Functional Foods For The Management Of The Diseases

1. FUNCTIONAL FOODS FOR THE MANAGEMENT OF THE
DISEASE

2. Abstract
 Functional foods can be considered to be those whole, fortified, enriched or
enhanced foods that provide health benefits beyond the provision of essential
nutrients (e.g., vitamins and minerals), when they are consumed at efficacious
levels as part of a varied diet on a regular basis. Linking the consumption of
functional foods or food ingredients with health claims should be based on sound
scientific evidence, with the “gold standard” being replicated, randomized,
placebo-controlled, intervention trials in human subjects. However, not all foods
on the market today that are claimed to be functional foods are supported by
enough solid data to merit such claims. This review categorizes a variety of
functional foods according to the type of evidence supporting their functionality,
the strength of that evidence and the recommended intakes. Functional foods
represent one of the most intensively investigated and widely promoted areas in
the food and nutrition sciences today. However, it must be emphasized that these
foods and ingredients are not magic bullets or panaceas for poor health habits.
Diet is only one aspect of a comprehensive approach to good health.

3. What is a functional food?
 A functional food is a typical food that has specific nutrients added to it, like
vitamins or minerals, fiber, or probiotics or prebiotics. In general, this
includes anything added for a specific functional purpose.

4. What is medical definition of functional
food?
 Functional food: A modified food that claims to improve health or well-being
by providing benefit beyond that of the traditional nutrients it contains.
Functional foods may include such items as cereals, breads, beverages that
are fortified with vitamins, some herbs, and nutraceuticals.

5. Do all functional foods have added
nutrients?
 A functional food can have both naturally occurring ingredients that are then
boosted or they can have nutrients that aren’t naturally found in them. For
example, orange juice has potassium and food scientists can boost this to
make it more of a functional food; or you can add calcium which wouldn’t
normally be found in orange juice and make it functional in a different way.

6. Aren’t all foods functional in one way or
another?
 Absolutely! All foods have certain functions and some nutritional value, but
functional foods have more specific and targeted nutritional value for
physiological function than others.

7. Are functional foods better for you than
other foods?
 This really depends on a person’s specific nutritional intake. Functional foods
can help fulfill nutritional deficiencies; if you’re not getting enough of a
nutrient, you can consume a functional food to fulfill that need.

8. When shopping, how can you tell if a food
may be a functional food?
 They aren’t specifically labeled as functional foods but are often labeled with
their functional ingredient. An item that is a functional food would include a
note about added nutrients on its ingredient statement; the Nutrition Fact
Panel would also identify additional nutrients and their levels, as well as
nutrient content claims like “good source of,” or “excellent source of,” a
particular nutrient. A functional food may also have structure/function claims
like if orange juice has added calcium the package may say “calcium builds
strong bones.”

9. What does food science have to do with
functional foods?
 Food science enables us to make some functional foods that wouldn’t
ordinarily be available. Knowing the science and chemistry of food and how
ingredients interact helps us make some nutrients more readily available.

10. Top charts of functional Food
 Below is a list of the top 10 healthful functional foods. This January, treat
yourself to at least one food from the list below each day, and rotate your
choices through the categories for optimal nutrition and healthy eating all
year long.

11. Omega-3 enriched eggs
 Functional Components: Omega-3 fatty acids (DHA); The fatty acid profile of
the egg yolks is altered by changing the feed the hens receive. Hens receive
feed rich in omega-3s, typically from flaxseed, fish oil or sea algae. The
subsequent eggs the hens lay, contain increased amounts of omega-3s, and
decreased amounts of saturated fats. What they do: May lower triglycerides,
cholesterol, and reduce the risk for coronary heart disease. Foods: Whole
eggs in the carton, labeled “DHA/Omega-3-enriched”. Depending on the
brand, omega-3 eggs can contain up to 350 mg omega-3s per egg, compared
with 60 mg in a regular egg.

12. Oats.
 Functional Components: ß-glucan and phytochemicals called saponins. What
they do: Reduce total and LDL cholesterol, may help lower blood pressure.
Foods: Whole oats, oatmeal, low-fat granola, whole-oat bread, other whole-
oat products.

13. Fatty fish.
 Functional Components: Omega-3 fatty acids (DHA and EPA). What they do:
Reduce triglycerides, reduce coronary heart disease. Foods: Salmon, Tuna,
Striped Bass, Halibut, Sardines, Trout, Flounder.

14. Fortified margarines
 Functional Components: Plant Sterol and stanol esters. What they do: Reduce
total and LDL cholesterol for those persons with elevated cholesterol. Foods:
Fortified margarines such as Benecol, Take Control, and Smart Balance.
Replace your normal serving of margarine or butter with fortified margarines.

15. Soy- Functional Components
 Phytochemicals such as isoflavones and genistein, and soy protein. What they
do: May reduce total and LDL cholesterol. Foods: Edamame, tofu, tempeh,
miso, soynuts.

16. Tomatoes and tomato products
 Functional Component: The phytochemical lycopene. What they do: The
strongest evidence exists for lycopene’s role in the reduction of prostate
cancer, but it also may reduce the risk of certain other cancers, and heart
disease. Foods: Whole fresh or canned tomatoes, crushed tomatoes, diced
tomatoes, tomato paste, tomato soup (low-salt), salsa, gazpacho.

17. Leafy Greens
 Functional Components: Phytochemicals such as carotenoids, sulforaphanes,
apigenin, and lutein/zeaxanthin. What they do: Carotenoids block
carcinogens from entering cells (cancer protective), sulforaphanes and
apigenin provide heart protection, lutein reduces blindness in the elderly, and
zeaxanthin enhances immune function. Foods: Spinach, kale, collard greens,
broccoli, broccoli rabe, broccoli sprouts, arugula and other leafy greens.

18. Functional food can play a major role in
prevention /management
 Cardiovascular disease (CVD) and risk factors (blood lipids b.p etc.)
 Type 2 diabetes
 Cancer (colon prostate breast)
 Inflammatory condition (arthritis, bowel, etc.)
 Osteoporosis
 Kidney disorders
 Psychiatric disorder
 Cosmetics

19. Thank You
 All