Bioactives
What are bioactives? - What are bioactives used for?
- How are bioactives incorporated into our food?
- Criticisms of bioactives
Bioactives are chemicals, chemical molecules and microbes (microscopic organisms) that have some biological effect on our bodies. Bioactive food components are bioactives that have been added to food. Bioactives are not essential for nutrition (i.e. you can’t be deficient in bioactives) but they are thought to offer some health benefits. Bioactives are usually substances that have been isolated or derived from plants and other living systems.
Milks and drinking yoghurts are commonly used to deliver bioactive food components. For example, probiotics or live bacterial cultures such as Lactobacillus can be added to yoghurts and other dairy foods. These microorganisms aid digestion by improving the microbial balance in the intestine or gut.
Waste products from the food industry also contain bioactives. For example, whey (a waste product in cheese production), contains proteins such as lactoferrin, which have anti-viral and anti-inflammatory properties.
blood clotting. carbohydrates only a few microns (one millionth of a metre) in diameter. The film protects bioactives during food processing, storage and cooking so that the bioactive ingredient is available after food consumption and digestion. Types and Composition of Food.
For more information on nutrition, including information on nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.
Reference
- Food Science Australia. Delivering bioactive ingredients to targeted sites in the gastrointestinal tract [document on the Internet]. Victoria, Aust.: Food Science Australia. [cited 21 July 2008]. Available from: http://www.foodscience.csiro.au/ delivering-bioactives.htm
- Niemann B. Functional ingredients: How much should we add to foods? [document on the Internet]. Functional Foods Net. April 2008 [cited 21 July 2008]. Available from: http://www.functionalfoodnet.eu/ asp/ default.asp?p=7
- Mee P. Functional Foods: A dietician’s perspective [document on the internet]. Functional Foods Net. January 2008 [cited 21 July 2008]. Available from: http://www.functionalfoodnet.eu/ asp/ default.asp?p=7
- Roupas P, Williams PG. Regulatory aspects of bioactive dairy ingredients. Bulletin of the International Dairy Federation. 2007; 413: 16-26.
- CSIRO. Separating bioactives [document on the Internet]. Victoria, Aust.: Commonwealth Scientific and Industrial Research Organisation. 19 July 2006 [cited 21 July 2008]. Available from: http://www.csiro.au/ science/ ps20w.html
- Office of Dietary Supplements: National Institutes of Health. Summary of comments received in response to the Federal register notice (Federal Register Vol 69, No 179: Sept 16, 2004, pp 55821-55822): Defining bioactive food components [document on the Internet]. Maryland, USA: USA Government. 17 February 2006. [cited 21 July 2008]. Available from: http://ods.od.nih.gov/ Research/ Bioactive_Food_Components_Initiatives.aspx
- Hasler CM. Functional foods: Benefits, concerns and challenges: A position paper from the American Council on Science and Health. Journal of Nutrition. 2002; 132: 3772-81.
- CSIRO. Media release: Extracting ‘bioactives’ from agricultural and food processing streams [document on the Internet]. Victoria, Aust.: Commonwealth Scientific and Industrial Research Organisation. 12 December 2006 [cited 21 July 2008]. Available from: http://www.csiro.au/ news/ ps2l3.html
Types and Composition of Food. For more information on nutrition, including information on nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.
Reference
- Food Science Australia. Delivering bioactive ingredients to targeted sites in the gastrointestinal tract [document on the Internet]. Victoria, Aust.: Food Science Australia. [cited 21 July 2008]. Available from: http://www.foodscience.csiro.au/ delivering-bioactives.htm
- Niemann B. Functional ingredients: How much should we add to foods? [document on the Internet]. Functional Foods Net. April 2008 [cited 21 July 2008]. Available from: http://www.functionalfoodnet.eu/ asp/ default.asp?p=7
- Mee P. Functional Foods: A dietician’s perspective [document on the internet]. Functional Foods Net. January 2008 [cited 21 July 2008]. Available from: http://www.functionalfoodnet.eu/ asp/ default.asp?p=7
- Roupas P, Williams PG. Regulatory aspects of bioactive dairy ingredients. Bulletin of the International Dairy Federation. 2007; 413: 16-26.
- CSIRO. Separating bioactives [document on the Internet]. Victoria, Aust.: Commonwealth Scientific and Industrial Research Organisation. 19 July 2006 [cited 21 July 2008]. Available from: http://www.csiro.au/ science/ ps20w.html
- Office of Dietary Supplements: National Institutes of Health. Summary of comments received in response to the Federal register notice (Federal Register Vol 69, No 179: Sept 16, 2004, pp 55821-55822): Defining bioactive food components [document on the Internet]. Maryland, USA: USA Government. 17 February 2006. [cited 21 July 2008]. Available from: http://ods.od.nih.gov/ Research/ Bioactive_Food_Components_Initiatives.aspx
- Hasler CM. Functional foods: Benefits, concerns and challenges: A position paper from the American Council on Science and Health. Journal of Nutrition. 2002; 132: 3772-81.
- CSIRO. Media release: Extracting ‘bioactives’ from agricultural and food processing streams [document on the Internet]. Victoria, Aust.: Commonwealth Scientific and Industrial Research Organisation. 12 December 2006 [cited 21 July 2008]. Available from: http://www.csiro.au/ news/ ps2l3.html
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Article Dates:
Modified: 30/12/2010
Created: 22/7/2008
Bioactives
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