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1. HEALTH BENEFITS OF
FUNCTIONAL FOOD
LUIZA GHARIBYAN
Ph.D.
Wellness Center,
GA.U.S.A.

2. • Functional food is a food where a new ingredient(s)
(or more of an existing ingredient) has been added to a
food and the new product has a new function (often
one related to health-promotion or disease
prevention).
• Functional foods are one of the fastest-growing
segments of the food industry.
In some countries, functional foods have already
become part of the dietary landscape.
Millions of Americans already eat functional foods. (1)
http://nutrition.about.com/od/nutrition101/a/functio
nalfoods.htm

3. • Functional foods, according to their generally
accepted definition, are foods including whole
foods and fortified, enriched, or enhanced
foods or dietary components that may reduce
the risk of chronic disease and provide a
health and physiological benefit beyond the
traditional nutrients it contains(2).

4. • Health Canada defines functional foods as
being "similar in appearance to, or may be, a
conventional food, is consumed as part of a
usual diet, and is demonstrated to have
physiological benefits and/or reduce the risk
of chronic disease beyond basic nutritional
functions.

5. • European Commission Concerted Action on Functiona
considers foods to be functional if they have a
beneficial affect on one or more functions of
the body and are still in the form of food, not
a dietary supplement.(3)

6. • The American Dietetic Association (ADA) defines
functional foods as foods "that include whole
foods and fortified, enriched or enhanced foods
have a potentially beneficial effect on health
when consumed as part of a varied diet on a
regular basis, at effective levels.“
• The ADA breaks down functional foods into four
categories: conventional foods, modified foods,
medical foods, and foods for special dietary use.

7. • Conventional Foods
• Conventional foods are the most basic of the
functional foods because they haven't been
modified by enrichment or fortification;
they're still in their natural state. Most whole
fruits and vegetables fall into this category
because they're rich in phytochemicals such as
lycopene and lutein, as well as other
beneficial compounds.

8. • Modified Foods
• Modified foods have been enriched, fortified or
enhanced with nutrients or other beneficial
ingredients. Calcium-fortified orange juice,
folic acid enriched breads and margarine
enhanced with plant sterols are functional foods
that have been modified. Energy drinks that have
been enhanced with herbs such as ginseng and
guarana, as well as other potentially
controversial foods, also fall into this category.

9. • Medical Foods
• The FDA defines medical food as "food which
is formulated to be consumed or administered
enterally under the supervision of a physician
and which is intended for the specific dietary
management of a disease or condition for
which distinctive nutritional requirements,
based on recognized scientific principles, are
established by medical evaluation."

10. • Foods for Special Dietary Use
• Foods for special dietary use are similar to
medical foods, but they're available
commercially and don't require the
supervision of a health care provider.

11. • The healing power of foods is a popular concept
that focuses on how "super foods" can have
health protecting properties.
• Functional food products typically include
health claims on their label touting their benefits:
for example: "Cereal is a significant source of
fiber.
• Studies have shown that an increased amount of
fiber in one's diet can decrease the risk of certain
types of cancer in
(4)individuals.“(http://www.cancerproject.org/di
et_cancer/nutrition/fiber.php)

12. • Some countries, such as Canada, Sweden, the
United States and the European Union, have
specific laws concerning the labeling of such
products. In the United States, the kinds of
claims which are allowed are overseen and
regulated by the
Food and Drug Administration (FDA).

13. • Ninety-five percent of functional foods
haven’t been clinically tested and are making
claims unsupported by clinical data,” says
Steven DeFelice, chairman of the Foundation
of Innovation in Medicine in Cranford, New
Jersey. (5,21)
Are functional foods safe? Do they deliver
what they promise? You’ve got to evaluate
each one on its own merits. Here are some
questions to ask:

14. • The first question we need to ask is does
functional food work. We have to pay
attention for information about how much
beneficial ingredients does it contain. Some
food products contain only a fraction of the
amount that may be beneficial.(6)

15. • The next question should concern the safety
of functional food .(7)Many herbs or other
ingredients used in functional foods are not
tested for governmental approval. Meanwhile
some of them may create several health
problems.

16. • It is also very important to be sure that
processed functional food is healthy. For
instance a calcium-fortified functional food
with sugar and water is less healthful because
the additional nutrients found in orange juice
are missing.

17. • During evaluation of functional food we have
to check the information provided through
nutritional labeling on food products, which
may serve as useful guide in finding foods
that have nutrient density and are healthful
choices.

18. • The Daily Value(DV) for a single serving on a
food label represents the percentage of
nutrient such as saturated fat or
carbohydrate ,that is recommended for an
individual consuming 2,000 Calories daily.

19. • We can chose the product which contain less amount
of cholesterol ,high percentage of protein, or no
artificial colors. If the food is unprocessed ,it must be
in its raw state, having not been frozen or subjected to
other forms of processing. Fresh does not apply to
processed food such as fresh milk or fresh bread.
• We have to know that health claims may be placed on
food labels only if they have been approved by the
FDA and are supported by adequate scientific data.
(8)

20. Health Claims and the FDA
• The FDA allows certain health claims to be
placed on food labels. Nutrient content
claims, structure and function claims, or
health claims can be placed on labels. Nutrient
content claims describe the content of the
foods and can include words like "free," "low,"
and "reduced."

21. • Calorie-free foods, low-fat foods and reduced-
sodium foods display these types of claims.
Structure and function claims describe the role of
a nutrient in the function of your body. A yogurt
label, for example, can claim "calcium builds
strong bones." Health claims must be approved
by the FDA. For example, foods that contain
olive oil or oats and oatmeal can make specific
claims about how those ingredients affect health.
•

22. • Since 1993, the FDA has approved ten health
claims. But most functional-food-makers have
figured out how to short-circuit the rules.
Instead of making a health claim, which
mentions a disease, companies make claims that
a food can affect the structure or function of the
body. The FDA doesn’t have to approve them,
and they can appear on any food, no matter how
unhealthy. And they’ve gotten bolder.

23. • No matter how impressive-looking a
functional food’s name or package claim,
check the Nutrition Facts label before deciding
whether it’s good for you. Fortified junk foods
are still junk.

24. • Fruits and vegetables, whole grains, beans, and
low-fat milk and yogurt are packed with nutrients
or phytochemicals that may cut the risk of
cancer, heart disease, high blood pressure, eye
disease, and other health problems. Chips, candy
bars, and cookies—even if they’re fat-free, low-
salt, and contain no preservatives—can’t take the
place of foods that come with no label, no
advertising, and no gimmicks.(8)

25.
• The best foods are those that are the most nutrient-
dense.
• Nutrient-density is a measure of the amount of nutrients a
food contains in comparison with the number of calories it
has. The higher the level of nutrients compared to the
number of calories, the more nutrient-dense a food has.
• By eating the healthy foods, we'll get all the essential
nutrients that we need for excellent health, including
vitamins, minerals, phytonutrients, essential fatty acids,
fiber and more.
(8a)http://www.whfoods.com/foodstoc.php)

26. Examples of natural functional food:
• 1. Blueberries are often referred to as a
super-food.
- What health benefits are associated with the
consumption of blueberries? What
component of blueberries are beneficial to
health?
• Blueberries are flowering plants of the genus
Vaccinium with dark-blue berries.

27. Especially in wild species, blueberries contain
anthocyanins(flavonoids), the antioxidant
pigments and various phytochemicals possibly
having a role in reducing risks of some
diseases, including inflammation and certain
cancers.(9)http://en.wikipedia.org/wiki/Blueberries#cite_note-19)

28. Potential anti-disease effects.
• Researchers have shown that blueberry
anthocyanins, proanthocyanidins, resveratrol,
flavonols, and tannins inhibit mechanisms of
cancer cell development and inflammation
in vitro. Similar to red grape, some blueberry
species contain in their skins significant levels
of resveratrol, a phytochemical.

29. • At a 2007 symposium on berry health benefits
were reports showing consumption of
blueberries (and similar berry fruits including
cranberries) may alleviate the cognitive
decline occurring in Alzheimer's disease and
other conditions of aging.

30. • In a USDA Human Nutrition Research Center
laboratory, neuroscientists discovered that
feeding blueberries to laboratory rats slowed
age-related loss in their mental capacity, a
finding that has important implications for
humans.(10 ) http://en.wikipedia.org/wiki/BlueBerries

31. 2. Cacao bean, the seed of Theobroma cacao, is
known to be rich in polyphenols, such as the
procyanidin monomers ((+)-catechin and (−)-
epicatechin) and oligomers (B-type
procyanidins that are linked by C4–C8 bonds) .

32. • There is now a large body of information that
supports the idea that cacao flavanols and
procyanidins have the ability Cacao flavonols
and procyanidins exert strong antioxidant
effect in vitro.

33. • Several in vivo studies have provided strong
support for the hypothesis that consumption
of flavonol –rich foods, such as certain cocoas
and chocolates may be associated with
reduced risk for vascular disease.(11)

34. Fiber
• 3.Fiber is a functional food because it may
reduce the risk of chronic disease and provide
a health and physiological benefit beyond the
traditional nutrients it contains

35. • Total Fiber is the sum of Dietary Fiber and
Functional Fiber.
• Dietary Fiber consists of nondigestible
carbohydrates and lignin that are
• intrinsic and intact in plants.
• Functional Fiber consists of isolated,
nondigestible carbohydrates that
• have beneficial physiological effects in
humans.

36. • There are three physiological effects of dietary
fiber that currently have sufficient scientific
evidence to be recognized as characteristics
of dietary fiber—a positive effect on laxation,
attenuation of blood cholesterol levels,
and/or attenuation of blood glucose levels;
increasing the water-binding capacity of the
feces, and softening stools. (12)

37. Consumption of spices and herbs for their health
benefits has traditional historic habits in many
countries.
• Ginger-
Health benefits: The active ingredient in ginger is
gingerol, a compound that's thought to relax blood
vessels, stimulate blood flow and relieve pain. It's
commonly used as a digestive aid and contains
compounds that ease motion sickness and nausea and
inhibit vomiting. This makes it a helpful spice for
morning sickness or for people suffering from the side
effects of chemotherapy.(13)

38. • Cinnamon is an anti-microbial food that can
stop the growth of bacteria, fungi and yeast. It
also has anti-clotting and anti-inflammatory
properties, which help prevent unwanted
clumping of blood platelets.
• Cinnamaldehyde (also called cinnamic
aldehyde) has been well-researched for its
effects on blood platelets.(13,14,15)

39. Dairy Products:
• Milk and dairy products have been associated
with health benefits for many years containing
bioactive peptides, probiotic bacteria,
antioxidants, vitamins, specific proteins,
oligosaccharides, organic acids, highly
absorbable calcium, conjugated linoleic acid
and other biologically active components

40. Cheese
• Cheese is manufactured by various methods of
coagulating milk and thus removing liquid called
whey, rennet is normally added to this "curd" to
make it stabilize
Cheese is a very good source of protein and
calcium. It is also a good source of
phosphorus, iodine and selenium. (17)

41. • In recent studies, calcium has been shown to:
• Help protect colon cells from cancer-causing
chemicals
• Help prevent the bone loss that can occur as a
result of menopause or certain conditions such as
rheumatoid arthritis
• Help prevent migraine headaches in those who
suffer from them
• Reduce PMS symptoms during the luteal phase
(the second half) of the menstrual cycle

42. • Calcium is best known for its role in maintaining
the strength and density of bones. In a process
known as bone mineralization, calcium and
phosphorus join to form calcium phosphate.
Calcium phosphate is a major component of the
mineral complex (called hydroxyapatite) that
gives structure and strength to bones. One ounce
of low-fat mozzarella cheese provides 18.3% of
the daily value for calcium along with 13.1% of
the DV for phosphorus( 18)

43. Conclusion
• Functional foods offer great potential to
improve health and/or help prevent certain
diseases when taken as part of a balanced diet
and healthy lifestyle. The subject of health
claims is becoming increasingly important and
there is broad consensus that there needs to
be a regulatory framework that will protect
consumers, promote fair trade and encourage
product innovation in the food industry.

44. • The research opportunities in nutrition to
explore the relationship between a food or a
food component and an improved state of
health and well-being, or reduction of disease,
present the greatest challenge to scientists
now and in the future

45. • The communication of health benefits to
consumers is also of critical importance so
that they have the knowledge to make
informed choices about the foods they eat
and enjoy. (21,22)

46. Bibliography
1.From The July 2000 Issue of Nutrition Science News
Functional Foods & Nutraceuticals
by Mary Mulry, Ph.D.
2.What you need to know about health benefits of
functional foods. Iowa State University
Adapted from “Focus on Functional
Foods” (Melinda Hemmelgarn, University
of Missouri, 1999) by Elisabeth Schafer,
extension communication specialist……..