[Bioactive compounds from plants. Development of new or novel food].

Autor: Urrialde R; Unidad Docente de Fisiología Vegetal. Departamento de Genética, Fisiología y Microbiología. Facultad de Ciencias Biológicas. Universidad Complutense de Madrid., Gómez Cifuentes A; AC2 Centro Odontológico., Pintos B; Unidad Docente de Fisiología Vegetal. Departamento de Genética, Fisiología y Microbiología, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid., Gómez-Garay MA; Unidad Docente de Fisiología Vegetal. Departamento de Genética, Fisiología y Microbiología, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid., Cifuentes B; Unidad Docente de Fisiología Vegetal. Departamento de Genética, Fisiología y Microbiología, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid.
Jazyk: Spanish; Castilian
Zdroj: Nutricion hospitalaria [Nutr Hosp] 2022 Sep 01; Vol. 39 (Spec No3), pp. 8-11.
DOI: 10.20960/nh.04302
Abstrakt: Introduction: Introduction: substances with physiological effect or bioactive compounds are having a fundamental consideration in the diets of the populations during the last years, especially those that consume high content from plant foods that provide them. Methods: collect the latest scientific data on bioactive compounds from plant origin and develop legislation regulating the nutritional information of foods and beverages, as well as the health claims and reduction of disease risk claims. The approval of novel foods too. Results: there is scientific evidence on the effect of bioactive compounds, and this has meant their incorporation into dietary quality indices, such as the food compass. As well as the approval of 26 health claims and 2 reduction of disease risk claims in the European Union. Several ingredients or foods classified as novel foods have also been approved within European Union food law. Conclusions: bioactive compounds have more and more scientific evidence to be recommended directly or through the foods and beverages that contain them in dietary guidelines and must be considered as other nutrients and incorporated into the nutritional information even if they do not have caloric intake.
Databáze: MEDLINE
Externí odkaz: