Plant Foods and Health

Abstract

Table 1.2 Categorisation of plant derived foods and drinks Group Examples Fruits Tree Fruits Apples, pears, plums, apricots, peaches, cherries, citrus fruit, dates, pineapple, mango, papaya, fig, olive Soft fruits Strawberries, raspberries, blackberries, cranberries, currants Other Melons, grapes, kiwi, bananas Vegetables Root crops* Potatoes, sweet potatoes, yam, cassava Carrots, turnips, swedes, parsnips Cabbage family Cabbage, broccoli, Brussels sprouts Onion family Onions, leeks, garlic Salad vegetables Lettuce, celery, cucumbers Tomato family Tomatoes, sweet peppers, chilli peppers, aubergine Mushrooms and fungi Mushroom varieties, Quorn™ Other Squashes, sprouted seeds, sea vegetables Cereals (grains) Wheat, barley, maize (corn), millet, oats, rice, rye Tree nuts and seeds Walnuts, cashews, almonds, chestnuts, pecans, brazils, hazelnuts, pistachio, pine kernels, sesame seeds, pumpkin seeds Pulses (legumes) Soya beans and products e.g. tofu, red kidney beans, butter beans, chick peas, lentils, peanuts (groundnuts) Beverages Tea, coffee, cocoa, wine, spirits, beer Oils Seed oils e.g. sunflower oil, corn oil, rapeseed oil, linseed oil; olive oil, soya oil, peanut oil; evening primrose oil, borage oil Other Chocolate Herbs, spices, condiments Sage, rosemary, thyme, ginger, pepper, cumin, mustard, tomato-based sauces *Potato, sweet potato and yam are classified as starchy foods, rather than vegetables, in many food guidance models. From Buttriss 2003.

Fisiología y bioquímica de la maduración del fruto de durazno [<i>Prunus persica</i> (L.) Batsch]. Una Revisión

“…Cantín et al (2009b) obtuvieron diferentes contenidos de vitamina C en frutos de pulpa blanca (4,8 mg/100 g de peso fresco) y de pulpa amarilla (3,5 mg/100 g de peso fresco); los cuales se encuentran dentro del rango mencionado anteriormente. Según Saltmarsh et al (2003) los frutos son una fuente importante de vitaminas, minerales y compuestos antioxidantes, estos compuestos ayudan a reducir el riesgo de enfermedades cró-nicas (Buttriss, 2012). Una de las principales razones que explica la gran aceptación de los frutos de durazno entre los consumidores, está relacionada con sus propiedades organolépticas, nutricionales (Brandi et al, 2011) y medicinales (Morales, 2011).…”

Effects of chronic consumption of fruit and vegetable puree‐based drinks on vasodilation, plasma oxidative stability and antioxidant status

“…According to data from the National Food Survey and subsequently the National Diet and Nutrition Survey for the UK, the mean (SD) general consumption of vegetables, excluding potatoes and pulses, has remained at approximately 994 (42) g (person week) −1 since 1974 and consumption of all types of fruit has remained at approximately 679 (49) g (person week) −1 for the same period (Buttriss, ). However, the most marked observation has been the near linear increase in fruit juice consumption, which has risen more than 10‐fold from 30 g (person week) −1 in 1974 to 385 g (person week) −1 in the latest NDNS survey.…”

An overview of the role of diet in the treatment of rheumatoid arthritis

“…() suggested that this dietary pattern may be beneficial to health because of the relatively high level of antioxidants and unsaturated fatty acids. But over recent years, evidence to support the role of antioxidants in chronic disease has weakened (Buttriss ).…”