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Handbook of Nutraceuticals
and Functional Foods
Third Edition
Handbook of Nutraceuticals
Third Edition
Edited by
Robert E.C. Wildman
Richard S. Bruno
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2020 by Taylor & Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed on acid-free paper
International Standard Book Number-13: 978-1-4987-0372-7 (Hardback)
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Visit the Taylor & Francis Web site at
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To Amber, Gage, & Bryn for your daily support and love as well as
Carol, Dave, & David for eternal inspiration! – Rob
To Jenny, William, and Olivia – their support and
love inspire me each and every day. – Rich
Additional Support
The editors would like to thank Brett Hanna for his contribution.
Contents
Preface...............................................................................................................................................ix
Editors................................................................................................................................................xi
Contributors.................................................................................................................................... xiii
Unit I Overview of Nutraceuticals and Functional Foods
Chapter 1 Nutraceuticals and Functional Foods............................................................................3

Robert E.C. Wildman
Chapter 2 Regulation of Nutraceuticals and Functional Foods................................................... 23

Rick Collins, Esq., Jay Manfre, Esq., and Robert E.C. Wildman
Unit II Plant-Derived Nutraceuticals
Chapter 3 Lycopene: Food Sources, Properties, and Effects on Human Health......................... 37

Jessica L. Cooperstone
Chapter 4 Lutein in Neural Health and Disease.......................................................................... 55

Amy C. Long and Amy D. Mackey
Chapter 5 Garlic: Chemistry, Function, and Implications for Health and Disease..................... 75
Sharon A. Ross and Craig S. Charron
Chapter 6 The Role of Tocopherols in Health........................................................................... 105

Richard S. Bruno
Chapter 7 Health Benefits of Green Tea.................................................................................... 127

Priyankar Dey, Geoffrey Y. Sasaki, and Richard S. Bruno
Chapter 8 Scientific, Legal, and Regulatory Considerations for Cannabidiol........................... 147

Jay Manfre, Esq., Rick Collins, Esq., Marielle Kahn Weintraub,
and Robert E.C. Wildman
Chapter 9 Coffee as a Functional Beverage............................................................................... 159

Victoria Burgess, Lem Taylor, and Jose Antonio
vii
viii Contents
Chapter 10 Dietary Fiber and Coronary Heart Disease.............................................................. 173

Thunder Jalili, Eunice Mah, Denis M. Medeiros, and Robert E.C. Wildman
Chapter 11 Anthocyanins and Their Health Benefits.................................................................. 189

Justin G. Martin, Gary D. Stoner, and Jairam K.P. Vanamala
Chapter 12 Olive Oil and Health Benefits................................................................................... 211

Denis M. Medeiros and Meghan Hampton
Chapter 13 Nutraceutical Herbs and Insulin Resistance............................................................. 223

Giuseppe Derosa and Pamela Maffioli
Unit III Food Nutraceuticals from Animals
Chapter 14 Protein as a Functional Food Ingredient for Optimizing Weight Loss

and Body Composition.............................................................................................. 245
Paul J. Arciero, Michael J. Ormsbee, Robert E.C. Wildman,
and Donald K. Layman
Chapter 15 Nutraceutical Application of Creatine....................................................................... 267

Richard B. Kreider, Douglas S. Kalman, Jose Antonio, Tim N. Ziegenfuss,
Robert E.C. Wildman, Darren G. Candow, and Chad M. Kerksick
Chapter 16 Chicken Eggs and Human Health............................................................................. 295

Jonathan Merkle, Christopher Bailey, and Kevin Ruff
Chapter 17 Dairy Milk: A Functional Beverage for Human Health...........................................307

Joshua D. McDonald and Richard S. Bruno
Index............................................................................................................................................... 325
Preface
The field of functional foods, and by association their bioactive food components, is a booming
area of nutrition. This area was relatively unknown in the second half of the twentieth century, with
only a few thousand total publications during this period, but then experienced exponential growth
around the turn of the twenty-first century and now continues to flourish, with nearly 5000 scientific
publications on an annual basis. It is difficult to imagine a more exciting field of nutrition research,
education, and general health promotion.
Investigative opportunities are clearly endless. Large-scale epidemiological studies routinely

identify health-promoting relationships with intakes of specific functional foods and the bioactive
food components. These works have provided the foundational support for hypothesis-driven
research at the cellular level, in animal models, and even controlled interventions in humans. Not
only does the complement of these studies appear in the peer-reviewed literature, but knowledge is
also disseminated rapidly across the globe through consumer publications and the entirety of the
Internet. While the advent of many investigative techniques occurred in the latter half of the twentieth
century to support the study of other critical areas of the nutrition field, the field of functional foods
has not only prospered by these tools but also advances in experimental tools that permit detailed
scientific inquiry. These advances have allowed scientists to objectively investigate some of the
most ancient concepts in the application of foods as well as epidemiological relationships related to
optimizing health and performance and the prevention and/or treatment of diseases.
Throughout the twentieth century, nutrition recommendations often had a connotation of
focusing on “what not to eat” and obtaining adequate dietary intakes of nutrients to prevent
nutrition deficiency. For example, many recommendations focused on reducing intakes of sodium,
saturated fat, cholesterol, and in some cases avoiding certain foods such as eggs. Today, there has
been continued shift in focus to “what to eat” as the basis of many nutrition messages of public
health importance. What remains clear over the past few decades is that those who eat a diet rich
in more natural foods, such as fruits, vegetables, nuts, whole grains, and fish, tend to be protected
from various chronic diseases. The incidences of certain cancers and heart disease are markedly
lower than in populations that eat considerably lower amounts of these foods. For a while, many
nutritionists believed that this observation was more of an association rather than cause and effect.
This is to say that the higher incidence of disease was more the result of excess energy intake, fat
and processed foods in conjunction with lower physical activity typically associated with the lower
consumption of fruits, vegetables, and so on rather than the lack of these health-promoting foods.
Thus, recommendations focused on limiting many of the “bad” food items by substituting them with
foods that were not associated with the degenerative diseases, deemed “good” foods somewhat by
ix
x Preface
default. With time scientists were able to better understand the composition and bioactivities of the
“good” foods. Evidence quickly mounted as portrayed in the figure to support earlier beliefs that
many natural foods are seemingly prophylactic and medicinal.
Today we find ourselves at a critical crossroads to understand humanity’s relationship with nature.
While the incorporation of various functional foods is health beneficial, the concept of nutraceuticals
reminds us that other nonessential dietary constituents may also be critical for lowering the risk of
chronic disorders and improving healthspan. For it is many functional foods that provide us with
nutraceuticals that yield protection against the environment in which we exist and the potentially
pathological events we internally create. Food was an environmental tool used in the sculpting of
the human genome. It is only logical to think, then, that eating more natural foods such as fruits and
vegetables would lead to a healthier existence.
Advancement of scientific techniques, including various “omics” approaches, has not only allowed
us to better understand the diet we are supposed to eat, but it has also opened the door to one of the
most interesting events in commerce. Food companies are now able to market foods with approved
health claims touting the nutraceutical or functional properties of the food. Food companies are
also able to fortify existing foods with nutraceutical substances and/or create new foods designed
to include one or more nutraceutical substances in their recipes. The opportunity afforded to food
companies involved in functional foods appears without limitations at this time.
Even though this book reviews numerous nutraceuticals and functional foods, the field is still
relatively young and surely there is much more to be learned and applied to a healthier existence. It
is hard to imagine that nutrition science would ever be more exciting than this. But perhaps some
scientist wrote that very same thought less than a century ago during the vitamin and mineral boom.
We truly hope you enjoy this book and welcome your comments and thoughts for future editions.
Editors
Robert E.C. Wildman, PhD, is a native of Philadelphia, Pennsylvania,
and attended the University of Pittsburgh (BS), Florida State
University (MS), and Ohio State University (PhD). He is currently
faculty at Texas Woman’s University in Denton, Texas. Dr. Wildman is
author of The Nutritionist: Food, Nutrition, and Optimal Health and
co-author of the textbooks Advanced Human Nutrition and Exercise
and Sport Nutrition as well as creator of TheNutritionDr.com and
founder of the International Protein Board. Dr. Wildman’s research
focuses primarily on the impact of exercise and protein and amino
acids on body weight, composition, and health and he presents around
the world to educate and activate people to achieve better fitness and
health.
Richard S. Bruno, PhD, is a professor of human nutrition at The

Ohio State University. He earned his doctorate in human nutrition
from The Ohio State University (Columbus, Ohio), and both his MS
and BS degrees in nutrition from the University of Delaware (Newark,
Delaware). He also completed his postdoctoral training at the Linus
Pauling Institute at Oregon State University (Corvallis, Oregon).
Dr. Bruno is a bionutritionist and registered dietitian with expertise
in the areas of phytochemical function and metabolism in relation
to oxidative and inflammatory distress. His research program at The
Ohio State University focuses on the bioavailability and metabolism
of polyphenols and vitamin E, and their health-promoting functions
to manage cardiometabolic disorders. Complementary areas of research also include the study of
functional foods and their bioactive components to establish evidence-based dietary recommendations
that enhance vascular endothelial function.
xi
Contributors
Jose Antonio Jessica L. Cooperstone
Department of Health and Human Food Science and Technology
Performance The Ohio State University
Nova Southeastern University Columbus, Ohio
Davie, Florida
Giuseppe Derosa
Paul J. Arciero Centre of Diabetes and Metabolic Diseases
Department of Health and Human Fondazione IRCCS Policlinico San Matteo
Physiological Sciences University of Pavia
Skidmore College Pavia, Italy
Saratoga Springs, New York
Priyankar Dey
Christopher Bailey Department of Human Sciences
Nutrition Sciences The Ohio State University
Stratum Nutrition Columbus, Ohio
Carthage, Missouri
Thunder Jalili
Meghan Hampton Division of Nutrition
Naval Health Clinic Quantico University of Utah
Quantico, Virginia Salt Lake City, Utah
Richard S. Bruno Douglas S. Kalman

Department of Human Sciences Nutrition Research Unit
The Ohio State University Miami Research Associates
Columbus, Ohio Miami, Florida
Victoria Burgess Chad M. Kerksick

Department of Health and Human School of Health Sciences
Performance Lindenwood University
Nova Southeastern University St. Charles, Missouri
Davie, Florida
Richard B. Kreider
Darren G. Candow Department of Health & Kinesiology
Faculty of Kinesiology and Health Studies Texas A&M University
University of Regina College Station, Texas
Regina, Canada
Donald K. Layman
Craig S. Charron Department of Food Science & Human
Food Components and Health Laboratory Nutrition
Agricultural Research Service University of Illinois
United States Department of Agriculture Urbana, Illinois
Beltsville, Maryland
Amy C. Long
Rick Collins, Esq. Human Nutrition
Collins Gann McCloskey & Barry PLLC Abbott Nutrition
Mineola, New York Columbus, Ohio
xiii
xiv Contributors
Amy D. Mackey Sharon A. Ross

Human Nutrition Nutritional Science Research Group
Abbott Nutrition Division of Cancer Prevention
Columbus, Ohio National Cancer Institute
National Institute Health
Pamela Maffioli Rockville, Maryland
Centre of Diabetes and Metabolic Diseases
Fondazione IRCCS Policlinico San Matteo Kevin Ruff
University of Pavia Human Nutrition Sciences
Pavia, Italy Stratum Nutrition
Carthage, Missouri
Eunice Mah
Biofortis Merieux NutriSciences Geoffrey Y. Sasaki
Addison, Illinois Department of Human Sciences
The Ohio State University
Jay Manfre, Esq. Columbus, Ohio
Collins Gann McCloskey & Barry PLLC
Mineola, New York
Gary D. Stoner
Medical College of Wisconsin
Justin G. Martin
Wauwatosa, Wisconsin
Department of Chemical Engineering
Pennsylvania State University
University Park, Pennsylvania Lem Taylor
School of Exercise & Sport Science
Joshua D. McDonald University of Mary Hardin-Baylor
Department of Human Nutrition Belton, Texas
Winthrop University
Rock Hill, South Carolina Jairam K.P. Vanamala
Department of Food Science
Denis M. Medeiros Pennsylvania State University
Department of Molecular Biology and University Park, Pennsylvania
Biochemistry
University of Missouri-Kansas City Marielle Kahn Weintraub
Kansas City, Missouri President-Board of Directors
US Hemp Authority
Jonathan Merkle Lexington, Kentucky
Nutrition Sciences
Michael Foods Robert E.C. Wildman
Minneapolis, Minnesota Department of Food & Nutrition Sciences
Texas Woman’s University
Michael J. Ormsbee Denton, Texas
Institute of Sports Sciences & Medicine
Nutrition, Food & Exercise Sciences Tim N. Ziegenfuss
Florida State University The Center for Applied Health Sciences
Tallahassee, Florida Stow, Ohio
Unit I
Overview of Nutraceuticals
1 Nutraceuticals and
Functional Foods
Robert E.C. Wildman
CONTENTS
1.1 Introduction...............................................................................................................................3
1.2 Defining Nutraceuticals and Functional Foods.........................................................................4
1.3 Classifying Nutraceutical Factors.............................................................................................. 5
1.4 Food and Nonfood Sources of Nutraceutical Factors................................................................ 6
1.5 Nutraceutical Factors in Specific Foods.................................................................................... 6
1.6 Mechanism of Action................................................................................................................8
1.7 Classifying Nutraceutical Factors Based on Chemical Nature............................................... 10
1.7.1 Isoprenoid Derivatives (Terpenoids)............................................................................ 11
1.7.2 Phenolic Compounds................................................................................................... 15
1.7.3 Carbohydrates and Derivatives.................................................................................... 17
1.7.4 Fatty Acids and Structural Lipids................................................................................20
1.7.5 Amino Acid–Based..................................................................................................... 21
1.7.6 Microbes (Probiotics).................................................................................................. 21
1.7.7 Minerals....................................................................................................................... 22
References......................................................................................................................................... 22
1.1 INTRODUCTION
Interest in nutraceuticals and functional foods continues to grow, powered by progressive research
efforts to identify properties and potential applications of nutraceutical substances, and coupled
with public interest and consumer demand. Estimates vary; global market size for functional food
ingredients is projected to exceed 250 billion by 2025. Among the principal reasons for the growth
of the functional food market are current population and health trends. Across the globe, populations
are aging. For instance, in 2015, the average projected life expectancy globally for those born that
year was 71.4 years. Moreover, about 30 countries recorded average life expectancy at 80 years or
above, including Japan, Singapore, and Switzerland, all above 83 years.1
Meanwhile, obesity is now recognized as a global epidemic as its incidence continues to climb in
countries throughout the world. According to reports of the World Health Organization (WHO) in
2016, more than 1.9 billion adults aged 18 years and older were overweight, with over 650 million
adults obese. In 2016, 39% of adults aged 18 years and over were overweight. Overall, about 13%
of the world’s adult population (11% of men and 15% of women) were obese in 2016.2 In the United
States of America in 2017, nearly 38% of adults were obese. Nearly 8% are extremely obese.3 Global
trends show stability or favor an increased incidence of obesity versus a reduction. Meanwhile, heart
disease continues to be a primary cause of death, responsible for one out of every four deaths in the
U.S., and cancer, osteoporosis, and arthritis remain highly prevalent.
Although genetics play a major role in the development of the diseases mentioned above, by
and large most are considered preventable or could be minimized by a health-promoting diet and
physical activity, weight management, and a healthier lifestyle, including environment. Additionally,
3
4 Handbook of Nutraceuticals and Functional Foods
people can optimize the health-promoting capabilities of their diet by way of supplementation and by
consuming foods that have been formulated or fortified to include health-promoting factors.
Another reason for the growing trend in functional foods is public education. People today are
more nutrition savvy than ever before, the interest in health-related information being met by many
informational resources. Every day people are exposed to media articles, blogs, and social media
posts devoted to the relationship between diet and health. Numerous websites have been developed
by government agencies such as the U.S. Department of Agriculture (USDA; www.nal.usda.gov) and
organizations such as the American Heart Association (www.americanheart.org) and the American
Cancer Society (www.cancer.org). Last, information-based entities abound on the Internet, including
WebMD.com and TheNutritionDr.com.
1.2 DEFINING NUTRACEUTICALS AND FUNCTIONAL FOODS

The term nutraceutical is a hybrid or contraction of nutrition and pharmaceutical. Reportedly, it was
coined in 1989 by DeFelice and the Foundation for Innovation in Medicine.4 Restated and clarified in a
press release in 1994, its definition was “any substance that may be considered a food or part of a food
and provides medical or health benefits, including the prevention and treatment of disease. Such products
may range from isolated nutrients, dietary supplements and diets to genetically engineered ‘designer’
foods, herbal products, and processed foods such as cereals, soups, and beverages.”5 At present there
are no universally accepted definitions for nutraceuticals and functional foods, although commonality
exists between the definitions offered by different health-oriented professional organizations.
According to the International Food Information Council (IFIC), functional foods are foods or
dietary components that may provide a health benefit beyond basic nutrition.6 The International
Life Sciences Institute of North America (ILSI) has defined functional foods as “foods that by
virtue of physiologically active food components provide health benefits beyond basic nutrition.”7
Meanwhile, Health Canada defines functional foods as “similar in appearance to a conventional
food, consumed as part of the usual diet, with demonstrated physiological benefits, and/or to reduce
the risk of chronic disease beyond basic nutritional functions.”8 The Nutrition Business Journal
classified functional food as “food fortified with added or concentrated ingredients to functional
levels, which improves health or performance. Functional foods include enriched cereals, breads,
sport drinks, bars, fortified snack foods, baby foods, prepared meals, and more.”9
In the 2013 Academy of Nutrition and Dietetics (AND) position paper on nutraceuticals and
functional foods, the authors state: “It is the position of the Academy of Nutrition and Dietetics to
recognize that although all foods provide some level of physiological function, the term functional
foods is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially
beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels
based on significant standards of evidence. The Academy supports Food and Drug Administration
(FDA)-approved health claims on food labels when based on rigorous scientific substantiation.”10
Based on these statements, one can surmise that functional foods include everything from natural
foods, such as fruits and vegetables endowed with antioxidants and fiber, to fortified and enriched
foods, such as orange juice with added calcium or additional carotenoids, to formulated ready-
to-drink beverages containing protein, amino acids, vitamins, minerals, antioxidants, immune-
supporting factors, etc.
Regarding the term “nutraceutical,” the Nutrition Business Journal states that it uses the term
nutraceutical for anything that is consumed primarily or particularly for health reasons. Based on
that definition, a functional food would be a kind of nutraceutical.9 On the other hand, Health Canada
states that nutraceuticals are a product that is “prepared from foods but sold in the form of pills or
powders (potions), or in other medicinal forms not usually associated with foods. A nutraceutical is
demonstrated to have a physiological benefit or provide protection against chronic disease.”8 Based
on this definition and how functional foods are characterized, as noted previously, nutraceuticals
would be distinct from functional foods.
Nutraceuticals and Functional Foods 5
TABLE 1.1
Food Label Claim Guidelines
Claim Purpose Example
Nutrient content claim Describe content of certain nutrients. “Fat-free,” “low sodium.”
Qualified health claim Describe the relationship between food, food “Some scientific evidence suggests that
component, or dietary supplement and consumption of antioxidant vitamins
reduced risk of a disease or health related may reduce the risk of certain forms
condition. This claim uses qualifying of cancer. However, FDA has
language because the evidence for this determined that this evidence is
relationship is emerging and is not yet strong limited and not conclusive.”
enough to meet the standard of significant
scientific advancement set by the FDA.
NLEA authorized health claims Characterize a relationship between a food, a “Diets high in calcium may reduce the
food component, dietary ingredient, or risk of osteoporosis.”
dietary supplement and risk of a disease.
Structure/function claim Describes role of nutrient or ingredient “Calcium builds strong bones.”
intended to affect normal structure or
function in humans.
May characterize the means by which the
nutrient or ingredient affects the structure or
function.
May describe a benefit related to a deficiency.
Must be accompanied by a disclaimer stating
that FDA has not reviewed the claim and
that the product is not intended to “diagnose,
treat, cure, or prevent any disease.”
Source: Adapted from International Life Sciences Institute of North America Web site, http://www.ilsi.org/, 2006.
The potential functions of nutraceutical/functional food ingredients are so often related to the
maintenance or improvement of health that it is necessary to distinguish between a food ingredient
that has function and a drug. The core definition of a drug is any article that is “intended for use
in the diagnosis, cure, mitigation, treatment, or prevention of disease in man or other animals”
(21 U.S.C. 321(g)(1)(B)). At the same time, certain health claims can be made for foods and
ingredients that are associated with health conditions.11 In the U.S., such health claims are defined
and regulated by the U.S. Food and Drug Administration (FDA). Health claims related to foods
and ingredients include an implied or explicit statement about the relationship of a food substance
to a disease or health-related condition (21 U.S.C.343(r)(1)(B) and 21 C.F.R.101.14(a)(1)). The major
categories of health claims are listed in Table 1.1 with examples of each.
1.3 CLASSIFYING NUTRACEUTICAL FACTORS

The number of purported nutraceutical substances is in the hundreds, and some of the more
recognizable substances include isoflavones, tocotrienols, allyl sulfur compounds, fiber, and
carotenoids. Considering a long and growing list of nutraceutical substances, organization systems
are needed to allow for easier understanding and application. This is particularly true for academic
instruction, as well as product formulation by food companies.
Depending upon one’s interest and/or background, the appropriate organizational scheme for
nutraceuticals can vary. For example, cardiologists may be most interested in those nutraceutical
substances that are associated with reducing the risk factors of heart disease. Specifically, their
interest may lie in substances purported to positively influence hypertension and hypercholesterolemia
and to reduce free radical or platelet-dependent thrombotic activity. Accordingly, nutraceutical

factors such as certain fibers, omega-3 fatty acids, phytosterols, quercetin, and grape flavonoids
would be of interest. Meanwhile, oncologists may be more interested in those substances that target
anticarcinogenic activities. These substances may be associated with augmentations of microsomal
detoxification systems and antioxidant defenses, or they may slow the progression of existing cancer.
Thus, their interest may lie in both chemoprevention or potential adjunctive therapy.
On the other hand, the nutraceutical interest of food scientists working on the development of a
functional food product will not only include physiological properties, but also stability and sensory
properties, as well as issues of cost efficiency. To demonstrate this point, the anticarcinogenic
triterpene limonin is lipid-soluble and intensely bitter, somewhat limiting its commercial use as a
functional food ingredient.12 However, the glucoside derivative of limonin, which shares some of
the potential anticarcinogenic activity of limonin, is water soluble and virtually tasteless, thereby
enhancing its potential use as an ingredient.13
Whether it is for academic instruction, clinical trial design, functional food development, or dietary
recommendations, nutraceutical factors can be organized in several ways. Cited below are a few ways
of organizing nutraceuticals based upon food source, mechanism of action, and chemical nature.
1.4 FOOD AND NONFOOD SOURCES OF NUTRACEUTICAL FACTORS

One of the broader models of organization for nutraceuticals is based upon their potential as a food
source to humans. Here nutraceuticals may be separated into plant, animal, and microbial (i.e.,
bacteria and yeast) groups. Grouping nutraceutical factors in this manner has numerous merits and
can be a valuable tool for diet planning, as well as classroom and seminar instruction.
One interesting consideration with this organization system is that the food source may not
necessarily be the point of origin for one or more substances. An obvious example is conjugated linoleic
acid (CLA), which is part of the human diet, mostly as a component of beef and dairy foods. However,
it is made by bacteria in the rumen of the cow. Therefore, issues involving the food chain or symbiotic
relationships may have to be considered for some individuals working with this organization scheme.
Because of conserved biochemical aspects across species, many nutraceutical substances are
found in both plants and animals, and sometimes in microbes. For example, microbes, plants, and
animals contain choline and phosphotidylcholine. This is also true for sphingolipids; however, plants
and animals are better sources. Also, linolenic acid (18:3ω-3 fatty acid) can be found in a variety of
food resources, including animal flesh, even though it is primarily synthesized in plants and other
lower members of the food chain. Table 1.2 presents some of the more recognizable nutraceutical
substances grouped according to food-source providers.
Nonfood sources of nutraceutical factors have been sourced by the development of modern
fermentation methods. For example, amino acids and their derivatives have been produced by bacteria
grown in fermentation systems. The emergence of recombinant-genetic techniques has enabled new
avenues for obtaining nutraceutical compounds. These techniques and their products are being
evaluated in the arenas of the marketplace and regulatory concerns around the world. An example
is the production of eicosapentaenoic acid (EPA) by bacteria, which is normally produced by some
algae and bacteria. The EPA derived from salmon are produced by algae and are later incorporated
in the salmon that consume the algae. Meanwhile, there is the potential to produce EPA by non–EPA-
producing bacteria by importing the appropriate DNA through recombinant methods.14 The ability to
transfer the production of nutraceutical molecules into organisms that allows for economically feasible
production is cause for both optimism and discussion concerning regulatory and popular acceptance.
1.5 NUTRACEUTICAL FACTORS IN SPECIFIC FOODS

In an organization model related to the one above, nutraceuticals can be grouped based upon
relatively concentrated foods. This model is more appropriate when there is interest in a nutraceutical
TABLE 1.2
Examples of Nutraceutical Substances Grouped by Food Source
Plants Animal Microbial
β-Glucan Conjugated Linoleic Acid (CLA) Saccharomyces boulardii (yeast)

Ascorbic acid Eicosapentaenoic acid (EPA) Bifidobacterium bifidum
γ-Tocotrienol Docosahexenoic acid (DHA) B. longum
Quercetin Spingolipids B. infantis
Luteolin Choline Lactobacillus acidophilus (LC1)
Cellulose Lecithin L. acidophilus (NCFB 1748)
Lutein Calcium Streptococcus salvarius (subs. Thermophilus)
Gallic acid Coenzyme Q10
Perillyl alcohol Selenium
Indole-3-carbonol Zinc
Pectin Creatine
Daidzein Minerals
Glutathione
Potassium
Allicin
δ-Limonene
Genestein
Lycopene
Hemicellulose
Lignin
Capsaicin
Geraniol
β-Ionone
α-Tocopherol
β-Carotene
Nordihydrocapsaicin
Selenium
Zeaxanthin
Minerals
MUFA
Note: The substances listed in this table include those that are either accepted or purported nutraceutical substances.
compound or related compounds, or when there is interest in a specific food for agricultural/
geographic reasons or functional food-development purposes. For example, the interest may be in
the nutraceutical qualities of a local crop or a traditionally consumed food in a geographic region,
such as pepper fruits in the southwestern United States, olive oil in Mediterranean regions, and red
wine in western Europe and Northern California.
There are several nutraceutical substances that are found in higher concentrations in specific
foods or food families. These include capsaicinoids, which are found primarily in pepper fruit, and
allyl sulfur (organosulfur) compounds, which are particularly concentrated in onions and garlic.
Table 1.3 provides a listing of certain nutraceuticals that are considered unique to certain foods
or food families. One consideration for this model is that for several substances, such as those just
named, there is a relatively short list of foods that are concentrated sources. However, the list of food
sources for other nutraceutical substances can be much longer and can include numerous seemingly
unrelated foods. For instance, citrus fruit contain the isoflavone quercetin, as do onions, a plant food
seemingly unrelated. Citrus fruit grow on trees, whereas the edible bulb of the onion plant (an herb)
TABLE 1.3
Examples of Foods with Higher Content of Specific Nutraceutical Substances
Nutraceutical Substance/Family Foods of Remarkably High Content
Allyl sulfur compounds Onions, garlic
Isoflavones (e.g., genestein, daidzein) Soybeans and other legumes, apios
Quercetin Onion, red grapes, citrus fruit, broccoli, Italian yellow squash
Capsaicinoids Pepper fruit
EPA and DHA Fish oils
Lycopene Tomatoes and tomato products
Isothiocyanates Cruciferous vegetables
β-Glucan Oat bran
CLA Beef and dairy
Resveratrol Grapes (skin), red wine
β-Carotene Citrus fruit, carrots, squash, pumpkin
Carnosol Rosemary
Catechins Teas, berries
Adenosine Garlic, onion
Indoles Cabbage, broccoli, cauliflower, kale, brussels sprouts
Curcumin Tumeric
Ellagic acid Grapes, strawberries, raspberries, walnuts
Anthocyanates Red wine
3-n-Butyl phthalide Celery
Cellulose Most plants (component of cell walls)
Lutein, zeaxanthin Kale, collards, spinach, corn, eggs, citrus
Psyllium Psyllium husk
Monounsaturated fatty acids Tree nuts, olive oil
Inulin, Fructooligosaccharides (FOS) Whole grains, onions, garlic
Lactobacilli, Bifidobacteria Yogurt and other dairy
Catechins Tea, cocoa, apples, grapes
Lignans Flax, rye
Note: The substances listed in this table include those that are either accepted or purported nutraceutical
substances.
develops at ground level. Other plant foods with higher quercetin content are red grapes—but not
white grapes—broccoli (which is a cruciferous vegetable), and the Italian yellow squash. Again,
these foods appear to bear very little resemblance to citrus fruit, or onions for that matter. On the
other hand, there are no guarantees that closely related or seemingly similar foods contain the same
nutraceutical compounds. For example, both the onion plant and the garlic plant are perennial herbs
arising from a rooted bulb and are also cousins in the lily family. However, although onions are
loaded with quercetin, with some varieties containing up to 10% of their dry weight of this flavonoid,
garlic is quercetin void.
1.6 MECHANISM OF ACTION

Another means of classifying nutraceuticals is by their mechanism of action. This system groups
nutraceutical factors together, regardless of food source, based upon their proven or purported
physiological properties. Among the classes would be antioxidant, antibacterial, antihypertensive,
anti-hypercholesterolemic, anti-aggregate, anti-inflammatory, anti-carcinogenic, osteoprotective,
and so on. Like the scheme just discussed, credible Internet resources may prove invaluable to this
TABLE 1.4
Examples of Nutraceuticals Grouped by Mechanisms of Action
Positive Influence on Antioxidant Osteogenetic or Bone
Anticancer Blood Lipid Profile Activity Antiinflammatory Protective
Capsaicin β-Glucan CLA Linolenic acid CLA
Genestein γ-Tocotrienol Ascorbic acid EPA Soy protein
Daidzein δ-Tocotrienol β-Carotene DHA Genestein
α-Tocotrienol MUFA Polyphenolics GLA Daidzein
γ-Tocotrienol Quercetin Tocopherols (gamma-linolenic Calcium
CLA ω-3 PUFAs Tocotrienols acid) Casein phosphopeptides
Lactobacillus acidophilus Resveratrol Indole-3-carbonol Capsaicin FOS
Sphingolipids Tannins α-Tocopherol Quercetin (fructooligosaccharides)
Limonene β-Sitosterol Ellagic acid Curcumin Inulin
Diallyl sulfide Saponins Lycopene
Ajoene Guar Lutein
α-Tocopherol Pectin Glutathione
Enterolactone Hydroxytyrosol
Glycyrrhizin Luteolin
Equol Oleuropein
Curcumin Catechins
Ellagic acid Gingerol
Lutein Chlorogenic acid
Carnosol Tannins
L. bulgaricus
Note: The substances listed in this table include those that are either accepted or purported nutraceutical substances.
approach. Examples are presented in Table 1.4. This model would also be helpful to an individual
who is genetically predisposed to a medical condition or to scientists trying to develop powerful
functional foods for just such a person.
The information in this model would then be helpful in diet planning in conjunction with the
organization scheme just discussed and presented in Table 1.3. It would also be helpful to a product
developer trying to develop a new functional food, perhaps for heart health. This developer might
consider the ingredients listed in several categories to develop a product that would reduce blood
pressure, total and LDL-cholesterol levels, and inflammation.
Some nutraceutical ingredients or mixtures are marketed on the basis that they have been used for
many years in the practice of traditional or cultural medicine, that is, treatments for medical illness
that have developed in cultural tradition because of trial and error. This rationale for use can be both
compelling and a cause for concern. The plant and animal kingdoms contain many compounds that
offer therapeutic benefit or danger; often the same compound offers both, with the difference being
dependent upon the dose.15 While traditional medicines are assumed low risk for the most part, one
5-year study that followed over 1000 cases reported a possible or confirmed association between use
and toxicity in nearly 61% of the cases.16 Thus, whereas a statement regarding traditional use seems
to offer a sense of safety by virtue of use by many individuals over time, there always need to be
systematic regulatory efforts to determine and document safety over time.
What may be of interest is that there are several nutraceuticals that can be listed as having more
than one mechanism of action. One of the seemingly most versatile nutraceutical families is the
omega-3 polyunsaturated fatty acids (PUFAs). Their nutraceutical properties can be related to direct
effects as well as to some indirect effects. For example, these fatty acids are used as precursors
for eicosanoid substances that locally vasodilate, bronchodilate, and deter platelet aggregation and
clot formation. These roles can be prophylactic for asthma and heart disease. Omega-3 PUFA may
also reduce the activities of protein kinase C and tyrosine kinase, both of which are involved in a
cell-growth-signaling mechanism. Here, the direct effects of these fatty acids may reduce cardiac
hypertrophy and cancer-cell proliferation. Omega-3 PUFA also appears to inhibit the synthesis
of fatty acid synthase (FAS), which is a principal enzyme complex involved in de novo fatty acid
synthesis. Here the nutraceutical effect may be considered indirect, as chronic consumption of
these PUFAs may theoretically lead to decreased quantities of body fat over time and slow the
development of obesity. The obesity might then lead to the development of hyperinsulinemia and
related physiological aberrations such as hypertension and hyperlipidemia.
1.7 CLASSIFYING NUTRACEUTICAL FACTORS BASED ON CHEMICAL NATURE

Another method of grouping nutraceuticals is based upon their chemical nature. This approach
allows nutraceuticals to be categorized under molecular/elemental groups. This preliminary model
includes several large groups, which then provide a basis for subclassification or subgroups, and so
on. One way to group nutraceuticals grossly is as follows:
• Isoprenoid derivatives
• Phenolic substances
• Fatty acids and structural lipids
• Carbohydrates and derivatives
• Amino acid–based substances
• Microbes
• Minerals
As scientific investigation continues, several hundred substances will probably be deemed

nutraceuticals. As many of these nutraceutical compounds appear to be related in synthetic origin or
molecular nature, there is the potential to broadly group many of the substances together (Figure 1.1).
This scheme is by no means perfect, and it is offered “in pencil,” as opposed to being “etched in
stone.” It is expected that scientists will ponder this organization system, find flaws, and suggest
ways to evolve the scheme, or disregard it completely in favor of a better concept. Even at this point,
FIGURE 1.1 Organizational scheme for nutraceuticals.

several “gray” areas are apparent. For instance, mixtures of different classes can exist, such as
mixed isoprenoids, prenylated coumarins, and flavonoids. Also, phenolic compounds could arguably
be grouped under a very large “amino acid and derivatives” category. Although most phenolic
molecules arise from phenylalanine as part of the shikimic acid metabolic pathway, other phenolic
compounds are formed via the malonic acid pathway, thereby circumventing phenylalanine as an
intermediate. Thus, phenolics stand alone in their own group, whose most salient characteristic is
chemical structure, not necessarily synthetic pathway.
1.7.1 Isoprenoid Derivatives (Terpenoids)

Isoprenoids and terpenoids are terms used to refer to the same class of molecules. These substances
are without question one of the largest groups of plant secondary metabolites. In accordance with
this ranking, they are also the basis of many plant-derived nutraceuticals. Under this large umbrella
are many popular nutraceutical families such as carotenoids, tocopherols, tocotrienols, and saponins.
This group is also referred to as isoprenoid derivatives because the principal building block molecule
is isoprene (Figure 1.2). Isoprene itself is synthesized from acetyl coenzyme A (CoA), in the well-
researched mevalonic acid pathway (Figure 1.3), and the glycolysis-associated molecules pyruvate
and 3-phosphoglycerate in a less-understood metabolic pathway.17 In both pathways, the product is
isopentenyl phosphate (IPP), and IPP is often regarded as the pivotal molecule in the formation of
larger isoprenoid structures.
Once IPP is formed, it can reversibly isomerize to dimethylallyl pyrophosphate (DMAPP) as
presented in Figure 1.4. Both five-carbon structures are then used to form geranyl pyrophosphate
(GPP), which can give rise to monoterpenes. Among the monoterpenes are limonene and perillyl
alcohol. GPP can also react with IPP to form the 15-carbon structure farnesyl pyrophosphate (FPP),
which then can give rise to the sesquiterpenes. FPP can react with IPP or another FPP to produce
either the 20-carbon geranylgeranyl pyrophosphate (GGPP) or the 30-carbon squalene molecule,
respectively. GGPP can give rise to diterpenes, while squalene can give rise to triterpenes and
steroids. Lastly, GGPP and GPP can condense to form the 40-carbon phytoene structure, which then
can give rise to tetraterpenes.
Most plants contain so-called essential oils, which contain a mixture of volatile monterpenes and
sesquiterpenes. Limonene is found in the essential oils of citrus peels, whereas menthol is the chief
monoterpene in peppermint essential oil (Figure 1.5). Two potentially nutraceutical diterpenes in
coffee beans are kahweol and cafestol.18 Both of these diterpenes contain a furan ring. As discussed
by Miller and colleagues, the furan-ring component might be very important in yielding some of the
potential antineoplastic activity of these compounds.19
Several triterpenes (examples in Figure 1.6) have been reported to have nutraceutical properties.
These compounds include plant sterols; however, some of these structures may have been modified
to contain fewer than 30 carbons. One of the most recognizable triterpene families is the limonoids.
These triterpenes are found in citrus fruit and impart most of their bitter flavor. Limonin and nomilin
are two triterpenoids that may have nutraceutical application, limonin more so than nomilin.20 Both
of these molecules contain a furan component. In citrus fruit, limonoids can also be found with an
attached glucose, forming a limonoid glycoside.21 As discussed above, the addition of the sugar group
reduces the bitter taste tremendously and makes the molecule more water soluble. These properties
FIGURE 1.2 Isoprene.

FIGURE 1.3 The mevalonic acid pathway.

FIGURE 1.4 Formation of terpene structures. In addition: (1) FPP + FPP produces squalene (30 carbons)
which yields triterpenes and steroids, and (2) GGPP + GGPP produces phytoene (40 carbons) which yields
tetraterpenes.
may make it more attractive as a functional food ingredient. Saponins are also triterpene derivatives,
and their nutraceutical potential is attracting interest.22,23
The carotenoids (carotenes and xanthrophils), whose name is derived from carrots (Daucus
carota), are perhaps the most recognizable form of coloring pigment within the isoprenoid class.
Carotenes and xanthrophils differ only slightly, in that true carotenes are purely hydrocarbon
molecules (i.e., lycopene, α-carotene, β-carotene, γ-carotene); the xanthrophils (i.e., lutein,
capsanthin, cryptoxanthin, zeaxanthin, astaxanthin) contain oxygen in the form of hydroxyl,
methoxyl, carboxyl, keto, and epoxy groups. With the exception of crocetin and bixin, naturally
occurring carotenoids are tetraterpenoids, and thus have a basic structure of 40 carbons with unique
CH3 CH3 CH2
CH2
OH
H3C CH2 H3 C H3C

CH3 CH3
Limonene Menthol Myrcene
FIGURE 1.5 Structure of select monoterpenes.
FIGURE 1.6 Examples of triterpenes.
modifications. The carotenoids are pigments that generally produce colors of yellow, orange, and
red. Carotenoids are also very important in photosynthesis and photoprotection.
Different foods have different kinds and relative amounts of carotenoids. Also, the carotenoid content
can vary seasonally and during the ripening process. For example, peaches contain violaxanthin,
cryptoxanthin, β-carotene, persicaxanthin, neoxanthin, and as many as 25 other carotenoids; apricots
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Commencement in 1769, in fabrics of American homespun
manufacture. The senior class of the previous year at Harvard had
been similarly dressed.
These little bands of patriotic women gathered far and wide
throughout New England. At one meeting seventy linen wheels were
employed. In Newbury, Beverly, Rowley, Ipswich, spinning matches
were held. Let me show how the day was spent. I quote from the
Boston News-Letter:—
Rowley. A number of thirty-three respectable ladies of the
town met at sunrise [this was in July] with their wheels to
spend the day at the house of the Rev’d Jedidiah Jewell in the
laudable design of a spinning match. At an hour before
sunset, the ladies then appearing neatly dressed, principally
in homespun, a polite and generous repast of American
production was set for their entertainment, after which being
present many spectators of both sexes, Mr. Jewell delivered a
profitable discourse from Romans xii. 2: Not slothful in
business, fervent in spirit, serving the Lord.
You will never find matters of church and patriotism very far apart
in New England; so I learn that when they met in Ipswich the
Daughters of Liberty were also entertained with a sermon. The
Newbury patriots drank Liberty Tea, and listened to a sermon on the
text Proverbs xxxi. 19. Another text used at one of these gatherings
was from Exodus xxxv. 25: “And all the women that were wise-
hearted did spin with their hands.”
The women of Virginia were early in the patriotic impulses, yet few
proofs of their action or determination remain. In a Northern paper,
the Boston Evening Post of January 31, 1770, we read this Toast to
the Southerners:—
NEW TOASTS.
The patriotic ladies of Virginia, who have nobly
distinguished themselves by appearing in the Manufactures of
America, and may those of the Massachusetts be laudably
ambitious of not being outdone by Virginians.
The wise and virtuous part of the Fair Sex in Boston and
other Towns, who being at length sensible that by the
consumption of Teas they are supporting the Commissioners
& other Tools of Power, have voluntarily agreed not to give or
receive any further Entertainments of that Kind, until those
Creatures, together with the Boston Standing Army, are
removed, and the Revenue Acts repealed.
May the disgrace which a late venal & corrupt Assembly
has brought upon a Sister Colony, be wiped away by a
Dissolution.
This is pretty plain language, but it could not be strange to the
public ear, for ere this Boston women had been appealed to in the
press upon this same subject.
In the Massachusetts Gazette, as early as November 9, 1767,
these lines show the indignant and revolutionary spirit of the time:
Young ladies in town and those that live round

Let a friend at this season advise you.
Since money’s so scarce and times growing worse,
Strange things may soon hap and surprise you.
First then throw aside your high top knots of pride
Wear none but your own country linen.
Of economy boast. Let your pride be the most
To show cloaths of your own make and spinning.
What if homespun they say is not quite so gay
As brocades, yet be not in a passion,
For when once it is known this is much wore in town,
One and all will cry out ’Tis the fashion.
And as one and all agree that you’ll not married be
To such as will wear London factory
But at first sight refuse, till e’en such you do choose
As encourage our own manufactory.
Soon these frequent appeals, and the influence of the public and
earnest revolt of the Sons of Liberty, resulted in a public compact of
Boston women. It is thus recorded in the Boston press:—
The Boston Evening Post:—
Monday, February 12, 1770.
The following agreement has lately been come into by
upwards of 300 Mistresses of Families in this Town; in which
Number the Ladies of the highest rank and Influence, that
could be waited upon in so short a Time, are included.
Boston, January 31, 1770.
At a time when our invaluable Rights and Privileges are
attacked in an unconstitutional and most alarming Manner,
and as we find we are reproached for not being so ready as
could be desired, to lend our Assistance, we think it our Duty
perfectly to concur with the true Friends of Liberty in all
Measures they have taken to save this abused Country from
Ruin and Slavery. And particularly, we join with the very
respectable Body of Merchants and other Inhabitants of this
Town, who met in Faneuil Hall the 23d of this Instant, in their
Resolutions, totally to abstain from the Use of Tea; And as the
greatest Part of the Revenue arising by Virtue of the late Acts,
is produced from the Duty paid upon Tea, which Revenue is
wholly expended to support the American Board of
Commissioners; We, the Subscribers, do strictly engage, that
we will totally abstain from the Use of that Article, (Sickness
excepted) not only in our respective Families, but that we will
absolutely refuse it, if it should be offered to us upon any
Occasion whatsoever. This Agreement we cheerfully come
into, as we believe the very distressed Situation of our
Country requires it, and we do hereby oblige ourselves
religiously to observe it, till the late Revenue Acts are
repealed.
Massachusetts Gazette, and the Boston Weekly News-Letter:—
February 15, 1770.
We hear that a large Number of the Mistresses of Families,
some of whom are Ladies of the highest Rank, in this Town,
have signed an Agreement against drinking Tea (Bohea it is
supposed, tho’ not specified); they engage not only to abstain
from it in their Families (Sickness excepted) but will absolutely
refuse it, if it should be offered to them upon any Occasion;
This Agreement to be religiously observed till the Revenue
Acts are repealed.
It was natural that, in that hotbed of rebellion, young girls should
not be behind their brothers, fathers, and their mothers in open
avowal of their revolt. Soon the young ladies published this
declaration:—
We, the daughters of those patriots who have and do now
appear for the public interest, and in that principally regard
their posterity—as such, do with pleasure engage with them
in denying ourselves the drinking of foreign tea in hopes to
frustrate a plan which tends to deprive the whole community
of all that is valuable as life.
One dame thus declared her principles and motives in blank
verse:—
Farewell the teaboard with its gaudy equipage

Of cups and saucers, creambucket, sugar tongs,
The pretty tea-chest, also lately stored
With Hyson, Congo and best double-fine.
Full many a joyous moment have I sat by ye
Hearing the girls tattle, the old maids talk scandal,
And the spruce coxcomb laugh at—maybe—nothing.
Though now detestable
Because I am taught (and I believe it true)
Its use will fasten slavish chains upon my country
To reign triumphant in America.
When little Anna Green Winslow bought a hat in February, 1771,
she bought one of “white holland with the feathers sewed on in a
most curious manner, white and unsulleyed as the falling snow. As I
am as we say a daughter of Liberty I chuse to wear as much of our
own manufactory as posible.”
Mercy Warren wrote to John Winthrop, in fine satire upon this
determination of American women to give up all imports from Great
Britain except the necessaries of life, a list of the articles a woman
would deem it imperative to retain:—
An inventory clear
Of all she needs Lamira offers here.
Nor does she fear a rigid Catos frown
When she lays by the rich embroidered gown
And modestly compounds for just enough—
Perhaps some dozen of more slighty stuff.
With lawns and lutestrings, blond and mecklin laces,
Fringes and jewels, fans and tweezer cases,
Gay cloaks and hats of every shape and size,
Scrafs, cardinals and ribbons of all dyes.
With ruffles stamped, and aprons of tambour,
Tippets and handkerchiefs at least three score;
With finest muslins that far India boasts,
And the choice herbage from Chinesan coast.
(But while the fragrant hyson leaf regales
Who’ll wear the home-spun produce of the vales?
For if ’twould save the nation from the curse
Of standing troops—or name a plague still worse,
Few can this choice delicious draught give up,
Though all Medea’s poison fill the cup.)
Add feathers, furs, rich satins and ducapes
And head dresses in pyramidal shapes,
Sideboards of plate and porcelain profuse,
With fifty dittos that the ladies use.
So weak Lamira and her wants are few,
Who can refuse, they’re but the sex’s due.
In youth indeed an antiquated page
Taught us the threatening of a Hebrew page
Gainst wimples, mantles, curls and crisping pins,
But rank not these among our modern sins,
For when our manners are well understood
What in the scale is stomacher or hood?
Tis true we love the courtly mien and air
The pride of dress and all the debonair,
Yet Clara quits the more dressed negligé
And substitutes the careless polanê
Until some fair one from Britannia’s court
Some jaunty dress or newer taste import,
This sweet temptation could not be withstood,
Though for her purchase paid her father’s blood.
After the war had really begun, Mrs. John Adams, writing July 31,
1777, tells of an astonishing action of Boston women, plainly the
result of all these revolutionary tea-notions:—
There is a great scarcity of sugar and coffee, articles which
the female part of the State is very loath to give up, especially
whilst they consider the scarcity occasioned by the merchants
having secreted a large quantity. There had been much rout
and noise in the town for several weeks. Some stores had
been opened by a number of people, and the coffee and
sugar carried into the market and dealt out by pounds. It was
rumored that an eminent stingy wealthy merchant (who is a
bachelor) had a hogshead of coffee in his store which he
refused to sell the committee under six shillings per pound. A
number of females, some say a hundred, some say more,
assembled with a cart and trunks, marched down to the
warehouse and demanded the keys which he refused to
deliver. Upon which one of them seized him by his neck and
tossed him into the cart. Upon his finding no quarter, he
delivered the keys when they tipped up the cart and
discharged him; then opened the warehouse, hoisted out the
coffee themselves, put into the trunks, and drove off. It was
reported that he had personal chastisements among them,
but this I believe was not true. A large concourse of men
stood amazed, silent spectators of the whole transaction.
I suppose these Boston dames thought they might have coffee
since they could not have tea; and, indeed, the relative use of these
two articles in America was much changed by the Revolution. To this
day much more coffee is drunk in America, proportionately, than in
England. We are not a tea-drinking nation.
I don’t know that there were Daughters of Liberty in Philadelphia,
but Philadelphia women were just as patriotic as those of other
towns. One wrote to a British officer as follows:—
I have retrenched every superfluous expense in my table
and family. Tea I have not drunk since last Christmas, nor
have I bought a cap or gown since your defeat at Lexington. I
have learned to knit and am now making stockings of wool for
my servants. In this way do I now throw in my mite for public
good. I know this, that as free I can die but once, but as a
slave I shall not be worthy of life. I have the pleasure to
assure you that these are the sentiments of my sister
Americans.
The women of the South were fired with patriotism; in
Mecklenburgh and Rowan counties, North Carolina, Daughters of
Liberty found another method of spurring patriotism. Young ladies of
the most respectable families banded together, and pledged
themselves not to receive addresses from any recreant suitors who
had not obeyed the country’s call for military service.
There was an historic tea-party also in that town of so much
importance in those days—Edenton, N. C. On October 25, 1774,
fifty-one spirited dames assembled at the residence of Mrs.
Elizabeth King, and passed resolutions commending the action of
the Provincial Congress, and declared also that they would not
conform to “that Pernicious Custom of Drinking Tea or that the
aforesaid Ladys would not promote ye wear of any manufacture from
England,” until the tax was repealed.
The notice of the association is contained in the American
Archives, and runs thus:—
Association Signed by Ladies of Edenton, North Carolina,
Oct. 25, 1774. As we cannot be indifferent on any occasion
that appears to affect the peace and happiness of our country,
and as it has been thought necessary for the publick good to
enter into several particular resolves, by meeting of Members
of Deputies from the whole Province, it is a duty that we owe
not only to our near and dear relations and connections, but
to ourselves who are essentially interested in their welfare, to
do everything as far as lies in our power to testify our sincere
adherence to the same, and we do therefore accordingly
subscribe this paper as a witness of our fixed intentions and
solemn determination to do so. Signed by fifty one ladies.
It is a good example of the strange notions which some historians
have of the slight value of circumstantial evidence in history, that the
names of these fifty-one ladies have not been preserved. A few,
however, are known. The president was Mrs. Penelope Barker, who
was thrice a widow, of husbands Hodgson, Crumm, and Barker. She
was high-spirited, and from her varied matrimonial experiences knew
that it was needless to be afraid of any man; so when British soldiers
invaded her stables to seize her carriage horses, she snatched the
sword of one of her husbands from the wall, with a single blow
severed the reins in the British officer’s hands, and drove her horses
back into the stables, and kept them too.
The fame of this Southern tea-party reached England, for Arthur
Iredell wrote (with the usual masculine jocularity upon feminine
enterprises) thus, on January 31, 1775, from London to his patriot
brother, James Iredell:—
I see by the newspapers the Edenton ladies have
signalized themselves by their protest against tea-drinking.
The name of Johnston I see among others; are any of my
sister’s relations patriotic heroines? Is there a female
Congress at Edenton too? I hope not, for we Englishmen are
afraid of the male Congress, but if the ladies who have ever,
since the Amazonian era, been esteemed the most
formidable enemies, if they, I say, should attack us, the most
fatal consequence is to be dreaded. So dextrous in the
handling of a dart, each wound they give is mortal; whilst we,
so unhappily formed by Nature, the more we strive to conquer
them the more are conquered! The Edenton ladies, conscious
I suppose of this superiority on their side, by former
experience, are willing, I imagine, to crush us into atoms by
their omnipotency; the only security on our side to prevent the
impending ruin that I can perceive is the probability that there
are few places in America which possess so much female
artillery as in Edenton.
Another indication of the fame of the Edenton tea-party is adduced
by Dr. Richard Dillard in his interesting magazine paper thereon. It
was rendered more public by a caricature, printed in London, a
mezzotint, entitled “A Society of Patriotic Ladies at Edenton in North
Carolina.” One lady with a gavel is evidently a man in woman’s
clothing, and is probably intended for the hated Lord North; other
figures are pouring the tea out of caddies, others are writing. This
caricature may have been brought forth in derision of an interesting
tea-party picture which still exists, and is in North Carolina, after
some strange vicissitudes in a foreign land. It is painted on glass,
and the various figures are doubtless portraits of the Edenton ladies.
It is difficult to-day to be wholly sensible of all that these Liberty
Bands meant to the women of the day. There were not, at that time,
the associations of women for concerted charitable and philanthropic
work which are so universal now. There were few established and
organized assemblies of women for church work (there had been
some praying-meetings in Whitefield’s day), and the very thought of
a woman’s society for any other than religious purposes must have
been in itself revolutionary. And we scarcely appreciate all it meant
for them to abandon the use of tea; for tea-drinking in that day meant
far more to women than it does now. Substitutes for the taxed and
abandoned exotic herb were eagerly sought and speedily offered.
Liberty Tea, Labrador Tea, and Yeopon were the most universally
accepted, though seventeen different herbs and beans were named
by one author; and patriotic prophecies were made that their use
would wholly outlive that of the Oriental drink, even could the latter
be freely obtained. A century has proved the value of these
prophecies.
Liberty Tea was the most popular of these Revolutionary
substitutes. It sold for sixpence a pound. It was made from the four-
leaved loose-strife, a common-growing herb. It was pulled up whole
like flax, its stalks were stripped of the leaves and then boiled. The
leaves were put in a kettle with the liquor from the stalks and again
boiled. Then the leaves were dried in an oven. Sage and rib-wort,
strawberry leaves and currant leaves, made a shift to serve as tea.
Hyperion or Labrador Tea, much vaunted, was only raspberry
leaves, but was not such a wholly odious beverage. It was loudly
praised in the patriotic public press:—
The use of Hyperion or Labrador tea is every day coming
into vogue among people of all ranks. The virtues of the plant
or shrub from which this delicate Tea is gathered were first
discovered by the Aborigines, and from them the Canadians
learned them. Before the cession of Canada to Great Britain
we knew little or nothing of this most excellent herb, but since
we have been taught to find it growing all over hill and dale
between the Lat. 40 and 60. It is found all over New England
in great plenty and that of best quality, particularly on the
banks of the Penobscot, Kennebec, Nichewannock and
Merrimac.
CHAPTER XI.
A REVOLUTIONARY HOUSEWIFE.
We do not need to make a composite picture of the housewife of

Revolutionary days, for a very distinct account has been preserved
of one in the quaint pages of the Remembrancer or diary of
Christopher Marshall, a well-to-do Quaker of Philadelphia, who was
one of the Committee of Observation of that city during the
Revolutionary War. After many entries through the year 1778, which
incidentally show the many cares of his faithful wife, and her
fulfilment of these cares, the fortunate husband thus bursts forth in
her praise:—
As I have in this memorandum taken scarcely any notice of
my wife’s employments, it might appear as if her
engagements were very trifling; the which is not the case but
the reverse. And to do her justice which her services
deserved, by entering them minutely, would take up most of
my time, for this genuine reason, how that from early in the
morning till late at night she is constantly employed in the
affairs of the family, which for four months has been very
large; for besides the addition to our family in the house, it is a
constant resort of comers and goers which seldom go away
with dry lips and hungry bellies. This calls for her constant
attendance, not only to provide, but also to attend at getting
prepared in the kitchen, baking our bread and pies, meat &c.
and also the table. Her cleanliness about the house, her
attendance in the orchard, cutting and drying apples of which
several bushels have been procured; add to which her
making of cider without tools, for the constant drink of the
family, her seeing all our washing done, and her fine clothes
and my shirts, the which are all smoothed by her; add to this,
her making of twenty large cheeses, and that from one cow,
and daily using with milk and cream, besides her sewing,
knitting &c. Thus she looketh well to the ways of her
household, and eateth not the bread of idleness; yea she also
stretcheth out her hand, and she reacheth forth her hand to
her needy friends and neighbors. I think she has not been
above four times since her residence here to visit her
neighbors; nor through mercy has she been sick for any time,
but has at all times been ready in any affliction to me or my
family as a faithful nurse and attendant both day and night.
Such laudatory references to the goodwife as these abound
through the Remembrancer.
My tender wife keeps busily engaged and looks upon every
Philadelphian who comes to us as a person suffering in a
righteous cause; and entitled to partake of her hospitality
which she administers with her labor and attendance with
great freedom and alacrity....
My dear wife meets little respite all the day, the proverb
being verified, that Woman’s Work is never done.
I owe my health to the vigilance, industry and care of my
wife who really has been and is a blessing unto me. For the
constant assiduity and press of her daily and painful labor in
the kitchen, the Great Lord of the Household will reward her in
due time.
It seems that so generous and noble a woman should have had a
reward in this world, as well as the next, for, besides her kitchen
duties, she was a “nonsuch gardner, working bravely in her garden,”
and a first class butter-maker, who constantly supplied her poor
neighbors with milk, and yet always had cream to spare for her dairy.
Far be it from me to cast even the slightest reflection, to express
the vaguest doubt, as to the industry, energy, and application of so
pious, so estimable an old gentleman as Mr. Marshall, but he was,
as he says, “easily tired”—“the little I do tires and fatigues me”—“the
grasshopper seems a burden.” So, even to our prosaic and
somewhat emancipated nineteenth century notions as to women’s
rights and their assumption of men’s duties, it does appear that so
patient, industrious, and overworked a consort might have been
spared some of the burdensome duties which devolved upon her,
and which are popularly supposed not to belong to the distaff side of
the house. An elderly milk-man might have occasionally milked the
cow for that elderly weary milkmaid. And it does seem just a little
strange that a hearty old fellow, who could eat gammons and drink
punch at every occasion of sober enjoyment and innocent revelry to
which he was invited, should let his aged spouse rise at daybreak
and go to the wharves to buy loads of wood from the bargemen; and
also complacently record that the horse would have died had not the
ever-energetic wife gone out and by dint of hard work and good
management succeeded in buying in the barren city a load of hay for
provender. However, he never fails to do her justice in
commendatory words in the pages of his Remembrancer, thus
proving himself more thoughtful than that Yankee husband who said
to a neighbor that his wife was such a good worker and a good cook,
and so pleasant and kept everything so neat and nice around the
house, that sometimes it seemed as if he couldn’t help telling her so.
One of the important housewifely cares of Philadelphia women
was their marketing, and Madam Marshall was faithful in this duty
also. We find her attending market as early as four o’clock upon a
winter’s morning. In 1690, there were two market days weekly in
Philadelphia, and nearly all the early writers note the attendance
thereat of the ladies residing in the town. In 1744, these markets
were held on Tuesday and Friday. William Black, a travelling
Virginian, wrote that year with admiration of this custom:—
I got to the market by 7, and had no small Satisfaction in
seeing the pretty Creatures, the Young Ladies, traversing the
place from Stall to Stall where they could make the best
Market, some with their maid behind them with a Basket to
carry home the Purchase, others that were design’d to buy
but trifles, as a little fresh Butter, a Dish of Green Peas or the
like, had Good Nature & Humility enough to be their own
Porters. I have so much regard for the fair Sex that I imagin’d
like the Woman of the Holy Writ some charm in touching even
the Hem of their Garments. After I made my Market, which
was one pennyworth of Whey and a Nosegay, I disengag’d
myself.
It would appear also that a simple and appropriate garment was
donned for this homely occupation. We find Sarah Eve and others
writing of wearing a “market cloke.”
It is with a keen thrill of sympathy that we read of all the torment
that Mistress Marshall, that household saint, had to endure in the
domestic service rendered to her—or perhaps I should say through
the lack of service in her home. A special thorn in the flesh was one
Poll, a bound girl. On September 13, 1775, Mr. Marshall wrote:—
After my wife came from market (she went past 5) she
ordered her girl Poll to carry the basket with some
necessaries to the place, as she was coming after her, they
intending to iron the clothes. Poll accordingly went, set down
the basket, came back, went and dressed herself all clean,
short calico gown, and said she was going to school; but
presently after the negro woman Dinah came to look for her,
her mistress having mistrusted she had a mind to play truant.
This was about nine, but madam took her walk, but where—
she is not come back to tell.
Sept. 16. I arose before six as I was much concern’d to see
my wife so afflicted as before on the bad conduct of her girl
Poll who is not yet returned, but is skulking and running about
town. This I understand was the practice of her mother who
for many years before her death was a constant plague to my
wife, and who left her this girl as a legacy, and who by report
as well as by own knowledge, for almost three years has
always been so down to this time. About eight, word was
brought that Poll was just taken by Sister Lynn near the
market, and brought to their house. A messenger was
immediately dispatched for her, as she could not be found
before, though a number of times they had been hunting her.
As the years went on, Poll kept taking what he called “cruises,”
“driving strokes of impudence,” visiting friends, strolling around the
streets, faring up and down the country, and he patiently writes:—
This night our girl was brought home. I suppose she was
hunted out, as it is called, and found by Ruth on the Passyunk
Road. Her mistress was delighted upon her return, but I know
of nobody else in house or out. I have nothing to say in the
affair, as I know of nothing that would distress my wife so
much as for me to refuse or forbid her being taken into the
house.
(A short time after) I arose by four as my wife had been up
sometime at work cleaning house, and as she could not rest
on account of Polls not being yet return’d. The girls frolics
always afflict her mistress, so that to me its plain if she does
not mend, or her mistress grieve less for her, that it will
shorten Mrs Marshalls days considerably; besides our house
wears quite a different face when Miss Poll is in it (although
all the good she does is not worth half the salt she eats.) As
her presence gives pleasure to her mistress, this gives joy to
all the house, so that in fact she is the cause of peace or
uneasiness in the home.
It is with a feeling of malicious satisfaction that we read at last of
the jaded, harassed, and conscientious wife going away for a visit,
and know that the man of the house will have to encounter and
adjust domestic problems as best he may. No sooner had the
mistress gone than Poll promptly departed also on a vacation. As
scores of times before, Mr. Marshall searched for her, and retrieved
her (when she was ready to come), and she behaved exceeding well
for a day, only, when rested, to again make a flitting. He writes on the
23d:—
I roused Charles up at daylight. Found Miss Poll in the
straw house. She came into the kitchen and talked away that
she could not go out at night but she must be locked out. If
that’s the case she told them she would pack up her clothes
and go quite away; that she would not be so served as her
Mistress did not hinder her staying out when she pleased, and
the kitchen door to be opened for her when she came home
and knocked. The negro woman told me as well as she could
what she said. I then went and picked up her clothes that I
could find. I asked her how she could behave so to me when I
had conducted myself so easy towards her even so as to
suffer her to sit at table and eat with me. This had no effect
upon her. She rather inclined to think that she had not
offended and had done nothing but what her mistress
indulged her in. I told her before Betty that it was not worth my
while to lick her though she really deserved it for her present
impudence; but to remember I had taken all her clothes I
could find except what she had on, which I intended to keep;
that if she went away Charles with the horse should follow her
and bring her back and that I would send a bellman around
the borough of Lancaster to cry her as a runaway servant,
wicked girl, with a reward for apprehending her.
The fatuous simplicity of Quaker Marshall’s reproofs, the futility of
his threats, the absurd failure of his masculine methods, received
immediate illustration—as might be expected, by Miss Poll promptly
running away that very night. Again he writes:—
Charles arose near daybreak and I soon after, in order to
try to find my nightly and daily plague, as she took a walk
again last night. Charles found her. We turned her upstairs to
refresh herself with sleep....
(Two days later) After breakfast let our Poll downstairs
where she has been kept since her last frolic. Fastened her
up again at night. I think my old enemy Satan is much
concerned in the conduct and behavior of that unfortunate
girl. He knows her actions give me much anxiety and indeed
at times raise my anger so I have said what should have been
avoided, but I hope for the future to be more upon my guard
and thus frustrate him in his attempts.
With what joy did the masculine housekeeper and steward greet
the return of his capable wife, and resign his position as turnkey!
Poll, upon liberation from restraint, flew swiftly away like any other
bird from its cage.
Notwithstanding such heavy weather overhead and
exceeding dirty under foot our Poll after breakfast went to see
the soldiers that came as prisoners belonging to Burgoynes
army. Our trull returned this morning. Her mistress gave her a
good sound whipping. This latter was a variety.
And so the unequal fight went on; Poll calmly breaking down a
portion of the fence that she might decamp more promptly, and
return unheralded. She does not seem to have been vicious, but
simply triumphantly lawless and fond of gadding. I cannot always
blame her. I am sure I should have wanted to go to see the soldier-
prisoners of Burgoyne’s army brought into town. The last glimpse of
her we have is with “her head dressed in tiptop fashion,” rolling off in
a coach to Yorktown with Sam Morris’s son, and not even saying
good-by to her vanquished master.
Mr. Marshall was not the only Philadelphian to be thus afflicted; we
find one of his neighbors, Jacob Hiltzheimer, dealing a more
summary way with a refractory maid-servant. Shortly after noting in
the pages of his diary that “our maid Rosina was impertinent to her
mistress,” we find this good citizen taking the saucy young
redemptioner before the squire, who summarily ordered her to the
workhouse. After remaining a month in that confinement, Rosina
boldly answered no, when asked if she would go back to her master
and behave as she ought, and she was promptly remanded. But she
soon repented, and was released. Her master paid for her board and
lodging while under detention, and quickly sold her for £20 for her
remaining term of service.
With the flight of the Marshalls’ sorry Poll, the sorrows and trials of
this good Quaker household with regard to what Raleigh calls
“domesticals” were not at an end. As the “creatures” and the orchard
and garden needed such constant attention, a man-servant was
engaged—one Antony—a character worthy of Shakespeare’s
comedies. Soon we find the master writing:—
I arose past seven and had our gentleman to call down
stairs. I spoke to him about his not serving the cows. He at
once began about his way being all right, &c. I set about
serving our family and let him, as in common, do as he
pleases. I think I have hired a plague to my spirit. Yet he is still
the same Antony—he says—complaisant, careful, cheerful,
industrious.
Then Antony grew noisy and talkative, so abusive at last that he
had to be put out in the yard, where he railed and talked till midnight,
to the annoyance of the neighbors and the mortification of his
mistress; for he protested incessantly and noisily that all he wished
was to leave in peace and quiet, which he was not permitted to do.
Then, and repeatedly, his master told him to leave, but the servant
had no other home, and might starve in the war-desolated town; so
after half-promises he was allowed by these tender folk to stay on.
Soon he had another “tantrum,” and the astounded Quaker writes:—
He rages terribly uttering the most out of the way wicked
expressions yet not down-right swearing. Mamma says it is
cursing in the Popish way....
What this Popish swearing could have been arouses my curiosity;
I suspect it was a kind of “dog-latin.” Antony constantly indulged in it,
to the horror and sorrow of the pious Marshalls. And the amusing,
the fairly comic side of all this is that Antony was a preacher, a
prophet in the land, and constantly held forth in meeting to sinners
around him. We read of him:—
Antony went to Quakers meeting today where he preached;
although he was requested to desist, so that by consent they
broke up the meeting sooner than they would have done....
Mamma went to meeting where Antony spoke and was
forbid. He appeared to be most consummately bold and
ignorant in his speaking there. And about the house I am
obliged in a stern manner at times to order him not to say one
word more....
This afternoon Antony preached at the English Presbyterian
meeting. It is said that the hearers laughed at him but he was
highly pleased with himself.
Antony preached at meeting. I kept engaged helping to
cook the pot against master came home. He comes and goes
as he pleases.
I don’t know when to pity poor Dame Marshall the most, with
Antony railing in the yard and disturbing the peace of the neighbors;
or Antony cursing in a Popish manner through the house; or Antony
shamming sick and moaning by the fireside; or Antony violently
preaching when she had gone to the quiet Quaker meeting for an
hour of peace and rest.
This “runnagate rascal” was as elusive, as tricky, as malicious as a
gnome; whenever he was reproved, he always contrived to invent a
new method of annoyance in revenge. When chidden for not feeding
the horse, he at once stripped the leaves off the growing cabbages,
cut off the carrot heads, and pulled up the potatoes, and pretended
and protested he did it all solely to benefit them, and thus do good to
his master. When asked to milk the cow, he promptly left the
Marshall domicile for a whole day.
Sent Antony in the orchard to watch the boys. As I was
doubtful sometime whether if any came for apples Antony
would prevent, I took a walk to the back fence, made a noise
by pounding as if I would break the fence, with other noise.
This convinced me Antony sat in his chair. He took no notice
till my wife and old Rachel came to him, roused him, and
scolded him for his neglect. His answer was that he thought it
his duty to be still and not disturb them, as by so doing he
should have peace in heaven and a blessing would ever
attend him.
This was certainly the most sanctimonious excuse for laziness that
was ever invented; and on the following day Antony supplemented
his tergiversation by giving away all Mr. Marshall’s ripe apples
through the fence to passers-by—neighbors, boys, soldiers, and
prisoners. There may have been method in this orchard madness,
for Antony loathed apple-pie, a frequent comestible in the Marshall
domicile, and often refused to drink cider, and grumbling made toast-
tea instead. In a triumph of euphuistic indignation, Mr. Marshall thus
records the dietetic vagaries of the “most lazy impertinent talking
lying fellow any family was ever troubled with:”
When we have no fresh broth he wants some; when we
have it he cant sup it. When we have lean of bacon he wants
the fat; when the fat he cant eat it without spreading salt over
it as without it its too heavy for his stomach. If new milk he
cant eat it till its sour, it curdles on his stomach; when sour or
bonnyclabber it gives him the stomach-ache. Give him tea he
doesn’t like such slop, its not fit for working men; if he hasn’t it
when he asks for it he’s not well used. Give him apple pie
above once for some days, its not suitable for him it makes
him sick. If the negro woman makes his bed, she dont make it
right; if she dont make it she’s a lazy black jade, &c.
In revenge upon the negro woman Dinah for not making his bed to
suit his notion, he pretended to have had a dream about her, which
he interpreted to such telling effect that she thought Satan was on
his swift way to secure her, and fled the house in superstitious fright,
in petticoat and shift, and was captured three miles out of town. On
her return, Antony outdid himself with “all the vile ribaldry, papist
swearing, incoherent scurrilous language, that imperious pride,
vanity, and folly could invent or express”—and then went off to
meeting to preach and pray. Well might the Quaker say with Juvenal,
“The tongue is the worst part of a bad servant.” At last, exasperated
beyond measure, his patient master vowed, “Antony, I will give thee
a good whipping,” and he could do it, for he had “pacified himself
with sundry stripes of the cowskin” on Dinah, the negro, when she, in
emulation of Antony, was impertinent to her mistress.
The threat of a whipping brought on Antony a “fit of stillness” which
descended like a blessing on the exhausted house. But “the devil is
sooner raised than laid;” anon Antony was in his old lunes again, and
the peace was broken by a fresh outburst of laziness, indifference,
and abuse, in which we must leave this afflicted household, for at
that date the Remembrancer abruptly closes.
The only truly good service rendered to those much tried souls
was by a negro woman, Dinah, who, too good for this earth, died;

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Handbook of Nutraceuticals and

Functional Foods 3rd Edition Robert

Handbook of Nutraceuticals and Functional Foods 3rd

Handbook of Research on Food Science and Technology

Functional foods nutraceuticals and natural products

Functional Foods and Biotechnology-Biotransformation

Exploring the Nutrition and Health Benefits of

Functional Foods and Beverages In vitro Assessment of

Phytochemicals in Citrus: Applications in Functional

Nutrition and Functional Foods for Healthy Aging 1st

© 2020 by Taylor & Francis Group, LLC

No claim to original U.S. Government works

Printed on acid-free paper

International Standard Book Number-13: 978-1-4987-0372-7 (Hardback)

Unit I Overview of Nutraceuticals and Functional Foods

Chapter 1 Nutraceuticals and Functional Foods............................................................................3

Chapter 2 Regulation of Nutraceuticals and Functional Foods................................................... 23

Unit II Plant-Derived Nutraceuticals

Chapter 3 Lycopene: Food Sources, Properties, and Effects on Human Health......................... 37

Chapter 4 Lutein in Neural Health and Disease.......................................................................... 55

Chapter 6 The Role of Tocopherols in Health........................................................................... 105

Chapter 7 Health Benefits of Green Tea.................................................................................... 127

Chapter 8 Scientific, Legal, and Regulatory Considerations for Cannabidiol........................... 147

Chapter 9 Coffee as a Functional Beverage............................................................................... 159

Chapter 10 Dietary Fiber and Coronary Heart Disease.............................................................. 173

Chapter 11 Anthocyanins and Their Health Benefits.................................................................. 189

Chapter 12 Olive Oil and Health Benefits................................................................................... 211

Chapter 13 Nutraceutical Herbs and Insulin Resistance............................................................. 223

Unit III Food Nutraceuticals from Animals

Chapter 14 Protein as a Functional Food Ingredient for Optimizing Weight Loss

Chapter 15 Nutraceutical Application of Creatine....................................................................... 267

Chapter 16 Chicken Eggs and Human Health............................................................................. 295

Chapter 17 Dairy Milk: A Functional Beverage for Human Health...........................................307

Investigative opportunities are clearly endless. Large-scale epidemiological studies routinely

Richard S. Bruno, PhD, is a professor of human nutrition at The

Richard S. Bruno Douglas S. Kalman

Victoria Burgess Chad M. Kerksick

Amy D. Mackey Sharon A. Ross

1.2 DEFINING NUTRACEUTICALS AND FUNCTIONAL FOODS

1.3 CLASSIFYING NUTRACEUTICAL FACTORS

and to reduce free radical or platelet-dependent thrombotic activity. Accordingly, nutraceutical

1.4 FOOD AND NONFOOD SOURCES OF NUTRACEUTICAL FACTORS

1.5 NUTRACEUTICAL FACTORS IN SPECIFIC FOODS

β-Glucan Conjugated Linoleic Acid (CLA) Saccharomyces boulardii (yeast)

1.6 MECHANISM OF ACTION

1.7 CLASSIFYING NUTRACEUTICAL FACTORS BASED ON CHEMICAL NATURE

As scientific investigation continues, several hundred substances will probably be deemed

FIGURE 1.1 Organizational scheme for nutraceuticals.

1.7.1 Isoprenoid Derivatives (Terpenoids)

FIGURE 1.2 Isoprene.

FIGURE 1.3 The mevalonic acid pathway.

CH3 CH3 CH2

H3C CH2 H3 C H3C

Limonene Menthol Myrcene

FIGURE 1.5 Structure of select monoterpenes.

FIGURE 1.6 Examples of triterpenes.

Young ladies in town and those that live round

Farewell the teaboard with its gaudy equipage

We do not need to make a composite picture of the housewife of

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