Bio active compounds in food

1. UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK BELLARY ROAD, BANGLORE-560065
FSN111(2+0) Principles of food science and Nutrition
Topic- BIOACTIVE COMPOUNDS IN FOOD
Submitted to
Dr.M L Revanna
Dept of food science and nutrition Gkvk Banglore
Submitted by
Adarsh ( AMB0004)
A Section

2. WHAT IS BIOACTIVE COMPOUND
• Bioactive compounds are those biochemical found in living
things induce or otherwise produce biological activities in the
same and or different organisms.
• A Bioactive compound is any compound present in the foods
of humans, animals, or plants that has an 3ff3ct on the
organism consuming it.
• Bioactive compounds are extra nutrients constituents that
typically occur in small quantities in foods. They are being
intensively studied to evaluate their effects on health.

3. BIOACTIVE COMPOUNDS IN FRUIT ANDVEGETABLES
Fruits and vegetables are colorful, flavorful and nutritious
components of our diets. Bioactive compounds such as
carotenoids ,polyphenol, vitamins, phytoestrogens,
glucoainolates and anthocyanin present in fruits and
vegetables are receiving increased attention because of their
potential health benefits.

4. CAROTENOID
Carotenoid are red, yellow & orange organic pigments, found in
Chloroplast & Chromoplast of plants & Photosynthetic bacteria.
Carotenoids are the precursor of vitamin A & are powerful
antioxidants that helps in preventing some form of cancer and heart
disease.
Carotenoid are produced from fats & other basic organic metabolic
building blocks found in plants & Photosynthetic bacteria.
Carotenoid cannot be manufactured by species in animal kingdom
thus, needs to be obtained from the diet.

5. BETA CAROTENE
Beta carotene is one of the major carotenoids present in the
diet.
Color : Orange , yellow , green
Important sources : Greens ( spinach, turnip ), mangoes,
peppers, carrots, sweet potatoes.
Health benefits : Helps in maintenance of normal eye
health, epithelial function, embryonic development &
immune system function.

6. LYCOPENE
Lycopene is a hydrophobic, acrylic carotenoid containing
11 conjugated double bonds.
Colour : Red
Important sources : Tomatoes, watermelon, guava and
grapes .
Health benefits : Reduce the risk of diseases including
cardiovascular, cancers of the prostate, skin, bladder,
cervix and stomach.

7. LUTEIN AND ZEAXANTHIN
Lutein & zeaxanthin are oxygenated carotenoids, making
them members of the xanthophyll group of carotenoids.
Colour : Yellow
Important sources : Greens ( spinach, broccoli ) , corn and
kale .
Health benefits : Reduce risk factors for coronary heart
disease and stroke , improving skin health and mainly eye
health.

8. POLYPHENOLS
Polyphenols are a group of over 500 phytochemicals ,
which are naturally occurring micronutrients in plants .
Colour : green
When you eat the plants with Polyphenols, you reap the
health benefits as well .

10. FLAVANOIDS
Largest group of naturally occurring phenolic compounds
Can occur in free state or as glycerin.
Water soluble
Accumulate in cell vacuole
Flavonoids (or Bioflavonoids ) ( from the Latin word
flavor meaning yellow, their color in nature) are a class of
plant secondary metabolites.
In higher plants, Flavonoids are involved in UV filtration,
symbiotic nitrogen fixation and floral pigmentation.