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ciently hydroxylated, so the fibers are not firm, which causes the fragility of blood
vessels. Collagen is a basic connective tissue protein, necessary for the construction
and protection of blood vessels, bones, joints, and muscles. Vitamin C is involved in
the synthesis of adrenal hormones. It is required for the synthesis of the enzyme
dopamine hydroxylase, which contains copper and converts dopamine into norepinephrine. Vitamin C is important in the formation of cholesterol in the liver and its
conversion into bile acids and stimulates normal cholesterol and LDL cholesterol
levels in the blood. It also affects normal circulation, which is important for heart
function and maintains normal blood pressure. Vitamin C is involved in the conversion of the amino acid tryptophan into serotonin, a transmitter of nerve stimuli with
numerous functions of the nervous system. However, biologically active compounds, it can be freely said, have a priority effect in a certain system and indirectly
act on others and improve the general condition of the organism (Marinangeli and
Jones 2010).
11.4 Chemical Composition of Significant Biologically Active
Food Components
The biologically active components of food are of very different chemical composition, and it is common to use their trivial names through which both the chemical
composition and the biological activity are identified (Roberfroid 2002). These are
most often secondary metabolites of plants and other organisms. They can be pigments that give food color (chlorophylls, flavonoids, hemoglobin), substances that
protect plants from herbivores (polyphenols, terpenes, and other waxy substances),
substances that give aroma, etc. Plant pigments give color to fresh foods as well as
the products made from them. The most famous is chlorophyll in green plants and a
large group of carotenoids and flavonoids. The green color of leafy vegetables
comes from the chlorophyll that is responsible for photosynthesis. Yellow and
orange colors are derived from carotenoids. Flavonoids and carotenoids are pigments in food mainly present in plant foods. These are compounds that have a lot of
unsaturated bonds that break easily. Red, blue, and purple colors are derived from
flavonoid compounds, especially anthocyanins, which are good antioxidants. The
content of pigments is relatively low, but even in small concentrations they give
color to the product. They can be soluble and insoluble in water. They are often
bound to other substances within the cell. Plant pigments develop during ripening
and maturation. We will give a few examples of biologically active components in
food classified by characteristic chemical compounds or food components.
Vitamins Vitamins are diverse compounds with regard to structure, biological
activities, and their chemical properties. Vitamins are essential in trace amounts for
the normal growth and maintenance of life. To ensure the adequate intake of vitamins, the human diet can be completed with a high range of multivitamin tablets
and food products enriched with vitamins, in other words, these compounds are
V. I. Petropulos and B. Balabanova
ciently hydroxylated, so the fibers are not firm, which causes the fragility of blood
vessels. Collagen is a basic connective tissue protein, necessary for the construction
and protection of blood vessels, bones, joints, and muscles. Vitamin C is involved in
the synthesis of adrenal hormones. It is required for the synthesis of the enzyme
dopamine hydroxylase, which contains copper and converts dopamine into norepinephrine. Vitamin C is important in the formation of cholesterol in the liver and its
conversion into bile acids and stimulates normal cholesterol and LDL cholesterol
levels in the blood. It also affects normal circulation, which is important for heart
function and maintains normal blood pressure. Vitamin C is involved in the conversion of the amino acid tryptophan into serotonin, a transmitter of nerve stimuli with
numerous functions of the nervous system. However, biologically active compounds, it can be freely said, have a priority effect in a certain system and indirectly
act on others and improve the general condition of the organism (Marinangeli and
Jones 2010).
11.4 Chemical Composition of Significant Biologically Active
Food Components
The biologically active components of food are of very different chemical composition, and it is common to use their trivial names through which both the chemical
composition and the biological activity are identified (Roberfroid 2002). These are
most often secondary metabolites of plants and other organisms. They can be pigments that give food color (chlorophylls, flavonoids, hemoglobin), substances that
protect plants from herbivores (polyphenols, terpenes, and other waxy substances),
substances that give aroma, etc. Plant pigments give color to fresh foods as well as
the products made from them. The most famous is chlorophyll in green plants and a
large group of carotenoids and flavonoids. The green color of leafy vegetables
comes from the chlorophyll that is responsible for photosynthesis. Yellow and
orange colors are derived from carotenoids. Flavonoids and carotenoids are pigments in food mainly present in plant foods. These are compounds that have a lot of
unsaturated bonds that break easily. Red, blue, and purple colors are derived from
flavonoid compounds, especially anthocyanins, which are good antioxidants. The
content of pigments is relatively low, but even in small concentrations they give
color to the product. They can be soluble and insoluble in water. They are often
bound to other substances within the cell. Plant pigments develop during ripening
and maturation. We will give a few examples of biologically active components in
food classified by characteristic chemical compounds or food components.
Vitamins Vitamins are diverse compounds with regard to structure, biological
activities, and their chemical properties. Vitamins are essential in trace amounts for
the normal growth and maintenance of life. To ensure the adequate intake of vitamins, the human diet can be completed with a high range of multivitamin tablets
and food products enriched with vitamins, in other words, these compounds are
V. I. Petropulos and B. Balabanova