Bioactive compounds in food are naturally occurring components that offer health benefits above and beyond basic nutrition. These include phytochemicals, antioxidants, polyphenols, and various other nutraceuticals capable of modulating biological pathways in the human body while boosting immune function, and lowering the risk of chronic disease such as cardiovascular disease, metabolic disease, or cancer. Knowledge and understanding of sources, mechanisms, and efficacy of bioactive compounds will enable dietitians, researchers, and food scientists to design dietary and product strategies for functional foods that can target health improvements and disease prevention. This session will review current research on bioactive compounds, practical implications of incorporation into diets and food products, and apply findings for improved wellness through nutrition.
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