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Unit 2 Dietary supplements & nutraceuticals
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Phytochemicals as nutraceuticals
Introduction
Carotenoids
α and β-Carotene
Lycopene
Xanthophylls
leutin
Sulfides
Diallyl sulfides
Allyl trisulfide
Polyphenolics
Reservetrol
Flavonoids
Rutin
Naringin
Quercitin
Anthocyanidins
catechins
Flavones
Prebiotics/Probiotics
Fructo-oligosaccharides
Lacto bacillum
Phyto estrogens
Isoflavones
Daidzein
Geebustin
Lignans
Tocopherols
Tocopherols
Functional foods
Proteins
vitamins
Minerals
Vegetables
Sea foods
Cereals as Functional Foods
Oats
wheat bran
Rice bran
Beverages as functional foods
coffee
Tea
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