39
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_4
Chapter 4
Bioactive Carbohydrates, Biological
Activities, and Sources
Temitope A. Oyedepo and Abolanle A. A. Kayode
4.1 Introduction
A bioactive substance can be defined as a component that affect, causes a reaction,
or triggers a response in the living tissue. These effects may be positive or negative
depending on the dose or bioavailability of such substance (Guaadaoui et al. 2014).
This is to say that bioactive compounds may occur as natural constituents or fortificants in food with the added health benefits that are more than the basic nutritional
value of such food product (Lordan et al. 2011). Studies on bioactive compounds
have attracted enormous interest in various fields, especially the field of nutrition
and medical sciences.
Carbohydrates play an indispensable role in human physiology and pathogenesis
of diseases because they are rich sources of bioactive compounds which can be used
as functional foods or pharmaceuticals. Specific carbohydrates with a defined target
are often referred to as bioactive substances. This includes carbohydrates such as
glycoproteins, gangliosides and all carbohydrates with beneficial health effects,
which include digestible carbohydrates with a low glycaemic index, or indigestible
carbohydrates that are either resistant to fermentation or easily fermented.
Bioactive carbohydrates which are now used extensively several biotechnological and pharmaceutical applications can be derived from plants, animals and, microorganisms. The fact that most people do not take adequate fiber in their diet has
made food fortifications with bioactive carbohydrates an important area of research
in nutrition. Polysaccharides which are derived from plants are relatively nontoxic,
and any side effects are minimal compared with those of synthetic compounds
T. A. Oyedepo (*)
Department of Biochemistry, Faculty of Science, Adeleke University,
Ede, Osun State, Nigeria
A. A. A. Kayode
Department of Biochemistry, Ben Carson School of Medicine, Babcock University,
Ilishan Remo, Ogun State, Nigeria
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_4
Chapter 4
Bioactive Carbohydrates, Biological
Activities, and Sources
Temitope A. Oyedepo and Abolanle A. A. Kayode
4.1 Introduction
A bioactive substance can be defined as a component that affect, causes a reaction,
or triggers a response in the living tissue. These effects may be positive or negative
depending on the dose or bioavailability of such substance (Guaadaoui et al. 2014).
This is to say that bioactive compounds may occur as natural constituents or fortificants in food with the added health benefits that are more than the basic nutritional
value of such food product (Lordan et al. 2011). Studies on bioactive compounds
have attracted enormous interest in various fields, especially the field of nutrition
and medical sciences.
Carbohydrates play an indispensable role in human physiology and pathogenesis
of diseases because they are rich sources of bioactive compounds which can be used
as functional foods or pharmaceuticals. Specific carbohydrates with a defined target
are often referred to as bioactive substances. This includes carbohydrates such as
glycoproteins, gangliosides and all carbohydrates with beneficial health effects,
which include digestible carbohydrates with a low glycaemic index, or indigestible
carbohydrates that are either resistant to fermentation or easily fermented.
Bioactive carbohydrates which are now used extensively several biotechnological and pharmaceutical applications can be derived from plants, animals and, microorganisms. The fact that most people do not take adequate fiber in their diet has
made food fortifications with bioactive carbohydrates an important area of research
in nutrition. Polysaccharides which are derived from plants are relatively nontoxic,
and any side effects are minimal compared with those of synthetic compounds
T. A. Oyedepo (*)
Department of Biochemistry, Faculty of Science, Adeleke University,
Ede, Osun State, Nigeria
A. A. A. Kayode
Department of Biochemistry, Ben Carson School of Medicine, Babcock University,
Ilishan Remo, Ogun State, Nigeria