Nutraceuticals in food and pharmacy. A Review
The increase in consumer awareness about food and health has led to an increase in the demand for food containing biologically active compounds, especially antioxidants, which can help the human body fight the oxidative stress. Many unconventional or new sources of antioxidants have been discovered,...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Life Sciences in Lublin - Publishing House
2019-12-01
|
| Series: | Agronomy Science |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/as/article/view/967 |
| _version_ | 1818777332097220608 |
|---|---|
| author | BARBARA HELENA SAWICKA PARISA ZIARATI BARBARA KROCHMAL-MARCZAK DOMINIKA SKIBA |
| author_facet | BARBARA HELENA SAWICKA PARISA ZIARATI BARBARA KROCHMAL-MARCZAK DOMINIKA SKIBA |
| author_sort | BARBARA HELENA SAWICKA |
| collection | DOAJ |
| description | The increase in consumer awareness about food and health has led to an increase in the demand for food containing biologically active compounds, especially antioxidants, which can help the human body fight the oxidative stress. Many unconventional or new sources of antioxidants have been discovered, which is a priority not only for food, but also for the pharmaceutical industry. It has been shown that not only raw materials, but also waste from fruit and vegetable processing contains valuable molecules, such as: proteins, essential amino acids, antioxidants, dietary fibers, natural pigments, or aromatic compounds, that can be extracted, purified and modernized in food products or pharmaceuticals with added value. This is the basis of huge potential of not only plant and biotechnology raw materials, but also food waste for the use as a source of antioxidants. |
| first_indexed | 2024-12-18T11:27:08Z |
| format | Article |
| id | doaj.art-5ce83a2443e246a18c03ab897384afd0 |
| institution | Directory Open Access Journal |
| issn | 2544-4476 2544-798X |
| language | English |
| last_indexed | 2024-12-18T11:27:08Z |
| publishDate | 2019-12-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Agronomy Science |
| spelling | doaj.art-5ce83a2443e246a18c03ab897384afd02022-12-21T21:09:40ZengUniversity of Life Sciences in Lublin - Publishing HouseAgronomy Science2544-44762544-798X2019-12-0174410.24326/as.2019.4.1Nutraceuticals in food and pharmacy. A ReviewBARBARA HELENA SAWICKA0PARISA ZIARATI1BARBARA KROCHMAL-MARCZAK2DOMINIKA SKIBA3Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, PolandNutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, TehranThe State Higher Vocational School of the name Stanisław Pigoń in KrosnoDepartment of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, PolandThe increase in consumer awareness about food and health has led to an increase in the demand for food containing biologically active compounds, especially antioxidants, which can help the human body fight the oxidative stress. Many unconventional or new sources of antioxidants have been discovered, which is a priority not only for food, but also for the pharmaceutical industry. It has been shown that not only raw materials, but also waste from fruit and vegetable processing contains valuable molecules, such as: proteins, essential amino acids, antioxidants, dietary fibers, natural pigments, or aromatic compounds, that can be extracted, purified and modernized in food products or pharmaceuticals with added value. This is the basis of huge potential of not only plant and biotechnology raw materials, but also food waste for the use as a source of antioxidants.https://czasopisma.up.lublin.pl/index.php/as/article/view/967bioactive compoundsbioavailabilityantioxidantsnatural dyesuse of food wastefunctional ingredients of food |
| spellingShingle | BARBARA HELENA SAWICKA PARISA ZIARATI BARBARA KROCHMAL-MARCZAK DOMINIKA SKIBA Nutraceuticals in food and pharmacy. A Review Agronomy Science bioactive compounds bioavailability antioxidants natural dyes use of food waste functional ingredients of food |
| title | Nutraceuticals in food and pharmacy. A Review |
| title_full | Nutraceuticals in food and pharmacy. A Review |
| title_fullStr | Nutraceuticals in food and pharmacy. A Review |
| title_full_unstemmed | Nutraceuticals in food and pharmacy. A Review |
| title_short | Nutraceuticals in food and pharmacy. A Review |
| title_sort | nutraceuticals in food and pharmacy a review |
| topic | bioactive compounds bioavailability antioxidants natural dyes use of food waste functional ingredients of food |
| url | https://czasopisma.up.lublin.pl/index.php/as/article/view/967 |
| work_keys_str_mv | AT barbarahelenasawicka nutraceuticalsinfoodandpharmacyareview AT parisaziarati nutraceuticalsinfoodandpharmacyareview AT barbarakrochmalmarczak nutraceuticalsinfoodandpharmacyareview AT dominikaskiba nutraceuticalsinfoodandpharmacyareview |