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Review Article
Phytonutrients and Nutraceuticals in Vegetables and Their Multi-dimensional Medicinal and Health Benefits for Humans and Their Companion Animals: A Review

Anu Rahal, Mahima, Amit Kumar Verma, Amit Kumar, Ruchi Tiwari, Sanjay Kapoor, Sandip Chakraborty and Kuldeep Dhama

Journal of Biological Sciences, 2014, 14(1), 1-19.

Abstract

At present, almost every third person in the society is under stress and having chronic disorders like diabetes, arthritis, allergy, cardiovascular disease, fatigue and even cancer. Recently, there is decline in the physical and mental capabilities along with the social values. So this certainly should raise the alarms as to why such deterioration is taking place in the society or what are the changes in the lifestyle that might have a role direct/indirect in evolution of such changes? Vegetable is an immense store of active chemical compounds and considered as the cheapest and most easily available sources of carbohydrate, fiber, proteins, vitamins, minerals and amino acids. The intake of green and leafy vegetables lowers the risk of chronic diseases, cardiovascular diseases, anemia, cancer, oxidative stress, diabetes, weight gain etc. In recent time, vegetables have also been identified as safe and economic expression system for producing the recombinant proteins including the vaccines against many infectious diseases like hepatitis B, malaria, rotavirus, HIV, Helicobacter pylori, pestedes petits ruminants etc. However, besides the beneficial effect, contaminated and raw vegetables harbors pesticide residues and many pathogenic microbes viz., norovirus, Salmonella, E. coli, Shigella, Listeria monocytogens and also prove to be an excellent source of disease outbreaks. The present review highlights the phytonutrients and neutraceuticals in fruits and vegetables; their medicinal and health benefits for humans and their domestic as well as companion animals along with their fruitful practical applications and perspectives like bioreactor for producing vaccine along with the methods that can increase their nutritional benefits.

ASCI-ID: 38-2276

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