Open AccessNutraceuticals in food and pharmacy. A Review
Author(s) -
Valentina Della Corte,
Parisa Ziarati,
Barbara KrochmalMarczak,
Dominika Skiba
Publication year - 2020
Publication title -
agronomy science
Language(s) - English
Resource type - Journals
eISSN - 2544-798X
pISSN - 2544-4476
DOI - 10.24326/as.2019.4.1
Subject(s) - nutraceutical , human health , raw material , food science , health benefits , food industry , microbiology and biotechnology , functional food , food products , food additive , food processing , chemistry , human nutrition , natural food , business , biology , traditional medicine , medicine , organic chemistry , environmental health
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.