Nutraceuticals: possible future ingredients and food safety aspects. Chapter 19

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

5 Citations (Scopus)


This chapter defines nutraceuticals as bioactive compounds that are extracted from their original food matrix. The importance and role of basic nutrients in the growth, maintenance, and wellness of the body are well established. Food supplies energy, nutrients (fats, carbohydrates, proteins, vitamins, minerals) and nonnutrients (fiber, antioxidants, inducers of beneficial enzyme activities, prebiotics, and probiotics); and the human body is well capable of utilizing all these molecules from the food. It is, however, a very complex process that is far from being understood completely. A newer array of molecules, such as antioxidants, carotenoids, flavonoids, glucosinolates, and the like (the above-mentioned nonnutrients) has been researched. Research and development institutions and academia conduct a large amount of research. These generate technologies, training, and also quality standards that come together in a production system involving small industries on the cottage and village level, as well as medium and large local ones, and finally large industries on the global level.
Original languageEnglish
Title of host publicationEnsuring Global Food Safety
EditorsC.E. Boisrobert, A. Sjepanovic, S. Oh, H.L.M. Lelieveld
Place of PublicationOxford
PublisherOxford University Press
Number of pages453
ISBN (Print)9780123748454
Publication statusPublished - 2010

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