Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods

The study of associations between diet, health, and the presence of bioactive compounds in foods has received a substantial amount of attention. They are mostly concentrated in cereals, pulses, fruits, vegetables, peptides, omega-3, and fiber. Epidemiological studies indicate that dietary intake of fruits and cereals prevents chronic diseases such as cancer and diabetes. Both animal and plant proteins are rich sources of bioactive peptides having specific physiological and biochemical functions. Marine oils, as a rich source of long-chain omega-3, have attracted considerable attention in recent years. Omega-3 have been known to lower plasma triacylglycerol along with a variety of other drugs such as fibrates, statins, niacin, and metformin. It has been proclaimed that daily dietary fiber intake helps in the prevention of many nutritional disorders like gut-related problems. In this chapter the effects and targets of bioactive compounds are assessed, allied as perspectives to promote health.