Bioactive compound in fruits and vegetables

2. Term paper
presentation
Bioactive compound in fruits and
vegetables
Division of Food Science & Postharvest Technology
IARI

3. • Bioactive compounds are those biochemical found
in living things which 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 effect on the organism consuming it.
• Bioactive compounds are extra nutritional
constituents that typically occur in small
quantities in foods. They are being intensively
studied to evaluate their effects on health.
What is Bioactive compound ?

4. Bioactive compound in fruit and vegetable
Fruits and vegetables are colourful , flavourful and
nutritious components of our diets. Bioactive
compounds such as carotenoids,polyphenols,
vitamins, phytoestrogens, glucosinolates and
anthocyanin present in fruits and vegetables are
receiving increased attention because of their
potential health benefits.

5. carotenoid
 Carotenoids 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.
 Carotenoids are produced from fats & other basic organic
metabolic building blocks found in Plants &
Photosynthetic bacteria.
 Carotenoids cannot be manufactured by species in animal
kingdom thus , needs to be obtained from the diet

6. Classification of Carotenoids

7.  Beta-carotene (C40H56) is one of the major
carotenoids present in the diet.
 Colour: Orange, yellow, and green fruits and
vegetables.
 Important sources: Greens (collard, turnip, spinach,
lettuce), mangos, cantaloupe melons, peppers,
pumpkin, carrots, and sweet potatoes.
 Health benefits: Helps in maintenance of normal eye
health, epithelial function,embryonic development, and
immune system function.
Beta carotene

8.  Lycopene (C40H56) is a hydrophobic, acyclic
carotenoid containing eleven conjugated double bonds.
 Colour: major colour imparted by lcopene is red
 Important sources: Tomatoes, watermelon, guava,
and grapefruit.
 Health benefits: reported to reduce the risk of
diseases including cardiovascular disease and cancers
of the prostate, cervix, colon, esophagus, skin,
pancreas, bladder, and stomach.
Lycopene

9.  Lutein and zeaxanthin (C40H56O2) (Fig. 1) are
oxygenated carotenoids, making them members of the
xanthophyll group of carotenoids
 Colour: Generally yellow.
 Important sources: leafy greens like spinach, collard
greens, kale, corn, persimmons, and broccoli.
 Health benefits:Predominant health benefit is eye
health reduce risk factors for coronary heart disease
and stroke, and improving skin health
Lutein and zeaxanthin

10. Polyphenols

11. Polyphenols are a group of over 500
phytochemicals, which are naturally occurring
micronutrients in plants. These compounds
give a plant its color and can help to protect it
from various dangers. When you eat plants
with polyphenols, you reap the health benefits
as well
Polyphenols
.

12. •flavonoids
•phenolic acids
•stilbenes
•lignans
Polyphenols can be further categorized
into the following groups:

13. • Vitamins are organic compounds that perform
chemical functions in the body.
• Vitamins are essential to life
• Vitamins are required for:
– Growth
– Maintenance
– Regulation of body processes
Vitamins

14.  13 different vitamins, each with its own roles
 Vitamins divided into two major categories:
1. Fat-soluble
 Vitamin A
 Vitamin D
 Vitamin E
 Vitamin K
2. Water-soluble
 Thiamin
 Riboflavin
 Niacin
 Biotin
 Pantothenic acid
 Vitamin B6
 Folate
 Vitamin B12
 Vitamin C
Vitamins

15. Vitamin D
 Functions
 Mineralization of bones (raises blood calcium and
phosphorus by increasing absorption from digestive
tract, withdrawing calcium from bones, stimulating
retention by kidneys)

16. Vitamin D
 Food Sources
 Synthesized in the body with the help of sunlight
 Fortified milk, margarine, butter, cereals and
chocolate mixes
 Veal, beef, egg yolk, liver, fatty fish (herring, salmon,
sardines) and their oils

17. Vitamin E
 Functions
 Antioxidant (stabilization of cell membranes,
regulation of oxidation reactions, protection of
polyunsaturated fatty acids and vitamin A

18. Vitamin E
 Food Sources
 Polyunsaturated plan oils (margarine, salad
dressings, shortenings
 Leafy green vegetables
 Wheat germ and whole grains
 Liver, egg yolk, nuts and seeds

19. Vitamin K
 Function
 Synthesis of blood-clotting proteins and bone
proteins
 Food Sources
 Bacterial synthesis in the digestive tract
 Milk, Liver
 Leafy green vegetables, cabbage-type vegetables

20. Vitamin C
 Functions
 Collagen synthesis (strengthens blood vessels walls,
farms scar tissue, provides matrix for bone growth)
 Antioxidant
 Thyroxin synthesis
 Amino acid metabolism
 Strengthens resistance to infection
 Helps in absorption of iron

21. Vitamin C
 Deficiency Disease
 Scurvy
 Deficiency Symptoms
 Anemia, atherosclerotic plaques, pinpoint
hemorrhages
 Bone fragility, joint pain
 Poor wound healing, frequent infections
 Bleeding gums, loosened teeth
 Muscle degeneration and pain
 Hysteria, depression
 Rough skin, blotchy bruises

22. Vitamin B12
 Functions
 Part of coenzymes methylcobalamin and
deoxyadenosylcobalamin used in new cell synthesis
 Helps to maintain nerve cells
 Reforms folate coenzyme
 Helps to break down some fatty acids and amino
acids

24. • Anthocyanin are one of the largest and
most important group of water- soluble
pigments in most species in the plant
kingdom.
• Anthocyanin are accumulated in cell
vacuoles and are responsible for diverse
pigmentation from orange to red, purple
and blue in flowers, fruits and
vegetables.
Anthocyanin

25. Distribution and content of anthocyanin
in F&V
• Anthocyanins are water-soluble and vacuolar
pigments found in most species in the plant kingdom
(Harborne 1998).
• They are accumulated in fruit plants such as
blackberry, red and black raspberries, blueberries,
bilberries, cherries, blood orange, grapes, and
vegetables such as: red onion, radish, red cabbage,
fennel, red lettuce, eggplant and purple sweet
potato.
• Anthocyanins can be found in all parts of the plants.
Although they are accumulated mostly in flowers and
fruits, but are also present in leaves, stems and
storage organs

26. Conclusion
Bioactive compound a type of chemical found in
small amounts in the plants and certain foods .
Bio active compounds have actions in the body
that may promote good health.