Bio Active Constituents of Food
Food contains trace levels of extra nutritious elements known as "bioactive substances." They are being intensively researched to see how they affect people's health. Many epidemiologic studies have demonstrated that plant-based diets are protective against CVD and cancer, sparking this research investigation. Several bioactive chemicals have been discovered. These compounds' chemical structures and functions differ widely, and they are classified appropriately. Flavonoids, a kind of phenolic chemical present in all plants, have been researched extensively in grains, legumes, nuts, olive oil, tomatoes, fruits, tea, and red wine.
Related Conference of Bio Active Constituents of Food
February 22-23, 2024
7th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
April 04-05, 2024
8th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
October 29-30, 2024
3rd International Conference on Agroecology and Organic farming
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Bio Active Constituents of Food Conference Speakers
Recommended Sessions
- Food Consumer Science
- Advanced Research and Trends in Food Sciences
- Agronomy and Agricultural Research
- Artificial Intelligence for Food
- Beverage Technology
- Bio Active Constituents of Food
- Chemical Process: Biological and Non-Biological
- COVID-19 and Food Security Challenges
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