Functional Foods

http://www.laultimapitada.blogspot.com/
Cruz Guillén, S.

FUNCTIONAL FOODS

SUMMARY

The new tendencies in the consumption pattern caused by a bigger interest in

the people for consuming natural food that reduce the risk of diseases without

need to use medications, has generated the appearance of new enterprises in

the line of functional foods. Functional foods are foods that provide more than

basic nutrition; they have bioactive food components than can potentially

enhance health when eaten on a regular basis as part of a varied diet. The

communication of health benefits is also important for the people so that they

have knowledge to make choices about the foods they eat.

The research opportunities in nutrition to explore the relationship between a

food or a food component and an improved state of health and well-being, or

reduction of disease, present the greatest challenge to scientists now and in the

future.

INTRODUCTION

With the increase of the population life expectancy, the nutrition has proceeded

to being a very relevant factor in the life quality of the people and in the

prevention of the most frequent diseases.

The evidences accumulated in the last years in public health and nutrition, they

indicate that diseases depend so much of our genetic condition as of our

nutrition, physical activity, habit to smoke, of our social connections and

 Functional Foods
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Cruz Guillén, S.

environment. Nutrition is the most important of all these factors and the

population has recognized the importance of that factor in its health, being

stricter in the foods election they consume.

The primary role of diet is to provide sufficient nutrients to meet the nutritional

requirements of each one. Now, there is increasing scientific evidence to

support the hypothesis that some foods and food components have beneficial

physiological and psychological effects over and above the provision of the

basic nutrients. Bhatty (1992), mention that the foods are compound for

thousands of constituent biologically active that they can have a beneficial effect

for health.

Today, nutrition science has moved the classical concepts of avoiding nutrient

deficiencies and basic nutritional adequacy to the concept of "positive" or

"optimal" nutrition. The research focus has shifted more to the identification of

biologically active components in foods that have the potential to optimize

physical and mental well being and which may also reduce the risk of disease.

Many traditional food products including fruits, vegetables, soya, whole grains

and milk have been found to contain components with potential health benefits.

In addition to these foods, new foods are being developed to enhance or

incorporate these beneficial components for their health benefits or desirable

physiological effects
 Functional Foods
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Cruz Guillén, S.

DEFINITION OF FUNCTIONAL FOODS

Fig. 01: Fruits and vegetables

contain antioxidants

The concept of functional foods was developed in Japan in the 1980s, health

authorities in Japan recognized that to control the health care generated for the

increasing life expectancy of the elderly population, it was necessary to insure

also a better life quality. So, a new concept of foods developed specifically to

improve the health and to reduce the risk to contract diseases was introduced:

Functional foods.

Functional foods can be defined as foods that contain one or more added

ingredients to provide a positive health benefit, over and above the normal

functions of food to provide nutrient, satisfy physiological and psychological

hunger and provide pleasure from eating. This definition excludes vitamins

and minerals added to foods to replace losses in manufacture. Examples of

functional foods include foods that contain specific minerals, vitamins, fatty

acids or dietary fiber, foods with added biologically active substances such as

phytochemicals or other antioxidants.

 Functional Foods
http://www.laultimapitada.blogspot.com/
Cruz Guillén, S.

WHY DO WE NEED FUNCTIONAL FOODS?

Consumer interest in the relationship between diet and health has increased

substantially. There is much greater recognition today that people can help

themselves and their families to reduce the risk of disease and to maintain their

health state and well being through a healthy lifestyle, including the diet.

Also population the demographics and socio-economic changes point to the

need for foods with added health benefits. An increase in life expectancy,

resulting in an increase in the number of elderly and the desire for an improved

life quality, as well as increasing costs of health care, have stimulated

governments, researchers, health professionals and the food industry to see

how these changes can be managed more effectively. There is already a wide

range of foods available to today's consumer but now the impetus is to identify

those functional foods that have the potential to improve health and well-being,

reduce the risk from, major diseases such as cardiovascular disease (CVD),

cancer and osteoporosis. Combined with a healthy lifestyle, functional foods

can make a positive contribution to health and well being.

Fig. 02: Functional Foods

can reduce risk of diseases
 Functional Foods
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Cruz Guillén, S.

FUNCTIONAL FOODS AND THEIR BIOACTIVE COMPONENTS

The beneficial health effects of functional foods are due to the presence of a

myriad of bioactives that render their effects via a number of mechanisms at

different levels. The diseases of concern include coronary heart disease, certain

types of cancer, type 2 diabetes, brain health and mental disorders, immune

response, inflammation, obesity, arthritis, in association with oxidative stress

and metabolic syndrome. The substances may influence such diseases often

originate from plant sources, but some are also derived from animals and

micro-organisms.

The following provides some examples of functional foods ingredients that are

currently available in the market in order to provide information necessary to

appreciate their potential health benefits that are related to their bioactive

constituents.

Dietary Fiber: Fiber is found only in plants and can be classified in two basic

categories, those that are soluble in water and those that are insoluble. Most

foods contain both types in varying amount, but certain foods are particularly

rich in one or the other. The soluble fiber can prevent cholesterol absorption

while the insoluble fiber increase fecal bulk and reduce the risk of colon cancer.

Antioxidants: Antioxidants protect the cell in our body from damage by free-

radical compounds. Regular intake of antioxidant-rich foods has the potential to

ward off a variety of diseases; specifically it can reduce cancer risk and support

healthy cardiovascular function.

 Functional Foods
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Cruz Guillén, S.

Omega-3 Fatty Acids: EPA (eicosapentaenoic acid), DHA (docosahexaenoic

acid) and ALA (Alpha-linolenic acid) are different types of omega-3 fatty acids. DHA
and EPA are found in animal sources and are the most easily used omega-3 fat for our
body. ALA is found in plant sources and our body must convert it to EPA and DHA.
Omega-3 fats are shown to reduce heart disease risk, and help maintain mental and
visual function.

EXAMPLES OF FUNCTIONAL FOODS

FUNCTIONAL ACTIVE FOOD COMPONENT POTENTIAL HEALTH

FOOD BENEFITS

Yogurts, sugar Probiotics: Foods with beneficial live Optimal intestinal function.

cultures as a result of fermentation Intestinal microbial balance

or that have been added to improve

intestinal microbial balance, such as

Lactobacillus sp. Bifidobacteria sp

Prebiotics: A non-digestible

component that has beneficial affects

by stimulating the growth of

bacteria in the colon. Examples

include inulin and oligofructose.

Cocoa, chocolate Tannins (proanthocyanidines) Reduce risk of cardiovascular

disease

Carrots, fruits, Alpha- and Beta-carotene Neutralize damage of free

vegetables radicals to cells

Green vegetables Lutein Reduce risk of muscular

degeneration.

Tomato products Lycopene Reduce risk of prostate cancer

 Functional Foods
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Cruz Guillén, S.

(kectchup, sauces),

watermelon

Corn, soy, wheat Sterol and stanol esters Lower blood cholesterol

levels by inhibiting

cholesterol absorptions

Black and green tea Catechins Reduce risk of cancer

Broccoli Sulforaphane Reduce risk of cancer

Garlic Sulfur compounds Reduce risk of hearth disease

and cancer

Fish Omega-3 fatty acids Reduce risk of hearth disease.

Control of hypertension,

lipids metabolism

Fig. 03: Examples of Functional

Foods
 Functional Foods
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Cruz Guillén, S.

EXPECTATIONS FOR THE FUTURE

A research of the 100 principal companies of the alimentary sector, published in

the section R & D Magazine of the magazine Food Processing, it is indicated than

the tendency of the consumers to consume foods functional is the principal

factor that encourages the development of new alimentary products. The

market of the functional foods is encouraged, principally, by the consumers'

requirements, their enthusiasm to consume the foods that more be beneficial for

health.

As consumers worldwide become more health conscious, the demand for

health-promoting foods and food components is expected to grow. The market

for such foods is predicted to be quite large. Before the full market potential can

be realized, however, consumers will need to be assured of the safety and

efficacy of functional foods. Current and future scientific studies are expected to

provide this assurance and to inspire confidence in functional foods in the

minds of consumers worldwide.

CONCLUSION

Functional foods offer great potential to improve health and help prevent

certain diseases when taken as part of a balanced diet and healthy lifestyle. The

research opportunities in nutrition to explore the relationship between a food or

a food component and an improved state of health and well-being, or reduction

of disease, present the greatest challenge to scientists now and in the future.

The communication of health benefits is also important for the people so that

they have knowledge to make choices about the foods they eat.
 Functional Foods
http://www.laultimapitada.blogspot.com/
Cruz Guillén, S.

BIBLIOGRAPHY

• Mazza, G. 2000. Alimentos Funcionales: Aspectos Bioquímicos y de Procesado.

España: Acribia. pp. 200, 216-218, 221

• National Cooperative Grocers Association (NCGA). 2006. All about

Functional Foods. p. 1,3

• Welch, R. W. 1995. The Oat Crop. London, New York: Chapman and Hall.

• Stephen, A. M., Dahl W. J., Johns D. M. and Englyst H. N. 1997. Efect of

oat hull fibre on human colonic function and serum lipids. Cereal Chem. 74:

379-383

• Bhatty, R. S. 1992. B-Glucan contentand viscosities of barleys and their

rollermilled flour and bran products. Cereal Chem. 69: 469-471

• Wattenherg, L. W. 1997. Inhibition of the carcinogenic effects of polycyclic

hydrocarbons by benzyl isothioyanate and related compounds. J. Natl. Cancer

Inst. 58: 395-398.

• Functional Foods. Date: 15/11/09.

www.scienzavegetariana.it/nutrizione/VNPGI_IVD/functionalfoods.html
• Alimentos Funcionales. Date: 15/11/09.
www.eufic.org/article/en/page/BARCHIVE/expid/basics-functional-foods/
• Example of Functional Foods. Date: 17/11/09.

www.ag.uiuc.edu/ffh