Antioxidant in Fruit and Vegetable:Carbohydrate and Protein

The modern technology based education is an important having innovative research component. In order to the achievement of innovative knowledge in the teaching and research on antioxidant in fruits and vegetables, the manuscript has been published. We believe that this book would keep a significant role for the Undergraduate and Postgraduate students as well as researcher to get an innovative idea in this regard. The modern technology applied to the cell and tissue culture, genetic engineering, mutation breeding, plant hormones which enhance the antioxidant, phytochemical, biochemical content, nutrition for human health benefits has been developed and mentioned well. Total antioxidant, DPPH scavenger capacity, total phenol, flavonoid, anthocyanin, vitamin C and polyphenol in fruits and vegetables have been described well. Carbohydrates, proteins, phytochemicals (pigments), bio-chemical and nutrient contents, and minerals in fruits and vegetables have been stated well from different research data. Secondary metabolites found in fruits and vegetables as food and human health benefits have been noted well which are an innovative findings described in this book.