FUNCTIONAL FOODS BY HARISH

2. AGRICULTURAL COLLEGE – HASSAN
UNIVERSITY OF AGRICULTURAL
SCIENCES - BENGALURU
Submitted by :
Harish kumar B K
FLH5016
4th B.Tech (FS&T)
Agricultural college,
Hassan

3. History of Functional Foods
• The original concept of functional foods was born in
Japan in the 1980’s, where fortified foods were used to
better health.
• Dietary fibre was the first functional ingredients which
was used in high fibre drinks and was commercialized in
1988’s.
• The first product being Japanese soft-drink containing
dietary fibre called Fibre-Mini (Otsuka Pharmaceutical)
launched in 1988.
• The demand gradually rose and the functional foods
were further called as “foods for specific health use
(FOSHU)”.

4. FUNCTIONAL FOODS
• According to FSSAI “Functional food” may be
defined as a food which influences specific functions
in the body that may provide added health benefits or
remedy from some diseased condition following the
addition/concentration of a beneficial ingredient, or
removal/substitution of an ineffective or harmful
ingredient.
• functional food is a natural or processed food that
contains known biologically-active compound which
when in defined quantitative and qualitative amount
provides a clinically proven and documented health
benefits.

5. 37%
33%
18%
12%
world market for functional foods
U.S Europe Japan others
World Market for Functional foods

6. Why we need functional foods ?
 It increases the life expectancy, resulting in an increase in the
no. of elderly and it improved quality of life, as increasing
costs of health care, have stimulated governments,
researchers, health professionals and the food industry to see
changes can be managed more effectively.
 Functional foods have the potential to improve health and
well-being, reduce the major diseases such as
CARDIOVASCULAR diseases (CVD), cancer and
osteoporosis. It will make a positive contribution to health
and well-being.

7. Functional foods as nutraceuticals
• Nutraceuticals are functional foods which not only
provide more health benefits but helps in effective
prevention and treatment of different diseases.
• Nutraceuticals have claimed to have physiological
benefits or provide protection against the following
diseases:-
• Cardiovascular agents
• Antidiabetics
• Anticancer agents
• Immune boosters
• Degenerative diseases

8. Cereals as functional foods
• In recent years ,cereals and their ingredients are
accepted as functional foods as they provide dietary
fibre ,protein ,energy, vitamins, minerals and
antioxidants etc.
• Most common serial basic functional foods and
nutraceuticals: wheat ,barley ,oots, brown rice.
• The outer Bran layer of cereals is rich in B vitamins and
phytonutrients such as flavonoids and indoles along
with a small amount of protein.
• The Endosperm is predominantly carbohydrate and the
germ layer is concentrated with minerals such as iron
and Zinc along with antioxidant vitamin E

9. Legumes as functional foods
• Pulses and legumes have been recognised as part of
functional foods.
• Pulses are the main source of protein and besides these it is
also good source of vitamin minerals Omega- 3 fatty acids
and dietary fibre or non- starch polysaccharides
• Contain non-nutrient bioactive phytochemicals that have
health promoting and disease preventing properties.
• Non nutritive compounds in legumes are non starch
polysaccharides ,phytosterols ,saponins isoflavones, A class
of phytoestrogens ,phenolic compounds and antioxidants
such as tocopherol and flavonoids

10. Vegetables as functional foods
• Vegetables are rich fibre, vitamins, minerals, carotene
pigments, flavonoids all of which are important for
maintaining our health and prevention and/or
treatment of various diseases.
• Lycopene is the pigment principally responsible for the
deep red colour of ripe tomato fruits and tomato
products
• Consumption of tomato and tomato products
containing lycopene have been shot to associated with
this is risk of chronic diseases like cancer and
cardiovascular diseases in several studies

11. Fruits as functional foods
• Food sir nature's wonderful gift to mankind; indeed ,
medicines packet with vitamins, minerals, antioxidants
and many phytonutrients.
• Foods are low in Calories and fat and provide plenty of
soluble dietary fibre which consequently helps in
prevention of chronic diseases like obesity ,diabetes
,CVDs, hypertension etc.
• Foods containing many antioxidants like polyphenolic
flavonoids Vitamin C and un anthocyanin offer protection
against aging infections and some diseases like
Alzheimer's disease ,colon cancer, osteoporosis

12. Probiotics as functional foods
• Probiotics which means for life in Greek is one of
the approach to invite harmful microorganisms in
our body and is widely used as functional foods
• Probiotics approach involves the consumption of
live bacterial cells mainly lactic acid producing
bacteria in foods or dietary supplements
• Probiotic yoghurt are known to exert positive
response towards lactose intolerant peoples
• Probiotics are known to exert many health
benefits beyond in at general nutrition

13. Bioactive compounds:
• These are biologically active compounds which
imparts health benefits and physiological effects
when consumed…
• Functional foods contain one or more of the
following bioactive compounds:
• antioxidants,
• carotenoids,
• phytonutrients,
• phytoestrogens,
• isoflavons, lignins, omega-3 fatty acids,
• sterols and stanols, prebiotics and probiotics.

14. CATEGORIES OF FUNCTIONAL FOOD
1. Super-fortified foods:
Foods that are fortified with 100 percent of the
Daily Recommended Intake or with other
supplements or botanicals are considered super-
fortified, according to "Nutrition Science News."
2. Plant Stanols and Sterols:
These are found naturally in fruits, vegetables
and their oils, nuts, soybeans and grains.
These compounds, which are found in plants, are
similar in structure to cholesterol that is found in
animal products.

15. According to the "Canadian Medical
Association Journal," consuming plant stanols
and sterols can help lower cholesterol, because
they compete with it for absorption in the
intestine.
3. Prebiotics and Probiotics:
According to the "Canadian Medical
Association Journal," consuming both of these
in diet can help to alter the composition of our
intestinal flora.
This can be beneficial to our immune system and
can help ensure digestive regularity.

16. Bioactive pulse compounds, main potential
positive effects and their sources
Non-nutritive bioactive
compounds .
Potential health benefits sources
• Protease inhibitors
• Lectins
• Phytates
• Oxalates
•Phenolic compounds
Flavonoids, isoflavones
(phyto-oestrogens)
Anticarcinogenic
Potentially therapeutic in
Diabetes
May helps in obesity
treatment , tumors growth
Hypocholesterolaemic
effect ,
Anticarcinogenic.
Risk factors for
Menopause (CHD.), risk
of Hormone dependent.
cancer
Soya, cereals
Soybean, sesame
Horse gram, green gram.
Flaxseeds, and some
vegetables
Soybean and other soy-
based products, flaxseed,
legumes,

17. Non-nutritive bioactive
compounds .
Potential health benefits sources
• Lignin’s (phyto-oestrogens)
• Saponins
• Alkaloids
Risk factors for menopause
Hypocholesterolaemic
Effect
anticarcinogenic
Flaxseed, sesame seed,
soybeans, beans,
Soybean, pea
Soybean and other soy-based
products, flaxseed, legumes,

18. Categories of health-enhancing ingredients
are:-
• dietary fibre,
• oligosaccharides,
• sugar, alcohols, peptides and proteins,
• glucosides, isoprenoids and vitamins,
cholines, lactic acid bacteria, minerals,
polyunsaturated fatty acids, and others.

19. functional foods Health benefits
•Potassium
•Diets low in sodium
•Reduced risk of high blood pressure and
stroke
•Plant sterol and stanol esters
•Soy protein
•Fruits, vegetables and grain products that
contain fiber, particularly soluble fiber
•Diets low in dietary saturated fat and
cholesterol
•Reduced risk of coronary heart disease
•calcium •Reduced risk of osteoporosis
•Fruits, vegetables and fiber containing
grain products
•Diets low in dietary fat
•Reduced risk of cancer
•foliate •Reduced risk of neural tube birth defects
•Dietary sugar alcohol •Reduced risk of dental caries

20. HEALTH BENEFITS OF FUNCTIONAL
FOODS
• A general tonic / energy giving / health promoting
food.
• A hypolipedemic food / hypotensive or
cardiovascular protectant.
• An immune potentiator.
• A hormone regulator.
• A gastrointestinal function modifier.
• Memory enhancers.
• A bone health modifier.
• Reducers of risk of cancer.
• Weight reducing agents.
• Ageing modifiers.

24. Conclusion
• Functional food offer great potential to improve health and
help preventing certain diseases which taken as part of
Balanced diet and Healthy lifestyle
• Just a functional food for one consumer can act as
nutraceutical for another consumer
• Mini foods products containing components with health
benefits are been incorporated with many other beneficial
components for disabled physiological changes.
• Functional foods are on peak demands due to increasing
consumer awareness for healthy living ageing population
increase Healthcare cost advancing scientific evidence that
diet can affect on prevalence and progression of disease.