Nutrition & Functional Foods

L
ET’S face it. People are not going to change their eating
habits any time soon. A high prevalence of individuals
with high cholesterol, hypertension or obesity does not
translate into desirable changes in eating habits. Instead,
consumers are demanding that the foods they love be made
‘healthier,’ without compromising on what matters most – taste
and indulgence.
Opportunities in food fortification
According to the World Health Organization, deaths
associated with cardiovascular disease surpassed 16.7 million,
or 29% of total deaths worldwide in 2003. With increasingly
aging populations, the prevalence of heart disease is expected to
increase. Over 20 million individuals survive heart attacks and
strokes each year; many of whom require continued health
monitoring that contributes to increased health care costs.
Amidst ongoing public health initiatives to address this
epidemic, population-wide dietary modification combined with
health promotion initiatives are regarded as the most cost-effective
means of reducing the risks of cardiovascular disease. However,
public education on healthier food choices alone will not succeed
without a broad availability of healthy food products that appeal
to the consumer. This need provides opportunities for innovative
food manufacturers to supply this growing sector.
The complexity of chronic diseases makes it essentially
impossible for one ingredient to address any single condition.
Intricacies of the human body, synergistic and antagonist effects
with other food components, and the effect of food matrix are

The Heart of the Matter:

Fortifying Food for
Cardiovascular Health
Food fortification using well-researched nutrients with
documented efficacies such as natural antioxidants,
green tea catechins and healthy fats offer creative ways
to provide heart-healthy foods without requiring
dramatic changes in people’s eating habits.

By Veronita Rusli

52 FOOD & BEVERAGE ASIA JUNE/JULY 2006


some aspects that are driving innovation
to address the health concerns of
consumers. Emerging from this effort
is a portfolio of healthy ingredients with
efficacies backed by scientific research
and tailored to meet the functionality
demands of food product developers.
Antioxidant ingredients
One area of heart protection that has
seen the most research is antioxidants.
Antioxidants neutralise free radicals that
can damage arterial cell walls, causing
the cholesterol and other fatty deposits
to leak and form plaques. Many
functional antioxidants are known to
confer this health benefit, including
vitamins C and E and carotenoids.
The advantages of using vitamins
as antioxidants are obvious. Their well
established functionality means there is a
high level of existing consumer awareness
of their health benefits, which reduces the
need for further consumer education.
Manufacturers can also claim that the
product fulfils the Recommended Dietary
Allowances (RDA) when using these
nutrients, if the level used exceeds the
intended antioxidative properties of the
product.
Carotenoids have also been shown to
provide powerful protection against
oxidative agents. Beta carotenes and
lycopene are some carotenoids with ample
scientific data suggesting protection for
the heart. Like vitamins, the human body
cannot produce these substances, so
dietary intake is the only way to gain
benefits from these compounds.
Beta carotene consists of two retinol
molecules. The body cleaves the bond that
connects these two molecules to yield
vitamin A (retinol). Using retinol
equivalence, food manufacturers can
claim the fulfilment of vitamin A RDA
through fortification with beta carotene.
Beta carotene has been shown to protect
the body against oxidation.
Lycopene, on the other hand, is a
different carotenoid. The red pigment of
tomato, lycopene works wonders as an
antioxidant and is a potent protective agent
against cancer. Food manufacturers can
Nutrition & Functional Foods
Beyond the oil: the goodness
of olive polyphenols
Polyphenolic hydroxytyrosol is found in the water
soluble component of olives. It is regarded as one of
the best antioxidants as measured in ORAC value.
Due to its water solubility, commonly consumed olive
oil contains very little hydroxytyrosol.
Hidrox from DSM Nutritional Products is the
first ingredient that offers this beneficial compound
in forms suitable for food fortification. As an anti-
oxidant, it reduces oxidation of “bad” cholesterol and
protects the body against oxidative damages.
Research also shows that hydroxytyrosol can inhibit platelet aggregation, thus
reducing the potential of arterial clot formation. In addition, hydroxytyrosol is able
to decrease the level of homocysteine and has a reducing effect on blood pressure.
Hidrox has also shown anti-inflammatory effects for joint health.
also benefit from the colour appeal of vegetables are usually much reduced. In
lycopene. Redivivo lycopene from DSM addition, the current trend of lower intakes
Nutritional Products, for example, is also of vegetables in daily diets may provide
approved as a colorant. good opportunities for fortification of food
Polyphenolic compounds found in products with these nutrients for heart
many fruit and vegetables are also protection.
powerful antioxidants. Hydroxytyrosol
is a polyphenolic compound with the Healthy fats for healthy hearts
highest ORAC value – a measure of Extending the range of arterial
oxygen scavenging capability. Hydro- protection, omega-3 fatty acids are shown
xytyrosol is abundant in olives (see box to have a “cell signalling effect.” When
section above), but due to its water docked to cell membranes, they send
solubility, the amount found in signals that modulate inflammatory
commercially available olive oils is responses of the body, such as the extent
very limited. of platelet aggregation. These checks-and-
balances of inflammatory actions are
B vitamins for arterial protection important to ensure that the cascade of
A cascade of events leading to heart inflammatory actions do not cause
attacks can be traced to signalling by damage to the body.
homocysteine, a compound formed The benefits of omega-3 fatty acids
during normal metabolism. Different are also seen in their role in preventing of
factors regulate homocysteine levels, cardiac arrhythmia, a condition of
including folic acid, vitamin B12 and irregular heartbeat which has been shown
vitamin B6. to increase the risks of heart failure.
Elevated homocysteine is linked with Research also shows that cell
increased risk of arterial blockage – and membranes with more unsaturated fatty
is independent from other risks factors acids are more “elastic” than that with
such as elevated cholesterol and high more saturated fatty acids. This “fluidity”
blood pressure. Studies show that makes the blood vessels more adaptable
increased intakes of folic acid, vitamin to changing blood pressure and thus
B12 and vitamin B6 may help to reduce protects the body against hypertension –
the level of homocysteine in the body. one of the risk factors in heart disease.
These B vitamins are found in Increased intake of omega-3 fatty acids
vegetables, but the levels found in cooked helps to increase the unsaturated fatty acid
FOOD & BEVERAGE ASIA JUNE/JULY 2006 53
 Nutrition & Functional Foods

content of arterial cell membranes. Table: Summary of the health benefits of DSM Nutritional
Strong scientific evidence points to the Products portfolio of heart-healthy ingredients
role of omega-3 fatty acids in reducing

Triglyceride &

Homocysteine
triglycerides in the blood by suppressing

Inflammation
Hypertension

Aggregation

Antioxidant
Cholesterol
the production of this compound in the liver.

Reduction

reduction
Diabetes

Obesity
Because triglycerides are components of

Platelet
“bad” (Very Low Density Lipoprotein
(VLDL) and Low Density Lipoprotein
(LDL)) cholesterols, triglyceride reduction Vitamin C * *
also reduces the circulating cholesterol in Vitamin E *
the body. In addition, many studies have
Folic acid *
established the ability of omega-3 fatty
acids to increase the levels of “good” (High Vitamin B6 *
Density Lipoprotein (HDL)) cholesterol, Vitamin B12 *
further improving the HDL/LDL Redivivo § *
cholesterol ratio in the body.
Omega-3 fatty acids fortification holds β-carotene *
a lot of promise for success. These fatty Ropufa † * * * *
acids are not made in the body; thus the Teavigo ‡ * * * * * *
only way they can be supplied is through
Hidrox # * * * * *
foods. Awareness of the benefits of these
health fats has increased following the § Lycopene † Omega-3 fatty acid ‡ EGCG # Hydroxytyrosol
approval of a qualified health claim by the
US Food and Drug Administration and recommendations DSM Nutritional Products is a suitable ingredient for food
by experts. Because omega-3 fortification requires certain and beverage fortification. Not only does it contain 95%
handling procedures, it is important for food manufacturers EGCG – among the highest purity in the market – but also
to pick the right omega-3 form for the product and process, does it offer versatility in a wide range of food application.
and handle the ingredient properly. Teavigo EGCG is colourless, has a neutral taste, dissolves
Ropufa omega-3 fatty acids from DSM Nutritional completely in water and leaves no residues, sediments, or
Products is available as oils, microencapsulated powders and spotting, making it suitable for confectionary, cereals, dairy
emulsions. A technological breakthrough for application in products, drinks, and other applications.
ready-to-drink beverages is Ropufa Emulsion, a sterile
product that can be added directly to the end product in the Consumer awareness and education
final stages of processing just prior to packaging to ensure Awareness of the health benefits of fortified foods
successful fortification and minimising exposure to factors remains important in driving demand by consumers. The
that can contribute to oxidation of the omega-3 fatty acids. media plays a role in highlighting the various health benefits
of the ingredients, but much of the information available is
The power of EGCG sensationalised and unbalanced. It is thus important for food
Epigallocatechin gallate, also known as EGCG, is the manufacturers to play a part in increasing the awareness of
bioactive compound responsible for many of the health the benefits of the healthy ingredients in fortified foods.
benefits of green tea. EGCG lowers total and LDL cholesterol Science-based public forums featuring neutral parties
by decreasing its solubility in the micelles along the intestine. may be appropriate to address consumer questions and
As an antioxidant, it protects against LDL oxidation. In concerns about consumption of a certain ingredient or a
addition, it has been found to modulate inflammatory fortified food. Products backed with scientific data have more
response and thus reducing the arterial damage associated probability for success in the marketplace, as consumers are
with hypertension. becoming more educated and want to make informed
The benefits of EGCG related to heart health do not stop decisions. In approaching this task, suppliers such as DSM
there. This compound has also been shown to address Nutritional Products can be of help in supporting such
contributing risk factors of cardiovascular disease such as initiatives, as part of a dedicated customer service
obesity and diabetes. Studies with high purity EGCG show programme. Enquiry No: 041
a reduction in fat production and increased fat burning. In
addition, EGCG also increases insulin sensitivity for better Veronita Rusli is Innovation Partnership Manager for the
blood glucose management among diabetics. Teavigo from Asia Pacific region at DSM Nutritional Products.

54 FOOD & BEVERAGE ASIA JUNE/JULY 2006