Record Details

Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12143/
http://dx.doi.org/10.1080/10408398.2012.692736
 
Title Status of Bioactive Compounds
in Foods, with Focus on Fruits
and Vegetables
 
Creator Shashirekha, M. N.
Mallikarjuna, S. E.
Rajarathnam, S.
 
Subject 04 Functional foods
24 Fruits
 
Description Components of cereals, legumes, pulses, proteins, sea food, milk, carbohydrates and lipids are being evaluated for their
influence on human health, as biofunctional compounds. However, references dealing with fruits and vegetables exceed any
other food group and accordingly their focus. Fruits and vegetables abound in a spectacular range of such health influencing
compounds and thus, study of their bioactivity, in lieu of their consumption in fresh or processed form. Anti-cancerous
phenolics from Phyllanthus, radioprotective Litchi phenolics/flavonoids, hypoglycemic Sygium, quercitin and hydroxyl
cinnamates of Sweet cherries, xanthones ofMangosteen, ellagitannins of Pomegranate, ursolic acid of Sea buckthorn, muscle
relaxative watermelon, anti-cholesterolemic soluble fibre and sterols, cardioprotective saponins, ACE-inhibitory potato
hydrolysates, anti-pancreatic cancerous ascorbic acid, carotenoids including pro-vitamin A are few examples unraveled.
Thus, the imminent scope to obviate their structural chemistry, influence on storage and processing conditions, factors
favoring their bio-accessibility/bio-availability in the food formulations, influencing human health. It is the meticulous
combination of these compounds in daily consumption that determines their usefulness to human body.What is of paramount
importance is the actual health benefits accrued from consumption of such functional- compound based fresh/processed
fruits ,vegetables or other foods.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12143/1/Critical%20Reviews%20in%20Food%20Science%20and%20Nutrition.pdf
Shashirekha, M. N. and Mallikarjuna, S. E. and Rajarathnam, S. (2015) Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 55. pp. 1324-1339.