Food Composition Databases for Bioactive Food Components

Abstract

A search of the scientific literature and other sources was undertaken to identify and locate data and databases on the presence and amount of bioactive components in foods. The goals were to determine the availability of such data and databases; develop an annotated bibliography; and suggest the next steps to be taken with regard to the development of food composition databases for these components. Databases were identified for carotenoids, six classes of flavonoids, omega-3 fatty acids, and plant sterols. A few bioactive components (e.g., beta-carotene and phytosterol) are currently in some national food composition databases. Some suggested next steps are the development of a directory of information about bioactive component databases (specialized and national databases); the aggregation of data for tannins, allyl sulfides, indoles, lignins, and phenolic acids; the fostering of communication with clinical research community to assist with the design of studies using functional foods; defining the specific bioactive compounds and units of measure needed for food analysts; and the development of detailed, specialized relational databases. Factors that favor the design and maintenance of specialized food composition databases include the limited availability of data for some bioactive components, uncertain quality of the available data, large number of bioactive components, and evolving science about the physiological roles of these components. Specialized databases could capture more detail (e.g., specific descriptions of the foods and samples analyzed, analytical results from individual studies, the number of samples analyzed, mean and median values, and measures of variability) and be useful for developing representative data for food composition databases and for planning and evaluation of clinical and epidemiological research studies on bioactive components.