Nutrition is essential for health, development, and disease prevention. Good nutrition comes from eating a balanced diet and maintaining a healthy lifestyle. Certain nutrients are particularly important for brain and cognitive development, especially during critical periods like pregnancy and early childhood. Foods rich in omega-3 fatty acids, vitamins, minerals, and other compounds can help support cognitive functions like memory, attention, and decision-making. Ensuring adequate intake of critical micronutrients like iron, zinc, and iodine is especially important for early brain development and can significantly impact IQ on a population level.

1. Nutrition
• Nutrition is the intake of food, considered in relation to the body’s dietary
needs (WHO).
• Nutrition is the science that interprets the interaction of nutrients and
other substances in food in relation to maintenance, growth,
reproduction, health and disease of an organism. It includes food intake,
absorption, assimilation, biosynthesis, catabolism, and excretion.
• Good nutrition – an adequate, well balanced diet combined with regular
physical activity – is a cornerstone of good health.
• Poor nutrition can lead to reduced immunity, increased susceptibility to
disease, impaired physical and mental development, and reduced
productivity.

2. Diet
• The diet of an organism is what it eats, which is largely determined by the
availability and palatability of foods.
• For humans, a healthy diet includes preparation of food and storage
methods that preserve nutrients from oxidation, heat or leaching, and that
reduce risk of foodborne illnesses.
• In humans, an unhealthy diet can cause deficiency-related diseases such as
blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or
nutrient excess health-threatening conditions such as obesity and
metabolic syndrome; and such common chronic systemic diseases as
cardiovascular disease, diabetes, and osteoporosis.
• Undernutrition can lead to wasting in acute cases, and the stunting of
marasmus in chronic cases of malnutrition.

3. Dietary guidelines
• Food-based dietary guidelines (also known as dietary guidelines) are
intended to establish a basis for public food and nutrition, health and
agricultural policies and nutrition education programmes to foster
healthy eating habits and lifestyles.
• They provide advice on foods, food groups and dietary patterns to
provide the required nutrients to the general public to promote overall
health and prevent chronic diseases.

5. Food-based dietary guidelines - Bangladesh
• Official name
• Dietary guidelines for Bangladesh.
• Publication year
• Bangladesh published its dietary guidelines in 2000 and revised them
in 2013.
• Process and stakeholders
• The Bangladesh National Nutrition Council, Ministry of Health and
Family Welfare, developed the 2000 guidelines. The revision process
was conducted by the Bangladesh Institute of Research and
Rehabilitation in Diabetes, Endocrine and Metabolic Disorders, and
received technical support from FAO, the Ministry of Food, the
Ministry of Health and Family Welfare of the Government of
Bangladesh, and financial support from USAID and the EU.

6. Food-based dietary guidelines – Bangladesh (contd.)
• Messages
• Eat a well-balanced diet with a variety of foods at each meal.
• Consume moderate amounts of oils and fats.
• Limit salt intake and condiments and use only iodized salt.
• Consume less sugar, sweets or sweetened drinks.
• Drink plenty of water daily.
• Consume safe and clean foods and beverages.
• Maintain desired body weight through a balanced food intake and regular physical
activity.
• Practise a healthy lifestyle with right cooking and healthy eating.
• Eat additional food during pregnancy and lactation.
• Practise exclusive breastfeeding for 6 months and start adequate complementary foods
in time.

7. Food Pyramid
• A food pyramid or diet pyramid is a triangular diagram
representing the optimal number of servings to be eaten each
day from each of the basic food groups.
• The first pyramid was published in Sweden in 1974.
• The 1992 pyramid introduced by the United States Department
of Agriculture (USDA) was called the "Food Guide Pyramid".
• It was updated in 2005, and then it was replaced by MyPlate in
2011.

8. The USDA's original food pyramid, from 1992 to 2005

9. MyPlate
• MyPlate is the current nutrition guide published by the USDA Center
for Nutrition Policy and Promotion, a food circle depicting a place
setting with a plate and glass divided into five food groups.
• It replaced the USDA's MyPyramid guide on June 2, 2011, ending 19
years of USDA food pyramid diagrams. MyPlate is displayed on food
packaging and used in nutrition education in the United States.
MyPlate is based on the recommendations of the Dietary Guidelines
for Americans.

10. • MyPlate is divided into four
sections of approximately 30
percent grains, 40 percent
vegetables, 10 percent fruits and
20 percent protein, accompanied
by a smaller circle representing
dairy, such as a glass of milk or a
yogurt cup.

11. Food pyramid – Bangladesh (contd.)
• Bangladesh uses a food pyramid divided into five levels of
consumption. At the bottom of the pyramid is rice, bread and other
cereals to be eaten liberally. On the second level one finds vegetables
and fruits to be eaten liberally too. Then comes fish, meat, eggs and
pulses followed by milk and dairy products, all to be eaten in
moderation. Fats, oils and sugar are at the apex of the pyramid and
should be eaten sparingly.

13. Mediterranean Diet
• A Mediterranean diet incorporates the
traditional healthy living habits of people
from countries bordering the
Mediterranean Sea, including France,
Greece, Italy and Spain.
• The Mediterranean diet varies by country
and region, so it has a range of definitions.
But in general, it's high in vegetables, fruits,
legumes, nuts, beans, cereals, grains, fish,
and unsaturated fats such as olive oil. It
usually includes a low intake of meat and
dairy foods.
• The Mediterranean diet has been linked
with good health, including a healthier
heart.

14. Mediterranean Diet
• Although there are many different "Mediterranean diets" among
different countries and populations of the Mediterranean basin,
because of ethnical, cultural, economic and religious diversities,
the distinct Mediterranean cuisines generally include the same key
components, in addition to regular physical activity:
• High intakes of olive oil (as the principal source of fat), vegetables
(including leafy green vegetables), fresh fruits (consumed as desserts or
snacks), cereals (mostly whole grains), nuts and legumes.
• Moderate intakes of fish and other seafood, poultry, dairy products
(principally cheese and yogurt) and red wine.
• Low intakes of eggs, red meat, processed meat and sweets.

15. The Mediterranean
Diet Pyramid,
summarizing the
pattern of eating
associated with
this diet

16. Functional Foods that boost immune system
Immunonutrition:
• The potential to modulate the activity of the immune system by
interventions with specific nutrients is termed immunonutrition or
Immune-enhancing nutrition.
• Immunonutrition refers to the use of specialized nutrients, including
glutamine, alanine, omega-3 fatty acids, and others, that help regulate the
body's response to illness and injury.
• Clinical studies have demonstrated some very specific benefits, including
fewer infectious complications and shorter length of hospitalization, in
certain populations including high-risk surgical patients, trauma victims,
and the critically-ill patients.

17. Types of functional foods affecting immune system
• The functional foods can be classified into three groups:
1. Inherent functional foods
2. Fortified or modified foods
3. Foods or compounds having ancillary effect
• Inherent functional foods include complex foods such as whole vegetables, fruits,
herbs, spice and nuts
• Fortified or modified foods include the chemical components that are building blocks
for the immune system such as nucleotides, vitamins and minerals
• Some foods such as probiotics provide ancillary effect rather than direct effect. These
foods constitutes the third group.

18. Inherent functional foods

20. Immune boosting actions of some selected
inherent functional foods
• Apples: Rich in antioxidants, quercetin and polyphenols
• Broccoli: Guards against cancer and rich in a wide range of antioxidants, vitamins C and E, folate, iron
and sulphaparazines
• Carrots: High in carotenes
• Dried shredded coconut: Excellent source of fibre, a factor in cancer prevention
• Garlic: Like onions, rich in sulfur compounds that stimulate the immune system by boosting the activity of
natural killer and T-helper cells; garlic is a potent anti-inflammatory agent that blocks carcinogens, boosts
production of anticancer enzymes and inhibits cancerous cells from spreading
• Ginger: Fresh ginger root acts as an anti-inflammatory by inhibiting COX-2 enzymes, part of the chemical
pathway that produces inflammatory chemicals
• Ginseng: Ginseng boosts immune function; claimed to be particularly useful for colds and flu
• Guava: Rich in cancer-fighting vitamin C and β-carotene (contains four times more vitamin C than
oranges)

21. • Mangoes and papaya: Rich in β-carotene to boost the immune system and possibly protect against
cancer
• Mushrooms: Boost the immune system, help fight viruses and cancer and could even help fight
HIV and AIDS
• Onions: High in quercetin (a type of antioxidant that inhibits enzymes that trigger inflammation) and
sulfur compounds (used to manage the body’s immunesystem)
• Pineapple: Bromelain, found in the pineapple stem, decreases inflammation and is immune-
enhancing; an excellent source of the antioxidant vitamin C
• Red grapes: Contain a compound called resveratrol which has anticancer effects and is anti-
inflammatory, quercetin and other antioxidants
• Red peppers: One of the very best sources of immune-boosting β-carotene, and rich in vitamin C
(they contain twice the vitamin C of oranges)
• Seaweed: Stimulates the immune system and guards against dermatitis, obesity, heavy metal
poisoning, depression, congestion and anaemia
Contd….

22. • Spinach: Rich in inflammation-fighting carotenoids, as well as immune-boosting vitamin E;
• Strawberries: Rich in vitamin C and the soluble fibre pectin, which helps rid the body of toxins
and cholesterol
• Sweet potatoes: Rich in carotenoids and antioxidants that boost immunity and minimise
inflammation
• Tea: Both black and green teas contain powerful antioxidants such as quercetin and other
polyphenols that may inhibit tumours
• Tomatoes: Contain lycopene (the carotenoid in tomatoes that makes them red), which
reduces the risk of some cancers, including prostate, lung and colon
• Turmeric: The key component in curry, turmeric contains curcumin, a compound that has anti-
inflammatory effects as a COX-2 inhibitor
Contd….

23. Examples of immune-boosting components of
selected modified functional food ingredients
• Alanine: Stimulation of lymphocyte proliferation, enhancement of antibody
production
• Arginine: Stimulates growth hormone synthesis, improves helper T-cell number,
stimulates lymphocyte molecules, and cytokine production
• Glutamine: Nutrient for immune cells, improves gut barrier function, acts as a
precursor for glutathione
• Antioxidants: Specific vitamins, plant and animal compounds that help to maintain
and protect the integrity of the immune system
• β-Glucan: One of the most successful components at stimulating the activity of the
immune system
• Iron: Assists in the formation and regeneration of immune cells such as leukocytes
and eosinophils, especially macrophage, T and B cells and natural killer cells

24. • Nucleotides: Reverse malnutrition and starvation-induced immunosuppression,
enhance T-cell maturation and function, enhance natural killer cell activity,
improve delayed cutaneous hypersensitivity, and aid in resistance to infection;
precursors for new DNA and RNA
• Omega-3: Omega-3 fatty acids are found in oily fish (mackerel, herring, sardines,
tuna, trout, salmon), flaxseed oil, canola, soy and walnut oils, dark green
vegetables, parsley, seaweeds, nuts, seeds (pumpkin and sesame seeds, tahini),
legumes (hummus) and wholegrain cereals; omega-3 polyunsaturated fatty acids
prevent the development of some tumours
• Selenium: An antioxidant which has been shown to help prevent cancer by
increasing killer cells
• Vitamins: Vitamins A, B, C and E act as antioxidants and aid in the production of
immune cells and antibodies
• Zinc: A mineral that is effective in boosting the production of specific white cells
such as killer T cells and antibodies
Contd….

25. Functional Foods for the brain development
• The main focus of nutrition research was physical health.
• Recently many research has focused on relationship of nutrition and
mental development and how nutrients help to form the building
blocks of brain cells and brain function.
• Many studies have demonstrated that nutrition can influence the
development of the brain in children and protect the brain against
degeneration during aging.

26. First 1000 days
• The development of infants and
children is particularly vulnerable to
nutrient deficiencies due to the high
growth rate, especially of the brain.
• Policy makers have recently placed a
great deal of emphasis on the “first
1000 days” as golden opportunities to
influence child outcome.
• The first 1000 days correspond
roughly to the time from conception
through 2 years of age.

27. Cognition
• Cognition is "the mental action or process of
acquiring knowledge and understanding through
thought, experience, and the senses“.
• It encompasses processes such as attention, the
formation of knowledge, memory and working
memory, judgment and evaluation, reasoning and
"computation", problem solving and decision
making, comprehension and production of
language.
• Cognitive processes use existing knowledge and
generate new knowledge.

28. Nutrition and cognition
• Nutrition have direct impact on cognitive functioning directly
and indirectly.
• Micronutrients may have a direct effect on cognitive
development via the modification of brain structure and
brain functions. It has been suggested that nutrition can
affect the brain’s macrostructure (e.g., hippocampus);
microstructure (e.g., myelination of neurons) and level and
operation of neurotransmitters (e.g. dopamine levels), all of
which can have an impact on mental development.
• Indirectly, the nutrition may improve cognitive development
via general improvement of health and energy metabolism.

29. Nutrients that affect cognitive function
Nutrient Effects on cognition and emotion Food sources
Omega-3 fatty
acids (for example,
docosahexaenoic
acid)
Amelioration (improvement) of cognitive decline in the elderly;
basis for treatment in patients with mood disorders;
improvement of cognition in traumatic brain injury in rodents;
amelioration of cognitive decay in mouse model of Alzheimer’s
disease
Fish (salmon), flax
seeds, krill, chia, kiwi
fruit, butternuts,
walnuts
Curcumin Amelioration of cognitive decay in mouse model of Alzheimer’s
disease; amelioration of cognitive decay in traumatic brain
injury in rodents
Turmeric (curry spice)
Flavonoids Cognitive enhancement in combination with exercise in
rodents; improvement of cognitive function in the elderly
Cocoa, green tea,
citrus fruits, wine
(higher in red wine),
dark chocolate

30. Nutrients that affect cognitive function
Nutrient Effects on cognition and emotion Food sources
B vitamins Supplementation with vitamin B6, vitamin B12 or folate
has positive effects on memory performance in women
of various ages; vitamin B12 improves cognitive
impairment in rats fed a choline-deficient diet
Various natural sources. Vitamin B12 is
not available from plant products
Vitamin D Important for preserving cognition in the elderly Fish liver, fatty fish, mushrooms,
fortified products, milk, soy milk,
cereal grains
Vitamin E Amelioration of cognitive impairment after brain
trauma in rodents; reduces cognitive decay in the
elderly
Asparagus, avocado, nuts, peanuts,
olives, red palm oil, seeds, spinach,
vegetable oils, wheatgerm
Choline Reduction of seizure-induced memory impairment in
rodents; a review of the literature reveals evidence for a
causal relationship between dietary choline and
cognition in humans and rats
Egg yolks, soy, beef, chicken, veal,
turkey liver, lettuce

31. Nutrients that affect cognitive function
Nutrient Effects on cognition and emotion Food sources
Combination of
vitamins (C, E,
carotene)
Antioxidant vitamin intake delays cognitive
decline in the elderly
Vitamin C: citrus fruits, several plants
and vegetables, calf and beef liver.
Vitamin E: see above
Calcium, zinc,
selenium
High serum calcium is associated with faster
cognitive decline in the elderly; reduction of zinc
in diet helps to reduce cognitive decay in the
elderly; lifelong low selenium level associated
with lower cognitive function in humans
Calcium: milk, coral. Zinc: oysters, a
small amount in beans, nuts, almonds,
whole grains, sunflower seeds.
Selenium: nuts, cereals, meat, fish,
eggs
Copper Cognitive decline in patients with Alzheimer’s
disease correlates with low plasma
concentrations of copper
Oysters, beef/lamb liver, Brazil nuts,
blackstrap molasses, cocoa, black
pepper
Iron Iron treatment normalizes cognitive function in
young women
Red meat, fish, poultry, lentils, beans

32. Micronutrients that Affect Early Brain
Development
Eradication of the three most prevalent micronutrient
deficiencies—iron, zinc, and iodine--could increase the world
IQ by 10 points!

33. Iron
• More than 50 studies in humans including
observational studies, supplementation
trials, and iron therapy studies,
demonstrate a key role of iron in brain
development.
• Collectively, there is general consensus
that prevention is preferable to
treatment of iron deficiency, and that the
earlier the brain is protected from
suboptimal iron status, e.g., the prenatal
period and early infancy, the better.

34. Iron contd..
• In a set of studies in Nepal, children whose mothers received
iron/folic acid supplementation during pregnancy scored better on
multiple tests of intellectual, executive, and motor function compared
with placebo controls.
• However, subsequent supplementation of the children with iron
between 12–35 months conferred no added benefit to children
whose mothers received iron supplementation.

35. Iron contd…
• Moreover, mis-timed or excessive iron may lead to worse
neurodevelopmental outcomes, as recently shown in a single 10-year follow-
up study of an infant iron supplementation study in Chile.
• In that study, 6-month-old infants with high hemoglobin who received iron-
fortified formula performed significantly worse 10 years later on a battery of
neurodevelopmental tasks, and infants with low hemoglobin who received
iron-fortified formula performed significantly better.
• These results emphasize that a nutrient that is beneficial at one dose or time
may be toxic at another.
• Preclinical models demonstrate that the effects of iron on the developing
brain relate to its role in hemoproteins and non-heme enzymes that rely on
the iron molecule for their activity.
• Iron is necessary for normal anatomic development of the foetal brain,
myelination, and the development and function of the dopamine, serotonin,
and norepinephrine systems.

36. Zinc
• Meta-analyses and reviews of zinc supplementation fail to find a significant effect on
child cognition or motor development, likely due to a great degree of heterogeneity
in the effect sizes and study designs.
• Individual studies, however, reveal key beneficial outcomes when zinc deficiency is
prevented in early infancy and also positive impact of zinc when given in
combination with iron.

37. Zinc contd..
• Zinc deficiency may affect cognitive development by alterations in
attention, activity, neuropsychological behaviour and motor
development.
• Preclinical models indicate that zinc is necessary for normal
neurogenesis and migration, myelination, synaptogenesis, regulation
of neurotransmitter release in GABA-ergic neuron and ERK1/2
signalling particularly in the foetal cortex, hippocampus, cerebellum
and the autonomic nervous system.
• Behaviourally, early life zinc deficiency results in poorer learning,
attention, memory and mood.

38. Iodine
• Iodine’s sole role in brain development is to support thyroid hormone synthesis.
The developing foetal brain is most susceptible to iodine deficiency during the
first trimester, when foetal T3 production depends entirely upon supply of
maternal T4. Severe iodine deficiency can result in cretinism, marked by deficits
in hearing, speech, and gait (manner of walking) and IQ of approximately 30.
• Thus, the iodine supplementation in early pregnancy of women at risk for iodine
deficiency results in better cognitive outcomes in offspring.
• Preclinical studies demonstrate that prenatal iodine deficiency results in deficits
in neurogenesis, neuronal migration, glutamatergic signalling, and brain weight,
and postnatal models affect dendritogenesis, synaptogenesis, and myelination.
• Behavioral abnormalities range from global abnormalities in severe deficiency to
poorer learning and memory, and increased anxiety in milder deficiency..

39. Obesity and Overweight

40. • Overweight and obesity are defined as abnormal or excessive fat
accumulation that presents a risk to health (WHO).
• Body mass index (BMI) is a simple index of weight-for-height that
is commonly used to classify overweight and obesity in adults. It is
defined as a person's weight in kilograms divided by the square of
his height in meters (kg/m2).
• For adults, WHO defines overweight and obesity as follows:
• overweight is a BMI greater than or equal to 25; and
• obesity is a BMI greater than or equal to 30.
• Underweight is less than 18.5
• Normal weight is between 18.5–24.9
• For children, age needs to be considered when defining
overweight and obesity.

43. Facts about obesity by WHO
• In 2016, more than 1.9 billion adults aged 18 years and older were overweight. Of these over
650 million adults were obese.
• In 2016, 39% of adults aged 18 years and over (39% of men and 40% of women) were
overweight.
• Overall, about 13% of the world’s adult population (11% of men and 15% of women) were
obese in 2016.
• The worldwide prevalence of obesity nearly tripled between 1975 and 2016.
• In 2016, an estimated 41 million children under the age of 5 years were overweight or obese.
Once considered a high-income country problem, overweight and obesity are now on the rise
in low- and middle-income countries, particularly in urban settings. In Africa, the number of
overweight children under 5 has increased by nearly 50 per cent since 2000. Nearly half of the
children under 5 who were overweight or obese in 2016 lived in Asia.
• Over 340 million children and adolescents aged 5-19 were overweight or obese in 2016.
• While just under 1% of children and adolescents aged 5-19 were obese in 1975, more 124
million children and adolescents (6% of girls and 8% of boys) were obese in 2016.
• Overweight and obesity are linked to more deaths worldwide than underweight. Globally
there are more people who are obese than underweight – this occurs in every region except
parts of sub-Saharan Africa and Asia.

44. Health risks of obesity
• Obesity is harmful to one's health as it is a risk factor for many conditions.
• In the United States, roughly 112,000 deaths per year are directly related to
obesity, and most of these deaths are in patients with a BMI over 30. Patients
with a BMI over 40 have a reduced life expectancy. Obesity also increases the
risk of developing a number of chronic diseases, including the following:
oInsulin resistance.
ohypertension
ohypercholesterolemia
oStroke
oHeart attack.
oCancer: colon cancer, rectal cancer, prostate cancer, gallbladder and uterus cancer in
women, breast cancer in women, particularly in postmenopausal women.
oGallstones
oGout and gouty arthritis
oOsteoarthritis (degenerative arthritis) of the knees, hips, and the lower back
oSleep apnoea

45. What causes obesity (1)
• The balance between calorie intake and energy expenditure determines a
person's weight.
• If a person eats more calories than he or she burns (metabolizes), the
person gains weight (the body will store the excess energy as fat). If a
person eats fewer calories than he or she metabolizes, he or she will lose
weight. The average physically active man needs about 2,500 calories a
day to maintain a healthy weight, and the average physically active
woman needs about 2,000 calories a day.
• Therefore, the most common causes of obesity are overeating and
physical inactivity.
• Ultimately, body weight is the result of genetics, metabolism,
environment, behaviour, and culture.

46. • Genetics: A person is more likely to develop obesity if one or both parents are
obese. Genetics also affect hormones involved in fat regulation. For example, one
genetic cause of obesity is leptin deficiency. Leptin is a hormone produced in fat
cells and in the placenta. Leptin controls weight by signaling the brain to eat less
when body fat stores are too high. If, for some reason, the body cannot produce
enough leptin or leptin cannot signal the brain to eat less, this control is lost, and
obesity occurs.
• Overeating: Overeating leads to weight gain, especially if the diet is high in fat.
Foods high in fat or sugar (for example, fast food, fried food, and sweets) have high
energy density (foods that have a lot of calories in a small amount of food).
Epidemiologic studies have shown that diets high in fat contribute to weight gain.
• A diet high in simple carbohydrates: The role of carbohydrates in weight gain is not
clear. Carbohydrates increase blood glucose levels, which in turn stimulate insulin
release by the pancreas, and insulin promotes the growth of fat tissue and can
cause weight gain.
What causes obesity (2)

47. • Frequency of eating: There are many reports of overweight people eating less
often than people with normal weight. Scientists have observed that people
who eat small meals four or five times daily, have lower cholesterol levels and
lower and/or more stable blood sugar levels than people who eat less
frequently (two or three large meals daily). One possible explanation is that
small frequent meals produce stable insulin levels, whereas large meals cause
large spikes of insulin after meals.
• Physical inactivity. Sedentary people burn fewer calories than people who are
active. The National Health and Nutrition Examination Survey (NHANES) showed
a strong correlations between physical inactivity and weight gain in both sexes.
• Medications: Medications associated with weight gain include certain
antidepressants, anticonvulsants, some diabetes medications, certain hormones
such as oral contraceptives, and most corticosteroids such as prednisone. Some
high blood pressure medications and antihistamines cause weight gain.
What causes obesity (3)

48. • Diseases: Diseases such as hypothyroidism, insulin resistance, polycystic
ovary syndrome, and Cushing's syndrome are also contributors to obesity.
• Social issues: There is a link between social issues and obesity. Lack of
money to purchase healthy foods or lack of safe places to walk or exercise
can increase the risk of obesity.
• Virus Infection: Recent studies have demonstrated that the infection of
certain viruses is also linked to the development of obesity. Numerous
studies have validated the relationship between obesity and virus
infections. Consequently, it has been found that five animal viruses and
three human viruses cause obesity in animals, and one human adenovirus,
Ad-36, is linked to obesity in humans.
What causes obesity (4)

49. Functional foods for obesity
• Sales of diet products for weight control were estimated to be US$54 billion in
Europe and US$50 billion in the United States in 2007. It is predicted that diet
products for weight loss will increase by 3.4% annually until 2010.
• Consumers have recently become more interested in weight management
products and techniques that target ‘how’ to suppress appetite, promote
satiety, inhibit fat or carbohydrate digestion and absorption, and/or increase fat
oxidation.
• Accordingly, a variety of natural products, mainly functional foods, have been
introduced to the market. Based on market survey and analysis natural
products for weight management covers four categories:
(1) Fat burners
(2) Fat and carbohydrate blockers
(3) Appetite suppressants
(4) Satiety promoters

50. Fat Burners (1)
• Fat burners are the most significant part of the new generation of weight
control products.
• Several botanical ingredients have been used either alone or combined
together with others, and they are generally delivered in foods or drinks.
• Japan and the United States are the leading countries in producing weight
control products in this category.
• The following fat burners are marketed as dietary supplements by companies
mainly in these two countries:
• Citrus aurantium
• Green tea catechins
• Capsaicin
• Garcinia cambogia extract
• Fucoxanthin
• Yohimbe
• Raspberry ketones

51. • Citrus aurantium: This plant is
commonly named bitter orange, sour
orange or Seville orange. The extract
has been used in dietary supplements
as an aid to fat loss and also as an
appetite suppressant. C. aurantium
contains a number of phytochemicals,
including p-octopamine and synephrine
alkaloids, which are adrenergic agonists.
Synephrine alkaloids may increase
energy expenditure through
thermogenesis and reduce food intake
by decreasing gut motility.
Fat Burners (2)

52. • Green tea catechins: Green tea contains both caffeine and catechins,
which make up approximately 30% of the dry matter of green tea leaves.
It has been shown that green tea extracts containing both catechins and
caffeine are more potent in stimulating brown adipose tissue
thermogenesis than equimolar concentration of caffeine alone.
• Capsaicin: Capsaicin comes from red peppers and chili peppers.
Capsaicin stimulates fat oxidation and thermogenesis and reduces food
intake.
• Garcinia cambogia extract: Garcinia cambogia is a subtropical species
of Garcinia native to Indonesia. Hydroxycitric acid is one of 16 isomers of
citric acid in the extract of G. cambogia. It is suggested that hydroxycitric
acid suppresses de novo fatty acid synthesis and food intake.
Fat Burners (3)

53. • Fucoxanthin: Fucoxanthin is a characteristic carotenoid of brown
seaweeds and has been shown to have antiobesity effects.
Fucoxanthin promotes thermogenic fat burning in white adipose
tissue through the expression of uncoupling protein-1 at bothmR
NAand protein levels. Uncoupling protein-1 is usually expressed in
brown adipose tissue and functions to release chemical energy and
induce heat production.
• Raspberry ketones: Raspberry ketone is a major aromatic compound
of red raspberry and widely used as a fragrance in cosmetics and
foodstuffs. Raspberry ketones promote the breakdown of
subcutaneous fat by increasing norepinephrine-induced lipolysis.
Fat Burners (4)

54. Fat and carbohydrate blockers (1)
• As fat and carbohydrates are the main energy supply for the body and the cause of
over energy intake and obesity in most cases, inhibition of fat and carbohydrate
absorption is beneficial to weight management.
• The following fat burners are available in the market:
• Phaseolamin vulgaris
• Chitosan
• Green coffee bean extract
• Banaba extract

55. • Phaseolamin vulgaris: Phaseolamin vulgaris is
an extract of white kidney beans (Phaseolus
vulgaris) and is an inhibitor of alpha-amylase
(which is an enzyme that helps the breakdown
of starches). Therefore, phaseolamin may
reduce the rate at which starches are broken
down into sugars in the digestive tract. The
extracts are potential ingredients in foods for
increasing carbohydrate tolerance in diabetics,
decreasing starch digestion and energy intake
for weight control.

56. • Chitosan: Chitosan is a mucopolysaccharide component of the shells of crab,
lobster, shrimp and other marine organisms, and is one of the more popular
weight-loss supplements. It is reported that chitosan binds to fat in the
gastrointestinal tract and thus decreases fat digestion and absorption. It is also
reported that chitosan oligosaccharides exert antiobesity effects by inhibiting
adipocyte differentiation through downregulating the expression of adipogenic
transcription factors and other specific genes.
• Green coffee bean extract: A possible mechanism for the efficiency of green
coffee bean extract against weight gain and fat accumulation is by the inhibition
of fat absorption in the intestine and the activation of fat metabolism in the liver.
Caffeine is a known suppressor of fat absorption, but chlorogenic acid has also
been found to be partially involved in the suppressive effect on fat absorption,
which results in the reduction of hepatic triglyceride level.
Fat and carbohydrate blockers (2)

57. • Banaba extract: Gallotannins are
identified in the banaba extract as the
component responsible for the activity,
and penta-O-galloyl is the most potent
gallotannin. These compounds not only
stimulate glucose uptake but also exhibit
antiadipogenic effects. The combination
of glucose uptake and antiadipogenic
activity may suggest that banaba extract
could be developed into a therapeutic
agent for the prevention and/or
treatment of both diabetes and obesity.
Lagerstroemia speciose (Jarul)

58. Appetite suppressants
• Appetite suppressants are an exciting area in the new generation of
weight management products. Current market growth is mainly
focusing on appetite suppression products. Several products have
been marketed in the United States, Europe and South Africa.
Examples:
• Caralluma fimbriate
• Hoodia gordonii
• Oat and palm oils
• Pinolenic acid
• Yerba mate

59. • Caralluma fimbriata is an edible,
succulent cactus used by tribal Indians to
suppress appetite and enhance
endurance. It belongs to the family
Asclepiadaceae and is well-known as a
famine food, appetite suppressant and
thirst quencher among tribal populations.
• A study has shown that caralluma extract
suppresses appetite and reduces waist
circumference (Kuriyan 2007).
• It is believed that this plant extract acts
through the appetite control in the brain
to block the activity of several enzymes
involved in the formation of fat, forcing
fat reserves to be burned.
Caralluma fimbriata

60. Oat and palm oil mixture is one of the new categories of weight-loss products. The
mechanism is based on appetite control and feelings of fullness.
Oat and palm oils in combination have an important effect on satiety. When the palm
oil reaches the ileum, it is interpreted as undigested fat, which triggers the brain to
release satiety hormones and suppresses the hunger signals that would normally be
sent.
The branded ingredient, Fabuless is taking advantage of functional oils for weight loss,
and is currently the market leader with its patent-protected combination of palm and
oat oils. Fabuless has been clinically shown to create and maintain a feeling of satiety
by slowing absorption.

61. Satiety promoters
Satiety promoter is a subset of the appetite suppressants and refers to the feeling
of fullness and disappearance of appetite after a meal. The feeling is controlled by
the hypothalamus and is triggered by various hormones. Satiety is a weight
management weapon that reduces caloric intake by managing hunger. Apart from
the products mentioned above for appetite suppression which also work through
satiety promotion, dietary fibres is a typical ingredient that functions as a satiety
promoter to reduce food intake.
Dietary fibres:
There are two different types of fibbers – soluble and insoluble fibres – which are
commonly used in diet and weight management. Fibres are beneficial to weight
control through promoting satiety, decreasing absorption of macronutrients such as
fat and glucose, and changing the secretion of gut hormones. Evidence has
demonstrated that dietary fibre increases fullness and decreases hunger, leading to
lower food intake, especially in overweight or obese subjects.

62. Functional Food for neurodegenerative
diseases
• In the last two decades, strong evidence suggests that inflammatory
abnormalities are involved in the onset and progression of a number
of psychiatric and neurodegenerative diseases, including depression,
Alzheimer’s disease (AD) and Parkinson’s disease (PD).
• Depression is often associated with and develops into
neurodegenerative diseases.

63. • In depressed patients, increases in macrophage activity and the production
of proinflammatory cytokines and some acute-phase proteins have been
consistently reported.
• Conversely, more than 70% of volunteers (non-depressed patients) showed
severe depressive symptoms after receiving tumor necrosis factor- (TNF-) or
interferon- (IFN-) treatment. Furthermore, animal experiments have
demonstrated that pro-inflammatory cytokines, such as interleukin (IL)-1; IL-
6 and TNF-, can stimulate the hypothalamus to release corticotrophin-
releasing factor that, via adrenocorticotropic hormone, induces
glucocorticoid (GC) secretion.
• Excessive secretion of GCs can cause stress and depressive symptoms, and
downregulate GC receptors in the hippocampus, which impairs the GC
feedback system.

64. Food sources of omega-3 fatty acids
• Dietary consumption of fatty acids (FAs) by humans from different natural
sources such as fish, meat, vegetable seeds and olives provides omega (n)-
3, 6, and 9 fatty acids.
• The n-3 and n-6 fatty acids are two groups of essential unsaturated fatty
acids (EFAs). EFAs are essential to human health but cannot be made in the
body. For this reason, they must be obtained from food, and only
synthesized from dietary precursors such as -linolenic (n-3), and linoleic (n-
6) fatty acids, while n-9 fatty acids are semi-essential because the body can
manufacture in a limited amount.
• Fat fishes, flaxseeds and green leaves contain n-3 fatty acids; meat and
vegetable seeds contain n-6 fatty acids, and olives and walnuts contain n-9
fatty acids.

65. • The n-3 fatty acids include eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA)
• The n-6 fatty acids include dihomo-linolenic acid (DGLA) and arachidonic acid
(AA), and n-9 are oleic, nervonic acids and eicosatrienoic acid (ETrA).
• These unsaturated FAs are important components of membrane phospholipids
in neurons, glial and immune cells, and are involved in many functions of the
immune and central nervous systems (CNS) for the following reasons:
• First, changes in membrane FA components may change function of receptors, enzymes
and peptides in the CNS and immune system. It is known that the quaternary structures
of proteins and the final modeling and folding often depend on the precise nature of the
lipid environment of the proteins because a high proportion of proteins in the cell is
actually embedded in the membrane.
• Second, FAs can influence signal transduction molecules. Neurotransmitters, hormones
and cytokines hit a target and induce functional changes by activating phospholipases
that then generate a wide range of cell signaling or signal transduction.
• Third, FAs and other lipids can switch on and off many different genes. In particular, by
binding to peroxisome proliferator-activated receptors or nuclear receptors, FAs can
switch on and off the whole genetic programs.
• Fourth, FAs influence ongoing metabolic regulation

66. Fatty acids and brain functions
• n-3 FAs have been found to compete with n-6 FAs. Both EPA and DHA have been
found to protect neurons from inflammation and oxidants. n-3 FA deficiency has
• been associated with abnormal monoamine neurotransmissions.
• n-3 FAs also modulate the expression of many genes in the aging brain.
• Furthermore, accumulated evidence suggests that n-3 or n-6 FA precursors or
derivatives may have different functions from their ending products. For example,
EPA, a precursor of DHA, can effectively treat depression and schizophrenia but
not DHA; GLA, a precursor of AA, can inhibit an inflammatory response.
• n-9 FA nervonic acid is an important FA that comprises the myelin sheath,
especially in early development. Loss of myelin is a neuropathological marker for
several neurodegenerative diseases.
• Some evidence also suggests that n-9 FAs are involved in brain development

67. Changes in concentrations and ratios of these fatty
acids in neurodegenerative diseases
• Several epidemiologic investigations have reported that the consumption of fish
(rich in EPA and DHA) is associated with a slower onset of psychiatric and
neurodegenerative diseases, such as depression, AD and PD. For example, the
intake of fatty fish more than twice per week has been associated with a
reduction in the risk of dementia by 28% and AD by 41% in omparison to those
who eat fish less than once per month.
• Furthermore, clinical investigations have reported that a significant decrease in n-
3 fatty acids and increase in n-6/n-3 ratio have been found in the blood of
patients with AD.
• Depression is the most widely studied area, where most investigations have
shown a direct association between the drop in n-3 fatty acids and the risk of
depression.
• The clinical studies indicate that n-3 fatty acid EPA improves almost all the
symptoms of depression.