Format

Send to

Choose Destination
Food Chem. 2016 Sep 1;206:1-11. doi: 10.1016/j.foodchem.2016.03.033. Epub 2016 Mar 11.

Bioactive compounds in banana and their associated health benefits - A review.

Author information

1
Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
2
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
3
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India. Electronic address: narpinders@yahoo.com.

Abstract

Banana is a very popular fruit in the world market and is consumed as staple food in many countries. It is grown worldwide and constitutes the fifth most important agricultural food crop in terms of world trade. It has been classified into the dessert or sweet bananas and the cooking bananas or plantains. It is either eaten raw or processed, and also as a functional ingredient in various food products. Banana contains several bioactive compounds, such as phenolics, carotenoids, biogenic amines and phytosterols, which are highly desirable in the diet as they exert many positive effects on human health and well-being. Many of these compounds have antioxidant activities and are effective in protecting the body against various oxidative stresses. In the past, bananas were effectively used in the treatment of various diseases, including reducing the risk of many chronic degenerative disorders. In the present review, historical background, cultivar classification, beneficial phytochemicals, antioxidant activity and health benefits of bananas are discussed.

KEYWORDS:

Bananas; Carotenoids; Flavonoids; Phytosterols; Polyphenols

PMID:
27041291
DOI:
10.1016/j.foodchem.2016.03.033
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center