Oilseeds: Health Attributes and Food Applications

Preface
Contents
About the Editors
Chapter 1: Soybean (Glycine max)
	1.1 Origin and History
	1.2 Production
	1.3 Nutritional Composition
		1.3.1 Carbohydrates
		1.3.2 Proteins
		1.3.3 Lipids
		1.3.4 Vitamins
		1.3.5 Minerals
		1.3.6 Antinutrients and Phytonutrients
			1.3.6.1 Phytate
			1.3.6.2 Protease Inhibitors
			1.3.6.3 Lectins
			1.3.6.4 Oxalate
			1.3.6.5 Phenolics
			1.3.6.6 Isoflavones
			1.3.6.7 Saponins
	1.4 Health Attributes
		1.4.1 In Hyperglycemia
		1.4.2 In Cardiovascular Diseases
		1.4.3 In Hypertension
		1.4.4 In Obesity
		1.4.5 In Inflammation
		1.4.6 Effects on Menopausal Symptoms
		1.4.7 In Bone Health
		1.4.8 Anticarcinogenic Activities
	1.5 Food Applications
		1.5.1 Soybean Oil
		1.5.2 Soy Products
			1.5.2.1 Soy Protein Products
			1.5.2.2 Soy Flour and Grits
			1.5.2.3 Soy Protein Isolates (SPI)
			1.5.2.4 Soy Protein Concentrates (SPC)
			1.5.2.5 Textured Soy Protein (TSP)
		1.5.3 Fermented Soy Foods
			1.5.3.1 Soy Sauce
			1.5.3.2 Soy Sprouts
			1.5.3.3 Tempeh
			1.5.3.4 Natto
			1.5.3.5 Miso
		1.5.4 Non-fermented Soy Foods
			1.5.4.1 Soy Milk/Beverages
			1.5.4.2 Tofu (Soy Paneer)
			1.5.4.3 Soy Cheese
			1.5.4.4 Non-dairy Soy Frozen Dessert
			1.5.4.5 Soy Nut Butter
			1.5.4.6 Soy Fiber (Okara, Soy Bran)
			1.5.4.7 Green Vegetable Soybean (Edamame)
		1.5.5 Soy-Based Infant Formulas
		1.5.6 Hydrolyzed Vegetable Protein (HVP)
		1.5.7 Lecithin
	1.6 Alternative Applications
		1.6.1 Animal Feed
		1.6.2 Soybean Protein Fiber (SPF)
		1.6.3 Soy Oil
		1.6.4 Soy Protein
		1.6.5 Soy Lecithin
	1.7 Conclusion
	References
Chapter 2: Rapeseed/Canola (Brassica napus) Seed
	2.1 History and Introduction
	2.2 Production
	2.3 Chemical Composition
		2.3.1 Lipids
		2.3.2 Carbohydrates
		2.3.3 Proteins
		2.3.4 Minerals and Vitamins
		2.3.5 Phytonutrients and Other Minor Components
		2.3.6 Antinutritional Factors
			2.3.6.1 Glucosinolates
			2.3.6.2 Phytic Acid/Phytates
			2.3.6.3 Phenolic Acids (Expressed as Sinapin) and Tannins
	2.4 Health Effects
		2.4.1 In Hypercholesterolemia
		2.4.2 In Cardiovascular Diseases
		2.4.3 In Diabetes Mellitus
	2.5 Food Applications
		2.5.1 As Cooking Oil, Salad Oils, and Margarines
		2.5.2 In the Preparation of Organogels/Oleogels
		2.5.3 As a Protein Supplement and Functional Ingredient
	2.6 Future Scopes
	References
Chapter 3: Cottonseed (Gossypium hirsutum)
	3.1 Origin and History
	3.2 Production
	3.3 Chemical Composition
		3.3.1 Oil
		3.3.2 Protein
		3.3.3 Crude Fiber
		3.3.4 Minerals and Vitamins
	3.4 Antinutrient Content
		3.4.1 Adverse Health Effects of Gossypol
	3.5 Bioactive Components
	3.6 Health Attributes
		3.6.1 In Cardiovascular Diseases
		3.6.2 Risk of Type 2 Diabetes
		3.6.3 Insulin Resistance and Glycemic Control
		3.6.4 Antitumor and Anti-cancer Activity
	3.7 Adverse Effects and Individual Concerns
	3.8 Food Applications
	3.9 Alternative Applications
	3.10 Conclusion
	References
Chapter 4: Groundnut (Peanut) (Arachis hypogaea)
	4.1 Ground Nut (Arachis hypogaea)
		4.1.1 Origin and History
		4.1.2 Production
		4.1.3 Chemical Composition
			4.1.3.1 Carbohydrates
			4.1.3.2 Proteins
			4.1.3.3 Lipids
			4.1.3.4 Vitamins
			4.1.3.5 Minerals
			4.1.3.6 Dietary Fiber
		4.1.4 Antinutritional Factors
		4.1.5 Bioactive Compounds
			4.1.5.1 Flavonoids
			4.1.5.2 Phytosterols
			4.1.5.3 Essential Amino Acids
			4.1.5.4 Stilbenes
		4.1.6 Health Attributes
			4.1.6.1 Role in Coronary Heart Disease (CHD)
			4.1.6.2 Type 2 Diabetes
			4.1.6.3 Insulin Resistance and Glycemic Control
			4.1.6.4 Role in Cardiovascular Diseases
				Peanut Consumption and Lipid Profile
				Antioxidant Properties of Peanuts
			4.1.6.5 Anti-inflammatory Effects
			4.1.6.6 Anticancer and Antitumor Potential of Peanuts
			4.1.6.7 Reducing the Risk for Alzheimer´s Disease
		4.1.7 Adverse Effects and Individual Concerns
			4.1.7.1 Allergies
			4.1.7.2 Peanuts and Aflatoxins
		4.1.8 Food Applications
			4.1.8.1 As Protein Sources (Protein Concentrates and Protein Isolates)
			4.1.8.2 In Snacks and Bakery Products
				Peanut Flour and Its Use in Baked Goods
				Peanut Butter as an Alternate to Dairy Butter
			4.1.8.3 In Chocolates and Confectionary
			4.1.8.4 In Dairy Products
			4.1.8.5 In Beverage Industry
			4.1.8.6 In Meat and Meat Products
			4.1.8.7 Use of Peanuts in Ready-to-Use Therapeutic Foods (RUTFs)
			4.1.8.8 Peanut Oil
			4.1.8.9 Antioxidant Extracts
		4.1.9 Biomedical Applications
		4.1.10 Alternative Applications
		4.1.11 Future Challenges
			4.1.11.1 Excessive By-Product Waste
			4.1.11.2 Global Warming
		4.1.12 Conclusion
	References
Chapter 5: Sunflower (Helianthus annuus) Seed
	5.1 Origin and History
	5.2 Production
	5.3 Types of Sunflowers
	5.4 Chemical Composition
		5.4.1 Carbohydrates
		5.4.2 Proteins
		5.4.3 Lipids
		5.4.4 Vitamins
		5.4.5 Minerals
	5.5 Anti-nutritional Factors
	5.6 Phytonutrients and Phenolics
		5.6.1 Phenolic Acids
		5.6.2 Phytosterols and Triterpenes
		5.6.3 Phospholipids
		5.6.4 Phytoestrogens
	5.7 Health Attributes
		5.7.1 Reduction of Dyslipidaemia and Cardiovascular Diseases
		5.7.2 Prevention of Diabetes Mellitus
		5.7.3 In Reducing the Risks of Cancer
		5.7.4 Role in Inflammatory Diseases and Immune Function
	5.8 Food Applications
		5.8.1 As Cooking Oil
			5.8.1.1 High Linoleic Oil
			5.8.1.2 Mid Oleic Oil (NuSun)
			5.8.1.3 High Oleic Oil
			5.8.1.4 High Stearic/High Oleic Oil
		5.8.2 In Bakery Industry
	5.9 Conclusion
	References
Chapter 6: Palm/Palm Kernel (Elaeis guineensis)
	6.1 Introduction
	6.2 Origin and History
	6.3 Production
	6.4 Proximate Composition
		6.4.1 Lipids
		6.4.2 Proteins
		6.4.3 Ash and Minerals
		6.4.4 Minor Components and Phytonutrients
	6.5 Health Effects
		6.5.1 Reduced Risks of Arterial Thrombosis and Atherosclerosis
		6.5.2 Inhibition of Cholesterol Biosynthesis
		6.5.3 Prevention of Platelet Aggregation
		6.5.4 Reduction in Blood Pressure
		6.5.5 Palm Oil and Coronary Heart Diseases
	6.6 Adverse Effects and Individual Concerns
	6.7 Food Applications
		6.7.1 Cooking Oil
		6.7.2 Bakery Industry
		6.7.3 Chocolate and Confectionary
	6.8 Alternative Applications
	6.9 Future Challenges
	References
Chapter 7: Coconut (Cocos nucifera)
	7.1 Origin and History
	7.2 Production
	7.3 Chemical Composition
		7.3.1 Coconut Water
			7.3.1.1 Total Soluble Solids
			7.3.1.2 Carbohydrates
			7.3.1.3 Proteins
			7.3.1.4 Vitamins
			7.3.1.5 Minerals
			7.3.1.6 Total Phenolic Content (TPC)
			7.3.1.7 Titratable Acidity and pH
		7.3.2 Coconut Kernel
			7.3.2.1 Carbohydrates
			7.3.2.2 Proteins
			7.3.2.3 Lipids
			7.3.2.4 Crude Fiber
			7.3.2.5 Proteins
			7.3.2.6 Vitamins
			7.3.2.7 Minerals
	7.4 Phytonutrients
	7.5 Health Attributes
		7.5.1 Anti-atherosclerotic Effect
		7.5.2 Antibacterial, Antifungal, and Antiviral Effect
		7.5.3 Anticaries Effect
		7.5.4 Antidiabetic Effect
		7.5.5 Antidermatophytic
		7.5.6 Antihypertensive Effect
		7.5.7 Anti-inflammatory Effect
		7.5.8 Antineoplastic Effect
		7.5.9 Antioxidant Effect
		7.5.10 Antiparasitic Effect
		7.5.11 Antithrombotic Effect
		7.5.12 Cardioprotective Effect
		7.5.13 Hepatoprotective Effect
		7.5.14 Hypolipidemic Effect
		7.5.15 In Reducing the Risks of Abdominal Obesity
		7.5.16 Renal Protective Effect
	7.6 Adverse Effects and Individual Concerns
	7.7 Food Applications
		7.7.1 Frying
		7.7.2 Margarine
		7.7.3 Filled Milk
		7.7.4 Frozen Dessert
	7.8 Alternative Applications
	7.9 Conclusion
	References
Chapter 8: Mustard (Brassica nigra) Seed
	8.1 Origin and History of Usage
	8.2 Production of Brassica Species and B. nigra
	8.3 Chemical Composition
	8.4 Anti-nutritional Factors
	8.5 Phytonutrients/Glucosinolates
	8.6 Health Benefits of B. nigra Seed and Oil
		8.6.1 Antidiabetic Effects and Preventing Hepatic and Renal Damage
		8.6.2 Anticonvulsant Activity
		8.6.3 Management of Oral Health
		8.6.4 Immunomodulation Properties
		8.6.5 Anti-inflammatory Effects
		8.6.6 Antioxidant Activity
		8.6.7 Antibacterial Activity
		8.6.8 Antifungal Activity
		8.6.9 Protection Against Gastrointestinal Cancer
		8.6.10 Protection Against Cardiovascular Disease
	8.7 Adverse Effects Resulting from Excessive Consumption of B. nigra
	8.8 Food Applications
		8.8.1 Culinary Preparations
		8.8.2 Preservative Effects
		8.8.3 Beverage Industry
	8.9 Other Applications of B. nigra
		8.9.1 Phytoremediation
		8.9.2 Weed Control and Interaction with Herbivores
		8.9.3 Bio-fumigation
		8.9.4 Disease Resistance
	8.10 Future Developments and Challenges
	8.11 Conclusions
	References
Chapter 9: Olive (Olea europaea)
	9.1 Origin and History
	9.2 Production
	9.3 Chemical Composition
		9.3.1 Olive Oil Minor Constituents
			9.3.1.1 Phenolic Compounds
		9.3.2 Compositional Changes due to Botanical and Agronomical Factors
			9.3.2.1 Variety
			9.3.2.2 Ripening Degree
			9.3.2.3 Environmental Conditions
		9.3.3 Compositional Changes due to Processing
			9.3.3.1 Harvesting Systems and Crushing
			9.3.3.2 Malaxation and Extraction
			9.3.3.3 Olive Oil Filtration and Storage
	9.4 Health Attributes
		9.4.1 Effects on Oxidative Damage
		9.4.2 In Cardiovascular Diseases
		9.4.3 Effects on Cellular Function
		9.4.4 Anti-carcinogenic Activity
		9.4.5 Health Claims
	9.5 Olive Oil Quality and Authenticity
	9.6 Sensory Assessment and Volatile Compounds
	9.7 Food Applications
		9.7.1 Olive Oil Food Pairing
		9.7.2 Olive Oil in Cooking and Frying
		9.7.3 Other Uses as Replacement of Fats
	9.8 Other Olive Products
	9.9 Future Challenges
	References
Chapter 10: Flaxseed (Linum usitatissimum)
	10.1 Introduction
	10.2 History of Flaxseed
	10.3 Production of Flaxseed
	10.4 Composition of Flaxseed
		10.4.1 Lipid
		10.4.2 Protein
		10.4.3 Carbohydrates and Dietary Fiber
		10.4.4 Polyphenols and Lignan
		10.4.5 Minerals and Vitamins
		10.4.6 Anti-Nutritional Factors of Flaxseed
	10.5 Bioactive Compounds of Flaxseed
	10.6 Health Attributes
		10.6.1 Reduction of Dyslipidemia and Cardiovascular Disease
			10.6.1.1 Effect of Fiber
			10.6.1.2 Effects of Lignans
			10.6.1.3 Effects of Omega Fatty Acids
		10.6.2 Prevention of Diabetes Mellitus
		10.6.3 Tumor and Cancer-Reducing Effects
		10.6.4 Role in Kidney and Renal Diseases
		10.6.5 Role in the Prevention of Obesity
		10.6.6 Treatment of Bowel Syndrome
		10.6.7 Role in Inflammatory Disease and Immune Function
		10.6.8 Role in Reproduction and Fetal Development
		10.6.9 Role in Menopause and Bone Metabolism
	10.7 Adverse Effects of Flaxseed
	10.8 Food Applications
		10.8.1 Food Applications of Flaxseed
			10.8.1.1 Flaxseed in Bakery Products
			10.8.1.2 Flaxseed in Dairy Products
	10.9 Conclusion
	References
Chapter 11: Chia Seed (Salvia hispanica)
	11.1 Origin and History
	11.2 Production
	11.3 Chemical Composition
		11.3.1 Lipids
		11.3.2 Carbohydrates
		11.3.3 Proteins
		11.3.4 Vitamins
		11.3.5 Minerals
	11.4 Antinutritional Factors
	11.5 Bioactive Compounds
	11.6 Health Attributes
		11.6.1 Chia Seeds and Cardiovascular Diseases
		11.6.2 Antioxidative Effects
		11.6.3 Diabetes
		11.6.4 ACE-Inhibitory Activity
		11.6.5 Anti-inflammatory Effects
		11.6.6 Inhibition of Melanin Hyperpigmentation
		11.6.7 Antimicrobial Effects
		11.6.8 Role in Obesity and Weight Loss
	11.7 Food Applications
		11.7.1 In Bakery Products
		11.7.2 In Dairy Products
		11.7.3 In Meat and Meat Products
		11.7.4 Other Products
	11.8 Alternative Applications
	11.9 Future Challenges
	11.10 Conclusion
	References
Chapter 12: Sesame (Sesamum indicum) Seed
	12.1 Introduction
	12.2 Origin and History
	12.3 Production
	12.4 Composition
		12.4.1 Lipids
		12.4.2 Carbohydrates
		12.4.3 Protein
		12.4.4 Dietary Fiber
		12.4.5 Minerals
		12.4.6 Vitamins
	12.5 Phytochemicals/Antinutritional Factors
		12.5.1 Phytates
		12.5.2 Oxalates
		12.5.3 Tannins
	12.6 Phenolic Compounds
		12.6.1 Phenolic Acids
		12.6.2 Lignans
		12.6.3 Tocopherols
	12.7 Health Attributes
		12.7.1 In Diabetic Management
		12.7.2 Hypertension
		12.7.3 Cancer Prevention
		12.7.4 Bone Health
	12.8 Adverse Health Effects
	12.9 Food Applications
		12.9.1 As Cooking Oil
		12.9.2 Bakery Products
		12.9.3 Confectionary
		12.9.4 As Ingredients
	12.10 Alternative Applications
	12.11 Conclusions
	References
Chapter 13: Nigella (Nigella sativa) Seed
	13.1 Introduction
	13.2 Nutritional Composition
	13.3 Bioactive Compounds
	13.4 Health Benefits
		13.4.1 Cardiovascular Health Benefits
		13.4.2 Antioxidant Activity
		13.4.3 Antidiabetic Activity
		13.4.4 Anticancer Activity
		13.4.5 Anti-inflammatory Activity
		13.4.6 Other Health-Promoting Activity
	13.5 Food Applications
	13.6 Conclusions
	References
Chapter 14: Borage (Borago officinalis) Seed
	14.1 History and Introduction
	14.2 Market Status
	14.3 Proximate Composition
	14.4 Lipids
	14.5 Phytochemicals and Minor Components
	14.6 Tocopherols
	14.7 Phytosterols
	14.8 Phenolic Acids
	14.9 Antinutrients/Toxic Components
	14.10 Health Effects
		14.10.1 Anti-inflammatory Effects
		14.10.2 Anticarcinogenic Activity
		14.10.3 In Atopic Dermatitis (Eczema)
		14.10.4 In Rheumatoid Arthritis (RA)
		14.10.5 In Neurodevelopment and Obesity
	14.11 Food Applications
	14.12 Conclusion
	References
Chapter 15: Hempseed (Cannabis sativa)
	15.1 Origin and History
	15.2 Production
	15.3 Chemical Composition
		15.3.1 Carbohydrates
		15.3.2 Proteins
		15.3.3 Fats
		15.3.4 Dietary Fibres
		15.3.5 Vitamins
		15.3.6 Minerals
		15.3.7 Other Natural Compounds
			15.3.7.1 Cannabidiol
			15.3.7.2 β-Sitosterol
			15.3.7.3 Terpenes
			15.3.7.4 Methyl Salicylate (Oil of Wintergreen)
	15.4 Health Attributes
		15.4.1 In Reducing the Risk of Heart Disease
		15.4.2 In Skin-Related Disorders
		15.4.3 In Reducing the Symptoms of Premenstrual Syndrome (PMS) and Menopause
		15.4.4 In Hypercholesterolemia
		15.4.5 In Maintaining Blood Pressure
		15.4.6 Antitumour Activity
		15.4.7 Effects on Atherosclerosis
		15.4.8 Improved Immunomodulatory Functions
	15.5 Adverse Effects and Individual Concerns
	15.6 Food Applications
	15.7 Alternative Applications
	15.8 By-product Applications
	15.9 Future Challenges
	15.10 Conclusion
	References
Chapter 16: Rice (Oryza sativa) Bran
	16.1 Introduction
	16.2 Production
	16.3 Chemical Composition
	16.4 Bioactive Components
	16.5 Health Attributes
		16.5.1 Reduction of Dyslipidemia and Cardiovascular Diseases (CVD)
		16.5.2 Prevention of Diabetes Mellitus
		16.5.3 Tumor and Cancer Reducing Effects
		16.5.4 Other Health Attributes
	16.6 Adverse Effects and Individual Concerns
	16.7 Food Applications
		16.7.1 In Bakery Products
		16.7.2 In Dairy Industry
		16.7.3 In Meat and Meat Products
		16.7.4 In Confectionary
		16.7.5 In Protein Concentrates
	16.8 Alternative Applications
		16.8.1 RBO Emulsion
		16.8.2 Rice Bran Wax and Organogels
		16.8.3 RBO as Antifoaming Agent
		16.8.4 In Bio Butanol Production
		16.8.5 In Packaging
	16.9 Conclusion
	References
Chapter 17: Safflower (Carthamus tinctorius) Seed
	17.1 History and Origin
	17.2 Production
	17.3 Composition
		17.3.1 Carbohydrates, Proteins, and Fats
		17.3.2 Tocopherols, Phytosterols, and Carotenoids
		17.3.3 Phenolic Compounds
			17.3.3.1 Serotonin Derivatives
		17.3.4 Oil
	17.4 Medicinal Properties
		17.4.1 Skin Emollient and Anti-Melanogenic Activities
		17.4.2 Analgesic and Neuromodulatory Activity
		17.4.3 Anti-Ulcerogenic Activity
		17.4.4 Estrogen Modulating Activity
		17.4.5 Antidiabetic Activity
		17.4.6 Anti-Oxidant Activity
		17.4.7 Anti-Inflammatory Activity
		17.4.8 Antitumor and Anti-Cancerous Activity
		17.4.9 Bone Protecting Activity
		17.4.10 Cardioprotective and Anti-Lipidogenic Activities
		17.4.11 Hepatoprotective Activity
		17.4.12 Anti-Obesity/Anti-Adipogenic Activity
	17.5 Adverse Effects and Reactions
	17.6 Applications in Pharmaceutical and Food Industry
	17.7 Future Considerations
	17.8 Conclusion
	References
Chapter 18: Camelina (Camelina sativa) Seed
	18.1 Origin and History
	18.2 Production
	18.3 Chemical Composition
		18.3.1 Camelina Oil Extraction
		18.3.2 Camelina Oil Composition
		18.3.3 Camelina Meal Composition
			18.3.3.1 Carbohydrates
			18.3.3.2 Dietary Fiber
			18.3.3.3 Proteins
			18.3.3.4 Vitamins
			18.3.3.5 Minerals
	18.4 Antinutritional Factors
	18.5 Phytonutrients/Phenolics
	18.6 Health Attributes
	18.7 Food Applications
		18.7.1 As an Edible Oil
		18.7.2 Animal Feed Applications
			18.7.2.1 As an Aquaculture Feed
			18.7.2.2 As Feed in Dairy Industry
			18.7.2.3 As Poultry Feed
			18.7.2.4 As Feed in Beef and Pork Industry
	18.8 Alternative Applications
		18.8.1 Camelina as a Biofuel
		18.8.2 Chemical Derivatives of Camelina Oil
		18.8.3 Non-food Applications of Camelina Meal
	18.9 Future Challenges
	18.10 Conclusions
	References
Chapter 19: Pumpkin (Cucurbita pepo) Seed
	19.1 Origin and History
	19.2 Production
	19.3 Processing of Pumpkin Seeds
		19.3.1 Seed
		19.3.2 Oil Pressing
		19.3.3 Seed Meal
	19.4 Chemical Composition
		19.4.1 Carbohydrates
		19.4.2 Proteins
		19.4.3 Lipids
		19.4.4 Vitamins
		19.4.5 Minerals
	19.5 Antinutritional Factors
	19.6 Phytonutrients/Phenolics
	19.7 Effect of Processing on Characteristics and Chemical Composition
	19.8 Health Attributes
		19.8.1 In Hyperglycemia
		19.8.2 In Cardiovascular Diseases
		19.8.3 Effects on Menopausal Symptoms
		19.8.4 Anticarcinogenic Activity
		19.8.5 Protection Against Cellular Damage
		19.8.6 In Kidney Disease and Liver Injury
		19.8.7 In Prostate Health
		19.8.8 In Traditional Medicine
		19.8.9 For Better Sleep and Antidepressant Activity
		19.8.10 Anti-Inflammatory Activity
		19.8.11 Antimicrobial Activity
		19.8.12 Antioxidant Activity
		19.8.13 As Immune-Suppressant
	19.9 Adverse Effects and Individual Concerns
	19.10 Food Applications
		19.10.1 As Cooking Oil
		19.10.2 In Bakery Industry
		19.10.3 In Meat and Meat Products
		19.10.4 As Protein Sources
		19.10.5 As a Fortifying Agent
	19.11 Alternative Applications
		19.11.1 In Developing Packaging Films for Food Industry
		19.11.2 In Pharmaceutical Industry
		19.11.3 In Cattle-Feed Industry
		19.11.4 To Enhance Nutritive Value of Poultry Feed
	19.12 Future Challenges
	19.13 Conclusion
	References
Chapter 20: Cumin (Cuminum cyminum L.) Seed
	20.1 Origin and History
		20.1.1 History
		20.1.2 Etymology
		20.1.3 Useful Parts of Cumin Plant
	20.2 Production
		20.2.1 Description
		20.2.2 Cultivation Areas
	20.3 Chemical Composition
		20.3.1 Health Attributes
		20.3.2 In Anemia and Lactation
		20.3.3 Skin Disorders
		20.3.4 Anti-oxidant Activity
		20.3.5 Anti-microbial
		20.3.6 Anti-carcinogenic/Anti-mutagenic Property
		20.3.7 Anti-diabetic Activity
	20.4 Adverse Effects and Individual Concerns
	20.5 Food Applications
		20.5.1 General Uses
		20.5.2 Pharmacological Uses
	20.6 Conclusion
	References