Bioactive Food Components: Changing the Scientific Basis for Intake Recommendations
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منابع مشابه
Variation in content of bioactive components in broccoli
The discovery of bioactive components in foods is exciting, suggesting the possibility of improved public health through diet. Yet the content of bioactive components in plant food varies, making quality control and intake recommendations problematic. Variation in content of bioactive components in fruits and vegetables depends upon both genetics and environment, including growing conditions, h...
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Dietary reference intakes (DRI), like its predecessor, the recommended dietary allowances (RDA) and the Recommended Nutrient Intakes (RNIs), are reference values, based on the best scientific evidence available. They serve as reference amounts of specific nutrients and food components for use in assessing the adequacy of and in planning for nutritious diets. They have been used for over 50 y as...
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BACKGROUND Dietary polyamines have been shown to give a significant contribution to the body pool of polyamines. Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods and the contribution of daily food choice to polyamine intake is of interest, due to the association of these bioactive amines to health and disease. OBJECTIVE To estimate polyamine intake an...
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The potential utilization of encapsulation techniques in food, pharmaceutical and agricultural products preparation, presents a new alternative for complementary technologies such as targeting delivery vehicles and carriers for active food ingredients. Encapsulation could be accomplished by different techniques like: simple or complex coacervation, emulsification technique, phase separation, sp...
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Numerous food products are marketed with enhanced quantities of bioactive food compounds (BFC) and these products are collectively referred to as functional foods. Although the term functional foods has no legally defined meaning in the United States, the scientific community and its representative organizations acknowledge the potential benefit of including these foods into the diet. As such, ...
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تاریخ انتشار 2011