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.
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.
Contains 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.
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.
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.
Some Quality Components of Four Chia (Salvia hispanica L.) Genotypes Grown under Tropical Coastal Desert Ecosystem Conditions
Study about consumer awareness and interest in functional foods. You will explore the impact of functional food awareness level on perception and behavior