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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (948) Last page : (958)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6490

Nutraceutical/Functional Foods and their Assessment in Foods

Poshadri A.1*, P. Ramesh2, S. Srinu Naik3 and Phanindra. P.4

1Department of Food Technology, 2Department of Statistics,
Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
3Department of Technology, University College of Tech., Osmania University, Hyderabad, Telangana
4Department of Pharmacy, TKR College of Pharmacy, Meerpet, Ranga Reddy, Telangana
*Corresponding Author E-mail: poshadri_fst@yahoo.co.in

Received: 5.03.2018  |  Revised: 11.04.2018   |  Accepted: 16.04.2018



There is growing recognition of the potential role for nutraceuticals and dietary supplements in helping to reduce health risks and improve health quality. In the global marketplace nutraceuticals and functional foods have become a multi-billion dollar industry. In this paper we examine sources of nutraceutical and functional components in different foods and their assessment.Functional foods are found virtually in all food categories, however products are not homogeneously scattered over all segments of the growing market. Functional foods have nutritional and physiological benefits and are applicable in disease prevention and management.

Key words: Food, Phytosterols, Tannins, Fatty acids, Terpenoids, Saponins

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Poshadri, A., Ramesh, P., Naik, S.S. and Phanindra, P., Nutraceutical/Functional Foods and their Assessment in Foods, Int. J. Pure App. Biosci. 6(2): 948-958 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6490

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