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Related Experiment Video

Updated: Jun 5, 2026

NMR Spectroscopy as a Robust Tool for the Rapid Evaluation of the Lipid Profile of Fish Oil Supplements

Published on: May 1, 2017

Advanced analysis of nutraceuticals.

J Bernal¹, J A Mendiola, E Ibáñez

¹Laboratory of Foodomics, CIAL-Institute of Food Science Research (CSIC), Nicolas Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain.

Journal of Pharmaceutical and Biomedical Analysis

|December 21, 2010

Summary

This review covers nutraceuticals from natural sources, detailing analytical methods for their identification and quantification. It highlights their health benefits and natural occurrence in foods like fruits and vegetables.

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Area of Science:

Food Science
Analytical Chemistry
Nutritional Science

Background:

Nutraceuticals, bioactive compounds offering health benefits, are abundant in natural sources.
Identifying and quantifying these compounds is crucial for understanding their efficacy and safety.

Purpose of the Study:

To review nutraceuticals from natural matrices between January 2005 and May 2010.
To discuss analytical techniques for nutraceutical identification and quantification.
To provide information on health benefits and natural sources of nutraceuticals.

Main Methods:

Literature review focusing on nutraceuticals and their analysis.
Categorization of nutraceuticals by families (lipids, vitamins, phenolics, etc.).
Overview of analytical techniques including separation, spectroscopic, and hyphenated methods.

Main Results:

Comprehensive overview of various nutraceutical families and their properties.
Detailed discussion of analytical methodologies applied for nutraceutical determination.
Information on the health-promoting effects and natural occurrence of diverse nutraceuticals.

Conclusions:

Analytical techniques are essential for characterizing nutraceuticals in natural products.
Understanding nutraceuticals supports their application in functional foods and health supplements.
This review serves as a valuable resource for researchers in food science and nutrition.