“Nutraceutico” è un neologismo coniato dal Dottor Stephen L. De Felice, fondatore, nel 1976, della FIM (Foundation for Innovation in Medicine). Il termine deriva dalla fusione delle parole “nutrimento” e “farmaceutico”, e indica un alimento salutare che associa alla presenza di componenti nutrizionali dotate di alta digeribilità e ipoallergenicità, le proprietà curative di principi attivi naturali di comprovata efficacia. In altre parole, i nutraceutici non sono altro che sostanze alimentari dotate di effetti benefici sulla salute psico-fisica dell’individuo.
Questi però devono essere distinti dai cosiddetti alimenti funzionali o farmalimenti, dei quali vi abbiamo già parlato qualche tempo fa, perchè indicano più precisamente sostanze estratte dagli alimenti e non alimenti stessi che esercitano di per se stessi un’azione benefica sull’organismo se consumati regolarmente nell’ambito di una dieta equilibrata; i due termini però vengono usati spesso come sinonimi, tanto più che gli alimenti funzionali devono molte delle proprie proprie virtù al contenuto elevato di sostanze nutraceutiche.
In maniera analoga, i nutraceutici non devono essere confusi con gli integratori alimentari propriamente detti, poichè si tratta piuttosto di sostanze biologiche aventi caratteristiche specifiche e che, come già detto, sono già contenute in alcuni alimenti o vengono aggiunte a questi nel corso dei normali processi di lavorazione industriale (si vedano ad esempio i latticini addizionati con coenzima Q10, le patate al selenio e così via).
Ne consegue che la loro assunzione avviene normalmente attraverso la dieta, a patto che questa sia sana ed equilibrata, e che la loro combinazione con altre sostanze nutrienti avviene in maniera unica e irripetibile in ciascun alimento. Tra i nutraceutici più importanti troviamo la carnitina (che viene addizionata al latte adattato per neonati), gli acidi grassi omega 3 e omega 6, l’acido folico, l’acido ascorbico (la vitamina C) e diverse altre sostanze antiossidanti delle quali abbiamo già trattato quali antocianine e bioflavonoidi.
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