• Examines and classifies the bioactive compounds of fruit and cereal types
• Includes phytochemical and lipid-based bioactives in fruits and cereals, pseudocereals, and pulse
• Covers the mycotoxin bioactives in fleshy and dried fruits, nuts, cereals, and cereal-based snacks
• Reviews relevant legal regulations on bioactives of fruits and cereals
• Evaluates the function of these bioactive compounds against certain effects in humans

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.