Challenges in discovering bioactives for the food industry

Current Opinion in Biotechnology
Joseph SchwagerPeter Weber

Abstract

Nutritional interventions are associated with transient deviations of homeostasis within the human body. The role of a balanced nutrition is, firstly, to ensure an adequate intake of nutrients to efficiently enable all metabolic processes and, secondly, to contribute to sustained human health. This is a new challenge for the food industry because consumers demand taste and convenience in addition to healthy food. The attempts of the food industry to omit health-adverse compounds, and incorporate constituents with identified beneficial health effects has coined the term 'functional food', encompassing fresh or processed food with health-promoting and/or disease-preventing properties. The active ingredients of these products are known as 'nutraceuticals'. This paper outlines scientific concepts applied to the identification of novel bioactive food ingredients.

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Citations

Jul 16, 2013·Journal of Agricultural and Food Chemistry·Karina Martinez-MayorgaJosé L Medina-Franco
Aug 10, 2010·Critical Reviews in Food Science and Nutrition·Masood Sadiq Butt, Muhammad Tauseef Sultan
Feb 26, 2014·Critical Reviews in Food Science and Nutrition·M Tauseef SultanHafiz Ansar Rasul Suleria
Nov 4, 2010·European Journal of Clinical Nutrition·M KielyUNKNOWN EuroFIR consortium
May 29, 2012·Applied Biochemistry and Biotechnology·Rashmi PaliwalJ P N Rai
Nov 22, 2011·International Journal of Food Sciences and Nutrition·Hafiz Ansar Rasul SuleriaAtif Nisar Ahmad
Oct 20, 2020·Journal of Food Science and Technology·Muhammad BilalNaveed Ahmad

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