Volume 4, Issue 1, January 2015, Page: 89-102
The Preventive Approach of Biocompounactives (1): A Review in Recent Advances in Common Vegetables and Legumes
Abdelkarim Guaâdaoui, Department of Biology, Laboratory of Genetics & Biotechnology (LGB), Faculty of Science - Oujda (FSO), University Mohammed Premier (UMP) Oujda, Morocco
Fatma Bouhtit, Department biological analysis, Laboratory for Analysis and Quality Control (LACQ), University Mohammed Premier (UMP) Oujda Morocco
Abdellah Hamal, Department of Biology, Laboratory of Genetics & Biotechnology (LGB), Faculty of Science - Oujda (FSO), University Mohammed Premier (UMP) Oujda, Morocco
Received: Jan. 24, 2015;       Accepted: Feb. 2, 2015;       Published: Feb. 10, 2015
DOI: 10.11648/j.ijnfs.20150401.23      View  3227      Downloads  234
Abstract
All scientific studies confirm that a varied and balanced diet is factor of protection against cancer, cardiovascular disease (CVD), osteoporosis, diabetes, obesity and high cholesterol. The philosophy that food can be health promoting beyond its nutritional value is gaining acceptance within the public arena and among the scientific community as mounting research links diet/food components to disease prevention and treatment. Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. In this work, we focus on studies that have been conducted on biocompounactives of common vegetables and legumes, and opportunities that present bioactivity of these phytochemicals to prevent many chronic diseases. As well, emphasis is placed on some challenges that face the good investissment of biocompounactives.
Keywords
Biocompounactives, Bioactive Compound, Phytochemicals, Functional Foods, Healthy Diet, Nutraceuticals
To cite this article
Abdelkarim Guaâdaoui, Fatma Bouhtit, Abdellah Hamal, The Preventive Approach of Biocompounactives (1): A Review in Recent Advances in Common Vegetables and Legumes, International Journal of Nutrition and Food Sciences. Vol. 4, No. 1, 2015, pp. 89-102. doi: 10.11648/j.ijnfs.20150401.23
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