a) What are the different sources of food for human beings.
Explain in brief with reference to plants as source of food.
Answers
Answer:
Humans consume everything from fruits, flowers, even the stem of some plants, leaves and stem-like lettuce, celery, roots of some plants like carrots, beetroot, and seeds like wheat, rice, etc. All food comes from plants, even animals depend on plants. Hence, we obtain food from plants directly or indirectly.
Explanation:
Because Human is a Omnivore .
Hope I help you.
Answer:
Plant-based foods are generally classified into fruits, vegetables, legumes, grains, nuts, and seeds; their derived processed counterparts such as breads, pasta, breakfast cereals, cooked and fermented vegetables and legumes, and fruit purées, juices, and jams; and their derived ingredients such as oleaginous seed–derived oils, sugars, and some herbs and spices. What differentiates them from animal-based foods is that their fiber fraction is made of indigestible compounds, mainly cellulose, hemicellulose, pectins, and/or resistant starch. Among grain products, legumes, cereals/pseudocereals, and nuts/seeds are characterized by their high carbohydrate, protein, and lipid contents, respectively. In addition to fiber, plant-based foods all possess macro- (proteins, lipids, and carbohydrates), micro- (minerals, trace elements, and vitamins), and phytonutrients (e.g., polyphenols and carotenoids). Each of them helps the plant to survive within its environment and reproduce itself.
By definition, a bioactive compound has biological effect within a human organism, tissues, or cells, being likely to have preventive effects toward pathophysiological processes. In plant-based foods, all compounds or nutrients are therefore potentially bioactive within human organisms, but their protective effect will depend on several factors such as the health status or physiological state, the degree of food processing, the presence of other compounds within the food matrix, and the quantity consumed. Even antinutritional factors, such as phytates, may have potential protective effects (Kumar et al., 2010), emphasizing the dual nature of plant bioactive compounds. Additionally, a bioactive compound is rarely protective alone but in synergy with other compounds, as emphasized with compounds with antioxidant (Fardet, 2015a,b; Wang et al., 2011) and lipotropic (Fardet and Chardigny, 2013) related properties.
Plant-based foods may be eaten raw, but most of the time, they undergo processing to render them secure, edible, and/or more palatable, especially grain-based foods. Processing may be minimal, such as soaking of leguminous seeds, to very drastic, such as extrusion-cooking of white cereal flour. Processing may also include the blending of plant-based foods with ingredients such as fats and cooking agents. In all cases, the potential package of bioactive compounds is obviously modified in different ways, either positively or negatively, notably when refining removes most of the minerals and vitamins in cereal products (Fardet, 2014d).
This chapter is not intended to review in detail each protective class of plant-based compounds. Many of these reviews can be easily found in the literature. Instead, this chapter is intended to develop and discuss some important concepts and paradigms of the protective effects of plant-based food components in relation to food complexity. This chapter is divided into three sections. In the first part, emphasis will be placed on the role of plant-based food structure in determining the protective effects of bioactive compounds. In the second part, the concept of synergy of biological effects will be developed, notably through examples of antioxidant and lipotropic packages. In the third part, the effect of processing on the bioactivity of protective compounds will be discussed, with a particular emphasis on thermal, refining, and fermentation treatments.
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