Nutritional Powerhouses: Analyzing the Health Benefits of Fruits and Vegetables
Author : Dr. T Mamatha and R Nirupama
Abstract :
Fruits and vegetables are essential components of a healthy diet, playing a pivotal role in human nutrition and disease prevention. This paper explores the classification systems—botanical and culinary—used to distinguish between fruits and vegetables, alongside the pigments responsible for their vibrant colors and their nutritional functions. Emphasis is placed on bioactive compounds such as carotenoids, anthocyanins, and chlorophyll, which contribute to antioxidant activity and other health benefits. The paper also discusses the causes and prevention of enzymatic browning in cut produce. The educational objective is to provide a comprehensive understanding of the importance of fruits and vegetables in human diets and to support curriculum development in biology and health education.
Keywords :
Fruits and Vegetables, nutritional benefits, classification, botanical classification, culinary classification, pigments, carotenoids, anthocyanins, chlorophyll, antioxidants, enzymatic browning.
