Fruits and vegetables are one of the richest sources of ascorbic acid and other antioxidants, they also produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of antioxidant compounds found in most fresh produce types may protect against oxidative damage caused by free radicals and reduce the incidence of certain cancers and chronic diseases. Previously, there was no book available which collectively discussed and reviewed empirical data on health-promoting properties of all fresh produce types, but now this book provides detailed information on identity, nature, bioavailablity, chemopreventative effects, and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterization and quantification of bioactive compounds and the in-vitro and in-vivo anticancer assays. It is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.