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果蔬坚果类营养成分分析
Fruits and Vegetables Nuts
April 29, 2011
National Conference on Processed Foods and Beverages for
Health: Beyond Basic Nutrition
(Session IV: Traditional Indian Functional Foods)
R. D. Rai, Head
Division of Biochemistry
Indian Agricultural Research Institute
New Delhi- 110012
No Comments on these terms here
Nutraceuticals
Nutriceuticals
Functional Foods
Dietary supplements
Many More Terms
FRUITS and VEGETABLES-- as functional foods
1. Fruits and vegetables are generally high in water and low in fat. And , in
addition to vitamins and minerals, they contain significant amounts of dietary
fiber and phytochemicals.
2. Consumption of whole foods such as fruits, vegetables is strongly associated
with reduced risk of chronic diseases. Hence, a daily consumption of at least
400 g of fruits and vegetables is recommended by WHO.
Beneficial effects of fruits and vegetables:
• Reduced risk of cardiovascular diseases
• Reduced risk of cancer
• Reduced osteoporesis
• Improved memory and mental health
• Improved fetal health
• Quicker reaction time
Phytochemicals present in Fruits and Vegetables
Class Bioactive component Source
Carotenoids Lycopene, Lutein, Β-carotene Carrots, tomatoes
Flavonoids Querecetin, Apigenin, Naringenin, Onion, apple, broccoli
Catechin
Proanthocyanindin
Organosulphar Allyl sulfar, Diallyl sulfide Onion, garlic
Isothiocyanates Sulphoraphane
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