Functional Food

All related to functional foods

Nutraceuticals Labeling

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A landmark event for nutraceuticals was the creation of the market itself. In 1989, Stephen Defelice, founder and chairman of the Foundation for Innovation in Medicine, coined the term "nutraceutical" as a means to classify foods, beverages and supplements that provide medical or health benefits to consumers, "including the prevention and treatment of disease." The term is a marrying of the words "nutrition" and "pharmaceutical." And because the types of products are so varied-there are foods, drinks, powders, pills, capsules, and more-the packaging of nutraceuticals takes on many forms.

Authors: 
Steve Katz
Publisher: 
Nutraceuticals World
Year: 
2009

The ORAC of organic and the promise of phyto-alexins

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The organic 'better-for-you' message rests upon the value proposition of what they do not contain, namely chemicals. But that's about to change with the identification of phyto-alexins.

Authors: 
Mark J Tallon
Publisher: 
Functional Ingredients
Year: 
2009

USDA Database for the Proanthocyanidin Content of Selected Foods

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Authors: 
USDA ARS
Publisher: 
USDA ARS
Year: 
2004

Nutritive Value of Foods

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NutritiveValueFoods.jpgContains data on over 1,274 foods expressed in terms of common household units. The 19 nutrients in the table are water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid.

Authors: 
Susan E. Gebhardt
Authors: 
Robin G. Thomas
Publisher: 
USDA ARS
Year: 
2002

Functional Foods: Opportunities and Challenges

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Authors: 
Institute of Food Technologists
Publisher: 
Institute of Food Technologists
Year: 
2005

USDA Database for Flavonoid Content of Selected foods, Release 2.1

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The scientific community continues to take interest in the types and levels of flavonoids in foods because of the consistent evidence regarding beneficial health effects of dietary flavonoids. Flavonoids, particularly flavan-3-ols and proanthocyanidins, have been associated with reduction in the risk of cardiovascular disease by increasing the release of endothelial nitric oxide (NO) and inducing vasodilatation. Anthocyanidins may also
protect LDL cholesterol oxidation through their high antioxidant activity.

Authors: 
USDA ARS
Publisher: 
USDA ARS
Year: 
2007

USDA Database for the Isoflavone Content of Selected Foods, Release 2.0

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The foods in the table are organized using the same food groups as in the SR. The table contains mean values, standard deviation (SD), and minimum (Min) and maximum (Max) values for individual aglycone forms: daidzein, genistein, and glycitein and the total isoflavone content. Where the values for the individual isoflavones and the total isoflavones were zero for a particular food item, they are reported in a separate table.

Authors: 
U.S. Department of Agriculture, Agricultural Research Service
Publisher: 
USDA ARS
Year: 
2008

Nutritional Quality of Fruits, Nuts, and Vegetables and their Importance in Human Health

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Authors: 
Adel A. Kader
Authors: 
Penelope Perkins-Veazie
Authors: 
Gene E. Lester
Publisher: 
USDA, ARS
Year: 
2004

Some Quality Components of Four Chia (Salvia hispanica L.) Genotypes Grown under Tropical Coastal Desert Ecosystem Conditions

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Authors: 
R. Ayerza
Authors: 
W. Coates
Publisher: 
Asian Journal of Plant Sciences
Year: 
2009

2007 Consumer Attitudes toward Functional Foods/Foods for Health

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Study about consumer awareness and interest in functional foods. You will explore the impact of functional food awareness level on perception and behavior

Authors: 
International Food Information Council
Publisher: 
International Food Information Council
Year: 
2007
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