Nutritional Status and Biomedical Application of Fresh and Dried Fruits

The Fruits (Fresh & Dried) are colourful, flavourful and nutritious components of our diets and are often most attractive and health-promoting when harvested at their peak maturity. Many fruits grow only in certain parts of the world, under specific temperature and humidity environments, and at particular times of the year. Current nutritional challenges include how to increase consumption of fruit, vegetables and fiber, and reduce free sugars intake (though not sugars within plant cells, or milk sugars), within the context of a palatable and varied diet. The free radical scavenging activities were determined using two methods, ABTS and FRAP (ferric reducing antioxidant power). A common use for it is in the Enzyme-Linked Immunosorbent Assay (ELISA) to detect for binding of molecules to each other) and FRAP (Fluorescence Recovery After Photobleaching (FRAP) is a method of determining the kinetics of diffusion in living cells using fluorescence microscopy) methods were performed using a UV PC spectrophotometer. Dried fruits provide a wide range of phytochemicals, such as phenolic acids, flavonoids, phytoestrogens, and carotenoids. The reported phytochemicals in fruits and their corresponding antioxidant activities vary considerably according to the cultivars as well as climatic and agricultural practices. A study comparing sedentary adults, pre-diabetics and endurance athletes found that the glucose response to raisins was not very different across these groups. A number of chemical interactions such as sugar-amine reactions can take place during drying and storage, which lead to Maillard type of browning and consequent loss of nutrients.