|
| Functional food |
Bioactive component (nutraceutic) | Source (s) |
|
| Micronutrients | Vitamins | Retinol (vitamin A)
α-tocopherol (vitamin E)
Calciferol (vitamin D3) | Walnuts, almonds, hazelnuts, spinach, fish oil |
| Polyunsaturated fatty acids (PUFAs) | Omega 3 Fatty acids:
eicosapentaenoic acid (EPA)
docosahexaenoic acid (DHA) | Salmon, tuna and others fish oils |
|
Nonnutrients
Phytochemicals | Carotenoids | Beta-carotene
luteín, zeaxanthin
lycopene | Carrots, pumpkin, collards, kale, spinach, tomatoes, watermelon |
| Phenolic acid derivatives | Caffeic acid
Ferulic acid
Gallic acid
Curcumin | Coffee, pears, apples, corn, curcumin, vanilla |
| Flavonoids | Flavonols (quercetin)
Isoflavones
Coumarins
Anthocyanidines
Stilbenes (resveratrol) | Berries, cherries, red grapes, tea, cocoa, apples, citrus fruits, onion, broccoli, cranberries, strawberries, soybeans |
| Sulfides/thiols | Diallyl sulfide
S-allyl cysteine sulfoxide
1,2-viniyldithiin | Garlic, onions, banana, cruciferous vegetables |
| Dietary fiber (prebiotic) | Fructooligosaccharides
Neoglicans | Whole grains, onions, chicory, agave, some fruits |
|
| Probiotics | PUFAs induction | Saccharomyces cerevisiae (var. boulardii)
Bifidobacteria and
Lactobacillus genus
Escherichia coli strain Nissle1917 (EcN)
Compound VSL3 | Certain yogurts and other cultured dairy and no-dairy applications |
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