Introduction to the Role of Fruits in Nutraceutical and Functional Foods

Abstract

Progress in nutraceutical research, along with public awareness and market demand, is fueling a growing interest in nutraceutical substances. These substances include functional foods that play a vital role in disease prevention and health promotion. Fruits are considered functional foods because of their disease prevention and health-promoting properties and include a wide range of biologically active chemicals. Fruits are the natural reservoir of various beneficial nutrients and antioxidants like polyphenols (flavonoids and non-flavonoid polyphenolics). Dietary fiber, vitamins, proteins, essential oil, terpenoids, and minerals are abundant in fruits, which in turn may reduce the risk of various diseases like coronary heart disease, cancer, and diabetes. Frequent fruit consumption may also lead to improvements in cognitive functioning, anti-aging, antioxidant, antihypertensive properties, etc. Fruits have further benefits, including anti-inflammatory, antibacterial, antifungal, and chemo-preventive properties. Fruits like apples, oranges, plantains, bananas, passion fruit, etc., are cultivated on a large scale and processed into various products. The antioxidant-rich but underexploited fruits like jackfruit, guava, and others need more exploration. The preparation of many nutraceuticals from fruits is in high demand because of their specific purposes. It is necessary to know enough about fruits and their role as a functional food. This chapter sheds light on the nutraceutical properties of various fruits, their role as a functional food, and their health benefits.