Key Terms

There is no universally accepted term for functional foods and nutraceuticals. According
to Health Canada (Section 2.2)
A functional food is similar in appearance to, or may be, a conventional food that is
consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or
reduce the risk of chronic disease beyond basic nutritional functions, i.e. they contain
bioactive compound.
A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal
forms not usually associated with foods. A nutraceutical is demonstrated to have a
physiological benefit or provide protection against chronic disease.
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Examples of Functional Food Components
Functional
components
Source Potential benefits
Source: International Food Information Council
Carotenoids
Alpha-carotene/Beta-
carotene
Carrots, Fruits,
Vegetables
Neutralize free radicals,
which may cause damage to
cells
Lutein Green vegetables Reduce the risk of macular
degeneration
Lycopene Tomato products
(ketchup, sauces)
Reduce the risk of prostate
cancer
Examples of Functional Food Components
Functional
components
Source Potential benefits
Dietary Fibre
Insoluble Fibre Wheat Bran Reduce risk of breast or
colon cancer
Beta-Glucan Oats, barley Reduce risk of
cardiovascular disease.
Protect against heart disease
and some cancers;
lower LDL and total
cholesterol
Soluble Fibre Psyllium Reduce risk of
cardiovascular disease.
Protect against heart disease
and some cancers;
lower LDL and total
cholesterol
Fatty Acids
Long chain omega-3
Fatty Acids-DHA/EPA
Salmon and other
fish oils
Reduce risk of
cardiovascular disease.
Improve mental, visual
functions
Conjugated Linoleic
Acid (CLA)
Cheese, meat
products
Improve body composition.
Decrease risk of certain
cancers
Examples of Functional Food Components
Functional
components
Source Potential benefits
Phenolics
Anthocyanidins Fruits Neutralize free radicals;
reduce risk of cancer
Catechins Tea Neutralize free radicals;
reduce risk of cancer
Flavonones Citrus Neutralize free radicals;
reduce risk of cancer
Flavones Fruits/vegetables Neutralize free radicals;
reduce risk of cancer
Lignans Flax, rye, vegetables Prevention of cancer, renal
failure
Tannins
(proanthocyanidines)
Cranberries,
cranberry products,
cocoa, chocolate
Improve urinary tract
health. Reduce risk of
cardiovascular disease
Plant Sterols
Stanol ester Corn, soy, wheat,
wood oils
Lower blood cholesterol
levels by inhibiting
cholesterol absorption
Examples of Functional Food Components
Functional
components
Source Potential benefits
Prebiotics/Probiotics
Fructo-oligosaccharides
(FOS)
Jerusalem
artichokes, shallots,
onion powder
Improve quality of intestinal
microflora; gastrointestinal
health
Lactobacillus Yogurt, Other dairy Improve quality of intestinal
microflora; gastrointestinal
health
Soy Phytoestrogens
Isoflavones: Daidzein
Genistein
Soybeans and soy-
based foods
Menopause symptoms, such
as hot flashes Protect
against heart disease and
some cancers;
lower LDL and total
cholesterol
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Categories of Functional Foods/Nutraceuticals
Source: Shambrock Consulting Group Inc. and Kelwin Management Consulting
Basic Foods
Carrots (containing the natural level of the anti-oxidant beta-carotene)
Processed foods - oat bran cereal (containing the natural level of beta-glucan)
Processed Foods with Added Ingredients
Calcium-enriched fruit juice
Foods enhanced to have more of a functional component
(via traditional breeding, special livestock feeding or genetic
engineering)
Tomatoes with higher levels of lycopene (an antioxidant carotenoid)
Oat bran with higher levels of beta glucan
Eggs with omega-3 from flax
Isolated, purified preparations of active food ingredients
(dosage form)
Isoflavones from soy
Omega-3 from fish oils (DHA and ALA)
4. SOURCES AND BENEFITS OF NUTRACEUTICAL



Examples of Functional Components*

Class/Components Source* Potential Benefit

Carotenoids
Beta-carotene carrots, various fruits neutralizes free radicals which may
damage cells; bolsters cellular antioxidant
defenses
Lutein, Zeaxanthin
kale, collards, spinach, corn,
eggs, citrus
may contribute to maintenance of healthy
vision
Lycopene
tomatoes and processed
tomato products
may contribute to maintenance of
prostate health
Dietary (functional and total) Fiber
Insoluble fiber wheat bran
may contribute to maintenance of a
healthy digestive tract
Beta glucan**
oat bran, rolled oats, oat
flour
may reduce risk of coronary heart disease
(CHD)
Soluble fiber** psyllium seed husk may reduce risk of CHD
Whole grains** cereal grains
may reduce risk of CHD and cancer; may
contribute to maintenance of healthy
blood glucose levels
Fatty Acids
Monounsaturated fatty acids
(MUFAs)
tree nuts may reduce risk of CHD
Polyunsaturated fatty acids
(PUFAs) - Omega-3 fatty
acidsALA
walnuts, flax
may contribute to maintenance of mental
and visual function
PUFAs - Omega-3 fatty
acidsDHA/EPA
salmon, tuna, marine and
other fish oils
may reduce risk of CHD; may contribute to
maintenance of mental and visual
function
PUFAs - Conjugated linoleic
acid (CLA)
beef and lamb; some cheese
may contribute to maintenance of
desirable body composition and healthy
immune function
Flavonoids
Anthocyanidins berries, cherries, red grapes
bolster cellular antioxidant defenses; may
contribute to maintenance of brain
function
FlavanolsCatechins,
Epicatechins, Procyanidins
tea, cocoa, chocolate,
apples, grapes
may contribute to maintenance of heart
health
Flavanones citrus foods
neutralize free radicals which may damage
cells; bolster cellular antioxidant defenses
Flavonols onions, apples, tea, broccoli
neutralize free radicals which may damage
cells; bolster cellular antioxidant defenses
Proanthocyanidins cranberries, cocoa, apples,
strawberries, grapes, wine,
peanuts, cinnamon
may contribute to maintenance of urinary
tract health and heart health
Isothiocyanates
Sulforaphane
cauliflower, broccoli, broccoli
sprouts, cabbage, kale,
horseradish
may enhance detoxification of undesirable
compounds and bolster cellular
antioxidant defenses
Phenols
Caffeic acid, Ferulic acid
apples, pears, citrus fruits,
some vegetables
may bolster cellular antioxidant defenses;
may contribute to maintenance of healthy
vision and heart health
Plant Stanols/Sterols
Free Stanols/Sterols**
corn, soy, wheat, wood oils,
fortified foods and beverages
may reduce risk of CHD
Stanol/Sterol esters**
fortified table spreads, stanol
ester dietary supplements
may reduce risk of CHD
Polyols
Sugar alcoholsxylitol,
sorbitol, mannitol, lactitol
some chewing gums and
other food applications
may reduce risk of dental caries
Prebiotic/Probiotics
Inulin, Fructo-
oligosaccharides (FOS),
Polydextrose
whole grains, onions, some
fruits, garlic, honey, leeks,
fortified foods and beverages
may improve gastrointestinal health; may
improve calcium absorption
Lactobacilli, Bifidobacteria
yogurt, other dairy and non-
dairy applications
may improve gastrointestinal health and
systemic immunity
Phytoestrogens
IsoflavonesDaidzein,
Genistein
soybeans and soy-based
foods
may contribute to maintenance of bone
health, healthy brain and immune
function; for women, maintenance of
menopausal health
Lignans flax, rye, some vegetables
may contribute to maintenance of heart
health and healthy immune function
Soy Protein
Soy Protein**
soybeans and soy-based
foods
may reduce risk of CHD
Sulfides/Thiols
Diallyl sulfide, Allyl methyl
trisulfide
garlic, onions, leeks, scallions
may enhance detoxification of undesirable
compounds; may contribute to
maintenance of heart health and healthy
immune function
Dithiolthiones cruciferous vegetables
contribute to maintenance of healthy
immune function
*Examples are not an all-inclusive list.
**FDA approved health claim established for component.