Role of Horticultural Crops in Human Nutrition (original) (raw)

Agricultural practices for enhanced human health

Phytochemistry Reviews, 2008

Phytochemicals in vegetables are known to be responsible for protective effects against many human diseases, including cardiovascular diseases and different types of cancer. Environmental conditions and physiological factors may modify the amounts of these compounds present in vegetables and fruits, but also crop management strategies could increase the production of phytochemicals. Therefore, the effects of mineral nutrition, soil composition and water content on the production of phytochemicals have been considered in the development of different fertilisation strategies, efficient water management and techniques such as grafting. Finally, the contents of health-promoting compounds in vegetables and fruits depend both quantitatively and qualitatively on their genetic bases. Thus, conventional breeding and genetic modification have been developed as new methodologies to enhance the nutritional properties of plants.

Managing the Nutrition of Plants and People

Applied and Environmental Soil Science, 2012

One definition of food security is having sufficient, safe, and nutritious food to meet dietary needs. This paper highlights the role of plant mineral nutrition in food production, delivering of essential mineral elements to the human diet, and preventing harmful mineral elements entering the food chain. To maximise crop production, the gap between actual and potential yield must be addressed. This gap is 15–95% of potential yield, depending on the crop and agricultural system. Current research in plant mineral nutrition aims to develop appropriate agronomy and improved genotypes, for both infertile and productive soils, that allow inorganic and organic fertilisers to be utilised more efficiently. Mineral malnutrition affects two-thirds of the world's population. It can be addressed by the application of fertilisers, soil amelioration, and the development of genotypes that accumulate greater concentrations of mineral elements lacking in human diets in their edible tissues. Exces...

Role of Vegetables in Human Nutrition and Disease Prevention

Vegetables - Importance of Quality Vegetables to Human Health, 2018

Vegetables are important for human health because of their vitamins, minerals, phyto-chemical compounds, and dietary iber content. Especially antioxidant vitamins (vitamin A, vitamin C, and vitamin E) and dietary iber content have important roles in human health. Adequate vegetable consumption can be protective some chronic diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related with these diseases. In this chapter, basic information will be given about the classiication of vegetables, preparation and cooking, and their efects on food content of vegetables and efects on health and diseases (diabetes, obesity, metabolic syndrome, cardiovascular diseases, and cancer).

Linking agricultural production and human nutrition

Journal of the Science of Food and Agriculture, 2001

The adequacy of nutritional status in a population depends on an effective food and agricultural sector. The development of agriculture in relation to nutrition has occurred in 3 phases: 1) improving yield to provide adequate energy from food, 2) improving ef®ciency of production to diversify the sources of nutrients in the food supply, and 3) targeted efforts to improve the nutritional pro®le of foods that will help lower the risk of disease and promote health. Success in maintaining yield and ef®ciency while improving the ability of the food supply to provide good nutrition will require a multi-discipline effort of nutrition, food, plant and animal scientists in order that the most effective strategies are targeted.

The impact of mineral nutrients in food crops on global human health

Progress in Plant Nutrition: Plenary Lectures of the XIV International Plant Nutrition Colloquium, 2002

Nutrient sufficiency is the basis of good health, productive lives and longevity for everyone. Nutrient availability to people is primarily determined by the output of foods produced from agricultural systems. If agricultural systems fail to provide enough food diversity and quantity to satisfy all the nutrients essential to human life, people will suffer, societies will deteriorate and national development efforts will stagnate. Importantly, plant foods provide most of the nutrients that feed the developing world. Unfortunately, as a result of population pressures, many global food systems are not currently providing enough micronutrients to assure adequate micronutrient intakes for all people. This has resulted in an increasing prevalence of micronutrient deficiencies (e.g., iron deficiency, vitamin A deficiency, and iodine deficiency disorders) that now afflicts over three billion people globally mostly among resource-poor women, infants and children in developing countries. The consequences of micronutrient malnutrition are profound and alarming for human existence. Agricultural approaches to finding sustainable solutions to this problem are urgently needed. This review presents some ways in which plant nutritionists can contribute to preventing micronutrient malnutrition in sustainable ways.

VEGETABLE NUTRITION AND BENEFITS

IKSAD Publications , 2022

Fresh Vegetables are awarded almost all the nutritional values. The human body requires those values of nutrition for a healthy lifestyle. Fresh vegetables are good sources of minerals, vitamins, dietary fibre, antioxidants etc. Fruits such as vegetables are low in calories and fats, but they cover a good proportion of vitamins and minerals. All kinds of green-yellow-orange vegetables are the sources of potassium, iron, vitamin B-complex, vitamin-C, vitamin-A, vitamin K, calcium, magnesium etc. Like fruits, vegetables such as potatoes, carrots, and eggplants are the home for antioxidants. Vegetables help protect human health from oxidant stress, diseases, cancer etc. vegetables help create a capability to fight against oxidants. In this context, boosting immunity is an essential element. The nutrition of vegetables attracted fitness consciousness and proven health benefits. Ordinary vegetables such as bitter melon, spinach, Chinese cabbage, eggplant etc., have meagre calories. But the scientific studies explore that because of the nutritional richness; those everyday vegetables are good for helping the human Body. It helps to stay fit and from illness. The human Body spends an amount of food absorption called 'Basal metabolism rate.' Therefore, it is a fact that vegetable nutrition in a standard diet helps lose weight. Human beings should eat at least 5-7 servings of vegetables daily. Seasonal vegetables should be encouraged as well. Vegetable like oranges colour is rich in vitamin -A and B, zeaxanthin, and citroxanthins, while dark-green vegetables are suitable bases for minerals and phenolic etc. vegetables should be collected from the farm owners directly. Vegetables should always be eaten in small quantities for their lasting long. Therefore, the features should always be fresh, bright in colour and flavour. The preparation of making vegetables constantly should be washing them thoroughly especially green leafy vegetables. It should be rinsed in salt water and then through the cool water. The paper's objective is to discuss the importance of vegetables in human life. The paper's outcome will create more sense, conscience, and concern for having vegetable food. The methodology of the article has been conducted by documentary analysis. The feature question of the paper is how does the campaign work for better vegetable nutrition globally?

Agriculture and Bioactives: Achieving Both Crop Yield and Phytochemicals

International Journal of Molecular Sciences, 2013

Plants are fundamental elements of the human diet, either as direct sources of nutrients or indirectly as feed for animals. During the past few years, the main goal of agriculture has been to increase yield in order to provide the food that is needed by a growing world population. As important as yield, but commonly forgotten in conventional agriculture, is to keep and, if it is possible, to increase the phytochemical content due to their health implications. Nowadays, it is necessary to go beyond this, reconciling yield and phytochemicals that, at first glance, might seem in conflict. This can be accomplished through reviewing food requirements, plant consumption with health implications, and farming methods. The aim of this work is to show how both yield and phytochemicals converge into a new vision of agricultural management in a framework of integrated agricultural practices.