Eskin, N. A. Michael Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.
- Proteins and peptides
- Lipids and fatty acids
- Future research
- Additional Readings
Nutraceuticals are compounds or products isolated or purified from different food sources that are sold for their medical or health benefits of preventing or treating chronic diseases. The word “nutraceutical” is a combination of nutrition and pharmaceutical and was coined in 1989 by Stephen DeFelice, founder of the Foundation for Innovation in Medicine (originally located in Crawford, New Jersey). A large number of nutraceutical and functional food products with reported health benefits are now available in various supermarkets and grocery stores. In 1991, Japan was the first country to establish regulations for functional foods by introducing “Foods for Specified Health Use” (FOSHU). Since then, the rapid growth in nutraceutical research and production has led to regulations in the United States, Canada, Europe, and Asia. This article will review selected nutrients as major sources of nutraceuticals.
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