Terms and momenclature used for plant-derived components in nutrition and related research: Efforts toward harmonization

Authors: FRANK, JAN - University Of Hohenheim; Fukagawa, Naomi; BILIA, ANNA - University Of Florence; JOHNSON, ELIZABETH - Tufts University; KWON, ORAN - Ewha Woman'S University; PRAKASH, VISH - Institute Of Chemical And Biological Technology; MIYAZAWA, TERUO - Tohoku University; CLIFFORD, MICHAEL - University Of Surrey; KAY, COLIN - North Carolina State University; CROZIER, ALAN - University Of California, Davis; ERDMAN, JR., JOHN - University Of Illinois; SHAO, ANDREW - Amway; WILLIAMSON, GARY - Monash University

Submitted to: Nutrition Reviews
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/14/2019
Publication Date: N/A
Citation: N/A

Interpretive Summary: Many different terms are used for food components derived from plants but there is a lack of standardization and definition of the various terms used. This often leads to misunderstanding and difficulties with literature searches and reviews, impacting research study design and consumer information. We have compiled information on the current use and definition of terms and propose scientific criteria for definitions that could be applied to clearly define and differentiate commonly-used terms and thus ensure their consistent application in the scientific literature. We consider the terms either chemical and/or origin-based, such as phytochemical (chemicals from plants), or function-based, such as phytonutrient, bioactive or nutraceutical. The ultimate aim is to establish a common harmonized, evidence-based understanding for when to use each term, thereby providing clarity and a specific scientific basis for such nomenclature. We have not specifically defined here the quality nor quantity of evidence needed to allow the use of functional terms such as phytonutrient or nutraceutical, but are simply noting that evidence is needed to apply these terms. The next step is to define what evidence is necessary for a compound to have a functional descriptor.

Technical Abstract: Many terms for plant-derived food components are commonly used in the literature, but there is a serious lack of standardization and definition of nomenclature. The use of terms is often field-specific, leading to misunderstanding, problems with literature searches and systematic reviews, and results in isolated and divided research; this impacts not only publication quality but also innovation, regulatory compliance and enforcement. To begin to address this issue, we have compiled information on the current use and definition of terms. We propose scientific criteria for definitions that could be applied to clearly define and differentiate commonly-used terms and thus ensure their consistent application in the scientific literature. We consider the terms either chemical and/or origin-based, such as phytochemical (chemicals from plants), or function-based, such as phytonutrient, bioactive or nutraceutical. The ultimate aim is to establish a common harmonized, evidence-based understanding for when to use each term, thereby providing clarity and a specific scientific basis for such nomenclature. We have not specifically defined here the quality nor quantity of evidence needed to allow the use of functional terms such as phytonutrient or nutraceutical, but are simply noting that evidence is needed to apply these terms. The next step is to define what evidence is necessary for a compound to have a functional descriptor.