Challenges in discovering bioactives for the food industry |
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Authors: | Schwager Joseph Mohajeri M Hasan Fowler Ann Weber Peter |
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Affiliation: | Department of Human Nutrition and Health, DSM Nutritional Products, P.O. Box 3255, 4002 Basel, Switzerland. Joseph.Schwager@dsm.com |
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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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