Functional Foods, Nutraceutical, Nutrients

Nutraceuticals Labeling

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...
Steve Katz
Nutraceuticals World

The ORAC of organic and the promise of phyto-alexins

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.
Mark J Tallon
Functional Ingredients

USDA Database for the Proanthocyanidin Content of Selected Foods

The database contains values for 205 food items for the following proanthocyanidins: Monomers Dimers Trimers 4-6 mers (tetramers, pentamers and hexamers) 7-10 mers (heptamers, octamers, nonamers and decamers) Polymers (DP>10) Proanthocyanidins (PAs), the polymers of flavan-3-ols, also referred...

Nutritive Value of Foods

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...
Susan E. Gebhardt
Robin G. Thomas

Functional Foods: Opportunities and Challenges

This Expert Report provides a comprehensive review of functional foods that emphasizes the importance of functional foods, summarizes the applicable U.S. laws and regulations, and presents scientifically based guidance for demonstrating both safety and efficacy. The report recommends approaches...
Institute of Food Technologists
Institute of Food Technologists

USDA Database for Flavonoid Content of Selected foods, Release 2.1

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...

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

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...
U.S. Department of Agriculture, Agricultural Research Service

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

Fruits, nuts, and vegetables play a significant role in human nutrition, especially as sources of vitamins [C (ascorbic acid), A, thiamine (B1), niacin (B3), pyridoxine (B6), folacin (also known as folic acid or folate) (B9), E], minerals, and dietary fiber (Craig and Beck, 1999; Quebedeaux and...
Adel A. Kader
Penelope Perkins-Veazie
Gene E. Lester

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

  A chia (Salvia hispanica L.) trial in the Santa Elena Peninsula of Ecuador consisted of 4 genotypes (Tzotzol, Iztac 1, Iztac 2 and Miztic) sown on January 15, 2007 in replicated plots to assess production and composition. Seed yield was affected by genotype, with Miztic and Tzotzol producing...
R. Ayerza
W. Coates
Asian Journal of Plant Sciences

2007 Consumer Attitudes toward Functional Foods/Foods for Health

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