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Vol. 6, Issue 7 (2017)

Development of various functional food components in health aspects

Author(s):
Pukhraj Meena
Abstract:
Numerous bioactive components isolated from legumes, cereals, grains, fruits and vegetables have been shown to be efficacious in reducing lipid and cholesterol levels, increasing bone mineral density and antioxidant status as well as possessing anticancer properties [6]. Cereals contain water soluble fiber, such as beta-glucan and arabinoxylan, oligosaccharides, such as galacto and fructo-oligosaccharides and resistant starch, which have been suggested to fulfill the prebiotic concept. The idea of using food for health purposes rather than for nutrition opens up a whole new field for the meat industry. The future viability and success of functional foods in the market place depend on several elements i.e., consumer acceptance of such products on specified cost.
Pages: 265-270  |  707 Views  10 Downloads
How to cite this article:
Pukhraj Meena. Development of various functional food components in health aspects. Pharma Innovation 2017;6(7):265-270.
The Pharma Innovation Journal