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Effect of processing and storage on nutraceutical potential MCQs With Answer

Effect of processing and storage on nutraceutical potential MCQs With Answer

The effect of processing and storage on nutraceutical potential is critical for B. Pharm students studying formulation, stability, and delivery of bioactive compounds. Processing steps (thermal treatment, drying, milling, encapsulation) and storage conditions (temperature, light, oxygen, humidity, packaging) profoundly influence the stability, bioavailability, degradation kinetics, and sensory quality of vitamins, carotenoids, polyphenols, PUFAs, and probiotics. … Read more

Functional foods for chronic disease prevention MCQs With Answer

Functional foods for chronic disease prevention MCQs With Answer

Introduction: Functional foods are foods enriched or naturally rich in bioactive compounds—such as probiotics, omega-3 fatty acids, fiber, plant sterols and phytochemicals—that provide health benefits beyond basic nutrition. For B. Pharm students, understanding functional foods intersects pharmacology, nutraceutical science, formulation, safety, clinical evidence and regulatory aspects. Key concepts include mechanisms of action (antioxidant, anti-inflammatory, lipid-lowering, … Read more

Synthetic antioxidants – BHT and BHA MCQs With Answer

Synthetic antioxidants – BHT and BHA MCQs With Answer

Synthetic antioxidants – BHT and BHA are widely used phenolic stabilizers in pharmaceutical formulations to prevent lipid peroxidation and oxidative degradation of drugs and excipients. Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) act as chain‑breaking free radical scavengers, are oil‑soluble, and are important in improving oxidative stability, shelf life, and formulation compatibility. B. Pharm students … Read more

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