The term “Superfood” has been coined to convey foods which have a high phytonutrient content and may confer health benefits, such as cancer risk reduction. Foods with inherently high nutrition benefits, such as acai, blueberries, broccoli and chia, are viewed by consumers as natural remedies to fight disease.
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A high intake of dietary selenium -- but not selenium from supplements -- might reduce the risk for ovarian cancer.
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Glutathione is an endogenously produced compound that protects the body against the bombardment of free radicals. Lifestyle choices may put the population at risk for glutathione deficiency.
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Black raspberries are highly effective in preventing colorectal tumors in two mouse models of the disease, according to a University of Illinois at Chicago study.

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Research supports new health advantages for well-established vitamins, minerals, pre- and probiotics, and omega fatty acids. Such health conditions range from weight management and eye health to cognition and cancer risk reduction.
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As marketers of conventional foods, functional foods and dietary supplements pore over data looking for new product opportunities that answer consumer needs, foods and beverages that address health issues, often specific health conditions, come to the forefront. 

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Some suppliers have long delivered safe, high-quality nutraceutical ingredients for the pharmaceutical and dietary supplement industries, but interest is growing among food companies. Some attendees witnessed this at one supplierís booth at the 2010 Institute of Food Technologists (IFT) Annual Food Expo in Chicago.

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Continuing scientific studies investigate the ability of omega-3s and antioxidant foods -- such as chocolate, spices, green tea, soy and fruit -- to assist with a range of health issues, including heart health, cognitive function and diabetes.
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Consumers equate blueberries with antioxidant power and readily accept them incorporated into any product. Based on data from the USDA Human Nutrition Research Center on Aging, Boston, blueberries are among the fruits with the highest antioxidant activity.
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Regulators begin to impact functional food efforts, yet opportunities remain, as we explore nutritional ingredient trends.
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