Q1. Quercetin is present in __________.

1. Onion
2. Garlic
3. Fenugreek
4. Tomato

ANSWER: A. Onion

Explanation: Although all onions contain quercetin, red and yellow onions have the highest concentration since it is a pigment. Remove as little as possible of the outer layers to preserve the quercetin. Onions are high in the vitamin biotin, as well as a number of other vitamins and minerals. Onion quercetin concentration appears to be influenced by bulb colour and type.

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Q2. ____________ is effective for the treatment of neurodegenerative diseases such as Alzheimer’s disease.

1. Garcinol
2. Cinnamaldehyde
3. Pinene
4. Quercitin

ANSWER: B. Cinnamaldehyde

• Explanation – Cinnamaldehyde (CM) is the main active ingredient in cinnamon (Cinnamomum zeylanicum). Its anti-inflammatory, antibacterial, anti-oxidant, anti-tumor, cholesterol-lowering, and immunomodulatory effects are well-known. Cinnamon bark has a strong anti-inflammatory effect in an arthritis model in vivo, and hence might be considered an effective anti-rheumatic agent. Cinnamon is also helpful in the treatment of neurological illnesses like Alzheimer’s disease.

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Q3. ______________ is an isothiocyanate (sulphur containing compounds) distributed amongst cruciferous vegetables including mustard.

1. Sulforaphane
2. Capsaicin
3. Allicin
4. Garcinol

ANSWER – A. Sulforaphane

• Explanation: Sulforaphane is an isothiocyanate found in cruciferous vegetables such as cabbage, cauliflower, and kale in the form of glucoraphanin, and in high concentrations in broccoli, particularly broccoli sprouts. The plant enzyme myrosinase is required to convert glutcoraphanin to sulforaphane. Sulforaphane has been extensively studied and is gaining popularity in medicine due to its health benefits.

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Q4. The addition of dietary fibre in beverages and drinks ___________.

1. Increases their viscosity and stability
2. Improves flavor
3. Replaces fat content
4. D. All of the above

ANSWER: A. Increases their viscosity and stability

• Explanation: Dietary fibre increases the viscosity and stability of liquids and drinks, with soluble fibre being the most commonly employed because it is more water dispersible than insoluble fibre. Soluble fibres include fractions of grains and multi-fruits, pectins, -glucans, and cellulose beet-root fibre, to name a few. Milk shakes, instant breakfast drinks, fruit and vegetable juices, ice tea, sports drinks, cappuccino, and wine all include oat fibre.

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Q5. Total dietary fiber content of flax seeds is approximately ______________ per 100 gm.

1. 22 mg
2. 22 g
3. 2 mg
4. 2 g

ANSWER:  B. 22 g

• Explanation – Dietary fibre increases the viscosity and stability of liquids and drinks, with soluble fibre being the most commonly employed because it is more water-dispersible than insoluble fibre. Soluble fibres include fractions of grains and multi-fruits, pectins, β-glucans, and cellulose beet-root fibre, to name a few. Milkshakes, instant breakfast drinks, fruit and vegetable juices, ice tea, sports drinks, cappuccino, and wine all include oat fibre.

READ MORE – Food Science & Technology Quiz (01-04-2022)

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