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Foods. 2016 Dec 10;5(4). pii: E88. doi: 10.3390/foods5040088.

Plant Food Residues as a Source of Nutraceuticals and Functional Foods.

Author information

1
TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece. theovarzakas@yahoo.gr.
2
Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea. theovarzakas@yahoo.gr.
3
TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece. gzakyn@yahoo.gr.
4
Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea. Francis.Verpoort@ghent.ac.kr.
5
Laboratory of Organometallics, Catalysis and Ordered Materials, State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China. Francis.Verpoort@ghent.ac.kr.
6
National Research Tomsk Polytechnic University, Lenin Avenue 30, Tomsk 634050, Russia. Francis.Verpoort@ghent.ac.kr.

Abstract

This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.

KEYWORDS:

food residues; functional foods; nutraceuticals; plant; vegetable

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