FST 10 Lecture Notes - Lecture 13: Prostate Cancer, Starch, Canthaxanthin

• School: UC-Davis
• Department: Food Science & Technology
• Course: FST 10
• Professor: Gary Smith

Document Summary

Class: fst 010 topic: fruits and vegetables part 2. Food industry challenges: feed an increasing population (9 billion by 2050, need of developing sustainable processes. Increasing interest in plant-based foods: environmental and ethical considerations, high consumption of animal-based protein in developed countries, public health considerations (who) There are substantial differences among cultivars (size, shape, maturing time, resistance to damage, etc. ) Color: specific colors of foods are related to the food quality, pigments- chemical molecules (natural/synthetic) that impart color. Exhibit antioxidant activity: antioxidants- substances that may protect your cells against the effects of free radicals. May be absorbed and exert antioxidant effects in other body tissues. May exert antioxidant effects in the human gastrointestinal tract. Plant extracts for therapeutic use: free radicals- molecules produced when the body breaks down food or is exposed to toxic substances such as tobacco smoke, stress, alcohol, and radiation. Phytochemicals: phytochemicals- non-nutritive plant chemicals that may have protective or disease preventive properties.