Bioactive compounds are constituents that are found in certain foods. A wealth of scientific literature from numerous types of epidemiological and case controlled studies have identified the potential relationships between bioactive compounds (or “functional” components) and their protective effects against hypertension, cardiovascular disease, cancer, and other health conditions. The potential in this area to respond to consumer demands and address public health issues through diet, has brought about the impetus to do further research by government, industry and research institutes to substantiate the science behind the health benefits.

Bioactive compounds vary widely in chemical structure and function. For example, plant phenolics are a large and diverse group of phenolic compounds present in all plants which include cathechins, isoflavones, anthocyanins, phenolic acids, etc. Many phenolic compounds have antioxidant properties. For example, lycopene in tomatoes and other fruits is thought to protect against prostate and other cancers. Organosulfur compounds in garlic and onions, isothiocyanates in cruciferous vegetables, and monoterpenes in citrus fruits, cherries, and herbs have anticarcinogenic actions in experimental models, as well as cardioprotective effects. Other bioactive compounds include saponins in legumes, terpenoids from citrus, glucosinolates in cruciferous vegetables, lignans present in flaxseed, barley, soy, berries, and other fruit/vegetables and tannins found in various plants, blackberries, coffee, tea, chocolate and red wine.

Although many of these compounds are being catalogued, there are many other potential substances in foods which need to be identified and evaluated through further research. Scientific research also needs to be conducted to support potential science-based dietary recommendations which are key to building a strong scientific basis for claims relating to the intake of functional foods and nutraceuticals.