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Substances and ingredients: a guide to nutrition and research
From a substance’s name to understanding the context
What is maltodextrin, and why is it added to foods? How do polyphenols in food differ from extracts? And what do the abbreviations GSH, NMN and NAD+ stand for?
This series helps you understand names, composition and the scientific context. It covers eight topics, from common food ingredients to substances studied in laboratories. Available articles explain the key terms and link to their sources.
What will this series help you understand?
When you encounter an unfamiliar name, start with simple questions: What exactly does it refer to? Where is it found? Why is it being discussed? The name of a plant, a group of compounds and a specific isolated substance may look similar in a headline, but they describe different things.
The articles connect three perspectives: understanding the substance itself, reading composition information and examining what was actually studied. You do not have to read them in order; each addresses a separate question.
How should you read labels and research reports?
- Start with the exact name. Check whether the text describes a food, a plant, an extract or a specific compound. When comparing information, ask whether the form and amount are the same.
- Check what the numbers refer to. For ordinary prepacked foods, nutrition information is usually expressed per 100 g or 100 ml; information per portion may also be provided. Read the composition information together with the portion size. [1]
- Distinguish the research setting. Laboratory experiments, animal research and studies in people answer different questions. Look at what was tested, in whom, for how long and against which comparison. [2] [3]
- Separate an interesting result from a broader conclusion. Assessing a health claim involves the precise characterisation of the substance, the effect and relevant evidence in people. A reference to a study alone does not establish what can be claimed about a different preparation. [4]
Frequently asked questions
Who is this guide for?
Anyone who wants to understand the names used on labels and in articles about nutrition or research. We explain the basic terms without assuming specialist knowledge.
Which article should I read first?
Start with article 01 on maltodextrin. This common food ingredient illustrates why it helps to understand an ingredient’s role and read labels in context. You can then choose other topics according to your interests.
Where can I find the scientific sources?
In the individual articles in the series. The sources at the end of this guide explain nutrition information and the differences between types of evidence.
Would you also like help comparing ingredients?
For practical comparisons of forms, label information and composition, visit our separate Advice Corner:
- Curcumin, moringa and ashwagandha: what to look for when choosing →
- Reishi, Cordyceps, Lion’s Mane and Chaga: comparing extracts →
Sources and further reading
Sources relating to individual substances are provided in the relevant articles. The following references support the explanations in this guide.
- European Commission: Nutrition labelling.
Nutrition information on prepacked foods and how it is expressed per 100 g, 100 ml or portion.
- FDA: Step 2 – Preclinical Research.
An explanation of preclinical research in drug development and the research models used.
- FDA: Step 3 – Clinical Research.
An explanation of clinical research in people, study design and the questions being investigated.
- EFSA: Health claim application procedure.
Characterisation of foods or substances and the scientific evidence used to assess health claims.
↑ Choose an article from the series← Back to KINGRAY Academy
