Q.1 Which of the following best defines a functional food?
A food that provides only basic nutrition
A food that contains added bioactive compounds that may provide health benefits beyond basic nutrition
A food that is genetically modified
A food that is only consumed for cultural reasons
Explanation - Functional foods are enriched or fortified foods that contain bioactive substances (e.g., vitamins, minerals, probiotics) intended to improve health or reduce disease risk.
Correct answer is: A food that contains added bioactive compounds that may provide health benefits beyond basic nutrition
Q.2 Probiotics are most commonly associated with which type of functional food?
Fortified cereals
Fermented dairy products like yogurt
Energy drinks
Snack chips
Explanation - Probiotics are live beneficial microorganisms, and fermented dairy products such as yogurt and kefir are common carriers.
Correct answer is: Fermented dairy products like yogurt
Q.3 Which compound is a well‑known nutraceutical derived from turmeric?
Resveratrol
Curcumin
Epigallocatechin gallate
Quercetin
Explanation - Curcumin is the principal curcuminoid of turmeric and possesses anti‑inflammatory and antioxidant properties, classifying it as a nutraceutical.
Correct answer is: Curcumin
Q.4 Omega‑3 fatty acids are primarily obtained from which source?
Red meat
Cereal grains
Fatty fish
Dairy milk
Explanation - EPA and DHA, the long‑chain omega‑3 fatty acids with cardiovascular benefits, are abundant in fatty fish such as salmon, mackerel, and sardines.
Correct answer is: Fatty fish
Q.5 Which analytical technique is most suitable for quantifying vitamin C in fruit juices?
Gas chromatography‑mass spectrometry (GC‑MS)
High‑performance liquid chromatography (HPLC)
Fourier‑transform infrared spectroscopy (FTIR)
Atomic absorption spectroscopy (AAS)
Explanation - HPLC with UV detection is widely used for accurate measurement of ascorbic acid (vitamin C) in liquid foods.
Correct answer is: High‑performance liquid chromatography (HPLC)
Q.6 Which of the following is a potential health benefit of prebiotic fibers?
Directly killing pathogenic bacteria
Increasing the absorption of dietary fats
Stimulating the growth of beneficial gut bacteria
Providing essential amino acids
Explanation - Prebiotics such as inulin are non‑digestible fibers that selectively promote the growth of probiotic bacteria like Bifidobacteria.
Correct answer is: Stimulating the growth of beneficial gut bacteria
Q.7 The term "nutraceutical" was coined by which scientist?
Stephen DeFelice
Linus Pauling
James Watson
Claude Bernard
Explanation - Stephen DeFelice introduced the term in 1989 to describe foods or parts of foods that provide medical or health benefits, including the prevention and treatment of disease.
Correct answer is: Stephen DeFelice
Q.8 Which processing method best preserves heat‑sensitive nutraceutical compounds such as vitamin C?
High‑temperature canning
Microwave heating
Freeze‑drying (lyophilization)
Roasting
Explanation - Freeze‑drying removes water at low temperatures, minimizing thermal degradation of heat‑labile nutrients.
Correct answer is: Freeze‑drying (lyophilization)
Q.9 Which of the following is NOT typically considered a functional ingredient?
Beta‑glucan
Lactose
Plant sterols
Phytosterols
Explanation - Lactose is a regular milk sugar; it does not provide additional health benefits beyond basic nutrition, unlike beta‑glucan, plant sterols, and phytosterols.
Correct answer is: Lactose
Q.10 What is the main mechanism by which antioxidants in functional foods protect the body?
Increasing blood glucose levels
Neutralising free radicals
Enhancing protein synthesis
Reducing blood pressure directly
Explanation - Antioxidants donate electrons to free radicals, stabilising them and preventing oxidative damage to cells and DNA.
Correct answer is: Neutralising free radicals
Q.11 Which of the following grains is naturally high in the functional fiber beta‑glucan?
Rice
Oats
Wheat
Corn
Explanation - Oats contain high levels of soluble beta‑glucan, which can lower cholesterol and improve glycaemic response.
Correct answer is: Oats
Q.12 In the context of nutraceuticals, what does the abbreviation "GRAS" stand for?
Generally Recognized As Safe
Global Regulation of Agricultural Substances
Genetically Refined Antioxidant Substances
Guidelines for Rare Amino‑acid Supplements
Explanation - GRAS is a FDA designation indicating that a substance added to food is considered safe by experts, based on a long history of common use in food.
Correct answer is: Generally Recognized As Safe
Q.13 Which fruit is the richest natural source of lycopene?
Apple
Watermelon
Banana
Pineapple
Explanation - Watermelon contains high levels of lycopene, a carotenoid associated with reduced risk of certain cancers and cardiovascular disease.
Correct answer is: Watermelon
Q.14 The term "synbiotic" refers to:
A combination of prebiotics and probiotics that work synergistically
A genetically modified crop with enhanced nutrients
A food that contains both vitamins and minerals
A diet that alternates between fasting and feeding
Explanation - Synbiotics are products that combine live beneficial microbes (probiotics) with substrates (prebiotics) that support their survival and activity.
Correct answer is: A combination of prebiotics and probiotics that work synergistically
Q.15 Which of the following is a primary challenge in the commercialisation of nutraceuticals?
Lack of consumer interest
Regulatory variability across countries
Abundance of raw material
Ease of extraction
Explanation - Regulations for health claims, labeling, and safety differ widely, making global market entry complex for nutraceutical manufacturers.
Correct answer is: Regulatory variability across countries
Q.16 Which technology is most commonly employed to encapsulate sensitive nutraceuticals for improved stability?
Spray drying
Extrusion cooking
Fermentation
Irradiation
Explanation - Spray drying creates micro‑encapsulated powders that protect heat‑sensitive compounds and control release in the digestive tract.
Correct answer is: Spray drying
Q.17 Flavonoids are a class of compounds best known for which activity?
Antimicrobial activity only
Antioxidant activity
Providing essential fatty acids
Increasing sodium absorption
Explanation - Flavonoids, found in fruits, vegetables, tea, and cocoa, exhibit strong antioxidant properties and contribute to cardiovascular health.
Correct answer is: Antioxidant activity
Q.18 Which of the following is a functional food ingredient derived from algae?
Whey protein
Spirulina
Soy isolate
Casein
Explanation - Spirulina is a blue‑green microalga rich in protein, phycocyanin, and antioxidants, used as a nutraceutical supplement.
Correct answer is: Spirulina
Q.19 A dietary supplement containing 500 mg of EGCG is most likely derived from:
Coffee beans
Green tea
Soybeans
Cocoa beans
Explanation - Epigallocatechin gallate (EGCG) is the major catechin in green tea, studied for its anti‑cancer and metabolic benefits.
Correct answer is: Green tea
Q.20 Which of the following statements about nutraceuticals is FALSE?
They are regulated as foods rather than drugs in many countries.
All nutraceuticals require a prescription.
Health claims must be scientifically substantiated.
They can be derived from natural or fortified sources.
Explanation - Most nutraceuticals are sold over the counter; only certain high‑potency or drug‑like products may need a prescription.
Correct answer is: All nutraceuticals require a prescription.
Q.21 Which processing method can increase the bioavailability of carotenoids in carrots?
Boiling in water
Steam blanching followed by homogenisation
Freezing
Drying at low temperature
Explanation - Heat treatment disrupts cell walls, and homogenisation reduces particle size, enhancing carotenoid release and absorption.
Correct answer is: Steam blanching followed by homogenisation
Q.22 Which mineral is commonly added to functional milks to aid bone health?
Iron
Zinc
Calcium
Sodium
Explanation - Calcium fortification in dairy products helps meet daily requirements for bone formation and maintenance.
Correct answer is: Calcium
Q.23 The term "phytochemical" refers to:
Synthetic chemicals used in agriculture
Chemicals derived from plants that may have health benefits
Minerals extracted from soil
Enzymes added during food processing
Explanation - Phytochemicals are naturally occurring plant compounds (e.g., flavonoids, carotenoids) with potential antioxidant, anti‑inflammatory, or anticancer effects.
Correct answer is: Chemicals derived from plants that may have health benefits
Q.24 Which of the following is a hallmark of a nutraceutical product’s label in the United States?
The phrase "medicinal product"
The statement "Dietary Supplement"
A mandatory FDA drug approval number
The term "genetically modified organism"
Explanation - In the US, nutraceuticals sold as supplements must include the term "dietary supplement" on the label as per DSHEA regulations.
Correct answer is: The statement "Dietary Supplement"
Q.25 Which functional ingredient is primarily used to lower cholesterol levels?
Beta‑carotene
Plant sterols (phytosterols)
Vitamin D
Caffeine
Explanation - Plant sterols compete with cholesterol absorption in the intestine, helping reduce LDL cholesterol.
Correct answer is: Plant sterols (phytosterols)
Q.26 Which of the following best describes a “food matrix” effect?
The way nutrients are packed within a food influences their bioavailability.
The visual appearance of a food product.
The price range of functional foods.
The legal definition of a nutraceutical.
Explanation - Food matrix refers to the physical and chemical environment that can enhance or inhibit the release and absorption of bioactive compounds.
Correct answer is: The way nutrients are packed within a food influences their bioavailability.
Q.27 Which of the following beverages is commonly fortified with added calcium and vitamin D to function as a functional food?
Orange juice
Energy drink
Almond milk
Cola
Explanation - Plant‑based milks such as almond, soy, or oat are often fortified with calcium and vitamin D to mimic dairy’s nutrient profile.
Correct answer is: Almond milk
Q.28 A functional food claim that a product "helps maintain normal blood pressure" would most likely require evidence involving which nutrient?
Vitamin C
Potassium
Vitamin B12
Iron
Explanation - Potassium intake is linked with blood pressure regulation; claims must be supported by clinical data.
Correct answer is: Potassium
Q.29 Which of the following is NOT a typical method for extracting polyphenols from plant material?
Supercritical CO₂ extraction
Solvent extraction with ethanol
Cold‑pressing
Steam distillation
Explanation - Steam distillation is used for volatile oils; polyphenols are non‑volatile and are usually extracted with solvents or supercritical fluids.
Correct answer is: Steam distillation
Q.30 Which functional ingredient is most associated with improving gut barrier integrity?
Glutamine
Cholesterol
Sodium chloride
Caffeine
Explanation - Glutamine serves as a primary fuel for enterocytes and supports tight‑junction protein expression, enhancing gut barrier function.
Correct answer is: Glutamine
Q.31 What is the primary reason for using microencapsulation of omega‑3 oils in functional foods?
To increase the oil’s flavor
To protect the oil from oxidation
To reduce the cost of production
To make the oil soluble in water
Explanation - Encapsulation creates a barrier against oxygen and light, preventing rancidity and preserving nutritional quality.
Correct answer is: To protect the oil from oxidation
Q.32 Which of the following foods is a natural source of the functional peptide lunasin?
Soybeans
Wheat
Rice
Barley
Explanation - Lunasin, a bioactive peptide with anti‑inflammatory and anticancer properties, is found in soybeans and soy‑derived products.
Correct answer is: Soybeans
Q.33 In the context of functional foods, what does the acronym "FOS" stand for?
Fermented Oligosaccharide Substance
Fructooligosaccharide
Functional Organic Supplement
Fiber‑Optimized Starch
Explanation - FOS are short‑chain fructans used as prebiotic fibers to stimulate beneficial gut bacteria.
Correct answer is: Fructooligosaccharide
Q.34 Which of the following is a major concern when adding high levels of antioxidants to processed foods?
Increased microbial growth
Unwanted color changes due to oxidation
Loss of flavor stability
Reduced caloric content
Explanation - Some antioxidants can interact with food components, leading to browning or color shifts, especially during storage.
Correct answer is: Unwanted color changes due to oxidation
Q.35 Which nutraceutical is commonly marketed for joint health due to its glucosamine content?
Fish oil capsules
Kelp extract
Shellfish‑derived supplements
Green tea extract
Explanation - Glucosamine is extracted from shells of crustaceans (e.g., shrimp, crab) and used to support cartilage health.
Correct answer is: Shellfish‑derived supplements
Q.36 A functional beverage claiming to improve mental alertness most likely contains which ingredient?
Taurine
Caffeine
Calcium
Vitamin K
Explanation - Caffeine is a well‑studied stimulant that enhances alertness and cognitive performance.
Correct answer is: Caffeine
Q.37 Which of the following best describes the principle of "bioavailability"?
The taste intensity of a food
The proportion of a nutrient that is absorbed and utilized in the body
The shelf‑life of a product
The cost efficiency of food production
Explanation - Bioavailability measures how much of an ingested nutrient reaches systemic circulation in an active form.
Correct answer is: The proportion of a nutrient that is absorbed and utilized in the body
Q.38 Which functional ingredient is derived from the bark of the Cinchona tree?
Quinine
Selenium
Ginseng
Cranberry extract
Explanation - Quinine, historically used for malaria, is also explored for its potential antioxidant properties in functional foods.
Correct answer is: Quinine
Q.39 In a nutraceutical product, the term "standardized extract" means:
The extract is derived from a single plant species.
The active compound(s) are present at a consistent, defined concentration.
The product is free of all allergens.
The extract is synthesized chemically.
Explanation - Standardization ensures each batch contains a specific amount of the target bioactive, guaranteeing efficacy and safety.
Correct answer is: The active compound(s) are present at a consistent, defined concentration.
Q.40 Which of the following is a commonly used natural sweetener with a low glycemic index, often added to functional foods?
High‑fructose corn syrup
Stevia
Sucrose
Maltodextrin
Explanation - Stevia extracts provide sweetness with minimal impact on blood glucose, making them suitable for diabetic‑friendly functional products.
Correct answer is: Stevia
Q.41 What is the primary health benefit attributed to dietary fiber in functional foods?
Increasing blood cholesterol levels
Improving gastrointestinal transit and promoting satiety
Enhancing vitamin D synthesis
Boosting muscle protein synthesis
Explanation - Fiber adds bulk, slows digestion, helps regulate bowel movements, and contributes to a feeling of fullness.
Correct answer is: Improving gastrointestinal transit and promoting satiety
Q.42 Which of these functional foods is naturally rich in isoflavones?
Soybeans
Wheat germ
Barley
Potatoes
Explanation - Isoflavones such as genistein and daidzein are phytoestrogens predominantly found in soy products.
Correct answer is: Soybeans
Q.43 A nutraceutical designed to support eye health would most likely contain which carotenoid?
Lycopene
Beta‑carotene
Lutein
Beta‑cryptoxanthin
Explanation - Lutein accumulates in the macula and helps filter harmful blue light, reducing the risk of age‑related macular degeneration.
Correct answer is: Lutein
Q.44 Which of the following processing steps can lead to the formation of advanced glycation end‑products (AGEs) in foods?
Freeze‑drying
Low‑temperature storage
High‑temperature cooking (e.g., grilling)
Vacuum packing
Explanation - AGEs form when reducing sugars react with amino acids at high heat, potentially contributing to oxidative stress when consumed.
Correct answer is: High‑temperature cooking (e.g., grilling)
Q.45 Which functional ingredient is most associated with reducing post‑prandial blood glucose spikes?
Inulin
Caffeine
Vitamin A
Sodium bicarbonate
Explanation - Inulin, a soluble fiber, slows carbohydrate absorption, thereby flattening post‑meal glucose excursions.
Correct answer is: Inulin
Q.46 What does the term "bioactive peptide" refer to in the context of functional foods?
A peptide that serves only as a flavor enhancer
A short chain of amino acids that exerts a physiological effect beyond nutrition
A protein that provides structural support in foods
A peptide that is inert in the human body
Explanation - Bioactive peptides can modulate blood pressure, immune function, or antioxidant status when released during digestion.
Correct answer is: A short chain of amino acids that exerts a physiological effect beyond nutrition
Q.47 Which of the following is a recognized benefit of consuming foods fortified with vitamin B12 for vegetarians?
Improved bone density
Enhanced visual acuity
Prevention of megaloblastic anemia
Increased muscle mass
Explanation - Vitamin B12 is essential for red blood cell formation; deficiency leads to megaloblastic anemia, which fortified foods can prevent.
Correct answer is: Prevention of megaloblastic anemia
Q.48 Which analytical method is most appropriate for measuring total phenolic content in a plant extract?
DPPH radical scavenging assay
Folin‑Ciocalteu reagent assay
Bradford protein assay
BCA lipid assay
Explanation - The Folin‑Ciocalteu method reacts with phenolic compounds, providing a colorimetric measurement of total phenolics.
Correct answer is: Folin‑Ciocalteu reagent assay
Q.49 A functional snack bar claims to contain "phytosterol esters" for cholesterol reduction. Which statement is true about phytosterol esters?
They are synthetic chemicals unrelated to plant sources.
They are plant sterols chemically bound to fatty acids to improve solubility.
They are identical to cholesterol in chemical structure.
They are a type of probiotic bacteria.
Explanation - Esterification with fatty acids enhances the incorporation of phytosterols into lipid matrices, improving their effectiveness in lowering cholesterol.
Correct answer is: They are plant sterols chemically bound to fatty acids to improve solubility.
Q.50 Which of the following foods naturally contains the functional compound anthocyanins?
Bananas
Blueberries
Potatoes
Eggs
Explanation - Anthocyanins are pigmented flavonoids giving blueberries their deep blue‑purple color and possess antioxidant activity.
Correct answer is: Blueberries
Q.51 The main reason for adding vitamin D to fortified milk is:
To improve the milk’s flavor
To increase calcium absorption in the intestine
To prevent milk from spoiling
To enhance its color
Explanation - Vitamin D stimulates intestinal calcium transport, synergistically enhancing bone health when combined with calcium‑fortified milk.
Correct answer is: To increase calcium absorption in the intestine
Q.52 Which of the following statements about synbiotic foods is correct?
They contain only prebiotic fibers.
They combine live probiotic cultures with prebiotic substrates.
They are always genetically modified.
They must be in liquid form.
Explanation - Synbiotic foods are formulated to deliver both beneficial microbes and the nutrients that support their growth.
Correct answer is: They combine live probiotic cultures with prebiotic substrates.
Q.53 What is the main health claim allowed for foods enriched with plant sterols in many jurisdictions?
Reduces the risk of type‑2 diabetes
Lowers LDL cholesterol levels
Increases muscle mass
Prevents viral infections
Explanation - Regulatory bodies commonly accept the claim that plant sterol consumption can reduce LDL cholesterol by up to 10%.
Correct answer is: Lowers LDL cholesterol levels
Q.54 Which processing technology utilizes high pressure (up to 600 MPa) to inactivate microbes while preserving nutrients in functional foods?
Pasteurization
High‑pressure processing (HPP)
Microwave irradiation
Radiation sterilization
Explanation - HPP inactivates microorganisms without high temperatures, retaining heat‑sensitive nutraceuticals such as vitamins and antioxidants.
Correct answer is: High‑pressure processing (HPP)
Q.55 Which compound is a major contributor to the bitter taste of cruciferous vegetables and also possesses chemopreventive properties?
Glucosinolates
Anthocyanins
Carotenoids
Phenolic acids
Explanation - Glucosinolates break down into isothiocyanates, which have been studied for anticancer effects but also impart bitterness.
Correct answer is: Glucosinolates
Q.56 Which of the following is a common functional ingredient used to improve iron absorption from plant‑based foods?
Vitamin C
Calcium carbonate
Sodium chloride
Vitamin K
Explanation - Vitamin C reduces ferric iron to ferrous form, enhancing non‑heme iron absorption from plant foods.
Correct answer is: Vitamin C
Q.57 A nutraceutical label lists "EPA/DHA 300 mg per serving". EPA and DHA are types of:
Saturated fatty acids
Trans fatty acids
Omega‑3 polyunsaturated fatty acids
Monounsaturated fatty acids
Explanation - Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long‑chain omega‑3 PUFAs beneficial for heart and brain health.
Correct answer is: Omega‑3 polyunsaturated fatty acids
Q.58 Which of the following functional foods is specifically designed to aid in the management of hypertension?
Low‑sodium soy sauce enriched with potassium
High‑sugar candy bar
Full‑fat cheese
Energy drink with high caffeine
Explanation - Reducing sodium and increasing potassium intake helps lower blood pressure, making such fortified condiments functional for hypertension management.
Correct answer is: Low‑sodium soy sauce enriched with potassium
Q.59 The health benefit of "supporting immune function" is most commonly associated with which functional ingredient?
Beta‑carotene
Beta‑glucan
Caffeine
Sodium nitrate
Explanation - Beta‑glucans, found in oats and mushrooms, stimulate immune cells like macrophages and natural killer cells.
Correct answer is: Beta‑glucan
Q.60 Which of the following foods is a natural source of the functional compound allicin?
Garlic
Carrots
Tomatoes
Spinach
Explanation - Allicin forms when garlic is crushed or chopped and has antimicrobial and cardiovascular benefits.
Correct answer is: Garlic
Q.61 A functional drink claims to provide "24‑hour sustained energy" primarily through which type of ingredient?
Simple sugars
Complex carbohydrates with a low glycemic index
High‑dose caffeine
Artificial sweeteners
Explanation - Low‑GI carbs release glucose gradually, delivering longer‑lasting energy without spikes.
Correct answer is: Complex carbohydrates with a low glycemic index
Q.62 Which of the following is an example of a non‑nutrient functional component?
Vitamin D
Probiotic bacteria
Calcium
Protein
Explanation - Probiotics are live microorganisms that confer health benefits, distinct from nutrients like vitamins or minerals.
Correct answer is: Probiotic bacteria
Q.63 Which of the following processing methods can cause a loss of heat‑sensitive vitamins such as vitamin C?
Freeze‑drying
Vacuum packaging
Boiling
Cold extrusion
Explanation - Heat and water leaching during boiling degrade vitamin C, a water‑soluble, heat‑labile vitamin.
Correct answer is: Boiling
Q.64 In functional food development, the term "bioaccessibility" refers to:
The ability of a food to be stored for long periods
The proportion of a compound that is released from the food matrix during digestion
The market price of a nutraceutical product
The sensory acceptability of a food
Explanation - Bioaccessibility is a prerequisite for bioavailability; it measures how much of a nutrient becomes available for absorption.
Correct answer is: The proportion of a compound that is released from the food matrix during digestion
Q.65 Which functional ingredient is often added to sports drinks to aid rapid rehydration?
Electrolytes such as sodium and potassium
High‑fructose corn syrup
Vitamin B12
Dietary fiber
Explanation - Electrolytes replace salts lost in sweat and improve water retention, supporting efficient rehydration.
Correct answer is: Electrolytes such as sodium and potassium
Q.66 The nutraceutical industry often uses the term "functional food” interchangeably with:
Processed food
Medical food
Convenience food
Fortified food
Explanation - Fortified foods are enhanced with additional nutrients or bioactives, making them a primary subset of functional foods.
Correct answer is: Fortified food
Q.67 Which of the following is a common natural source of the functional peptide called "carnosine"?
Milk and meat
Citrus fruits
Whole grains
Legumes
Explanation - Carnosine is a dipeptide (beta‑alanine + histidine) abundant in skeletal muscle and animal-derived foods; it has antioxidant properties.
Correct answer is: Milk and meat
Q.68 A product marketed as a "nutraceutical for eye health" contains zeaxanthin. Zeaxanthin is a type of:
Carotenoid
Polyphenol
Protein
Mineral
Explanation - Zeaxanthin, like lutein, is a carotenoid that accumulates in the retina and helps filter blue light.
Correct answer is: Carotenoid
Q.69 Which functional ingredient is primarily responsible for the blood‑clotting cascade?
Vitamin K
Vitamin C
Vitamin B6
Vitamin E
Explanation - Vitamin K is essential for the synthesis of clotting factors II, VII, IX, and X.
Correct answer is: Vitamin K
Q.70 Which of the following is a potential adverse effect of excessive intake of fortified calcium supplements?
Hypotension
Kidney stone formation
Hyperglycemia
Increased iron absorption
Explanation - High calcium intake can increase urinary calcium excretion, raising the risk of calcium oxalate stones.
Correct answer is: Kidney stone formation
Q.71 Which of the following foods is naturally rich in the functional compound resveratrol?
Red grapes
Bananas
Potatoes
Chicken breast
Explanation - Resveratrol is a polyphenol found in the skin of red grapes and is associated with cardiovascular benefits.
Correct answer is: Red grapes
Q.72 A functional beverage claims to support "muscle recovery" after exercise. Which ingredient is most likely responsible?
Branched‑chain amino acids (BCAAs)
Vitamin D
Beta‑carotene
Sodium nitrate
Explanation - Leucine, isoleucine, and valine stimulate muscle protein synthesis and reduce muscle damage.
Correct answer is: Branched‑chain amino acids (BCAAs)
Q.73 What is the main purpose of adding antioxidants such as tocopherols to vegetable oils?
To improve taste
To prevent oxidative rancidity
To increase viscosity
To enhance color
Explanation - Tocopherols (vitamin E) act as free‑radical scavengers, protecting polyunsaturated fats from oxidation.
Correct answer is: To prevent oxidative rancidity
Q.74 Which of the following is a key factor influencing the stability of probiotic bacteria in a functional food product?
pH of the product
Color of the packaging
Shape of the product
Sweetness level
Explanation - Probiotic viability is highly sensitive to acidity; low pH can reduce survival during storage.
Correct answer is: pH of the product
Q.75 Which of the following statements about “medical foods” is correct?
They are classified as over‑the‑counter drugs.
They are formulated to be consumed under the supervision of a physician for specific diseases.
They are the same as regular dietary supplements.
They cannot contain any bioactive compounds.
Explanation - Medical foods are specially formulated for patients with specific nutritional needs linked to a disease, requiring medical oversight.
Correct answer is: They are formulated to be consumed under the supervision of a physician for specific diseases.
Q.76 Which of the following is a functional ingredient that can help improve bone mineral density?
Vitamin K2
Caffeine
Sodium chloride
Vitamin B12
Explanation - Vitamin K2 (menaquinone) activates osteocalcin, a protein essential for bone mineralization.
Correct answer is: Vitamin K2
Q.77 A nutraceutical product contains 500 µg of selenium per serving. Selenium is primarily important for:
Collagen synthesis
Antioxidant enzyme function (glutathione peroxidase)
Blood clotting
Osmoregulation
Explanation - Selenium is a cofactor for glutathione peroxidase, protecting cells from oxidative damage.
Correct answer is: Antioxidant enzyme function (glutathione peroxidase)
Q.78 Which of the following is a major source of the functional compound catechin?
Black tea
White bread
Chicken breast
Olive oil
Explanation - Catechins are flavan‑3‑ols abundant in tea, especially green and black varieties, offering antioxidant benefits.
Correct answer is: Black tea
Q.79 Which technology is commonly used to produce probiotic powders with high cell viability?
Spray drying
Freeze drying (lyophilization)
Hot air oven drying
Microwave heating
Explanation - Lyophilization gently removes water while preserving cell structure, resulting in high probiotic viability.
Correct answer is: Freeze drying (lyophilization)
Q.80 The health claim "helps maintain healthy vision" on a functional food is most likely supported by which nutrient?
Vitamin A (beta‑carotene)
Vitamin C
Vitamin B6
Vitamin D
Explanation - Vitamin A is essential for the formation of rhodopsin, a visual pigment, and for overall ocular health.
Correct answer is: Vitamin A (beta‑carotene)
Q.81 Which of the following functional ingredients is derived from the bark of the cinnamon tree and has been studied for its blood‑glucose‑lowering effects?
Cinnamaldehyde
Eugenol
Capsaicin
Menthol
Explanation - Cinnamaldehyde is the main bioactive in cinnamon, shown in some studies to improve insulin sensitivity.
Correct answer is: Cinnamaldehyde
Q.82 Which of the following foods is an example of a naturally occurring functional food?
Fortified orange juice
Plain oatmeal
Energy drink
Vitamin‑supplemented water
Explanation - Oatmeal contains soluble fiber (beta‑glucan) that naturally provides cholesterol‑lowering benefits without fortification.
Correct answer is: Plain oatmeal
Q.83 The term "nutrient density" refers to:
The number of calories per gram of food
The concentration of beneficial nutrients relative to total calories
The amount of water in a food
The level of processing a food undergoes
Explanation - Nutrient‑dense foods provide high levels of vitamins, minerals, or bioactives per calorie, supporting health.
Correct answer is: The concentration of beneficial nutrients relative to total calories
Q.84 Which of the following compounds is a naturally occurring polyphenol that contributes to the bitter taste of coffee and also has antioxidant properties?
Chlorogenic acid
Lactose
Glucose
Sodium benzoate
Explanation - Chlorogenic acids are abundant in coffee beans, imparting bitterness and providing antioxidant effects.
Correct answer is: Chlorogenic acid
Q.85 A functional snack bar enriched with "beta‑alanine" aims to improve:
Cognitive performance
Muscle endurance by buffering lactic acid
Bone mineral density
Blood lipid profile
Explanation - Beta‑alanine raises intramuscular carnosine levels, which buffers hydrogen ions during high‑intensity exercise.
Correct answer is: Muscle endurance by buffering lactic acid
Q.86 Which of the following statements about the “first‑pass metabolism” is true regarding nutraceuticals?
All nutraceuticals bypass the liver.
Compounds absorbed in the stomach are not metabolized.
Orally ingested compounds are often metabolized in the liver before reaching systemic circulation.
First‑pass metabolism only affects pharmaceuticals, not nutraceuticals.
Explanation - The hepatic first‑pass effect can reduce the bioavailability of many orally consumed nutraceutical compounds.
Correct answer is: Orally ingested compounds are often metabolized in the liver before reaching systemic circulation.
Q.87 Which functional ingredient is commonly added to fortified cereals to aid iron absorption?
Vitamin C
Vitamin D
Vitamin A
Vitamin K
Explanation - Vitamin C enhances non‑heme iron absorption by reducing ferric to ferrous iron.
Correct answer is: Vitamin C
Q.88 Which of the following is a potential risk associated with the use of high‑dose nutraceutical antioxidants?
Increased risk of infection due to immune suppression
Potential pro‑oxidant effects at very high concentrations
Severe hypoglycemia
Immediate weight gain
Explanation - Some antioxidants can become pro‑oxidant under certain conditions, especially when present in excess.
Correct answer is: Potential pro‑oxidant effects at very high concentrations
Q.89 Which of the following is the most appropriate method to assess the antioxidant capacity of a functional food extract?
DPPH radical scavenging assay
Bradford protein assay
Kjeldahl nitrogen determination
Moisture content analysis
Explanation - The DPPH assay measures the ability of an extract to neutralize free radicals, indicating antioxidant capacity.
Correct answer is: DPPH radical scavenging assay
Q.90 Which functional food ingredient is derived from marine algae and is valued for its high iodine content?
Kelp (seaweed)
Wheat bran
Soy protein isolate
Almond flour
Explanation - Kelp is a rich natural source of iodine, essential for thyroid hormone synthesis.
Correct answer is: Kelp (seaweed)
Q.91 A functional beverage that advertises "supports gut health" most likely contains:
Probiotic strains such as Lactobacillus and Bifidobacterium
High levels of sodium chloride
Artificial colors
Caffeine
Explanation - Live probiotic bacteria are the primary agents for modulating gut microbiota and promoting intestinal health.
Correct answer is: Probiotic strains such as Lactobacillus and Bifidobacterium
Q.92 Which of the following functional ingredients is most associated with reducing the risk of age‑related macular degeneration?
Lutein and zeaxanthin
Caffeine
Sodium nitrate
Vitamin K
Explanation - These carotenoids accumulate in the retina and protect against oxidative damage from blue light.
Correct answer is: Lutein and zeaxanthin
Q.93 Which processing step is most likely to increase the formation of trans‑fatty acids in a functional oil product?
Cold pressing
Partial hydrogenation
Vacuum drying
Ultrafiltration
Explanation - Partial hydrogenation creates trans‑fatty acids to solidify oils, which is undesirable for health.
Correct answer is: Partial hydrogenation
Q.94 Which of the following is a well‑studied functional ingredient that may help lower systolic blood pressure?
Potassium
Glucose
Vitamin B12
Iron
Explanation - Potassium promotes sodium excretion and vasodilation, contributing to blood pressure reduction.
Correct answer is: Potassium
Q.95 In the context of functional foods, the term "biofortification" refers to:
Adding synthetic vitamins during processing
Breeding crops to increase their natural nutrient content
Packaging foods in biodegradable materials
Applying high pressure to improve texture
Explanation - Biofortification uses conventional breeding or genetic engineering to enhance the intrinsic nutrient levels of foods.
Correct answer is: Breeding crops to increase their natural nutrient content
Q.96 Which of the following is a functional ingredient that can improve skin health by promoting collagen synthesis?
Vitamin C
Vitamin K
Vitamin D
Vitamin B1
Explanation - Vitamin C is a cofactor for prolyl and lysyl hydroxylase, enzymes essential for collagen formation.
Correct answer is: Vitamin C
Q.97 A nutraceutical product claims to contain "standardized 10% curcumin". What does the 10% represent?
The percentage of curcumin relative to the total weight of the extract
The purity of the curcumin crystals
The amount of curcumin per serving in milligrams
The percentage of curcumin lost during processing
Explanation - Standardization ensures each gram of extract contains a defined amount (10% in this case) of the active curcumin.
Correct answer is: The percentage of curcumin relative to the total weight of the extract
Q.98 Which functional ingredient is commonly added to sports gels to provide rapid energy without causing a spike in blood glucose?
Maltodextrin
Fructose
Glucose
Sucrose
Explanation - Maltodextrin is a polysaccharide that is rapidly digested, offering quick energy while having a moderate glycemic impact.
Correct answer is: Maltodextrin
Q.99 Which of the following foods is a natural source of the functional compound ellagic acid?
Raspberries
Cheddar cheese
White rice
Egg whites
Explanation - Ellagic acid is a polyphenol found in berries such as raspberries and strawberries, known for antioxidant activity.
Correct answer is: Raspberries
Q.100 What is the primary rationale for adding dietary fiber to functional beverages?
To increase the beverage’s calorie content
To improve texture and mouthfeel
To slow glucose absorption and promote satiety
To enhance the color
Explanation - Soluble fibers form viscous solutions that delay gastric emptying and carbohydrate digestion, aiding blood‑sugar control and fullness.
Correct answer is: To slow glucose absorption and promote satiety
Q.101 Which of the following is an example of a nutraceutical that is derived from a fungal source?
Ergothioneine
Beta‑carotene
Lycopene
Resveratrol
Explanation - Ergothioneine is a sulfur‑containing antioxidant found in mushrooms (fungi) and is being explored as a nutraceutical.
Correct answer is: Ergothioneine
Q.102 A functional food claim that a product "helps maintain normal joint function" is most likely based on the presence of:
Glucosamine and chondroitin
Vitamin C
Caffeine
Sodium chloride
Explanation - These compounds are structural components of cartilage and are widely used in joint‑support supplements.
Correct answer is: Glucosamine and chondroitin
Q.103 Which of the following functional ingredients can act as a natural preservative by inhibiting microbial growth?
Nisin
Citric acid (as a flavor enhancer)
Lactose
Maltodextrin
Explanation - Nisin is a bacteriocin produced by Lactococcus lactis, used as a natural antimicrobial in cheese and other foods.
Correct answer is: Nisin
Q.104 Which of the following nutrients is essential for the synthesis of the antioxidant enzyme superoxide dismutase (SOD)?
Copper and zinc
Vitamin D
Vitamin B12
Sodium
Explanation - Cu/Zn‑SOD requires copper and zinc as cofactors to catalyse the dismutation of superoxide radicals.
Correct answer is: Copper and zinc
Q.105 A functional food marketed to athletes often contains "beta‑hydroxy‑beta‑methylbutyrate (HMB)". HMB is a metabolite of which amino acid?
Leucine
Lysine
Methionine
Tryptophan
Explanation - HMB is a bioactive metabolite of the branched‑chain amino acid leucine, shown to reduce muscle protein breakdown.
Correct answer is: Leucine
Q.106 Which of the following is a functional ingredient that can help improve sleep quality when consumed before bedtime?
Melatonin
Caffeine
Sodium bicarbonate
Vitamin C
Explanation - Melatonin is a hormone that regulates circadian rhythms and is used in nutraceuticals to promote sleep.
Correct answer is: Melatonin
Q.107 In the context of functional foods, the term "bioactive compound" refers to:
Any component that provides calories
Any component that has a physiological effect beyond basic nutrition
Only vitamins and minerals
Only synthetic additives
Explanation - Bioactives include polyphenols, peptides, phytosterols, probiotics, etc., that influence health outcomes.
Correct answer is: Any component that has a physiological effect beyond basic nutrition
Q.108 Which of the following foods is naturally high in the functional compound phylloquinone (vitamin K1)?
Kale
White bread
Chicken breast
Milk
Explanation - Leafy greens such as kale are rich sources of vitamin K1, essential for blood clotting and bone health.
Correct answer is: Kale
Q.109 Which of the following methods is most suitable for assessing the microbial viability of probiotic strains in a functional yogurt?
Plate count on selective agar
pH measurement
Viscosity test
Colorimetric sugar assay
Explanation - Colony‑forming unit (CFU) enumeration on selective media determines the number of viable probiotic cells.
Correct answer is: Plate count on selective agar
Q.110 A functional drink claims to contain "24‑hour sustained release of caffeine". Which technology would most likely achieve this effect?
Microencapsulation of caffeine in a polymer matrix
Adding a higher amount of caffeine
Using decaf coffee extract
Adding sugar crystals
Explanation - Encapsulation controls the dissolution rate, providing a gradual release of caffeine over several hours.
Correct answer is: Microencapsulation of caffeine in a polymer matrix
Q.111 Which of the following is a potential advantage of using algae‑derived omega‑3 supplements over fish‑oil supplements?
Higher levels of EPA/DHA per gram
Absence of marine‑borne contaminants like mercury
Lower cost of production
Better taste profile
Explanation - Algae are the primary source of EPA/DHA and are free from bioaccumulated heavy metals found in some fish oils.
Correct answer is: Absence of marine‑borne contaminants like mercury
Q.112 Which functional ingredient is most likely to be added to a fortified orange juice to help improve iron absorption?
Vitamin C
Vitamin D
Vitamin K
Vitamin B12
Explanation - Vitamin C enhances non‑heme iron absorption by reducing it to the ferrous form.
Correct answer is: Vitamin C
Q.113 Which of the following functional foods is specifically designed to aid in the management of type‑2 diabetes by providing low‑glycemic‑index carbohydrates?
Barley‑based breakfast cereal
Chocolate candy bar
Fruit‑flavored soda
High‑fructose corn syrup sweetener
Explanation - Barley contains beta‑glucan, a soluble fiber that slows glucose absorption, making it suitable for glycemic control.
Correct answer is: Barley‑based breakfast cereal
Q.114 A nutraceutical label states "contains 200 µg of iodine per serving". The primary health benefit of this amount is to:
Support thyroid hormone production
Increase bone density
Improve visual acuity
Enhance muscle contraction
Explanation - Iodine is essential for synthesising thyroxine (T4) and triiodothyronine (T3), hormones that regulate metabolism.
Correct answer is: Support thyroid hormone production
Q.115 Which of the following functional ingredients is derived from the root of the plant *Panax ginseng* and is known for its adaptogenic properties?
Ginsenosides
Allicin
Catechin
Glucosinolates
Explanation - Ginsenosides are the active saponin compounds in ginseng that exhibit stress‑reducing and immune‑modulating effects.
Correct answer is: Ginsenosides
Q.116 Which of the following statements best describes the term "nutrient synergy" in functional foods?
When two nutrients compete for absorption, reducing overall efficacy.
When the combined effect of two nutrients is greater than the sum of their individual effects.
When nutrients cancel each other's health benefits.
When nutrients have no effect on each other.
Explanation - Synergistic interactions, such as vitamin C enhancing iron absorption, amplify health benefits beyond individual contributions.
Correct answer is: When the combined effect of two nutrients is greater than the sum of their individual effects.
Q.117 Which functional ingredient is often added to dairy alternatives to improve calcium bioavailability?
Vitamin D
Vitamin B6
Vitamin K
Vitamin E
Explanation - Vitamin D enhances intestinal calcium absorption, making it a common fortification partner in plant‑based milks.
Correct answer is: Vitamin D
Q.118 A functional snack claims to be "high in polyphenols". Which analytical method is most commonly used to quantify total polyphenols?
Folin‑Ciocalteu assay
Bradford assay
Kjeldahl method
Brix measurement
Explanation - The Folin‑Ciocalteu reagent reacts with phenolic compounds, providing a colorimetric measurement of total polyphenols.
Correct answer is: Folin‑Ciocalteu assay
Q.119 Which functional ingredient is primarily responsible for the health claim "supports healthy skin and hair" in many nutraceuticals?
Biotin (vitamin B7)
Vitamin K
Vitamin D
Vitamin B12
Explanation - Biotin is involved in fatty acid synthesis and keratin production, supporting skin and hair health.
Correct answer is: Biotin (vitamin B7)
Q.120 Which of the following is an example of a functional food that naturally contains both prebiotic fibers and antioxidants?
Blueberries
White rice
Chicken broth
Butter
Explanation - Blueberries provide dietary fiber (including prebiotic components) and high levels of anthocyanin antioxidants.
Correct answer is: Blueberries
Q.121 A nutraceutical product lists "standardized to contain 5 % silymarin". Silymarin is most commonly extracted from:
Milk thistle (Silybum marianum)
Ginkgo biloba
Echinacea purpurea
Turmeric
Explanation - Silymarin is a flavonolignan complex from milk thistle, used for liver support.
Correct answer is: Milk thistle (Silybum marianum)
Q.122 Which of the following functional ingredients is a plant‑derived sterol that can help lower LDL cholesterol?
Beta‑sitosterol
Cholesterol
Ergosterol
Lanosterol
Explanation - Beta‑sitosterol is a phytosterol that competes with cholesterol for absorption, reducing LDL levels.
Correct answer is: Beta‑sitosterol
Q.123 The addition of "inulin" to a low‑fat dairy product primarily serves to:
Increase protein content
Provide a sweet taste
Mimic the mouthfeel of fat and act as a prebiotic
Preserve the product longer
Explanation - Inulin is a soluble fiber that adds creaminess (fat mimetic) and promotes beneficial gut bacteria.
Correct answer is: Mimic the mouthfeel of fat and act as a prebiotic
Q.124 Which functional ingredient is a known source of the amino acid L‑theanine, often used for its calming effects?
Green tea
Coffee beans
Cocoa powder
Black pepper
Explanation - L‑theanine is abundant in green tea and is associated with relaxation without drowsiness.
Correct answer is: Green tea
Q.125 A functional beverage marketed for immune support contains "beta‑glucan" derived from yeast. What is the primary mechanism of action?
Directly killing viruses
Stimulating innate immune cells such as macrophages and NK cells
Increasing blood glucose levels
Providing essential fatty acids
Explanation - Beta‑glucans bind to pattern‑recognition receptors on immune cells, enhancing their activity.
Correct answer is: Stimulating innate immune cells such as macrophages and NK cells
Q.126 Which of the following is a functional food ingredient that can help reduce oxidative stress by chelating metal ions?
Phytic acid
Sucrose
Lactose
Sodium chloride
Explanation - Phytic acid binds iron and copper, limiting their participation in free‑radical generation.
Correct answer is: Phytic acid
Q.127 Which functional ingredient is often fortified into breakfast cereals to aid in the prevention of neural tube defects?
Folic acid (vitamin B9)
Vitamin C
Vitamin D
Vitamin A
Explanation - Folic acid supplementation reduces the risk of birth defects such as spina bifida.
Correct answer is: Folic acid (vitamin B9)
Q.128 A functional food product uses "high‑pressure processing (HPP)" to retain nutrients. Which statement about HPP is true?
It uses high temperatures to kill microbes.
It can inactivate microbes while preserving heat‑sensitive vitamins and antioxidants.
It adds chemical preservatives to the product.
It is only applicable to solid foods.
Explanation - HPP applies pressures up to 600 MPa at low temperatures, achieving microbial safety without thermal degradation.
Correct answer is: It can inactivate microbes while preserving heat‑sensitive vitamins and antioxidants.
Q.129 Which of the following is a common functional ingredient added to fortified milk to improve its shelf‑life and inhibit bacterial growth?
Nisin
Citric acid
Sodium bicarbonate
Vitamin K
Explanation - Nisin is a bacteriocin effective against Gram‑positive bacteria and is used as a natural preservative in dairy.
Correct answer is: Nisin
Q.130 Which of the following functional foods is naturally rich in both omega‑3 fatty acids and vitamin D?
Mackerel
Apple
Rice
Carrot
Explanation - Fatty fish such as mackerel contain EPA/DHA omega‑3s and are also good dietary sources of vitamin D.
Correct answer is: Mackerel
Q.131 A functional ingredient that can bind to bile acids in the intestine, thereby reducing cholesterol absorption, is:
Soluble fiber (e.g., beta‑glucan)
Sodium chloride
Vitamin B12
Caffeine
Explanation - Soluble fibers form viscous gels that bind bile acids, promoting their excretion and lowering blood cholesterol.
Correct answer is: Soluble fiber (e.g., beta‑glucan)
Q.132 Which functional ingredient is a natural source of the compound 5‑hydroxytryptophan (5‑HTP), used to support mood regulation?
Griffonia simplicifolia seed extract
Green tea extract
Wheat germ oil
Soy protein isolate
Explanation - Griffonia seed extracts are high in 5‑HTP, a direct precursor to serotonin.
Correct answer is: Griffonia simplicifolia seed extract