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Title:   Author  item
                                            Friedman, Mendel
  Submitted to: Book Chapter
                                    Publication Type: Book / Chapter
                                    Publication Acceptance Date: 3/15/2015
                                    Publication  Date: 6/10/2016
                                    Citation: Friedman, M. 2016. Bioactive fruit and seed compounds produced by ziziphus jujube and related plant species. In: Liu, D., Ye, X., Jiang, Y., editors. Chinese Dates: A Traditional Functional Food. Boca Raton, FL: CRC Press, Taylor and Francis Group. p. 35-52.Interpretive Summary: The jujube fruit is widely cultivated from China to Southwest Europe, India and the Middle East. Fresh, processed, and dried jujube fruit is used as a medical food, mostly in fresh form or as dried dates and confectionary recipes. Jujube fruit and seed extracts and pure compounds are reported to exhibit numerous beneficial, health-promoting effects, including inactivation of E. coli and Shiga toxin produced by E. coli. This chemically-oriented chapter on bioactive jujube compounds was prepared in response to an invitation from the Editor (Dr. Jon Shi, Agri-Canada) of a book entitled “Chinese Dates (Jujubes): A Traditional Functional Food” to be published by Taylor & Francis, Boca Raton, Florida. Investigators from different countries emphasize the substantial variation in individual and total content of different categories of bioactive jujube compounds found among jujube fruits and seeds.  Consumers have a choice in selecting varieties with a high content of phenolic and flavonoid compounds and high antioxidative and in vivo bioactivities and health-promoting effects.  Because individual jujube bioactive compounds are reported to exhibit different health-promoting effects, knowledge of both composition and concentrations of bioactive compounds of jujube products can benefit consumers.  We expect everyone to benefit from the present summary of the distribution of amino acids, cyclopeptide alkaloids, flavonoids, indoleacetic acids, nucleotides, polysaccharides, tannins, triterpenic acids, and saponins of fresh jujube fruit and seeds, and commercial teas and solid products.  Because jujube fruit seems to be an excellent functional food widely consumed in Asian and Mediterranean countries for about 2,000 yeas, US farmers should consider growing jujube fruit as a new cash crop.

Abstract – book chapter, no Abstract; may use Interpretive Summary as Abstract.
kmm
                                Technical Abstract: The jujube fruit is widely cultivated from China to Southwest Europe, India and the Middle East. Fresh, processed, and dried jujube fruit is used as a medical food, mostly in fresh form or as dried dates and confectionary recipes. Jujube fruit and seed extracts and pure compounds are reported to exhibit numerous beneficial, health-promoting effects, including inactivation of E. coli and Shiga toxin produced by E. coli. This chemically-oriented chapter on bioactive jujube compounds was prepared in response to an invitation from the Editor (Dr. Jon Shi, Agri-Canada) of a book entitled “Chinese Dates (Jujubes): A Traditional Functional Food” to be published by Taylor & Francis, Boca Raton, Florida. Investigators from different countries emphasize the substantial variation in individual and total content of different categories of bioactive jujube compounds found among jujube fruits and seeds.  Consumers have a choice in selecting varieties with a high content of phenolic and flavonoid compounds and high antioxidative and in vivo bioactivities and health-promoting effects.  Because individual jujube bioactive compounds are reported to exhibit different health-promoting effects, knowledge of both composition and concentrations of bioactive compounds of jujube products can benefit consumers.  We expect everyone to benefit from the present summary of the distribution of amino acids, cyclopeptide alkaloids, flavonoids, indoleacetic acids, nucleotides, polysaccharides, tannins, triterpenic acids, and saponins of fresh jujube fruit and seeds, and commercial teas and solid products.  Because jujube fruit seems to be an excellent functional food widely consumed in Asian and Mediterranean countries for about 2,000 yeas, US farmers should consider growing jujube fruit as a new cash crop.

Abstract – book chapter, no Abstract; may use Interpretive Summary as Abstract.


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