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Plant Resources and Functional Foods

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Conservation and Sustainable Utilization of Bioresources

Part of the book series: Sustainable Development and Biodiversity ((SDEB,volume 30))

Abstract

A healthy diet can provide all the essential nutrients for the well-being of an individual. Functional foods can be defined as any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains. Consumer interest in functional foods has been increasing due to their potential to improve health or reduce the risk of diseases. This chapter discusses the bioactive components and the functional health benefits of plant-based foods. It focuses on some of the significant plant resources and their functional properties, which help reduce or minimize the risk of certain diseases.

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Authors and Affiliations

  1. School of Biosciences, Mahatma Gandhi University, Kottayam, Kerala, India

    Jeena Elsa Reji & Linu Mathew

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  1. Jeena Elsa Reji
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  2. Linu Mathew
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Correspondence to Linu Mathew .

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Editors and Affiliations

  1. Department of Botany, University of Kerala, Thiruvananthapuram, Kerala, India

    Swapna Thacheril Sukumaran

  2. School of Biosciences, Mahatma Gandhi University, Kottayam, Kerala, India

    Keerthi T R

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Reji, J.E., Mathew, L. (2023). Plant Resources and Functional Foods. In: Sukumaran, S.T., T R, K. (eds) Conservation and Sustainable Utilization of Bioresources. Sustainable Development and Biodiversity, vol 30. Springer, Singapore. https://doi.org/10.1007/978-981-19-5841-0_2

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