1. : What are nutraceuticals?
(A) Substances that provide both nutritional and medicinal benefits
(B) Artificial sweeteners
(C) Processed junk foods
(D) Preservatives
2. : The term “nutraceutical” was coined by:
(A) Stephen DeFelice
(B) Linus Pauling
(C) Hippocrates
(D) Watson and Crick
3. : Which of the following is a functional food?
(A) Yogurt with probiotics
(B) White bread
(C) Potato chips
(D) Candy bars
4. : Omega-3 fatty acids are commonly obtained from:
(A) Fish oil
(B) Butter
(C) Sugarcane
(D) Cheese
5. : Lycopene, a bioactive compound found in tomatoes, helps prevent:
(A) Cancer
(B) Rickets
(C) Goiter
(D) Anemia
6. : Which of the following is NOT a nutraceutical component?
(A) Flavonoids
(B) Carotenoids
(C) Trans fats
(D) Polyphenols
7. : Probiotics are best described as:
(A) Live microorganisms beneficial to health
(B) Artificial flavoring agents
(C) Synthetic vitamins
(D) Antioxidants
8. : Prebiotics are:
(A) Non-digestible food ingredients that stimulate gut flora
(B) Digestive enzymes
(C) Hormones
(D) Antibiotics
9. : Which of the following is an example of a nutraceutical beverage?
(A) Green tea
(B) Cola drink
(C) Soda
(D) Energy drink with caffeine
10. : Phytochemicals are found mainly in:
(A) Plant foods
(B) Meat
(C) Dairy products
(D) Fish
11. : Isoflavones are primarily found in:
(A) Soybeans
(B) Apples
(C) Milk
(D) Rice
12. : The main role of antioxidants is to:
(A) Neutralize free radicals
(B) Increase cholesterol
(C) Promote oxidation
(D) Supply carbohydrates
13. : The main bioactive compound in green tea is:
(A) Catechin
(B) Lycopene
(C) Beta-carotene
(D) Curcumin
14. : Functional foods are defined as foods that:
(A) Provide health benefits beyond basic nutrition
(B) Are high in sugar
(C) Are deep-fried
(D) Contain preservatives
15. : Which compound gives turmeric its medicinal properties?
(A) Curcumin
(B) Caffeine
(C) Lycopene
(D) Chlorophyll
16. : Which vitamin acts as a natural antioxidant?
(A) Vitamin E
(B) Vitamin D
(C) Vitamin K
(D) Vitamin B12
17. : Which of the following can be considered a functional dairy product?
(A) Probiotic yogurt
(B) Condensed milk
(C) Butter
(D) Cheese spread
18. : Omega-3 fatty acids help reduce:
(A) Cardiovascular diseases
(B) Tooth decay
(C) Eye color changes
(D) Bone stiffness
19. : Garlic is considered a nutraceutical because it contains:
(A) Allicin
(B) Starch
(C) Sucrose
(D) Casein
20. : Resveratrol is found in:
(A) Red wine and grapes
(B) Milk
(C) Wheat flour
(D) Eggs
21. : Functional foods are classified based on:
(A) Mechanism of action and bioactive compounds
(B) Packaging design
(C) Price and color
(D) Brand popularity
22. : The most common prebiotic used in food is:
(A) Inulin
(B) Lactose
(C) Sucrose
(D) Glucose
23. : Which of the following nutraceuticals is used for joint health?
(A) Glucosamine
(B) Caffeine
(C) Fructose
(D) Urea
24. : Anthocyanins are responsible for:
(A) Red, blue, and purple colors in plants
(B) Bitter taste in citrus fruits
(C) Fat oxidation
(D) Aroma of spices
25. : Probiotics are most effective when consumed:
(A) In fermented foods
(B) On an empty stomach
(C) With fatty meals
(D) During fasting
26. : Nutraceuticals are generally derived from:
(A) Natural food sources
(B) Synthetic drugs
(C) Plastic materials
(D) Artificial dyes
27. : Which of the following is a carotenoid?
(A) Beta-carotene
(B) Allicin
(C) Catechin
(D) Curcumin
28. : Flavonoids have which primary function?
(A) Antioxidant activity
(B) Protein synthesis
(C) Fat digestion
(D) Calcium absorption
29. : Omega-6 fatty acids are primarily found in:
(A) Vegetable oils
(B) Fish
(C) Milk
(D) Eggs
30. : Which compound in green leafy vegetables is associated with eye health?
(A) Lutein
(B) Uric acid
(C) Glycogen
(D) Maltose
31. : Which is an example of a fortified food?
(A) Iodized salt
(B) White bread
(C) Plain rice
(D) Sugar syrup
32. : Nutraceuticals differ from pharmaceuticals in that they:
(A) Prevent rather than cure diseases
(B) Are used as medicines
(C) Are synthetic chemicals
(D) Require prescriptions
33. : A synbiotic product contains:
(A) Both probiotics and prebiotics
(B) Only probiotics
(C) Only prebiotics
(D) Antibiotics
34. : Functional foods are sometimes referred to as:
(A) Designer foods
(B) Junk foods
(C) Fast foods
(D) Canned foods
35. : Which bioactive component in garlic lowers cholesterol?
(A) Allicin
(B) Curcumin
(C) Lycopene
(D) Catechin
36. : Saponins are bioactive compounds known for their:
(A) Cholesterol-lowering effects
(B) Sweet taste
(C) Color stability
(D) Preservative action
37. : Which is a plant-based omega-3 source?
(A) Flaxseed
(B) Chicken
(C) Butter
(D) Yogurt
38. : Nutraceutical products are regulated under which category in most countries?
(A) Dietary supplements
(B) Prescription drugs
(C) Cosmetics
(D) Medical devices
39. : The probiotic bacteria commonly used in foods are:
(A) Lactobacillus and Bifidobacterium
(B) E. coli and Salmonella
(C) Staphylococcus and Clostridium
(D) Bacillus anthracis
40. : Which is an example of a cereal-based functional food?
(A) Oats with beta-glucan
(B) White rice
(C) Corn chips
(D) Fried noodles
41. : The term “functional food” originated in:
(A) Japan
(B) USA
(C) Germany
(D) India
42. : Which functional component in oats lowers blood cholesterol?
(A) Beta-glucan
(B) Caffeine
(C) Fructose
(D) Casein
43. : Nutraceuticals that support brain function are called:
(A) Nootropics
(B) Probiotics
(C) Antacids
(D) Laxatives
44. : The antioxidant found in grapes and red wine is:
(A) Resveratrol
(B) Catechin
(C) Lutein
(D) Lycopene
45. : Functional foods help in:
(A) Disease prevention and health promotion
(B) Only improving taste
(C) Preserving shelf life
(D) Coloring food
46. : Which spice is known for its anti-inflammatory properties?
(A) Turmeric
(B) Cumin
(C) Cinnamon
(D) Mustard
47. : The health benefits of nutraceuticals depend on:
(A) Bioavailability of active compounds
(B) Color of packaging
(C) Price of product
(D) Country of origin
48. : Which of these is NOT a source of polyphenols?
(A) Tea
(B) Chocolate
(C) Red wine
(D) White rice
49. : Functional foods designed to reduce cholesterol are called:
(A) Hypocholesterolemic foods
(B) Hyperglycemic foods
(C) Antacid foods
(D) Fermented foods
50. : The main challenge in nutraceutical product development is:
(A) Stability and bioavailability of bioactive compounds
(B) Advertising
(C) Packaging color
(D) Sweetness level