ABSTRACT
Most phytochemical bioactive compounds in fruits and cereals have been recognized as having healthpromoting capability. They are being widely used in various functional foods to provide health beneˆts and prevent chronic diseases, such as cardiovascular diseases (CVD), obesity, diabetes, and certain cancers. These bioactive compounds are in a range with diverse chemical structures such as plant sterols, carotenoids, ‹avones, polyphenols, tocols, and so on. Consumers are concerned about maintaining health and preventing diseases through healthy diets. The functional foods with the bioactive compounds are fast becoming one of the most proˆtable sections in food markets.
