EFFECTS OF PROCESSING METHODS ON THE BIOFUNCTIONAL PROPERTIES OF PHYSIC NUT (Jatropha gossypiifolia) LEAVES

📄 Project Abstract

It is axiomatic that adequate supplies of good quality food is beneficial to health. Conversely, it has long been recognized that populations suffering from malnutrition, are more susceptible to various diseases and have poor health. However, the concept of functional foods, as foods that offer some health-associated advantage over conventional foodstuffs, is a relatively recent innovation into the human nutrition market. The advantages offered by functional foods are generally related to disease avoidance and health maintenance rather than to therapeutic effects of foods. Functional foods are defined as formulated food products that are developed with predetermined and specific beneficial results to be accomplished by its consumption. They are defined by the Institute of Medicine in Washington, U.S.A, as those foods that encompass potentially healthful products including any modified food or ingredient that may provide a health benefit beyond the traditional nutrients it contains. Fur...