Dried Fruits : Phytochemicals and Health Effects -- Contents -- List of Contributors -- Preface -- 1 Composition, phytochemicals, and beneficial health effects of dried fruits: an overview -- 1.1 Introduction -- 1.2 Compositional and nutritional characteristics of dried fruits -- 1.3 Phytochemicals in dried fruits -- 1.4 Beneficial health effects of dried fruits -- 1.5 Commercial products and industrial applications of dried fruits -- 1.6 Conclusions -- References -- 2 Cancer chemopreventive effects of selected dried fruits -- 2.1 Chemoprevention: an overview -- 2.2 The promise of dried fruits in cancer prevention -- 2.3 Dried fruits as a potential source of chemopreventive phytochemicals -- 2.4 Biochemical basis of chemoprevention with dried fruits -- 2.5 Chemopreventive properties of bioactive substances derived from selected dried fruits -- 2.5.1 Amla (Indian gooseberries) fruits -- 2.5.2 Avocados -- 2.5.3 Berries -- 2.5.4 Mangoes -- 2.5.5 Mangosteens -- 2.5.6 Persimmons -- 2.5.7 Prunes -- 2.5.8 Raisins -- 2.5.9 Kiwi fruits -- 2.5.10 Other dried fruits -- 2.6 Conclusions -- Acknowledgments -- References -- Part 1 Dried Berries -- 3 Phytochemicals and health benefits of blackberries and black currants -- 3.1 Introduction -- 3.2 Compositional and nutritional characteristics of blackberries and black currants -- 3.2.1 Dietary fiber -- 3.2.2 Vitamin C -- 3.2.3 Vitamin E -- 3.2.4 Sugars -- 3.2.5 Minerals -- 3.2.6 Amino acids -- 3.3 Phytochemicals in blackberries and black currants -- 3.3.1 Flavonoids -- 3.3.2 Phenolic acids -- 3.3.3 Tannins -- 3.3.4 Carotenoids -- 3.3.5 Other phytochemicals -- 3.4 Health benefits of blackberries and black currants -- 3.4.1 Antioxidant activities -- 3.4.2 Anticancer activities -- 3.4.3 Anti-inflammatory activities -- 3.4.4 Other bioactivities.

3.5 Commercial products and industrial applications of blackberries and black currants -- 3.5.1 Juices -- 3.5.2 Jams -- 3.5.3 Wines -- 3.5.4 Canned fruits -- 3.6 Drying effects on antioxidant capacities and phenolics of blackberries and black currants -- 3.7 Conclusions -- References -- 4 Dried blueberries: the effects of processing on health-promoting compounds -- 4.1 Introduction -- 4.2 Varieties and composition -- 4.3 Compositional and nutritional characteristics of blueberries -- 4.3.1 Macro- and micronutrients -- 4.3.2 Dietary fiber -- 4.3.3 Sugars and organic acids -- 4.4 Phytochemicals -- 4.5 Health effects related to blueberries -- 4.5.1 Micronutrients and health -- 4.5.2 Blueberry phytochemicals and health -- 4.6 Effects of processing on blueberry components -- 4.6.1 Importance of blueberry processing -- 4.6.2 General effects of heat, oxygen, and enzymes -- 4.6.3 Juices, purees, and canning -- 4.6.4 Freezing -- 4.6.5 Drying -- 4.7 Conclusions -- References -- 5 Functional characteristics of dried cranberries -- 5.1 Introduction -- 5.2 Composition and nutritional characteristics of dried cranberry powder -- 5.2.1 Composition of fresh cranberries and modifications imposed by dehydration -- 5.2.2 Nutrient and phytonutrient composition of dried cranberry powder -- 5.3 Natural antioxidants in dried cranberry powder -- 5.4 Health effects of dried cranberry powders -- 5.4.1 Pathogen interactions -- 5.4.2 Antioxidant mechanisms or reduction of oxidative stress and enzyme activity, signal transduction, and protein expression and activity -- 5.4.3 Absorption of phenols from cranberry powder -- 5.5 Food applications of dried cranberry powders -- 5.5.1 Meats, poultry, and fish -- 5.5.2 Cereals -- 5.6 Conclusions -- References -- 6 Phytochemicals and health benefits of goji berries -- 6.1 Introduction -- 6.2 Functional components in goji berries.

6.2.1 Polysaccharides -- 6.2.2 Carotenoids -- 6.2.3 Phenolics -- 6.2.4 Other bioactive components -- 6.3 Health benefits of goji berries -- 6.4 Conclusions -- References -- 7 Dried mulberries: phytochemicals and health effects -- 7.1 Introduction -- 7.2 Drying of mulberries -- 7.3 Compositional and nutritional characteristics of mulberries -- 7.4 Phytochemicals in mulberries and their by-products -- 7.4.1 Flavonoids -- 7.4.2 Anthocyanins -- 7.4.3 Polyhydroxylated alkaloids -- 7.4.4 Hydroxystilbenes -- 7.5 Natural antioxidants in mulberries -- 7.6 Health effects of mulberries -- 7.6.1 Anticancer activities -- 7.6.2 Cardioprotection -- 7.6.3 Diabetes -- 7.6.4 Alzheimer's disease -- 7.6.5 Hyperpigmentation disorders -- 7.7 Food application of mulberries and their by-products -- 7.7.1 Mulberry fruits and their products -- 7.7.2 Mulberry leaves -- 7.8 Conclusions -- References -- 8 Dried raspberries: phytochemicals and health effects -- 8.1 Introduction -- 8.2 Dehydration of raspberries -- 8.3 Phytochemicals in dried raspberries -- 8.3.1 Flavonoids -- 8.3.2 Phenolic acids -- 8.3.3 Tannins -- 8.4 Antioxidants in dried raspberries -- 8.5 Health benefits of dried raspberries -- 8.6 Conclusions -- References -- 9 Phytochemical antioxidants and health benefits of dried strawberries -- 9.1 Introduction -- 9.2 Phytochemicals -- 9.2.1 Hydrolyzable tannins -- 9.2.2 Anthocyanins -- 9.2.3 Flavonols and flavanols -- 9.2.4 Hydroxycinnamic acid derivatives -- 9.3 Factors affecting phytochemicals -- 9.3.1 Genetics and environment -- 9.3.2 Postharvest storage -- 9.3.3 Food processing (drying methods) -- 9.4 Health benefits of strawberries -- 9.4.1 In vitro biological activities -- 9.4.2 In vivo effects in animals -- 9.4.3 In vivo effects in humans -- 9.4.4 Bioavailability -- 9.5 Conclusions -- References.

10 Beneficial effects of dried berry fruits in human health and disease prevention -- 10.1 Introduction -- 10.2 Antioxidant protection -- 10.3 Cardiovascular health and metabolic syndrome -- 10.3.1 Atherosclerosis -- 10.4 Neuroprotection -- 10.5 Anticancer activity -- 10.5.1 Anti-angiogenic properties -- 10.5.2 Antiproliferative cellular activities and viability -- 10.5.3 In vivo anticancer studies -- 10.6 Helicobacter pylori and inflammatory response -- 10.6.1 Inhibitory effect of berry anthocyanins on Helicobacter pylori-induced IL-8 production in gastric MKN45 cells -- 10.7 Diabetes and vision -- 10.8 Conclusions -- References -- Part 2 Nontropical Dried Fruits -- 11 Phytochemicals and health benefits of dried apple snacks -- 11.1 Introduction -- 11.2 Food applications of dried apple snacks -- 11.3 Effects of drying methods and vacuum impregnation (VI) on apple phytochemicals -- 11.3.1 Drying methods -- 11.3.2 Vacuum impregnation (VI) -- 11.4 Antioxidant capacity of dried apple snacks -- 11.5 Compositional and nutritional characteristics of dried apple snacks -- 11.6 Health benefits of fresh and dried apples -- 11.7 Conclusions -- References -- 12 Phytochemicals and health benefits of dried apricots -- 12.1 Introduction -- 12.2 Production -- 12.2.1 Dehydration methods -- 12.3 Compositional and nutritional characteristics of dried apricots -- 12.3.1 Proximate composition -- 12.3.2 Vitamins and minerals -- 12.4 Phytochemicals in dried apricots -- 12.4.1 Polyphenols -- 12.4.2 Carotenoids -- 12.5 Antioxidant activity of dried apricots -- 12.6 Chemical changes during drying of apricots -- 12.6.1 Enzymatic browning -- 12.6.2 Non-enzymatic browning -- 12.7 Effects of sulfur treatment on phytochemical content of apricots -- 12.8 Health benefits of dried apricots -- 12.9 Conclusions -- References -- 13 Dried cherries: phytochemicals and health perspectives.

13.1 Introduction -- 13.2 Production -- 13.3 Methods of drying -- 13.4 Nutritional characteristics -- 13.4.1 Protein -- 13.4.2 Fiber -- 13.4.3 Vitamins -- 13.5 Antioxidant phytochemicals -- 13.6 Health benefits -- 13.6.1 Inflammation -- 13.6.2 Melatonin and sleep -- 13.6.3 Cancer -- 13.6.4 Cardiovascular disease -- 13.6.5 Diabetes -- 13.7 Conclusions -- References -- 14 Dried citrus fruits: phytochemicals and health beneficial effects -- 14.1 Introduction -- 14.2 Compositional and nutritional characteristics of citrus -- 14.2.1 Structure of citrus fruit -- 14.2.2 Nutritional characteristics of citrus fruits -- 14.3 Phytochemicals in citrus -- 14.3.1 Flavanones -- 14.3.2 Flavones -- 14.3.3 Flavonols -- 14.3.4 Polymethoxyflavones -- 14.3.5 Hydroxycinnamic acids -- 14.3.6 Limonoids -- 14.3.7 Adrenergic amines -- 14.4 Health effects of dried citrus peels -- 14.4.1 Antimicrobial activity -- 14.4.2 Antiviral activities -- 14.4.3 Antioxidant activity -- 14.4.4 Hypoglycemic activity -- 14.4.5 Hypolipidemic activity -- 14.4.6 Thermogenic and lipolytic activities -- 14.4.7 Antiproliferative activity -- 14.4.8 Anti-inflammatory activity -- 14.5 Food application of citrus and their by-products -- 14.5.1 Dried citrus peels -- 14.5.2 Dried sour orange -- 14.5.3 Preserved kumquat -- 14.5.4 Dried lemon -- 14.6 Conclusions -- References -- 15 Functional characteristics of dried figs -- 15.1 Introduction -- 15.2 Compositional and nutritional characteristics of fresh and dried figs -- 15.3 Phytochemicals in dried figs -- 15.3.1 Antioxidant activity and quality of antioxidants -- 15.3.2 Phenolics -- 15.3.3 Phenolic acids -- 15.3.4 Carotenoids -- 15.4 Health benefits of dried figs -- 15.5 Conclusions -- References -- 16 Drying nectarines: functional compounds and antioxidant potential -- 16.1 Introduction -- 16.2 How to dry nectarines.

16.3 Compositional and nutritional characteristics of dried nectarines.