Q1. Citrus fruit, carrots, squash, pumpkin are good sources of?

1. Isoflavones
2. Catechins
3. Lycopene
4. β Carotenes

ANSWER: D. β Carotenes

• Explanation: Beta-carotene is an antioxidant that aids in the production of vitamin A. Beta-carotene is essential for the health of your eyes and skin. While carrots are one of the finest sources of beta-carotene, squash, pumpkins, sweet potatoes, orange bell peppers, apricots, cantaloupe, and papaya are also high in antioxidants.

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Q2. Ascorbic acid, β-Carotene, and Tocopherols have _______ activity in common.

1. Antioxidant
2. Anticancer
3. Anti-inflammatory
4. All of the above

ANSWER: A. Antioxidant

• Explanation – Vitamin E (tocopherols and tocotrienols), vitamin C (ascorbic acid), and carotenoids react with free radicals, particularly peroxyl radicals, and singlet molecular oxygen (1O2), which is the basis for their antioxidant action. Because of the interactions between β -carotene (BC), α -tocopherol (AT), and ascorbic acid (AA), it was hypothesized that employing a mixture of these antioxidants would be more effective than using a single antioxidant alone.

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Q3. Foods may be made functional by?

1. Elimination of toxins
2. Replacement of a component
3. Enhancement of bioavailability of components
4. All of the above

ANSWER – D. All of the above

• Explanation:  Foods that, by nature or design, can provide benefits other than nourishment are known as functional foods. Toxins or allergenic proteins can be removed from foods to make them more functional. Replacement of a component, typically a macronutrient, such as fat with modified or emulsified carbohydrates, and improvement of component bioavailability.

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Q4. n-3, PUFA, Conjugated linoleic acid, and MUFA are?

1. Carbohydrates and their derivatives
2. Protein and amino acids
3. Fatty acids
4. Minerals

ANSWER: C. Fatty acids

• Explanation: Fatty acids are carboxylic acids with a long aliphatic chain that can be saturated (having just C-C single bonds) or unsaturated (containing more than C-C single bonds) (containing multiple bonds between carbon atoms). The ω-3 PUFA found in larger proportions in plants, fish, and other marine creatures, as well as conjugated linoleic acid (CLA) produced by bacteria in ruminants, are examples of fatty acids and/or their derivatives.

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Q5. Lactobacilli, Bifidobacteria are present in?

1. Yoghurt and milk products
2. Onion and garlic
3. Tea and coffee
4. None of the above

ANSWER: A.  Yoghurt and milk products

• Explanation – Probiotics are mostly delivered through fermented foods. Dairy products (especially fermented milk and yogurt) are by far the most effective and extensively used among them. Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, Bifidobacterium infantis, and Streptococcus salvarius subspecies thermophilus are among the microorganisms with functional food potential. Lactobacilli and bifidobacteria are not normally found in milk, although they may be present in raw milk due to cross-contamination from faeces and dairy farm environments.

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