NBCD - Phytochemicals and Functional Foods (copy)

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