Comprehensive review on nutraceutical significance of phytochemicals as functional food ingredients for human health management

Abstract

Plants have been claimed to possess potential therapeutic properties in the traditional medicine system and were used for treating a large number of diseases especially by tribal people. Furthermore, potential of plant derived medicines has not only contributed towards health and wellbeing of human but also has inspired the scientific community for novel drug development. Phytochemicals are plant components having discrete bio-activities with a variety of health benefits and are sometimes referred to as functional ingredients/ nutraceutical compounds and are identified as carotenoids, vitamins, minerals, fibers, fatty acids, peptides, proteins and secondary plant metabolites. Whereas, phenolics, terpenoids, glucosinolates, pollyacetylene, phytosterols & phytostanols and non-digestible carbohydrates and are present in in a good amount in fruits, vegetables, nuts, cereals and legumes. Various epidemiologic studies over decades have indicated that a continuous consumption of fruits and vegetables in regular diet is often correlated with decreased risk of cancer, cardiovascular diseases and age-related macular degeneration. However, identification, quantification, standardization of extraction techniques for different compounds and their incorporation in food products with higher stability are major focus areas for research personals and for commercial establishments to put them in direct use as food. Most of studies carried out presently primarily focuses on establishment of scientific rationale to support the use of phytochemicals as potential nutraceutical ingredients. Hence, a broad outline of different phytochemicals and their health concerns is essential as many of these phytochemicals have been reported to illicit both positive as well as negative biological effects.