NUTRACEUTICALS AND FUNCTIONAL

FOODS
TOPIC: NUTS AND OILSEEDS AS
FUNCTIONAL FOODS

SUBMITTED BY:
Ipsa Babbar
B.Tech. Food Technology
FUNCTIONAL FOODS

 Functional Foods are foods or dietary components that

claim to provide health benefits aside from basic
nutrition.

 They are similar in appearance to a convectional,

consumed as a part of the usual diet.

 Functional foods include enriched cereals, breads, sport

drinks, bars, fortified snack foods, etc.
NUTS AND OILSEEDS
 Nuts and seeds are rich in energy and nutrients. They broadly comprises
of health-friendly monounsaturated fatty acids (MUFA) such
as oleic and palmitoleic acids.

 They are a rich source of all-important omega-3 essential fatty acids

like Linoleic acid, α -Linolenic acid (ALA).

 Nuts and seeds are the storehouses of health benefiting polyphenolic

flavonoid antioxidants such as carotenes, resveratrol, cryptoxanthin, etc.

 They are a rich source of minerals like manganese, potassium, calcium,

iron, magnesium, zinc, fluoride and selenium

 They contain healthy levels of vitamin-E and many vital B-

complex groups of vitamins
 ROLE OF OMEGA-3
 Omega-3 fatty acids are among the most commonly
prescribed supplements.

 Fish oil supplements can lower elevated triglyceride levels.

 Rheumatoid arthritis: Fish oil supplements (EPA+DHA) can

curb stiffness and joint pain.

 Omega-3 supplements also seem to boost the effectiveness

of anti-inflammatory drugs.

 DHA appears to be important for visual and neurological

development in infants.
 ROLE OF CLA
 Animal studies show that as little as 0.5 percent CLA in your diet
could reduce tumors by over 50 percent, including the following types of
cancers :Breast, Colorectal, Lung, Skin, Stomach

 Prevent Cardiovascular diseases

 Helps controlling blood pressure

 Osteoporosis

 Insulin resistance

 Inflammation

 Immune system invaders

 SOYABEAN AS FUNCTIONAL FOOD
It has high protein(40-50%) and oil (20-30%) content.
Consumption of soyabean based product have the following
health benefits:
 reduces the risk of osteoporosis

 lowers LDL cholesterol

 increases HDL cholesterol

 helps in chronic renal disease

 prevents coronary heart disease

 shows antiatherosclerotic activity

OLIVE OIL AS FUNCTIONAL FOOD

 integral ingredient of the

Mediterranean diet.

 Olive oil is known for its high

levels of monounsaturated
fatty acids

 is a good source of
phytochemicals including
polyphenolic compounds,
squalene, and α-tocopherol.
 OLIVE OIL AND
CARDIOVASCULAR DISEASE
 Olive oil has a cardioprotective effect and an ability to
decrease cardiovascular risk factors.

 Diets rich in olive oil have been shown to be more effective in

lowering total cholestrol and low density lipoprotein
cholestrol.

 α tocopherol has an antioxidant activity that protects against

LDL oxidation.
OLIVE OIL AND HYPERTENSION
 Olive oil have been shown to have beneficial effects on
blood pressure.

 It reduced both systolic and diastolic pressures by

approximately 8 mmHg after 4 weeks of consumption, and
rendered medication less necessary.
 OLIVE OIL AND CANCER
PREVENTION
 Phenolic compounds found in extra virgin oil have a role in
the cancer prevention.

 High squalene content of olive oil plays a role in the cancer-

risk reducing effect of the oil.

 Consumption of olive oil has been shown to reduce the

estimated relative risk of breast cancer.
 ANTIMICROBIAL PROPERTIES
Oleuropein and hydroxytyrosol both have antimicrobial
effect against several bacterial strains which were the
causal agents of intestinal and respiratory tract infections in
humans, such as:

 Salmonella typhi
 Vibrio parahaemolyticus
 Staphylococcus aureus
 Moraxwlla catarrhalis
FORTIFIED FUNCTIONAL FOOD
 In India, more than 57% of children suffer from Vitamin A
deficiency and a high proportion of pregnant women and
their newborns suffer Vitamin D deficiency.

 As per Household Consumer Expenditure (HCE) Survey

in India, NSSO report 2011, consumption of oil is
reasonably high, about 20-30 g/person/day and is
consumed by all population groups.

 Thus, fortifying the edible oil helps combat the

micronutrient deficiencies.
 Moreover, since vitamin A and D are fat-soluble
vitamins, fortification of edible oils and fats with vitamin
A and D is a good strategy to address micronutrient
malnutrition.

 Fortified oil is known to provide 25%-30% of the

recommended dietary allowances for vitamins A&D.
 ABSTRACT
Developing countries face increasing health problems related
to life style, diabetes and cardiovascular diseases among
others. In these cases foods with improved nutritional qualities
and added function would be useful. Nuts are complex foods
containing cholesterol lowering mono- and polyunsaturated
fatty acids, arginine (a precursor to the vasodilator nitric
oxide), soluble fiber, and several antioxidant polyphenols. Fish
oil supplements have favorable effects on lipid profile and
blood pressure. Olive oil (which induces a high ratio of
monounsaturated to saturated lipids) appears to be chiefly
responsible for the apparent protection offered by the
Mediterranean diet against hypertension. The high antioxidant
content of plant foods and olive oil may also contribute to the health
of the vascular system.
 REFERENCES
 J. Sabaté and Y. Ang, “Nuts and health outcomes: new epidemiologic
evidence,” American Journal of Clinical Nutrition, vol. 89, no. 5, pp. 1643S–
1648S, 2009.
 C. M. Albert, J. Michael Gaziano, W. C. Willett, and J. E. Manson, “Nut
consumption and decreased risk of sudden cardiac death in the physicians'
health study,” Archives of Internal Medicine, vol. 162, no. 12, pp. 1382–1387,
2002.
 McKevith B (2005)..Nutritional aspects of oilseeds. Nutrition Bull.
 S. Ross, “Functional foods: the food and drug administration
perspective,” American Journal of Clinical Nutrition, vol. 71, no. 6, supplement,
pp. 1735S–1738S, 2000.