Next Article in Journal
Mineral Nutritional Yield and Nutrient Density of Locally Adapted Wheat Genotypes under Organic Production
Next Article in Special Issue
Utilisation of Plant Food Waste
Previous Article in Journal
Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
Previous Article in Special Issue
Production and Properties of a Thermostable, pH—Stable Exo-Polygalacturonase Using Aureobasidium pullulans Isolated from Saharan Soil of Algeria Grown on Tomato Pomace
Article Menu

Export Article

Open AccessReview
Foods 2016, 5(4), 88;

Plant Food Residues as a Source of Nutraceuticals and Functional Foods

TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece
Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea
Laboratory of Organometallics, Catalysis and Ordered Materials, State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China
National Research Tomsk Polytechnic University, Lenin Avenue 30, Tomsk 634050, Russia
Author to whom correspondence should be addressed.
Academic Editor: Costas Stathopoulos
Received: 11 November 2016 / Revised: 30 November 2016 / Accepted: 2 December 2016 / Published: 10 December 2016
(This article belongs to the Special Issue Utilisation of Plant Food Waste)
Full-Text   |   PDF [326 KB, uploaded 10 December 2016]


This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles. View Full-Text
Keywords: plant; vegetable; food residues; nutraceuticals; functional foods plant; vegetable; food residues; nutraceuticals; functional foods
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Varzakas, T.; Zakynthinos, G.; Verpoort, F. Plant Food Residues as a Source of Nutraceuticals and Functional Foods. Foods 2016, 5, 88.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top