Functional and Nutraceutical Potential of Fruits and Vegetables

Abstract

Urbanization has motivated researchers to exploit natural sources that can replace synthetic materials and provide nutrition and health benefits to consumers using plant-based nutrition. Fruits and vegetables are one such source. They are a storehouse of various bioactive phytochemicals which have potential health benefits and prevent/treat various chronic diseases including cancers, diabetes, blood pressure and cholesterol problems. Phytochemicals include anthocyanins, carotenoids, flavanols, phytoestrogens, terpenoids, limonoids, phytosterols, and phenolic compounds. These compounds are present in all tissues of fruits and vegetables, due to which the by-products of fruits and vegetable processing also contain a significant quantity of nutraceuticals. The bioactives can be isolated from food matrix using various extraction techniques, purified, and incorporated into food systems for the development of functional foods. Other processing techniques that can be used for utilization of nutraceutical potential of fruits and vegetables include fermentation, encapsulation and food fortification. Due to the increasing demand for nutrition-rich foods, a constant growth in the functional food industry is observed.