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Food Value Chain Bureau

Functional Foods and Nutraceuticals

Bioactive Compounds

Bioactive compounds are the components of food that provide the physiological or health benefit. They include but are not limited to

  • Probiotics are "live microorganisms which, when administered in adequate amounts, confer a health benefit on the host."[1] (for example probiotics are found in yogurt and sauerkraut which is shown to improve the quality of intestinal microflora and immune system as well as to promote gastrointestinal health).
  • Antioxidants stabilize free radicals (reactive substances known as free radicals are sometimes produced by oxidation or the loss of an electron, and can cause oxidative stress or damage to cells[2]) and are found in foods such as blueberries, cranberries, and tomatoes.
  • Omega-3 fatty acids are essential fatty acids because they are not naturally produced by the body. They are found in marine algae, certain nuts and vegetable oils and can decrease the risk of heart disease and contribute to overall cardiovascular health.[3]
  • Plant sterols are naturally present in small quantities in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, and other plant sources. Plant stanols occur in even smaller quantities in many of the same sources. Foods supplemented with plant stanols and sterols have the potential to lower cholesterol and decrease the risk of heart disease.[4]
  • Soy is unique because it is a plant protein which is considered to be complete (all essential amino acids are present in sufficient quantity to support normal growth and development). Soybeans are legumes (e.g. peas and beans) and are part of foods such as tofu, tempeh, miso, soybean oil, and soy sauce. A diet which includes soy and soy isoflavones can potentially lower the incidence of cardiovascular disease, certain types of cancer, bone fractures, and alleviate some menopausal symptoms. [5]

[1]Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food, (April 30 and May 1, 2002). Retrieved July 5th 2006

[2]International Food Information Council. Functional Foods Fact Sheet: Antioxidants. (2006, March). Retrieved July 5th 2006

[3]Patterson, Carole Ann. Agriculture and Agri Food Canada Fact Sheet: Omega-3 fatty acids. (July 2006)

[4]International Food Information Council. Functional Foods Fact Sheet: Plant stanols and sterols. Retrieved July 5th 2006

[5]International Food Information Council. Functional Foods Fact Sheet: Soy. Retrieved July 5th 2006

Date Modified: 2006-07-27
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