$e categorization and classification of compounds with
nutritional and nutraceutical features have emerged as a
need for consumers and industry, and the development and
implementation of specific and dedicated databases
throughout harmonized and standardized approaches based
on both analytical and collected data taken from the literature
are crucial. Food Composition Databases and dedicated
databases are addressed to produce, collect, and
present data in a standardized format to compare data from
different databases and countries.
$e construction of databases is based on standardized
and harmonized procedures for production, collection,
compilation, and publication of food data (description,
selection, collection, preparation, references, analytical approach
and/or value documentation, calculation, and
compilation). $e design and construction of food databases
require foremost the exact identification of foods through an
adequate food nomenclature and a precise description. A
coherent food description and classification system is essential.
In addition, the understanding of the activities and
benefits of biologically active compounds in humans is
crucial. Updated information on bioaccessibility, bioavailability,
and pharmacokinetics of target compounds, new
data on novel dietary biomarkers, and an assessment of
metabolites pathways are needed.
