUMPTION IN THE US, AND US DIETARY GUIDANCE -- 3. BARRIERS INHIBITING FRUIT AND VEGETABLE CONSUMPTION -- 4. FACILITATORS PROMOTING FRUIT AND VEGETABLE CONSUMPTION -- 5. PSYCHOSOCIAL PREDICTORS OF FRUIT AND VEGETABLE CONSUMPTION -- 6. RECOMMENDATIONS FOR PROMOTING FRUIT AND VEGETABLE CONSUMPTION -- 7. SUMMARY -- References -- Chapter 7 Healthy Eating: What Is the Role of the Economic Situation? -- 1. INTRODUCTION -- 2. ECONOMIC SITUATION AND SOCIOECONOMIC POSITION -- 3. INCOME AND HEALTHY EATING -- 4. ECONOMIC DIFFICULTIES AND HEALTHY EATING -- 5. AFFORDABILITY: QUESTIONS OF FOOD COST AND PRICING -- 6. AVAILABILITY AND ACCESS TO HEALTHY FOODS -- 7. GENERAL DISCUSSION -- 8. SUMMARY -- References -- Chapter 8 Trends in US Adult Fruit and Vegetable Consumption -- 1. EVIDENCE SUMMARY -- 2. DIETARY GUIDELINES -- 3. FRUIT AND VEGETABLE INITIATIVES -- 4. TRENDS IN FRUIT AND VEGETABLE CONSUMPTION: DATA FROM NHANES III (1988-1994) AND NHANES 1999-2002 -- 5. CONCLUSION -- 6. SUMMARY -- References -- Chapter 9 Fruit and Vegetables in the Optimized Mixed Diet -- 1. THE DEVELOPMENT OF THE OMD -- 2. IMPLEMENTATION OF THE OMD IN GERMANY -- 3. FRUIT AND VEGETABLES IN THE OMD -- 4. MEAL-BASED RECOMMENDATIONS OF THE OMD -- 5. THE OMD IN COMMUNAL FEEDING -- 6. FRUIT AND VEGETABLE INTAKE IN GERMANY COMPARED WITH THE OMD -- 7. FRUIT AND VEGETABLES IN CONVENIENCE (PRE-PREPARED) FOOD -- 8. STRATEGIES FOR AN INCREASED FRUIT AND VEGETABLE INTAKE IN CHILDREN AND ADOLESCENTS -- 9. SUMMARY -- References -- Chapter 10 The Antibacterial Properties of Dietary Fruit.

1. INTRODUCTION -- 2. BACTERIAL RESISTANCE -- 3. DISCOVERY OF NEW METHODS TO COMBAT BACTERIAL INFECTION -- 4. DISCOVERY OF NEW SOURCES OF ANTIMICROBIALS -- 5. THE ANTIBACTERIAL EFFECTS OF DIETARY FRUIT -- 6. CONCLUSION -- 7. SUMMARY -- References -- Chapter 11 Fruit and Vegetable Intake of Mothers in Europe: Risks/Benefits -- 1. INTRODUCTION -- 2. DATA ON FRUIT AND VEGETABLE INTAKE IN EUROPE -- 3. INTERPRETATION OF AVAILABLE DATA ON FRUIT AND VEGETABLE INTAKE IN EUROPE -- 4. BENEFITS AND RISKS OF FRUIT AND VEGETABLE INTAKE IN MOTHERS -- 5. MATERNAL INFLUENCE ON CHILDREN'S FRUIT AND VEGETABLE CONSUMPTION -- 6. SUMMARY -- ACKNOWLEDGMENT -- References -- Chapter 12 Fruit, Vegetables, and Bone Health -- 1. INTRODUCTION -- 2. ASSOCIATION OF FRUIT AND VEGETABLE INTAKE AND BONE HEALTH -- 3. MECHANISMS OF ACTION -- 4. SUMMARY -- References -- Chapter 13 Socioeconomic Inequalities in Fruit and Vegetable Intakes -- 1. INTRODUCTION -- 2. OVERVIEW OF EVIDENCE ON SOCIOECONOMIC INEQUALITIES IN FRUIT AND VEGETABLE CONSUMPTION -- 3. MECHANISMS UNDERLYING SOCIOECONOMIC INEQUALITIES IN FRUIT AND VEGETABLE CONSUMPTION -- 4. IMPLICATIONS FOR FUTURE RESEARCH -- 5. SUMMARY: IMPLICATIONS FOR PRACTICE -- References -- Chapter 14 Working with Industry for the Promotion of Fruit and Vegetable Consumption -- 1. INCREASING FRUIT AND VEGETABLE CONSUMPTION -- 2. THE COMMON OBJECTIVE AND THE POINTS OF DIFFERENCE -- 3. POINTS OF INFLUENCE IN THE FOOD SUPPLY CHAIN -- 4. FUTURE CHALLENGES -- References -- Section B: EFFECTS OF INDIVIDUAL VEGETABLES ON HEALTH -- Chapter 15 Garlic and Aging: Current Knowledge and Future Considerations -- 1. INTRODUCTION -- 2. A HISTORY OF GARLIC -- 3. THE COMPOSITION AND CHEMISTRY OF GARLIC -- 4. COMMERCIALLY AVAILABLE GARLIC PREPARATIONS -- 5. AGING, OXIDANT STRESS AND ANTIOXIDANTS -- 6. GARLIC AND CARDIOVASCULAR DISEASE (CVD) -- 7. CANCER AND AGING.

8. GARLIC AND COGNITIVE FUNCTIONS -- 9. GARLIC REDUCES FATIGUE -- 10. SUMMARY -- References -- Chapter 16 Garlic and Heart Health -- 1. INTRODUCTION -- 2. GARLIC -- 3. CARDIOVASCULAR DISEASE -- 4. EFFECTS OF GARLIC ON SERUM LIPIDS -- 5. EFFECT OF GARLIC ON LDL OXIDATION -- 6. EFFECT OF GARLIC ON PLATELET AGGREGATION -- 7. EFFECT OF GARLIC ON BLOOD PRESSURE -- 8. OTHER PROPERTIES OF GARLIC ON HEART HEALTH -- 9. SUMMARY -- References -- Chapter 17 Fig, Carob, Pistachio, and Health -- 1. INTRODUCTION -- 2. PHENOLIC AND POLYPHENOL CONTENT AND COMPOSITION IN THE FIG, CAROB AND PISTACHIO -- 3. CAROTENOID COMPOSITION IN FIG, CAROB, AND PISTACHIO -- 4. PHYTOSTEROL COMPOSITION IN THE FIG AND PISTACHIO -- 5. ANTIOXIDANT ACTIVITY AND HEALTH-PROMOTING EFFECTS -- 6. SUMMARY -- References -- Chapter 18 Poi History, Uses, and Role in Health -- 1. INTRODUCTION -- 2. SUMMARY -- References -- Chapter 19 Increasing Children's Liking and Intake of Vegetables through Experiential Learning -- 1. CHILDREN'S FEAR AND LOATHING OF VEGETABLES -- 2. PRACTICE MAKES VEGETABLES TASTE PERFECT -- 3. SIGNALS FOR SATISFACTION -- 4. SUMMARY -- References -- Chapter 20 Bioactivity of Polyacetylenes in Food Plants -- 1. INTRODUCTION -- 2. POLYACETYLENES IN FOOD PLANTS -- 3. BIOACTIVITY OF POLYACETYLENES IN FOOD PLANTS -- 4. SUMMARY -- References -- Chapter 21 Nitrates and Nitrites in Vegetables: Occurrence and Health Risks -- 1. NITRATE AND NITRITE IN THE ENVIRONMENT -- 2. OCCURRENCE OF NITRATES AND NITRITES IN VEGETABLES -- 3. FACTORS AFFECTING NITRATE AND NITRITE CONCENTRATION IN FOOD -- 4. NITRATES AND NITRITES: HEALTH RISKS VERSUS USEFULNESS -- 5. NITRATE AND NITRITE INTAKE -- 6. SUMMARY -- References -- Chapter 22 The Essentiality of Nutritional Supplementation in HIV Infection and AIDS: Review of Clinical Studies and Results from a Community Health Micronutrient Program.

1. INTRODUCTION -- 2. CHARACTERISTICS OF AIDS -- 3. LIMITATIONS OF CURRENT ANTIRETROVIRAL TREATMENT -- 4. DAMAGING SIDE EFFECTS OF ARV DRUGS -- 5. NEED FOR NON-TOXIC, NUTRITIONAL THERAPY -- 6. NUTRITIONAL DEFICIENCIES AND THEIR IMPACT IN HIV INFECTION AND AIDS -- 7. THE ESSENTIALITY OF MICRONUTRIENTS FOR OPTIMAL HEALTH -- 8. CLINICAL BENEFITS OF MICRONUTRIENT SUPPLEMENTATION IN HIV/AIDS -- 9. OUTCOME FROM A COMMUNITY HEALTH MICRONUTRIENT PROGRAM SOUTH AFRICA -- 10. SUMMARY -- ACKNOWLEDGMENTS -- References -- Chapter 23 Tomatoes, Tomato Products, and Lycopene in Prevention and Therapy of Prostate Diseases - Is There Evidence from Intervention Studies for Preventive and for Therapeutic Effects? -- 1. INTRODUCTION -- 2. METHODS -- 3. SUMMARY -- References -- Chapter 24 Fruit, Vegetables, and Legumes Consumption: Role in Preventing and Treating Obesity -- 1. INTRODUCTION -- 2. OBESITY: STATE OF THE ART -- 3. NUTRITIONAL VALUE AND PHYTOCHEMICALS CONTENT OF FRUITS, VEGETABLES, AND LEGUMES -- 4. BENEFITS OF FRUIT, VEGETABLES, AND LEGUMES CONSUMPTION: CLINICAL AND EPIDEMIOLOGICAL EVIDENCE -- 5. POTENTIAL MECHANISMS BY WHICH FRUIT, VEGETABLES, AND LEGUMES MAY PROTECT AGAINST OBESITY AND ITS COMORBIDITIES -- 6. SUMMARY -- References -- Chapter 25 Spinach and Carrots: Vitamin A and Health -- 1. VITAMIN A FROM OUR DIETS -- 2. VITAMIN A EQUIVALENCE OF β-CAROTENE -- 3. DIETARY INTAKE OF VITAMIN A -- 4. VITAMIN A VALUE OF PLANT FOODS -- 5. VITAMIN A AND HEALTH -- 6. SPINACH-CARROTS AND HEALTH -- References -- Chapter 26 Spinach and Health: Anticancer Effect -- 1. INTRODUCTION -- 2. GLYCOGLYCEROLIPID CONTENTS OF VEGETABLES -- 3. EFFECT OF EACH GLYCOGLYCEROLIPID FROM SPINACH ON THE ACTIVITIES OF DNA METABOLIC ENZYMES -- 4. EXTRACTION AND ISOLATION OF THE GLYCOGLYCEROLIPID FRACTION FROM SPINACH.

5. EFFECTS OF SPINACH FRACTIONS ON THE ACTIVITIES OF POL α AND HUMAN CANCER CELL GROWTH.