Functional Food and it’s Role

FOOD NUTRITION AND HEALTH (BIT 1026)

Digital Assignent 02
Souvik Mukherjee || 17BME0099
SLOT – C2+TC2
Prof : DR. RAJASEKARAN C
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Acknowledgement

I am very thankful to
Dr RAJASEKARAN sir
2
to give me a chance to make
1
this digital assignment 2 on
3
4 the topic Functional foods
and it’s role .
Lifestyle, diet & physical activity
Human societies have become less rural and more urban and
economic activity has become proportionally less agricultural
and more industrially based. These changes have brought
benefits in terms of improvements in many aspects of quality of
life and health and they have also brought changes to the way
individuals interact, the amount of leisure time they have, their
access to food and their levels of physical activity. In developed
countries improvements in the quality of life, not the least of
which is a safer, more varied diet, are associated with increased
and increasing longevity. In general, individuals have more
leisure time, they have greater access to a wider variety of foods
and their daily routine requires less physical activity. These
changes, however, have made it increasingly difficult to balance
energy intake and expenditure, resulting in increased frequency
of overweight and obesity worldwide.
Food functionality: defining the concept
The first systematic exploration of the positive
aspects of food functionality was undertaken in
Japan. Research programmes funded by the
Japanese government during the 1980s focused
on the ability of some foods to influence
physiological functions. This led, in 1991, to the
definition in Japanese law of a category of
“foods for special dietary use”, which were
allowed to carry claims for specific health effects
on their labelling.
In the latter half of the 1990s, the European
Commission funded an activity to establish a
science-based approach to exploring the
concept of functional foods. This Concerted
Action, “Functional Food Science in Europe”
(FUFOSE), involved a large number of European
experts in nutrition and related sciences and
produced a consensus report that has become
widely used as a basis for discussion and
further evolution of thinking on the topic.

However the functional food may be constituted (whether modified or not), it has to comply with the general
requirement that it must be safe. In any discussion of food functionality, in either a regulatory or a scientific
context, there is no consideration of a tradeoff between health benefit and health risk. Whether a food is
considered to be functional or not, it must always be safe for its intended use.
 01 A natural, unmodified food. A food to which a component has
been added to provide benefits

02 A food in which one of the components has been enhanced

through special growing conditions, breeding or
biotechnological means

A functional
food can be 03 A food from which a component has been removed by
technological or biotechnological means so that the food
provides benefits not otherwise available

04 A food in which a component has been replaced by an

alternative component with favorable properties

05 A food in which a component has been modified by enzymatic,

chemical or technological means to provide a benefit
WHERE CAN
FUNCTIONAL FOODS
PLAY A ROLE? Early development
and growth
Defence against
oxidative stress

Regulation of
energy balance and Intestinal function –
body weight the gut microflora

Cardiovascular Physical performance

function and fitness.
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Early development The feeding of mothers during pregnancy and lactation and of their infants and young children is of great
and growth biological importance. Nutritional factors during early development may have not only short-term effects
on growth, body composition and body functions but may also exert longer-term effects.

Regulation of energy Dietary intakes and balance influence all metabolic and physiological processes. An optimally balanced
balance and body weight diet is usually expressed in terms of its energy and content of macronutrients (carbohydrates, fats and
proteins). Within these broad classes of macronutrients, there are sub-classes, which have differing
nutritional impacts

Defence against The human body has several mechanisms for defense against ROS. The various defenses are
oxidative stress complementary to one another because they act on different oxidants or in different cellular
compartments. One important line of defense is a system of antioxidant enzymes. Nutrition plays a key
role in maintaining these enzymatic defenses.

Intestinal function – the The gut microflora provides the basis for a barrier that prevents harmful bacteria from invading the GI
gut microflora tract. Moreover, it plays a major role in eliciting, at an early age, an immune system which has a
measured response to foreign proteins as potential antigens, balanced with an effective resistance to
infection. The intestinal microflora, together with the gut’s own immune system, allows the resident
bacteria to perform a protective function, especially against the proliferation of pathogens.
Role of
Technology Technology can help to achieve this goal
in three ways:
Technology, in the form of food processing, is an
established part of the food chain. It serves to
convert raw materials into edible, safe and
• By creating new functional food
nutritious food with the taste and texture, shelf life components in traditional materials, in
and convenience to suit everyday needs. new raw materials or by synthesising
Technology also provides the means to extract
components with functionality from foods and raw
materials and to optimize their form and chemical • By maximising the presence of
structure to make them suitable for inclusion in functional food components already
new food products. The extraction of phytosterols
from plant sources and their esterification, either
existing in foods and raw materials by
as sterols or in hydrogenated form as stanols, to improving their preservation, modifying
enable them to be incorporated into products for their function or increasing their
use in reducing serum LDL-cholesterol (described
above) provides an example of this. As more food
bioavailability
components with the desired functionality are
identified, technology has the potential to • By providing the means to monitor the
maximize their accessibility and availability so
that they become available on an everyday basis
amount and effectiveness of functional
in a form that suits consumers’ needs and components in foods and raw materials to
preferences. ensure that they are retained to the
maximum degree at all stages in the food
chain
Functional foods and drugs

Functional foods are not medicines. Although they are intended to modify
physiological functions within the body in a positive way, their mode of
action is to restore, reinforce or maintain normal body processes in ways
consistent with normal physiology. They may restore or enhance body
functions within normal ranges in order to optimise health and well-being
or they may reduce factors known to be associated with the risk of
contracting diseases. Medicines on the other hand function by intervening
in disturbed physiological processes or by amplifying physiological
processes beyond normal extremes in order to achieve an effect. Their
function is to treat or prevent diseases, or to heighten physiological
performance outside the normal range. However, there is no absolute
boundary between foods and drugs in terms of their functionality. The
distinction has to be made case by case, taking into account the type of
product (food, supplement or pill) and its effect.
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Examples of technological challenges, with possible solutions and
examples of applications, to optimize functional food components

Possible Examples of
Technological
technological applications
challenges solutions

 Creation of functional • Immobilised enzyme • Bioactive peptides

components from raw systems Membrane Novel carbohydrates
materials and by de processes Chemical Phytochemicals
novo synthesis modification Antioxidants Minerals
 Optimisation of • Fermentation, enzyme • Minerals Antioxidants
functional food technologies Non- • Oligosaccharides as fat
components by thermal processes replacers
increasing their (e.g. high pressure)
concentrations in raw • Tailored enzymatic
materials processes
 Optimisation of
functional food
components through
their modification
Functional Foods
From
Plant Sources
Overwhelming evidence from epidemiological, in
vivo, in vitro, and clinical trial data indicates that
a plant-based diet can reduce the risk of chronic
disease, particularly cancer. In 1992, a review of
200 epidemiological studies (Block et al., 1992)
showed that cancer risk in people consuming
diets high in fruits and vegetables was only one-
half that in those consuming few of these foods.
It is now clear that there are components in a
plant-based diet other than traditional nutrients
that can reduce cancer risk. Steinmetz and
Potter (1991a) identified more than a dozen
classes of these biologically active plant
chemicals, now known as “phytochemicals.”
Oats
Oat products are a widely studied dietary source of the cholesterol-lowering soluble
fiber b-glucan. There is now significant scientific agreement that consumption of this
particular plant food can reduce total and low density lipoprotein (LDL) cholesterol,
thereby reducing the risk of coronary heart disease
Flaxseed
Among the major seed oils, flaxseed oil contains the most (57%) of the omega-3
fatty acid, a-linolenic acid. Recent research, however, has focused more specifically
on fiber-associated compounds known as lignans.
Tomatoes
In a prospective cohort study of more than 47,000 men, those who consumed
tomato products 10 or more times per week had less than one-half the risk of
developing advanced prostate cancer (Giovannucci et al., 1995).
Garlic
Garlic (Allium sativum) is likely the herb most widely quoted in the literature for medicinal
properties.The purported health benefits of garlic are numerous, including cancer
chemopreventive, antibiotic, antihypertensive, and cholesterol-lowering properties.
Functional Foods Broccoli
Epidemiological evidence has associated the frequent consumption of cruciferous
From vegetables with decreased cancer risk. In a recent review of 87 casecontrol studies,
Verhoeven et al. (1996) demonstrated an inverse association between consumption
of total brassica vegetables and cancer risk.
Plant Sources
Citrus Fruits
Several epidemiological studies have shown that citrus fruits are protective against
a variety of human cancers. Although oranges, lemons, limes, and grapefruits are a
principal source of such important nutrients as vitamin C, folate, and fiber,) It is
suggested as another component that is responsible for the anticancer activity.

Cranberry
Recent investigations have focused on the ability of cranberry juice to inhibit the
adherence of Escherichia coli to uroepitheial cells (Schmidt and Sobota, 1988). This
phenomenon has been attributed to two compounds: fructose and a nondialyzable
polymeric compound

Tea
Tea is second only to water as the most widely consumed beverage in the world. A
great deal of attention has been directed to the polyphenolic constituents of tea,
particularly green tea (Harbowy and Balentine, 1997). Polyphenols comprise up to 30%
of the total dry weight of fresh tea leaves.
Functional Foods
From
Animal Sources
Although the vast number of naturally
occurring health-enhancing substances
are of plant origin, there are a number
of physiologically-active components in
animal products that deserve attention
for their potential role in optimal health.
Fish
Omega-3 (n-3)fatty acids are an essential class of polyunsaturated fatty acids
(PUFAs) derived primarily from fish oil. It has been suggested that the Western-type
diet is currently deficient in n-3 fatty acids, which is reflected in the current estimated
n-6 to n-3 dietary ratio of 20:25, compared to the 1:1 ratio on which humans evolved
Dairy Products
There is no doubt that dairy products are functional foods. They are the best sources of
calcium, an essential nutrient which can prevent osteoporosis and possibly colon cancer.
In addition to calcium, however, recent research has focused specifically on other
components in dairy products, particularly fermented dairy products known as probiotics
Beef
An anticarcinogenic fatty acid known as conjugated linoleic acid (CLA) was first isolated
from grilled beef in 1987 (Ha et al., 1987). CLA refers to a mixture of positional and
geometric isomers of linoleic acid (18:2 n-6) in which the double bonds are conjugated
instead of existing in the typical methylene interrupted configuration.
NON-VEG
 History and the concept of a balanced diet

Through much of its history, nutrition has concerned

itself with the observation that deficiencies in the diet
lead to disease states and that deficiency diseases can
be avoided by ensuring an adequate intake of the
relevant dietary components. For the first half of the
twentieth century the focus of nutrition science was on
establishing the minimum requirements for essential
nutrients that ensure the avoidance of deficiency
diseases. This led to the establishment of reference
values, such as dietary reference intakes (DRIs),
population reference intakes (PRIs), and dietary
reference values (DRVs), for vitamins, minerals,
proteins, fats, carbohydrates and energy. These guide
strategies for nutrition policy and practice directed to
ensuring that intakes are adequate to meet the needs
of the average, healthy consumer for normal growth
and development, body maintenance and physical
activity. The concept of a balanced diet evolved, in
which the ideal diet consisted of a sufficient variety of
food groups (fruit, vegetables, cereals, meat, fish, dairy
products etc.) to meet these target intake values for the
essential nutrients
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Conclusion

Mounting evidence supports the observation that functional

foods containing physiologically-active components, either
from plant or animal sources, may enhance health. It should
F
be stressed, however, that functional foods are not a magic
bullet or universal panacea for poor health habits. There are
no “good” or “bad” foods, but there are good or bad diets.
Emphasis must be placed on overall dietary pattern—one that
O
follows the current U.S. Dietary Guidelines, and is plant-
Souvik
based, high in fiber, low in animal fat, and contains 5-9
servings of fruits and vegetables per day. Moreover, diet is
only one component of an overall lifestyle that can have an
O
impact on health; other components include smoking, physical
activity, and stress.
D
 FUTURE
PERSPECTIVES
Functional food science is still at an early stage in its
development. As knowledge about the functional
effects of foods increases and the functionality of
particular foods and food components is more
extensively recognised, technology will have a
continuing role to play in making those foods and
food components more widely available and
accessible. Basic education in nutrition will also have
a continuing role to play in ensuring that the benefits
of functional foods are understood by all
stakeholders in order to ensure that the benefits are
enjoyed to the full. These aspects of future
development are a continuation of activities already
underway.
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Refrences

• ILSI EUROPE CONCISE MONOGRAPH

SERIES Original Document
• http://www.ift.org/knowledge-center
• VIT BIT1026 corse page Copyright ©Souvik 2018
• Wikipedia
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material to any other person in electronic
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 Thank you
DA 02 FOOD NUTRITION AND HEALTH (BIT 1026)