A bioactive compound is a compound that has an effect on a living organism, tissue or cell, usually demonstrated by
basic researchin vitro or
in vivo in the laboratory. While dietary
nutrients are essential to life, bioactive compounds have not been proved to be essential – as the body can function without them – or because their actions are obscured by nutrients fulfilling the function.[1]
Bioactive compounds lack sufficient evidence of effect or safety, and consequently they are usually unregulated and may be sold as
dietary supplements.[2]
The
NIH Office of Dietary Supplements proposed a definition of bioactives in the context of
human nutrition as "compounds that are constituents in foods and dietary supplements, other than those needed to meet basic human nutritional needs, which are responsible for changes in health status", although a range of other definitions are used.[8][7] Traditionally,
dietary recommendations, such as
DRIs used in Canada and the United States, focused on deficiencies causing diseases, and therefore emphasized defined
essential nutrients.[9]
Bioactive compounds have not been adequately defined for the extent of their bioactivity in humans, indicating that their role in disease prevention and maintenance remains unknown.[9]Dietary fiber, for example, is a non-essential dietary component without a DRI, yet is commonly recommended for the diet to reduce the risk of
cardiovascular diseases and
cancer.[10][11] Frameworks for developing DRIs for bioactive compounds have to establish an association with health, safety and
non-toxicity.[9][12][13][14]
As of 2021, there are no dietary recommendations in North America or Europe for bioactives, except for fiber. However, there are ongoing discussions whether further bioactives should be included in future dietary guidelines.[9][15]
^Trumbo P, Schlicker S, Yates AA, Poos M, et al. (Food and Nutrition Board of the Institute of Medicine, The National Academies) (November 2002). "Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids". Journal of the American Dietetic Association. 102 (11): 1621–1630.
doi:
10.1016/S0002-8223(02)90346-9.
PMID12449285.