Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties.

摘要: Changes in lifestyle and demographics, rising consumer incomes, shifting preferences due to advanced knowledge about the relationships between food health contribute generate new needs supply. Today, role of is not only intended as hunger satisfaction nutrient supply but also an opportunity prevent nutrition-related diseases improve physical mental well-being. For this reason, there a growing interest novel or less well-known plant foods that offer for maintenance. Recently, underutilized fruits continuously growing, agrobiodiversity exploitation offers effective extraordinary potentialities. Plant could be important source health-promoting compounds functional ingredients with beneficial properties: description quality physicochemical traits, identification quantification bioactive compounds, evaluation their biological activities are assess efficacy supplement ingredients.