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Introduction on Bioactive Compounds, Sources and their Potential Applications

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Bioactive Components

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Abstract

Bioactive components are active compounds present in small quantities in food having the ability to improve present or prevent any potential health condition. Compounds such as bioactive peptides, phytosterols, fibers, fatty acids, and vitamins have the ability to regulate various metabolic processes in human body such as free radical scavenging, inhibition or induction of gene expression, receptor activity, and enzymes. These compounds are becoming an essential ingredient for numerous food industries and food industry-based startups to come up with products that meet the increasing demand of consumer for natural, nutritious, and economical products. Natural and economical sources such as food industry waste, inedible portions of food (seeds, peels, fish head, etc.), aquacultural by-products, and secondary metabolites (microorganisms, plants, and animals) are being used for the extraction of these compounds. The exploitation of such sources contributes well to the economy and environment. Before the incorporation of these bioactive compounds into food application bioaccessibility (release of the compounds from the ingested food system into the gastrointestinal tract), bioavailability (quantity in the circulatory system after digestion and absorption) and bioactivity (physiological response of human on their reaction with other compounds) of these compounds should be taken into consideration. Encapsulation of bioactive compounds is a potential approach to stabilize their bioactivities, control their release, and increase their bioavailability. These are potential elements to replace numerous synthetic or artificial additives and dietary supplements. Still, a lot of detailed study and laboratory research need to be done to use these compounds to their full potential.

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Authors and Affiliations

  1. Central Arid Zone Research Institute (CAZRI), ICAR (Jodhpur), Jodhpur, Rajasthan, India

    Mrigya Bansal

  2. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia &  Vasundhara

  3. Quality Assurance Executive, Hyderabad, Telangana, India

    Sujohn R. Paulson Kolluri

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  1. Mrigya Bansal
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  2. Amrita Poonia
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  3. Sujohn R. Paulson Kolluri
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  4. Vasundhara
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Correspondence to Amrita Poonia .

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Editors and Affiliations

  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

  2. Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Tarun Belwal

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© 2023 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

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Bansal, M., Poonia, A., Kolluri, S.R.P., Vasundhara (2023). Introduction on Bioactive Compounds, Sources and their Potential Applications. In: Thakur, M., Belwal, T. (eds) Bioactive Components . Springer, Singapore. https://doi.org/10.1007/978-981-19-2366-1_1

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