منابع مشابه
Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients
Anthocyanins have been suggested as promising dietary compounds with an important role in human health. They are the largest group of water-soluble pigments in the plants, which are responsible for the red, purple and blue hues evident in fruits, vegetables, flowers and grains. As natural compounds of vegetables, fruits and red wines, anthocyanins are estimated to be widely consumed by humans w...
متن کاملFenugreek: Potential Applications as a Functional Food and Nutraceutical
Fenugreek (Trigonella foenum graecum), native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of its medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloids, flavonoids, saponins and volatile content. Due to its high content of fiber, fenugreek could be...
متن کاملInteractions of gut microbiota with functional food components and nutraceuticals.
The human gut is populated by an array of bacterial species, which develop important metabolic and immune functions, with a marked effect on the nutritional and health status of the host. Dietary component also play beneficial roles beyond basic nutrition, leading to the development of the functional food concept and nutraceuticals. Prebiotics, polyunsaturated fatty acids (PUFAs) and phytochemi...
متن کاملFunctional Food Components: A Role for Mineral Nutrients?
Better Crops/Vol. 84 (2000, No. 2) Functional foods are defined as foods that contain bio-active ingredients thought to enhance health and fitness. The active ingredients are phytochemicals, such as lycopene in tomatoes, allicin in garlic, or isoflavones in soybeans (Table 1). These phytochemicals, also called “nutraceuticals”, may be extracted and consumed as supplements, or may have therapeut...
متن کاملVegetable lipids as components of functional foods.
Nutritionally beneficial compounds naturally present in vegetable lipids will be subject of this minireview. This article will discuss lipidic compounds from less known vegetable sources and potential advantages of its incorporation into human diet as a functional ingredient.
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ژورنال
عنوان ژورنال: Vavilov Journal of Genetics and Breeding
سال: 2021
ISSN: 2500-3259,2500-0462
DOI: 10.18699/vj21.022