ABSTRACT
The terms "nutraceuticals" and "functional foods" are often used interchangeably. However, the two terms are not interchangeable, as the term nutraceutical refers to nearly any bioactive component that delivers a health benefit. Eating for health and wellness can be an elusive goal for many consumers, especially given complex marketplace and the influx of mixed messages in the media. Nevertheless, consumer desire for health has led to market penetration by foods and supplements containing increased amounts of bioactive food compounds (BFCs) or physiologically active nutrients and non-nutrients that impart health benefits. Health is no longer considered just the absence of disease, but rather is optimization of mental and physical well-being. By understanding compound interactions within food matrices, functional foods can be designed to enhance bioavailability of BFCs. To further complicate the process of scientifically substantiating functional foods, it must be acknowledged that BFC concentrations in natural plant and animal matrices vary based on agricultural production region and growing or feeding practices.
