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Functional Foods and Nutraceuticals

FAQs

Frequently Asked Questions

  1. What are Functional Foods and Nutraceuticals?
  2. What are the categories of Functional Foods/Nutraceuticals?
  3. What are some examples of Functional Food Components?

For more information, click here to go to the CFIC page on Functional Foods and Nutraceuticals Link to external web page

Introduction to Functional Foods and Nutraceuticals Link to external web page

Functional Food Products from Selected Canadian Crops

Functional Foods and Nutraceuticals

A Functional Food is similar in appearance to, or may be a conventional food that is consumed as part of usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions.

A Nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usually associated with food. A Nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic disease.

Health Canada definition (1998)

Categories of Functional Foods/Nutraceuticals

Basic Foods

  • carrots (containing the anti-oxidant beta-carotene)

Processed Foods

  • oat bran cereal

Processed Foods with Added Ingredients

  • calcium-enriched fruit juice

Food enhanced to have more of a functional component (via traditional breeding, special livestock feeding or genetic engineering)

  • tomatoes with higher levels of lycopene (an antioxidant carotenoid)
  • oat bran with higher levels of beta glucan

Isolated, purified preparations of active food ingredients (dosage form)

  • isoflavones from soy
  • beta glucan from oat bran

Examples of Functional Food Components

Functional Component Source Potential Benefit
Carotenoids
Alpha-carotene carrots
  • neutralize free radicals, which may cause damage to cells
Beta-carotene fruits, vegetables
Lutein green vegetables
  • reduce the risk of macular degeneration
Lycopene tomato products (ketchup, sauces)
  • reduce the risk of prostate cancer
Dietary Fibre
Insoluble Fibre wheat bran
  • reduce risk of breast or colon cancer
Beta-Glucan oats
  • reduce risk of cardiovascular disease
Soluble Fibre psyllium
Fatty Acids
Omega-3 Fatty Acids-DHA/EPA tuna and other fish oils
  • reduce risk of cardiovascular disease
  • improve mental, visual functions
Conjugated Linoleic Acid Cla cheese, meat products
  • improve body composition
  • decrease risk of certain cancers
Flavonoids
Anthocyanidins fruits
  • neutralize free radicals; reduce risk of cancer
Catechins tea
flavonones citrus
flavones fruits/vegetables
Plant Sterols
stanol ester corn, soy, wheat, wood oils
  • lower blood cholesterol levels by inhibiting cholesterol absorption
Prebiotics/Probiotics
Fructo-oligosaccharides (FOS) Jerusalem artichokes, shallots, union powder
  • improve quality of intestinal microflora; gastrointestical health
Lactobacilius yogurt, other dairy
Soy Proteins: Phytoestrogens

Isoflavones:

  • Daidzein
  • Genistein
soybeans and soy-based foods
  • menopause symptoms, such as hot flashes
  • protect against heart disease and some cancers; lower LDL and total cholesterol
Lignans flax, rye, vegetables
Tannins
Proanthocyanidins cranberries, cranberry products, cocoa, chocolate
  • improve urinary tract health
  • reduce risk of cardiovascular disease
Date Modified: 2004-08-30
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