Fundamental Theory of Functional Foods and Biomaterials

This set of vocabulary flashcards covers the fundamental definitions, classifications, and characteristics of functional foods and biomaterials based on the BTE10423 lecture notes.

Functional Food (Vietnam definition)

Food used to support body functions, create a state of comfort, increase resistance, and reduce the risk of disease, according to Decree No. 46/2026/NĐ-CP.

Nutraceutical

A portmanteau of 'Nutrition' and 'Pharmaceutical' used in Europe to describe foods that have beneficial effects on one or more functions or structures beyond basic nutritional effects.

Macronutrients

Large-scale nutrients including Carbohydrates, Proteins, and Lipids that provide energy and are essential for growth and body structure.

Micronutrients

Small-scale nutrients such as Vitamins and Minerals that are necessary for body functions; their deficiency causes specific physiological changes.

FOSHU

Standing for 'Foods for Specified Health Use' in Japan, these are foods containing traditional nutrients and bioactive substances that have effective health benefits.

Dietary Supplements (FDA definition)

Foods including all their components that are fortified, enriched, or enhanced, providing potential health benefits when consumed regularly as part of a diet.

Biomaterial (VLSH)

Any substance or compound (not a drug) of natural or synthetic origin used to treat, enhance, or replace tissue, organs, or functions of the body.

Biocompatibility

The essential requirement for biomaterials to not cause toxicity to cells, inflammation, or adverse immune responses when interacting with biological systems.

Mechanical properties

Characteristics such as durability, elasticity, or stiffness that help a biomaterial maintain the structure of a delivery or microencapsulation system.

Degradation rate

The speed at which a material decomposes, which must be appropriate for the intended purpose to control the release and absorption of bioactive ingredients.

Stability

The ability of a material to remain chemically and physically stable during processing, storage, and distribution without unintended decomposition by factors like pH or temperature.

Bioavailability

A quantity indicating the speed and extent to which an active substance is absorbed intact from a preparation into the general circulation and delivered to the site of action.

Natural Polysaccharides (Biomass)

Biomaterials derived from plants or algae, such as starch, alginate, agar, cellulose, carrageenan, pectin, and konjac.

Microbial Polysaccharides

Biomaterials produced by microbes, including bacterial cellulose, dextran, xanthan, gellan, pullulan, and polyesters like PHAs.

Food-Drug form (Functional Food)

Functional foods prepared in forms such as tablets, capsules, powders, solutions, or effervescent tablets, similar to the appearance of medicine.