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Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient sup...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602697/ https://www.ncbi.nlm.nih.gov/pubmed/33076549 http://dx.doi.org/10.3390/foods9101474 |
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author | Donno, Dario Turrini, Federica |
author_facet | Donno, Dario Turrini, Federica |
author_sort | Donno, Dario |
collection | PubMed |
description | Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients. |
format | Online Article Text |
id | pubmed-7602697 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76026972020-11-01 Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties Donno, Dario Turrini, Federica Foods Editorial Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients. MDPI 2020-10-15 /pmc/articles/PMC7602697/ /pubmed/33076549 http://dx.doi.org/10.3390/foods9101474 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Editorial Donno, Dario Turrini, Federica Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties |
title | Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties |
title_full | Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties |
title_fullStr | Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties |
title_full_unstemmed | Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties |
title_short | Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties |
title_sort | plant foods and underutilized fruits as source of functional food ingredients: chemical composition, quality traits, and biological properties |
topic | Editorial |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602697/ https://www.ncbi.nlm.nih.gov/pubmed/33076549 http://dx.doi.org/10.3390/foods9101474 |
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