ABSTRACT
Bioactive compounds are beneficial components in foods that are responsible for their diseasepreventing properties. They may exert their effects by acting as antioxidants, inhibiting cholesterol absorption, blocking the activity of bacterial or viral toxins, decreasing platelet aggregation, or destroying harmful gastrointestinal bacteria. They include a range of chemical compounds, including phenolics, carotenoids, phytosterols, and polyunsaturated fatty acids.
