Berries: Properties, Consumption and Nutrition

The purpose of this book is to fulfill the need for accurate state-of-the art information and perspectives regarding the most recent studies on berries. Edible berries have been part of the human diet for thousands of years and today numerous studies suggest that their regular dietary consumption may be beneficial in decreasing the risk for chronic diseases and for age-related pathologies. Over the past ten years, the scientific literature on berries’ characteristics and properties has rapidly matured from sporadic articles to a solid body of information. However, sometimes access to such data is not easy. The eleven chapters of the book cover different topics, from chemical composition and biological properties to marketing of the small edible fruits commonly defined as “berries”. Special emphasis has been placed on bioactive constituents extracted from berries and their important biological activities