Vegetables and their Allied as Protective Food

The objective of preparing this book is to make the populace aware about health benefits of fruits and vegetables. This book containing very concise and precise information has been written in a very simple language, which can be explicable even to undergraduate students and common man. The information given in this book are truly based on scientific records of scientists working on particular aspects. In addition, this book may be user-friendly to others who have the concern to expand knowledge concerning human health through fruits and vegetable. Earning scientific knowledge will undoubtedly be rewarding to its users and finally to the nation.

Contents: 1. Fundamentals of nutrition. 2. Plants as safeguards to human health. 3. Fruits and vegetables as protective food. 4. Dietary fibers. 5. Wholegrain food and health. 6. Therapeutic significance of cereals. 7. Medicinal significance of pulses and beans. 8. Coconut: the miracle food. 9. Nuts and their health benefit. 10. Therapeutic significance of fruits. 11. Therapeutic significance of minor fruits. 12. Therapeutic significance of vegetables. 13. Modern herbal uses of bitter gourd. 14. Therapeutic value of vegetable spices. 15. Spices: a panacea for human health. 16. Curative significance of underutilized vegetables. 17. Usefulness of medicinal and other plants. 18. Herbs that cure human ailments. 19. Seabuckthorn : A therapeutic food. 20. Tulsi: A cosmopolitan herb of religious and medicinal excellence. 21. Blue green algae: Food for the future. 22. Mushroom–the healthy and healing food. 23. The marine plants and human health. 24. Aquatic food and human health. 25. Herbal significance of flax seed. 26. Therapeutic significance of oilseeds. 27. Organic farming: Revival of ancient practice. 28. Plant pigments and human health. 29. Polyunsaturated fatty acids (PUFA). 30. Green portals for vibrant health. 31. Exploring biocolours for cosmetic and textile industries. 32. Free radical scavenging activity of some medicinal plants. 33. Fruits and vegetables: A potent source of phytochemicals. 34. Role of dietary antioxidants in human health. 35. Health benefits of plant enzymes, juice and detoxification. 36. Fermented food and human health. 37. Honey and its uses. 38. Nutritional aspects of milk. 39. Tea: A nature’s boon to the mankind. 40. Coffee: Good or bad for health. 41. Egg in medical view. 42. Red meat: Facts and fantasy. Subject index.