Defining food components as new nutrients

S. Hendrich, Kwang Won Lee, X. Xu, H. J. Wang, P. A. Murphy

Research output: Contribution to journalArticle

72 Citations (Scopus)

Abstract

When obtained from a usual diet, a food component that sustains or enhances physiological functions and/or prevents diseases is a nutrient. Isoflavones, tocotrienols, and carotenoids are candidate nutrients which may be of health benefit to humans by inhibiting cancer development and reducing risk of atherosclerosis. The amounts of some of these candidate nutrients in foods are known. A carotenoid data base has been developed. Isoflavone content of soy foods ranges from 0.1 mg/g (soymilk) to 2.5 mg/g (soy protein isolate). Human bioavailability studies have also been performed with these candidate nutrients. For example, in young adult females fed a single meal containing soy milk, isoflavones were cleared from urine within 24 h after feeding, with about 15-20% of the total dose accounted for in urine and feces. The two major soy isoflavones, genistein and daidzein, differ in bioavailability, with daidzein being more readily excreted in urine. Isoflavones, tocotrienols, and carotenoids meet several criteria for classification as nutrients. But after appropriate animal testing, food analyses, and availability studies have been performed, human health- protective efficacy must be proven in long-term feeding trials, in order for potential health-enhancing food components to be classified as nutrients.

Original languageEnglish
JournalJournal of Nutrition
Volume124
Issue number9 SUPPL.
Publication statusPublished - 1994 Jan 1
Externally publishedYes

Fingerprint

isoflavones
Isoflavones
Food
nutrients
tocotrienols
carotenoids
urine
soymilk
daidzein
Carotenoids
Tocotrienols
bioavailability
Urine
Biological Availability
health foods
soy protein isolate
genistein
atherosclerosis
Soy Milk
young adults

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Hendrich, S., Lee, K. W., Xu, X., Wang, H. J., & Murphy, P. A. (1994). Defining food components as new nutrients. Journal of Nutrition, 124(9 SUPPL.).

Defining food components as new nutrients. / Hendrich, S.; Lee, Kwang Won; Xu, X.; Wang, H. J.; Murphy, P. A.

In: Journal of Nutrition, Vol. 124, No. 9 SUPPL., 01.01.1994.

Research output: Contribution to journalArticle

Hendrich, S, Lee, KW, Xu, X, Wang, HJ & Murphy, PA 1994, 'Defining food components as new nutrients', Journal of Nutrition, vol. 124, no. 9 SUPPL..
Hendrich S, Lee KW, Xu X, Wang HJ, Murphy PA. Defining food components as new nutrients. Journal of Nutrition. 1994 Jan 1;124(9 SUPPL.).
Hendrich, S. ; Lee, Kwang Won ; Xu, X. ; Wang, H. J. ; Murphy, P. A. / Defining food components as new nutrients. In: Journal of Nutrition. 1994 ; Vol. 124, No. 9 SUPPL.
@article{eeaad48d879841cd9bd5d1f2f6791819,
title = "Defining food components as new nutrients",
abstract = "When obtained from a usual diet, a food component that sustains or enhances physiological functions and/or prevents diseases is a nutrient. Isoflavones, tocotrienols, and carotenoids are candidate nutrients which may be of health benefit to humans by inhibiting cancer development and reducing risk of atherosclerosis. The amounts of some of these candidate nutrients in foods are known. A carotenoid data base has been developed. Isoflavone content of soy foods ranges from 0.1 mg/g (soymilk) to 2.5 mg/g (soy protein isolate). Human bioavailability studies have also been performed with these candidate nutrients. For example, in young adult females fed a single meal containing soy milk, isoflavones were cleared from urine within 24 h after feeding, with about 15-20{\%} of the total dose accounted for in urine and feces. The two major soy isoflavones, genistein and daidzein, differ in bioavailability, with daidzein being more readily excreted in urine. Isoflavones, tocotrienols, and carotenoids meet several criteria for classification as nutrients. But after appropriate animal testing, food analyses, and availability studies have been performed, human health- protective efficacy must be proven in long-term feeding trials, in order for potential health-enhancing food components to be classified as nutrients.",
author = "S. Hendrich and Lee, {Kwang Won} and X. Xu and Wang, {H. J.} and Murphy, {P. A.}",
year = "1994",
month = "1",
day = "1",
language = "English",
volume = "124",
journal = "Journal of Nutrition",
issn = "0022-3166",
publisher = "American Society for Nutrition",
number = "9 SUPPL.",

}

TY - JOUR

T1 - Defining food components as new nutrients

AU - Hendrich, S.

AU - Lee, Kwang Won

AU - Xu, X.

AU - Wang, H. J.

AU - Murphy, P. A.

PY - 1994/1/1

Y1 - 1994/1/1

N2 - When obtained from a usual diet, a food component that sustains or enhances physiological functions and/or prevents diseases is a nutrient. Isoflavones, tocotrienols, and carotenoids are candidate nutrients which may be of health benefit to humans by inhibiting cancer development and reducing risk of atherosclerosis. The amounts of some of these candidate nutrients in foods are known. A carotenoid data base has been developed. Isoflavone content of soy foods ranges from 0.1 mg/g (soymilk) to 2.5 mg/g (soy protein isolate). Human bioavailability studies have also been performed with these candidate nutrients. For example, in young adult females fed a single meal containing soy milk, isoflavones were cleared from urine within 24 h after feeding, with about 15-20% of the total dose accounted for in urine and feces. The two major soy isoflavones, genistein and daidzein, differ in bioavailability, with daidzein being more readily excreted in urine. Isoflavones, tocotrienols, and carotenoids meet several criteria for classification as nutrients. But after appropriate animal testing, food analyses, and availability studies have been performed, human health- protective efficacy must be proven in long-term feeding trials, in order for potential health-enhancing food components to be classified as nutrients.

AB - When obtained from a usual diet, a food component that sustains or enhances physiological functions and/or prevents diseases is a nutrient. Isoflavones, tocotrienols, and carotenoids are candidate nutrients which may be of health benefit to humans by inhibiting cancer development and reducing risk of atherosclerosis. The amounts of some of these candidate nutrients in foods are known. A carotenoid data base has been developed. Isoflavone content of soy foods ranges from 0.1 mg/g (soymilk) to 2.5 mg/g (soy protein isolate). Human bioavailability studies have also been performed with these candidate nutrients. For example, in young adult females fed a single meal containing soy milk, isoflavones were cleared from urine within 24 h after feeding, with about 15-20% of the total dose accounted for in urine and feces. The two major soy isoflavones, genistein and daidzein, differ in bioavailability, with daidzein being more readily excreted in urine. Isoflavones, tocotrienols, and carotenoids meet several criteria for classification as nutrients. But after appropriate animal testing, food analyses, and availability studies have been performed, human health- protective efficacy must be proven in long-term feeding trials, in order for potential health-enhancing food components to be classified as nutrients.

UR - http://www.scopus.com/inward/record.url?scp=0028122535&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0028122535&partnerID=8YFLogxK

M3 - Article

C2 - 8089751

AN - SCOPUS:0028122535

VL - 124

JO - Journal of Nutrition

JF - Journal of Nutrition

SN - 0022-3166

IS - 9 SUPPL.

ER -