Author Disclosure: The author serves on the Scientific Nutrition Research Panel for the California Raisin Marketing Board.
Dietary Bioactive Compounds and Their Health Implications
Article first published online: 21 JUN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue s1, pages A18–A25, June 2013
How to Cite
Liu, R. H. (2013), Dietary Bioactive Compounds and Their Health Implications. Journal of Food Science, 78: A18–A25. doi: 10.1111/1750-3841.12101
This paper is presented at the IFT Webinar: Emerging Health Benefits of Traditional Dried Fruits. Institute of Food Technologists, July 18, 2012.
- Issue published online: 21 JUN 2013
- Article first published online: 21 JUN 2013
- Manuscript Accepted: 31 JAN 2013
- Manuscript Received: 4 OCT 2012
- diet and cancer;
- whole foods
There is strong scientific evidence suggesting that regular consumption of fruits and vegetables is negatively associated with risk of developing chronic diseases. The 2010 Dietary Guidelines for Americans recommend at least 9 servings of fruits and vegetables a day based on a 2000 kcal diet. However, the average person in the United States consumes 3.6 servings of fruits and vegetables per day. In order to achieve the goal of at least 9 servings, we should continue educating Americans about the health benefits of fruits and vegetables and recommend consumers to eat a wide variety of fruits and vegetables. The key is to increase the amount up to 9 to 13 servings of fruits and vegetables a day in all forms. Fresh, cooked, and processed fruits and vegetables including frozen and canned, 100% fruit juices, 100% vegetable juices, and dried fruits are all considered as servings of fruits and vegetables. A wide variety of fruits and vegetables provide a range of nutrients and different bioactive compounds including phytochemicals (phenolics, flavonoids, and carotenoids), vitamins (vitamin C, folate, and provitamin A), minerals (potassium, calcium, and magnesium), and fibers. More and more evidence suggests that the health benefits of fruits and vegetables are attributed to the additive and synergistic interactions of the phytochemicals present in whole foods by targeting multiple signal transduction pathways. Therefore, consumers should obtain nutrients and bioactive compounds from a wide variety of whole foods for optimal nutrition and health well-being, not from expensive dietary supplements.