Bio-fortification of Brassica micro-greens: towards development of a nutritionally enhanced micro-green melange for non-communicable disease prevention (original) (raw)

2018

Abstract

Background : The term ‘functional food’ received recognition by established sustenance entities in Japan, Europe and the United States (FOSHU, FUFOSE and FDA respectively) despite its existence since the 20 th century (Columbus, Captain’s log, Santa Maria). These entities acknowledge that functional foods are pivotal in promoting human health, beyond basic nutritional requirements, provided it is grounded by scientific and medical credibility. Globally, non-communicable diseases (cancer, diabetes, cardiovascular-, respiratory- and malnutrition-related diseases) are resulting in increased mortality statistics, often a result of inadequate intake of dietary nutrients (malnutrition). Functional foods contain significant amounts of bio-active compounds (such as polyphenols, glucosinolates, phytoestrogens and carotenoids, amongst others) which have been associated with non-communicable disease prevention/treatment. Collectively termed phytochemicals, these bioactive compounds form part o...

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