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Phytochemicals
a substance found in plant foods that is not an essential nutrient but may have health-promoting properties
Alkylresorcinols
Compound which contribute to the protective effect of grains against CVDs, DM, and cancer
Capsaicin
Compound found in hot peppers which modulate blood clotting
Carotenoids
Compounds sourced from deeply pigmented plant foods which serve as antioxidants
Curcumin
A compound sourced from turmeric which inhibits enzymes activating carcinogens
Flavonoids
Water soluble food pigments that act as antioxidants and may help reduce the risk of chronic diseases; found in many fruits, vegetables, tea, and wine.
Indoles
Substance found in broccoli and cabages that increase enzyme activity to lower estrogen amounts and protect against DNA damage
Isothiocyanates
A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions.
Lignans
phytochemicals present mostly in seeds, particularly flaxseed, that are converted to phytoestrogens by intestinal bacteria and are under study as possible anticancer agents.
Monoterpenes
Compound found in citrus peels and oils which have anti-cancer effects
Organosulfur compounds
A large group of phytochemicals containing the mineral sulfur. They are responsible for the pungent flavors and aromas of foods belonging to the onion, leek, chive, shallot, and garlic family and are thought to stimulate cancer defenses in the body.
Phenolic acids
Compounds sourced from coffee beans, fruits, soy which make carcinogens water soluble, facilitating excretion
Phytic acid
Compound found in grains, seeds, and beans that interferes with mineral absorption
Genistein and daidzein
Compounds sourced from soybeans, dried legumes. May reduce cancer risk; block estradiol at receptor sites
Resveratrol
a compound found in red grapes that can be used as an antioxidant or anti-inflammatory.
Tannins
Bitter tasting compounds which serve as antioxidants and inhibitor of carcinogenesis
Functional food
a food that has health promoting properties beyond basic nutritional functions
Health claim
statement that describes relationship between a food or food ingredient and reduced risk of a nutrition-related condition
Nutrient claim
regulated statement about a food product that relates to the nutrition content of the food, such as "low fat" or "fat free"
Calorie-free
less than 5 calories per serving
Low calorie
40 calories or less per serving
Reduced calorie
at least 25% lower in calories than a regular or reference food
Fat free
less than 0.5 g of fat per serving
Low fat
3 grams or less of fat per serving
Less fat
25% or less fat than the comparison food
Saturated fat-free
less than 0.5 gram of saturated fat and 0.5 gram of trans fat per serving.
Low saturated fat
1 gram or less saturated fat and less than 0.5 gram of trans fat per serving.
Less saturated fat
25% or less saturated fat and trans fat combined than the comparison food
Trans-fat free
less than 0.5 gram of trans fat and less than 0.5 gram of saturated fat per serving.
Cholesterol-free
less than 2 milligrams cholesterol per serving and 2 grams or less saturated fat and trans fat combined per serving.
Low cholesterol
20 milligrams or less cholesterol per serving and 2 grams or less saturated fat and trans fat combined per serving
Less cholesterol
25 percent or less cholesterol than the comparison food (reflecting a reduction of at least 20 milligrams per serving), and 2 grams or less saturated fat and trans fat combined per serving.
High fiber
5 grams or more of fiber per serving
Sugar free
less than 0.5 gram of sugar per serving
Sodium free
less than 5 mg sodium per serving
Low sodium
140 mg sodium or less per serving
Very low sodium
35 mg or less sodium per serving
Bioavailability
the extent to which the body can absorb and use a nutrient
Grade A level of confidence
A consideration for health claim labelling which indicates significant scientific agreement among the science community
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