Vegetables, Nutrition and Health Benefits

Vegetables and herbs play essential role in food and nutritional security. They are considered “protective foods” in human diet due to their content in vitamins, minerals, amino acids, fatty acids, dietary fiber and various bioactive compounds. Several health properties are directly assigned to vegetables and herbs consumption in raw and processed forms. Adequate and consequent vegetable consumption can be used as prophylactic in healing chronic diseases such as diabetes, cancer, obesity, metabolic syndrome, and cardiovascular diseases. A special and analogical approach from the botanical to the technological applications and health benefits of vegetables and herbs are presented in this book. The book will enrich the knowledge in the field of vegetables and herbs, and will be useful for students, academic institutions, industry experts, R&D laboratories, and other interested professionals.