Wu PW. A review on the analysis of ingredients with health care effects in health food in Taiwan.
J Food Drug Anal 2015;
23:343-350. [PMID:
28911690 PMCID:
PMC9351808 DOI:
10.1016/j.jfda.2015.03.007]
[Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Revised: 03/01/2015] [Accepted: 03/26/2015] [Indexed: 01/24/2023] Open
Abstract
This review article discusses the analysis of ingredients with health care effects in health food in Taiwan. The top 10 items on the list of registered health food products up to 2014 in Taiwan are described, including monocolin K, ω-3 fatty acids (eicosapentaenoic acid and docosahexaenoic acid), β-glucans, inulin, catechins, oligosaccharides, resistant maltodextrin, amino acids, medium chain fatty acids, and polysaccharides. Some analytical methods for the analysis of ingredients with health care effects are announced to the public on the website of health food section of the Taiwan Food and Drug Administration for the application and the postmarket surveillance of health food. Each application of health food should include the appropriate analytical method for the analysis of the ingredient or specific compound that has the health care effect, for the sake of quality assurance. Self-management of each applicant is required for regulation, the reputation of its own, and social responsibility to the consumers.
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