Food Biotechnology: A Gateway to Functional Foods & Nutraceuticals

Abstract

In the recent times, it has been observed that the food intake by the humankind lacks in nutritional values which do not help in providing the immunity against chronic diseases & cancer. The foundation of food biotechnology & nutraceuticals has been observed which include bioactive compounds derived from food sources which have helped in gaining potential health benefits beyond basic nutrition. The application of food biotechnology has enabled the development of functional foods enriched with probiotics, prebiotics, polyphenols & bioactive peptides. The contributions of this enriched food developed by the use of food biotechnology & nutraceuticals has helped in preventing chronic diseases and cancer. Polyphenols hold the properties like antioxidant power, anti-inflammatory effect & gut health which help in prevention of disease including the use of prebiotics and probiotics which helps in the same. The main classes of polyphenols include flavonoids, phenolic acids, stilbenes, lignans. In the poster we will include about the uses of these organic compounds with the help of food biotechnology and nutraceuticals to enhance the traditional food habits with the advances in the organic compounds to prevent chronic diseases and cancer. This poster will discuss about the roles of food biotechnology in the production and enhancement of nutraceuticals and highlights their relevance in pharmaceuticals and biological sciences. Recent development in the enzyme technology, microbial biotechnology and plant biotechnology have contributed to the efficient production of nutraceutical compounds, preventive healthcare and pharmaceutical research.