Citrus Fruits and Derived Products in Health and Disease Prevention
- 1st Edition - May 1, 2027
- Latest edition
- Editors: Victor R. Preedy, Vinood B. Patel
- Language: English
Citrus fruits are important sources of micro-nutrients and biologically active compounds. These include vitamins, minerals, organic acids, flavonoids, limonoids and others… Read more
Description
Description
Citrus Fruits and Derived Products in Health and Disease Prevention embraces a holistic approach and effectively investigates citrus fruits and their specific compounds for biochemical and nutritional well-being. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health.
Key features
Key features
- Presents one comprehensive, translational resource covering the many roles citrus fruit plays in disease prevention and health
- Focuses compositional, nutritive, and protective aspects of citrus fruits, juices, and other derivatives
- Covers a variety of specific citrus fruits and their effects on tissue and organ systems
- Features chapters on byproducts of citrus fruit processing and their valorization
Readership
Readership
Table of contents
Table of contents
1. Citrus varieties: an overview
2. Genetics of citrus cultivars: traits and beyond
3. Citrus fruits as ethno-religious plants
4. Orange processing and biological uses of by-products - A new narrative
5. Compositional changes in citrus fruit juice as a consequence of storage
6. Improving quality of fruit juices: Enzymatic deramnosylation of flavonoids
7. Citrus peel waste (and extraction of essential oil)
8. Citrus Tristeza Virus and impact on crops
9. Citrus Huanglongbing, the bacterium Candidatus Liberibacter asiaticus (CLas) and citrus fruit disease
10. Diseases of citrus fruits: a focus on sweet orange
Section 2: Compositional and Nutritional Aspects
11. Antioxidants in citrus fruits and peel
12. Anthocyanins in citrus fruits: blood oranges and others
13. Auraptene in citrus fruit
14. Beta-caryophyllene: in citrus fruits
15. Essential oils in citrus fruits
16. Flavonoids in Citrus fruits
17. Hesperidin related compounds and their composition in citrus fruit
18. Limonoids in citrus fruit
19. Micronutrients in citrus fruits
20. Naringenin in citrus fruits
21. Rutin in citrus fruits
22. Vitamin C in citrus fruits and storage effects
23. Vitamins in citrus fruit and their extracts and juices
24. Newly identified compounds in citrus fruits: acyl-Nomega-methylserotonins and acylserotonins and potential for biomedicine
Section 3: Effects Of Citrus Fruits and Juices
25. Anti Parasitic properties of citrus essential oil
26. Brain, heavy metal toxicity and citrus lemon juice
27. Citrus fiber and use in diabetic studies: a focus on bergamot
28. Differences in citrus flavanone metabolism and excretion after consumption
29. In silico computational screening of flavonoid compounds in citrus fruits
30. Neurological effects of citrus products and extracts
31. Orange juice and liver protection
32. Orange juice and vascular effects
33. Orange juice, lipidome profiles in insulin-resistance
34. Phytochemicals and profiling basophil effects of citrus fruit extracts
35. Urine metabolites and their changes in response to citrus fruits
Section 4: Focused Areas, Specific Components and Effects on Tissue and Organ Systems
36. Vitamin C and diabetes: concept of vitamin C leak
37. Citrus fruits, vitamin C and liver protection in alcohol toxicity
38. Polyphenols: citrus fruit polyphenols and gut microbiota
39. Citrus derived naringenin and potential in anticancer studies
40. The citrus flavonoid hesperidin and potential in cancer studies
41. Citrus sinensis (sweet orange) and impact on cell lines: apotosis, pi3k/akt in mcf-7 and beyond
42. Citrus limonin and liver protection
43. Demethylnobiletin: Molecular effects of citrus fruit demethylnobiletin and NF-kappaB/TNF-alpha pathway
44. Demethylnobiletins: Use of fermented citrus fruits: Citrus reticulata, demethylnobiletins and applications to ameliorate effects of high-fat diet feeding
45. Tangeretin in citrus peel and potential effects in liver cells
46. Heart function and vitamin C: a narrative
Section 5. Adverse Effects of Citrus Fruits and Extracts
47. Adverse reactions to lime (citrus aurantiifolia)
48. Heavy metals as toxic agents in citrus fruit
49. Pesticide residues in citrus fruits
50. Grapefruit, bergamottin and drug interactions
Section 6: Resources and Selective Methods
51. Detection and analysis of citrus pathogens
52. Electrodes sensors for detection of citrus fruit composition (a focus on limonin)
53. Methods for detection of citrus tristeza virus
54. Extraction of phenolic compounds in citrus fruits
55. Assays for vitamin C
56. Resources
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 1, 2027
- Language: English
About the editors
About the editors
Victor R. Preedy
Victor R. Preedy, BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC, FRSM, is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He also holds an Honorary Professorship at the University of Suffolk and served as the long‑term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy graduated with an Honours Degree in Biology and Physiology with Pharmacology and later obtained his PhD from the University of London. He subsequently received Membership of the Royal College of Pathologists and later earned his second doctorate (DSc) in recognition of his contributions to protein metabolism. He is a Fellow of the Royal Society of Medicine, the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, and the Royal Society of Chemistry. Professor Preedy has conducted research while affiliated with Imperial College London, the School of Pharmacy (now part of University College London), and the MRC Centre at Northwick Park Hospital. He has collaborated widely with international research groups in Finland, Japan, Australia, the USA, and Germany. His longstanding academic interests include health and well‑being. He has published more than 750 works, including peer‑reviewed research articles, abstracts, symposium presentations, reviews, and edited books.
Vinood B. Patel
Vinood B. Patel, BSc, PhD, FRSC, is Professor in Clinical Biochemistry at the University of Westminster. In 2014 Dr Patel was elected as a Fellow to The Royal Society of Chemistry. Dr Patel graduated from the University of Portsmouth with a degree in Pharmacology and completed his PhD in protein metabolism from King’s College London in 1997. His postdoctoral work was carried out at Wake Forest University Baptist Medical School, NC, USA studying structural-functional alterations to mitochondrial ribosomes, where he developed novel techniques to characterize their biophysical properties. Research is being undertaken to study the role of nutrients, antioxidants, phytochemicals, iron, alcohol and fatty acids in the pathophysiology of disease. Other areas of interest are identifying new biomarkers that can be used for the diagnosis and prognosis of disease and understanding mitochondrial oxidative stress. Dr Patel is a nationally and internationally recognized researcher and has several edited biomedical books related to health and well being These books include Ancient and traditional foods, plants and herbs and spices in human health; coffee in health and disease prevention, Nuts and seeds in health and disease prevention Handbook of Substance Misuse and Addictions: From Biology to Public Health, tea in health and disease prevention.