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in numerous dietary guides and diets (WHO 2003). Many nutrients, such as omega
fatty acids, essential fatty acids, many amino acids, vitamins, and minerals, are
known to have effects on their metabolic role in the prevention and treatment of
certain clinical conditions (WHO 2003). However, many of the mechanisms through
which nonnutritive and, to a large extent, nutritional bioactive components of food
affect health have not yet been sufficiently investigated. Biologically active food
ingredients are physiologically active constituents in food or dietary supplements
derived from plant and animal sources and include nutritional ingredients that have
been shown to play a useful role in disease prevention and health (WHO 2003).
Clinical studies, as well as good dietary practice, show that specific components of
food have the potential to reduce the risk of some diseases, such as diseases of the
digestive system, metabolic syndrome, cancer, osteoporosis, inflammation, and
other chronic diseases (WHO 2003; Devcich et al. 2007). Thus, in cardiovascular
diseases, isoflavones can reduce the circulation of low-density lipoprotein in plasma;
crude fiber can bind cholesterol in the gastrointestinal tract and thus reduce the
absorption of cholesterol and thus the level of cholesterol in the blood. Of particular
importance are antioxidants that eliminate the influence of free radicals in the body.
Some foods have particularly high biological activity, such as colostrum and whey,
pollen, propolis and royal jelly, omega-3-essential fatty acids, and others (Devcich
et al. 2007).
Phytochemicals from fruits, vegetables, and herbs such as chlorophyll, carotenoids, polyphenols, flavonoids, glycosides, tannins, alkaloids, phytosterols, lignans, and others can have high biological activity. Biologically active food
components can be found in any of the existing regulatory food categories, including conventional foods, dietary supplements, some food additives, medical foods,
foods for special nutritional needs, or dietary food products.
11.3.1 Characterization of BAC (Biologically Active
Components)
Biologically active components (BAC) of food can be divided according to several
criteria: according to the chemical composition, according to the origin, according
to the function of action on certain organs and tissues in the body, and according to
the form or pharmaceutical form if consumed as food supplements. Biologically
active food compounds can be of a nutritional nature, e.g., amino acids, fatty acids,
some carbohydrates (e.g., beta-D-glucans, inositol, sorbitol), vitamins, and minerals, and nonnutritive origin such as polyphenols, flavonoids, chlorophyll, isothiocyanates, phytoestrogenic glycosides, alkaloids, and steroids.
Some of the biologically active components of food primarily act on the digestive system such as dietary fiber and enzymes in food (bromelain, papain, amylase);
some act on other systems such as the vascular (omega-3 fatty acids, vitamin K,
ginkgo biloba), endocrine (alpha lipoic acid), nervous system (xanthine derivatives), etc. According to the origin, biologically active components can be plant
V. I. Petropulos and B. Balabanova
in numerous dietary guides and diets (WHO 2003). Many nutrients, such as omega
fatty acids, essential fatty acids, many amino acids, vitamins, and minerals, are
known to have effects on their metabolic role in the prevention and treatment of
certain clinical conditions (WHO 2003). However, many of the mechanisms through
which nonnutritive and, to a large extent, nutritional bioactive components of food
affect health have not yet been sufficiently investigated. Biologically active food
ingredients are physiologically active constituents in food or dietary supplements
derived from plant and animal sources and include nutritional ingredients that have
been shown to play a useful role in disease prevention and health (WHO 2003).
Clinical studies, as well as good dietary practice, show that specific components of
food have the potential to reduce the risk of some diseases, such as diseases of the
digestive system, metabolic syndrome, cancer, osteoporosis, inflammation, and
other chronic diseases (WHO 2003; Devcich et al. 2007). Thus, in cardiovascular
diseases, isoflavones can reduce the circulation of low-density lipoprotein in plasma;
crude fiber can bind cholesterol in the gastrointestinal tract and thus reduce the
absorption of cholesterol and thus the level of cholesterol in the blood. Of particular
importance are antioxidants that eliminate the influence of free radicals in the body.
Some foods have particularly high biological activity, such as colostrum and whey,
pollen, propolis and royal jelly, omega-3-essential fatty acids, and others (Devcich
et al. 2007).
Phytochemicals from fruits, vegetables, and herbs such as chlorophyll, carotenoids, polyphenols, flavonoids, glycosides, tannins, alkaloids, phytosterols, lignans, and others can have high biological activity. Biologically active food
components can be found in any of the existing regulatory food categories, including conventional foods, dietary supplements, some food additives, medical foods,
foods for special nutritional needs, or dietary food products.
11.3.1 Characterization of BAC (Biologically Active
Components)
Biologically active components (BAC) of food can be divided according to several
criteria: according to the chemical composition, according to the origin, according
to the function of action on certain organs and tissues in the body, and according to
the form or pharmaceutical form if consumed as food supplements. Biologically
active food compounds can be of a nutritional nature, e.g., amino acids, fatty acids,
some carbohydrates (e.g., beta-D-glucans, inositol, sorbitol), vitamins, and minerals, and nonnutritive origin such as polyphenols, flavonoids, chlorophyll, isothiocyanates, phytoestrogenic glycosides, alkaloids, and steroids.
Some of the biologically active components of food primarily act on the digestive system such as dietary fiber and enzymes in food (bromelain, papain, amylase);
some act on other systems such as the vascular (omega-3 fatty acids, vitamin K,
ginkgo biloba), endocrine (alpha lipoic acid), nervous system (xanthine derivatives), etc. According to the origin, biologically active components can be plant
V. I. Petropulos and B. Balabanova