The document discusses functional foods, which provide extra health benefits beyond basic nutrition due to their bioactive compounds, such as antioxidants and omega-3 fatty acids. It differentiates functional foods from nutraceuticals, explaining that functional foods are natural and consumed in their whole form, while nutraceuticals may be fortified and consumed as supplements. The text also highlights the health impacts of functional foods on reducing chronic diseases, improving digestion, and boosting immunity, alongside practical tips for incorporating them into one's diet.

1. Nutraceuticals and Food Technology (PHR 0916 513)
Functional Foods and human health
Lecture 1&2
Presented By-
Md. Hafizur Rahman
General Manager & Head of PDD
The IPI Ltd.
7/9/2024

2. Introduction
 What do you mean by functional foods?
Functional foods are those that provide additional health benefits beyond basic
nutrition. These foods typically contain bioactive compounds that can positively
affect health when consumed as part of a regular diet.
Some examples of functional foods include:
 Berries: Blueberries, strawberries, and raspberries are rich in antioxidants, vitamins, and
fiber. They may help improve cognitive function, reduce inflammation, and lower the risk
of chronic diseases like heart disease and cancer.
 Fatty Fish: Salmon, mackerel, and trout are high in omega-3 fatty acids, which are essential
for heart health. Omega-3s can help lower blood pressure, reduce the risk of heart disease,
and improve brain function.
 Nuts and Seeds: Almonds, walnuts, flaxseeds, and chia seeds are packed with healthy fats,
protein, fiber, vitamins, and minerals. They can help lower cholesterol, regulate blood sugar
levels, and promote satiety.
 Yogurt and Fermented Foods: Yogurt, kefir, sauerkraut, and kimchi contain probiotics,
which are beneficial bacteria that support gut health. Consuming probiotic-rich foods may
improve digestion, strengthen the immune system, and reduce inflammation.
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3. Introduction
 Whole Grains: Oats, quinoa, brown rice, and barley are whole grains that
provide fiber, vitamins, and minerals. They can help lower cholesterol, improve
digestion, and regulate blood sugar levels.
 Leafy Greens: Spinach, kale, and Swiss chard are packed with vitamins,
minerals, and antioxidants. They can help reduce the risk of chronic diseases,
support eye health, and promote healthy skin.
 Turmeric: This vibrant yellow spice contains curcumin, a powerful anti-
inflammatory compound. Turmeric may help reduce inflammation, alleviate
joint pain, and improve cognitive function.
 Green Tea: Green tea is rich in antioxidants called catechins, which have been
linked to numerous health benefits, including improved heart health, weight
management, and reduced risk of certain cancers.
 Garlic: Garlic contains sulfur compounds that have been shown to have
antibacterial, antiviral, and anti-inflammatory properties. It may help boost the
immune system, lower blood pressure, and reduce the risk of heart disease.
 Tomatoes: Tomatoes are rich in lycopene, a potent antioxidant that may help
reduce the risk of prostate cancer and improve heart health.
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4. Difference Between Functional Foods and Nutraceuticals
1.By Definition
Functional foods refer to the foods with ingredients which gives that food health-
promoting properties over and above its usual nutritional value while nutraceuticals
refer to the foodstuff (as a fortified food or a dietary supplement) held to provide
health or medical benefits in addition to its basic nutritional value
2. Correspondence
The main difference between functional foods and nutraceuticals is that the
functional foods naturally contain bioactive compounds found in foods while
nutraceuticals are the bioactive compounds found in fortified food, dietary
supplements or herbal products.
3. Origin/Source
Another difference between functional foods and nutraceuticals is their origins
/Source. Functional foods are natural while nutraceuticals can be either natural or
synthetic and may be available as pills, capsules or liquids
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Introduction

5. Introduction
Difference Between Functional Foods and Nutraceuticals
4.Type of Nutrients
The bioactive compounds in functional foods are different
from the traditional nutrients while nutraceuticals include
traditional nutrients. Hence, this is another difference between
functional foods and nutraceuticals.
5. Examples
 Grapes, strawberries, and apples are examples of functional
foods while beta-carotene, lycopene, resveratrol, and ferulic
acid are examples of nutraceuticals.
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6. Introduction
Difference Between Functional Foods and Nutraceuticals
06.Form: Functional foods are consumed in their natural or
minimally processed form, while nutraceuticals are typically
consumed as dietary supplements or pharmaceutical-grade
products.
07.Complexity: Functional foods contain a variety of nutrients
and bioactive compounds that work synergistically to provide
health benefits, while nutraceuticals deliver specific nutrients or
bioactive compounds in concentrated forms.
08. Regulation: Functional foods are regulated as food products
and are subject to food safety and labeling regulations, while
nutraceuticals may be regulated as dietary supplements or
pharmaceuticals, depending on the country and specific
regulations.
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7. Impacts of Functional Food on Human Health
The impact of functional foods on human health has been extensively
studied. Research has shown that they can have a range of benefits,
including:-
 Reducing the risk of chronic diseases: Many functional foods contain
compounds that can help to reduce the risk of chronic diseases such as
heart disease, diabetes, and cancer.
 Improving digestive health: Probiotics and fiber are both important for
maintaining a healthy digestive system. They can help to improve digestion,
reduce inflammation, and promote the growth of healthy gut bacteria.
 Boosting immunity: Many functional foods contain compounds that can
help to boost the immune system, such as vitamin C, vitamin D, and zinc.
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8. Impacts of Functional Food on Human Health
 Improving cognitive function: Omega-3 fatty acids are important
for brain health and have been shown to improve cognitive function in
both children and adults.
Overall, functional foods can have a significant impact on human
health. They can help to reduce the risk of chronic diseases, improve
digestive health, boost immunity, and improve cognitive function.
Incorporating functional foods into your diet can be an effective way to
improve your overall health and wellbeing.
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9. Categories
Functional foods are generally separated into two categories:
1. conventional and
2. modified.
1.Conventional foods are natural, whole-food ingredients that are rich in
important nutrients like
 vitamins, minerals, antioxidants, and heart-healthy fats.
2.Meanwhile, modified foods have been fortified with additional ingredients,
such as vitamins, minerals, probiotics, or fiber, to increase a food’s health
benefits.
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10. Categories
 Here are some examples of conventional functional foods:
Fruits: berries, kiwi, pears, peaches, apples, oranges, bananas
Vegetables: broccoli, cauliflower, kale, spinach, zucchini
Nuts: almonds, cashews, pistachios, macadamia nuts
Seeds: chia seeds, flax seeds, hemp seeds, pumpkin seeds
Legumes: black beans, chickpeas, navy beans, lentils
Whole grains: oats, barley, buckwheat, brown rice, couscous
Seafood: salmon, sardines, mackerel, cod
Fermented foods: tempeh, kombucha, kimchi, kefir, sauerkraut
Herbs and spices: turmeric, cinnamon, ginger, cayenne pepper
Beverages: coffee, green tea, black tea 7/9/2024

11. Categories
 Here are some examples of modified functional foods:
fortified juices
fortified dairy products, such as milk and yogurt
fortified milk alternatives, such as almond, rice, coconut, and cashew milk
fortified grains, such as bread and pasta
fortified cereal and granola
fortified eggs
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12. Categories
Nutraceuticals:
Some examples of nutraceuticals-
 Vitamins: Vitamin C, vitamin D, vitamin E, vitamin B complex.
 Minerals: Calcium, magnesium, iron, zinc.
 Omega-3 Fatty Acids: Fish oil supplements, algae-based supplements.
 Probiotics: Lactobacillus acidophilus, Bifidobacterium bifidum, Saccharomyces
boulardii.
 Herbal Extracts: Ginseng, echinacea, valerian root, ginkgo biloba.
 Antioxidants: Coenzyme Q10, resveratrol, alpha-lipoic acid.
 Amino Acids: L-arginine, L-carnitine, glutamine.
 Fiber Supplements: Psyllium husk, methylcellulose, inulin.
 Enzymes: Digestive enzymes, systemic enzymes.
 Phytochemicals: Polyphenols, flavonoids, carotenoids.
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13.  Functional foods are associated with several potential health benefits.
May prevent nutrient deficiencies
 Functional foods are typically high in important nutrients, including vitamins, minerals, healthy fats, and fiber.
 Filling your diet with a variety of functional foods — including both conventional and fortified foods — can help
ensure you get the nutrients you need and protect against nutrient deficiencies.
May protect against disease
 Many are especially rich in antioxidants. These molecules help neutralize harmful compounds known as free
 radicals, helping prevent cell damage and certain chronic conditions, including heart disease, cancer,
 and diabetes.
 Some functional foods are also high in omega-3 fatty acids, a healthy type of fat shown to reduce
inflammation, boost brain function, and promote heart health.
 Other types are rich in fiber, which can promote better blood sugar control and protect against conditions like
diabetes, obesity, heart disease, and stroke.
 Fiber may also help prevent digestive disorders, including diverticulitis, stomach ulcers, hemorrhoids, and
 acid reflux
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Functional Foods Health benefits

14. 7/9/2024
Functional Foods Health benefits
May promote proper growth and development
 Enjoying a wide range of nutrient-rich functional foods as part of a healthy diet can help ensure that
 nutritional needs are met.
 In addition, it can be beneficial to include foods that are fortified with specific nutrients that are
important for growth and development.
 For example, cereals, grains, and flours are often fortified with B vitamins like folic acid, which is
 essential for fetal health.
 Low levels of folic acid can increase the risk of neural tube defects, which can affect the brain, spinal cord,
or spine. It’s estimated that increasing the consumption of folic acid could decrease the prevalence of
neural tube defects by 50–70%.
 Other nutrients commonly found in functional foods also play key roles in growth and development,
including omega-3 fatty acids, iron, zinc, calcium, and vitamin B12.

15. 7/9/2024
Functional Foods Health benefits
Functional food Bioactive
component
Health benefit
Recommended
amount or
frequency of
intake
Fortified margarines Plant sterol and stanol esters Reduce total and LDL cholesterol 1.3 g/d for sterols
1.7 g/d for stanols
Psyllium Soluble fiber Reduce total and LDL cholesterol 1 g/d
Soy Protein Reduce total and LDL cholesterol 25 g/d
Whole oat products β-Glucan Reduce total and LDL cholesterol 3 g/d
Cranberry juice Proanthocyanidins Reduce urinary tract infections 300 mL/d
Fatty fish (n-3) Fatty acids Reduce TG, reduce heart disease cardiac deaths
and fatal and non-fatal myocardial infarction
2/wk
Garlic Organosulfur compounds Reduce total and LDL cholesterol 600–900 mg/d
Green tea Catechins Reduce risk of certain types of cancer Unknown
Spinach, kale,
collard greens
Lutein/zeaxanthin Reduce risk of age-related macular degeneration 6 mg/d
Tomatoes and processed
tomato products
Lycopene Reduce risk prostate cancer Daily
Lamb, turkey, beef, dairy CLA Reduce breast cancer Unknown
Cruciferous, vegetables Glucosinolates, indoles Reduce risk of certain types of cancer 3 or more servings/wk
Fermented dairy products Probiotics Support GI health, boost immunity Daily

16. Dietary supplements to boost the immune system
all-trans retinoic acid (ATRA)
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17. Dietary Habits and Intestinal Immunity
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18. Dietary Habits and health
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19. Dietary Habits and health
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20. Daily reference intakes for adults are:
•Energy: 8,400kJ/2,000kcal.
•Total fat: less than 70g.
•Saturates: less than 20g.
•Carbohydrate: at least 260g.
•Total sugars: 90g.
•Protein: 50g.
•Salt: less than 6g.
What nutrients are important as we age?
•Calcium. Calcium is important for healthy bones,
muscles and nerves and helps prevent osteoporosis.
•Vitamin D. Vitamin D helps your body absorb and
use calcium for healthy bones and muscles.
•Vitamin B12. ...
•Sodium. ...
•Sugar. ...
•Saturated Fat.
Daily reference intakes for adults
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21. In order to estimate nutritional requirements of individuals or groups, we need to consider the following
factors:
•Physical activity — whether a person is engaged in heavy physical activity
•The age and sex of the individual or group
•Body size and composition — what the general build is of a person or group
•Climate — whether a person or group is living in hot or cold climate
•Physiological states, such as pregnancy and lactation.
Based on these factors, nutritional requirements in the different segments of the population can be
classified into four groups.
These correspond to different parts of the lifespan, namely
(a) pregnancy and lactation,
(b) infancy and childhood
(c) adolescence and adulthood, and
(d) old age.
Daily reference intakes for adults
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22. Daily reference intakes for adults
Daily reference intakes (DRIs) are a set of nutrient reference values used to guide healthy dietary intake for
different population groups, including adults. These values are established by various health organizations and
governments to promote optimal health and prevent nutrient deficiencies. Here are some common DRIs for
adults:
Macronutrients:
Protein:
Recommended Dietary Allowance (RDA): 0.8 grams per kilogram of body weight per day (g/kg/day) for most
adults.
Example: For a sedentary adult weighing 70 kilograms (154 pounds), the recommended protein intake would
be approximately 56 grams per day.
Carbohydrates:
No specific DRI is established for carbohydrates, but they should make up 45-65% of total daily calories.
Example: For a 2,000-calorie diet, this would equate to 225-325 grams of carbohydrates per day.
Fat:
No specific DRI is established for fat, but it should make up 20-35% of total daily calories.
Example: For a 2,000-calorie diet, this would equate to 44-78 grams of fat per day.
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23. Daily reference intakes for adults
Micronutrients:
Vitamins:
Recommended Dietary Allowance (RDA) or Adequate Intake (AI) values are established for various vitamins,
including:
Vitamin A: 700-900 micrograms Retinol Activity Equivalents (RAE) for men and 600-700 micrograms
RAE for women.
Vitamin C: 75-90 milligrams for men and 65-75 milligrams for women.
Vitamin D: 600-800 International Units (IU) for adults up to age 70, and 800-1000 IU for adults over 70.
Vitamin E: 15 milligrams (22.4 IU) for both men and women.
Vitamin K: 120 micrograms for men and 90 micrograms for women.
Minerals:
Recommended Dietary Allowance (RDA) or Adequate Intake (AI) values are established for various minerals,
including:
Calcium: 1,000-1,200 milligrams for adults up to age 50, and 1,200 milligrams for adults over 50.
Iron: 8-18 milligrams for adult men and 8-18 milligrams for adult women, depending on age and
reproductive status.
Magnesium: 400-420 milligrams for adult men and 310-320 milligrams for adult women.
Potassium: 3,400-3,500 milligrams for adult men and 2,600-2,800 milligrams for adult women.
Sodium: Adequate Intake (AI) is 1,500-2,300 milligrams per day, but upper limits are set at 2,300
milligrams for adults.
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24. Daily reference intakes for adults
These values may vary depending on factors
such as age, gender, activity level, and specific
health conditions. It's essential to consult with
a healthcare professional or registered dietitian
to determine personalized nutrient needs.
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25. Functional Foods in Your Diet
Incorporating Functional Foods in Your Diet
Incorporating functional foods into the diet can be easily achieved with a little thought and planning, and
does not have to be expensive. Including an abundance of plant foods as well as healthy protein and
dairy foods in your diet is a sure way to increase your intake of functional foods.
Consider these tips:
•1. Fill most of your plate with plant foods
With each meal, consider filling half of your plate with fruits and veggies among other plant-based foods
such as whole grains, beans, nuts, and soy. Phytochemicals are specific type of bioactive compounds
that are found in plant foods such as fruits, vegetables, nuts, and whole grains, so by consuming more of
these foods on a regular basis, will help to increase consumption of health promoting phytochemicals.
•2. Select a variety of colors
When choosing plant foods such as fruits and vegetables, select a variety of colors. Phytochemicals
often present themselves in the form of a color but are found in white or colorless foods as well. Often, it
is foods with the most vibrant colors that have the most abundant source of beneficial phytochemicals.
However, white and colorless foods such as garlic and onions are rich in health-promoting
phytochemicals.
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26. Functional Foods in Your Diet
3. Choose a variety of foods
Choose a variety of foods among all of the food groups, being thoughtful to include fruits, vegetables,
whole grains, proteins, and dairy. Also choose a variety of foods within each food group. Choose a
variety of different fruits and vegetables, a variety of grains such as rice, wheat, quinoa, and oats. Vary
proteins in your diet including fish, poultry, soy, beans, and nuts. And, if you consume dairy, think
about consuming milk, yogurt, cheese.
It is important to remember that there is no “magic bullet” when considering what to eat and how to
best support health. No one food can provide all the essential nutrients needed to sustain life.
•Toss roasted broccoli with olive oil, crushed garlic, and a bit of lemon juice.
•Top a bowl of oatmeal with chopped walnuts and blueberries, and sprinkle with flaxseed.
•Roast beets and top with a savory yogurt sauce.
•Drizzle sliced tomatoes with olive oil, balsamic vinegar, and chopped basil.
•Add salmon to a bed of spinach topped with sliced strawberries, slivered almonds, and a lemony
poppy seed dressing.
•Make a bean salad with a variety of beans, diced onion, edamame, cherry tomatoes, and a
vinaigrette.
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27. Functional Foods in Your Diet
•4. Prepare foods in a variety of ways
Different preparation techniques can have different impacts on foods and their nutrients.
Cooking with heat may destroy some compounds but enhance the bioavailability of others, and this may vary
among foods.
For example, vitamin C is sensitive to high heat, and some may be destroyed when heated, whereas vitamin A
is more stable to heat and, in fact, may increase in availability when heated. For instance, when processing,
heating and adding a fat such as olive oil to tomatoes, a phytochemical and carotenoid called lycopene found
in tomatoes increases in availability for the body to use and may have beneficial health effects.
•5. Reduce intake of highly processed foods
Highly processed foods are generally low in vitamins, minerals, and bioactive compounds,
But high in refined sugar, sodium, and saturated fat, which are consumed in excess by many Americans and
the culprit behind many chronic diseases impacting our population today.
Reducing intake of highly processed foods will leave room in the diet for more whole, nourishing foods. That is
not to say these must be eliminated entirely. Everything can be enjoyed in moderation, if your health allows.
Balance is the key to enjoying eating, while at the same time providing the body with the nutrients it needs to
stay healthy and reduce the risk for disease.
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28. Rice bran as a Functional Food
 Rice bran is a by product of the rice milling process; The major portion of this is used as animal feed
or discarded as waste material.
 It constitutes
10% of rice, with a potential global production of 48 million tons per year.
Rice bran is attracting attention from researchers because it is widely available, cheap and rich in
nutrients such as
• protein,
• fat,
• carbohydrates,
• bioactive compounds and
• dietary fiber.
 Many food‐processing techniques that have improved rice bran resources have been pioneered, such
as enzyme treatment and fermentation.
 Experiments revealed that rice bran and its active compounds,
such as γ‐oryzanol, tocopherol, tocotrienol, adenosine and ferulic acid, play a role as a functional food.
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29. What is the role of functional foods in human health and disease?
Functional foods provide important nutrients that can help protect
against disease. Many are especially rich in antioxidants. These
molecules help neutralize harmful compounds known as free
radicals, helping prevent cell damage and certain chronic
conditions, Improve Gut Health, Heart Health, Bone Health,
Cognitive Function, Immune Function, Help in Weight
Management, including heart disease, cancer, and diabetes.
Hence functional foods play a crucial role in promoting human
health and preventing diseases by providing essential nutrients,
supporting gut health, aiding in weight management, protecting
heart health, strengthening bones, enhancing cognitive function,
and boosting immune function.
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30. Characteristics of functional foods to meet health and nutritional needs
Functional foods possess specific characteristics that enable them to meet health and
nutritional needs beyond basic sustenance. Here are some key characteristics of functional
foods:-
1. Nutrient Density: Functional foods are rich in essential nutrients such as
vitamins, minerals, antioxidants, fiber, and healthy fats. They provide a high
concentration of beneficial compounds per serving, helping individuals meet
their daily nutritional requirements.
2. Bioactive Compounds: Functional foods contain bioactive compounds,
such as phytochemicals, flavonoids, polyphenols, and probiotics, which offer
additional health benefits beyond basic nutrition. These compounds have
antioxidant, anti-inflammatory, antimicrobial, and other physiological effects
that contribute to overall health and well-being.
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31. Characteristics of functional foods to meet health and nutritional needs
3.Targeted Health Benefits: Functional foods are designed to provide specific
health benefits or address particular health concerns. They may target various
body systems and functions, such as heart health, digestive health, immune
function, cognitive function, bone health, and weight management.
4.Whole Food Sources: Many functional foods come from natural, whole food
sources, including fruits, vegetables, whole grains, nuts, seeds, fish, and dairy
products. Whole foods provide a combination of nutrients and bioactive
compounds that work synergistically to promote health and prevent disease.
5.Fortification and Enrichment: Some functional foods are fortified or
enriched with additional nutrients to enhance their health-promoting properties.
For example, fortified breakfast cereals may be enriched with vitamins and
minerals like iron, calcium, and vitamin D to address nutrient deficiencies and
support overall health.
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32. Characteristics of functional foods to meet health and nutritional needs
6.Low in Unhealthy Components: Functional foods are often low in unhealthy
components such as saturated fat, trans fat, cholesterol, sodium, and added
sugars. They promote health by providing essential nutrients while minimizing the
intake of harmful substances that can contribute to chronic diseases like heart
disease, obesity, and diabetes.
7.Evidence-Based Health Claims: Functional foods may be supported by scientific
evidence demonstrating their efficacy in promoting health and preventing diseases.
Health claims associated with functional foods are based on rigorous research and
clinical trials that validate their beneficial effects on human health.
8.Diverse and Palatable Options: Functional foods encompass a wide variety of
foods and beverages that cater to different tastes, preferences, and dietary needs.
They include fresh produce, dairy products, whole grains, fermented foods, plant-
based proteins, and functional beverages, providing consumers with diverse
options to incorporate into their diets.
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33. Functional ingredients and their role in diseases related to men and women
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Functional ingredients are components of foods or food products that provide specific health
benefits beyond basic nutrition These ingredients can play a role in preventing or managing
various diseases and health conditions in both men and women. Here are some common
functional ingredients and their roles in diseases related to men and women:
1. Heart Disease:
Omega-3 Fatty Acids: Found in fatty fish like salmon and mackerel, omega-3 fatty acids help
reduce inflammation, lower triglyceride levels, and decrease the risk of heart disease in both men
and women.
Soluble Fiber: Found in oats, legumes, and fruits, soluble fiber helps lower cholesterol levels,
improve blood sugar control, and reduce the risk of heart disease.
2. Osteoporosis:
Calcium: Essential for bone health, calcium-rich foods such as dairy products, leafy greens, and
fortified foods can help prevent osteoporosis and fractures, particularly in women who are more
prone to bone density loss.
Vitamin D: Works synergistically with calcium to promote bone health and prevent osteoporosis.
Sun exposure and fortified foods are common sources of vitamin D.

34. Functional ingredients and their role in diseases related to men and women
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3. Breast Cancer:
Phytoestrogens: Found in soy products, flaxseeds, and legumes, phytoestrogens may help reduce
the risk of hormone-related cancers, including breast cancer, by competing with estrogen for
receptor sites.
Cruciferous Vegetables: Vegetables like broccoli, cabbage, and kale contain compounds that may
help inhibit the growth of cancer cells and reduce the risk of breast cancer.
4. Prostate Cancer:
Lycopene: Found in tomatoes, watermelon, and pink grapefruit, lycopene is a potent antioxidant
that may help reduce the risk of prostate cancer in men.
Selenium: Found in nuts, seeds, and seafood, selenium has been associated with a reduced risk of
prostate cancer due to its antioxidant properties.
5. Diabetes:
Fiber: Found in whole grains, legumes, fruits, and vegetables, fiber helps regulate blood sugar
levels, improve insulin sensitivity, and reduce the risk of type 2 diabetes in both men and women.
Cinnamon: Some studies suggest that cinnamon may help improve insulin sensitivity and lower
blood sugar levels, potentially reducing the risk of diabetes.

35. Functional ingredients and their role in diseases related to men and women
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6. Cognitive Decline:
Omega-3 Fatty Acids: DHA and EPA, found in fatty fish, may help reduce the risk of cognitive decline
and Alzheimer's disease by promoting brain health and reducing inflammation.
Antioxidants: Found in berries, leafy greens, and nuts, antioxidants protect brain cells from oxidative
damage and may help maintain cognitive function as people age.
7. Digestive Health:
Probiotics: Beneficial bacteria found in yogurt, kefir, and fermented foods promote gut health by
maintaining a healthy balance of intestinal flora, improving digestion, and supporting immune
function in both men and women.
Prebiotics: Found in foods like garlic, onions, and bananas, prebiotics serve as fuel for probiotics,
helping them thrive and exert their beneficial effects on digestive health.
Incorporating a variety of these functional ingredients into a balanced diet can help men and women
maintain optimal health and reduce the risk of various diseases and health conditions. However, it's
important to consult with a healthcare professional or registered dietitian before making significant
dietary changes, especially for individuals with existing health concerns.

36. Glossary
Synbiotics
Synbiotics refer to food
ingredients or dietary
supplements combining
probiotics and prebiotics
in a form of synergism,
hence synbiotics
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37. Glossary
Functional ingredients: A functional ingredient
is a bioactive compound that can be used in the
manufacture of functional food products. These
bioactive compounds can be obtained from a variety
of sources such as primary produce, marine
sources, microorganisms and inorganic raw
materials.
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38. 7/9/2024

39. Glossary
Obesity is a medical condition characterized by accumulation of excess
body fat
Cardiovascular diseases (CVD, including heart disease and stroke),
represent the primary cause of death, with high negative impact on
both human health and community
The Intestinal Health : Proper functioning of the digestive tract,
with both its chemical and muscular activity, is essential to health.
Digestive disorders are on the increase. About 38 million Americans
suffer from a variety of digestive problems such as gastroesophageal
reflux disease (GERD), irritable bowel syndrome, celiac disease, food
allergies, diverticulitis, ulcerative colitis, and Crohn’s disease
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40. Glossary
Food Supplements
According to the US Dietary Supplement Health and Education Act
(DSHEA) of 1994, the term "dietary supplement" can be defined using
several criteria; namely (a) a product (other than tobacco) that is
intended to supplement the diet that bears or contains one or more of
the following dietary ingredients: a vitamin, a mineral, an herb or other
botanical, an amino acid, a dietary substance for use by man to
supplement the diet by increasing the total daily intake, or a concentrate,
metabolite, constituent, extract, or combinations of these ingredients
[55], (b) a product intended for ingestion in pill, capsule, tablet, or liquid
form, (c) a product not represented for use as a conventional food or as
the sole item of a meal or diet, (d) anything labeled as a "dietary
supplement", and (e) products such as a newly approved drug, certified
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41. The EnD
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