Downloaded 43 times
Nutraceuticals & functional foods
- 1. Nutraceuticals & FunctionalFoods Department of Biochemistry & Molecular Biology,Bangladesh AGRICULTURE University,mymensingh-2202,Bangladesh. Name:- H D Razu Ahmmed Roll:-18BMB-JJ4M Session:-2017-2018
- 2. Introduction Functional food Whyneed? Component, Source, potential function. Nutraceutical food Source, classification, therapeutic area, advantage, disadvantage. Relation Between functional Nutraceutical food. probiotic food prebiotic food Plant stanols and sterols. Contents
- 3. Introduction: The combination ofconsumer desires, advances in food technology, and new evidence-based science linking diet to disease and disease prevention has created an unprecedented opportunity to address public health issues through diet and lifestyle. Widespread interest in select foods that might promote health has resulted in the use of the term “functional foods.” Although most foods can be considered “functional,” in the context of this report the term is reserved for foods and food components that have been demonstrated to provide specific health benefits beyond basic nutrition. The term functional food is thus arbitrary, but it is nonetheless useful since it will convey Functional foods
- 4. . Functional Foods: The term‘functional’ is sometimes used to describe foods and drinks that are enriched with particular nutrients or substances that have the potential to positively influence health over and above their basic nutritional value. Functional foods are usually similar to foods that are consumed as part of our usual diet e.g. yogurt, drinks, bread
- 5. Why do weneed functional foods? Consumer interest in the relationship between diet and health has increased substantially in world. There is much greater recognition today that people can help themselves and their families to reduce the risk of illness and disease and to maintain their state of health and well being through a healthy lifestyle, including the diet
- 6. Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS Monounsaturated fattyacids (MUFAs) tree nuts, olive oil, canola oil Class/Components may reduce risk of CHD
- 7. Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS Insolublefiber kale, collards, spinach, corn, eggs, citrus fruits, asparagus, carrots, broccoli Class/Components supports maintenance of digestive health; may reduce the risk of some types of cancer
- 8. Potential Benefit supports maintenanceof eye health Source EXAMPLES OF FUNCTIONAL COMPONENTS Lutein, Zeaxanthin kale, collards, spinach, corn, eggs, citrus fruits, asparagus, carrots, broccoli Class/Components
- 9. Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS Lycopene kale,collards, spinach, corn, eggs, citrus fruits, asparagus, carrots, broccoli supports maintenance of eye health Class/Components
- 10. EXAMPLES OF FUNCTIONAL COMPONENTS CAROTENOIDS Source Potential Benefit neutralizesfree radicals which may damage cells; bolsters cellular antioxidant defenses; can be made into vitamin A in the body CAROTENOIDS carrots,pumpkin,Sweet,potatoes,cantal oupe,spinach, tomatoes Source Beta-caroteneClass/Components
- 11. Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS Polyunsaturated fatty acids(PUFAs) walnuts, flaxseeds, flaxseed oil, salmon, tuna, marine and other fish oils Class/Components supports maintenance of heart and eye health; supports maintenance of mental function, reduce risk of CHD;
- 12. bolsters cellular antioxidant defenses;supports maintenance of eye and heart health Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS Caffeic acid, Ferulic acid apples, pears, citrus fruits, some vegetables, whole grains, coffee Class/Components
- 13. Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS solublefiber psyllium seed husk, peas, beans, apples, citrus fruits Class/Components may reduce risk of CHD and some types of cancer
- 14. may reduce therisk of osteoporosisPotential Benefit EXAMPLES OF FUNCTIONAL COMPONENTS Calcium sardines, spinach, yogurt, low-fat dairy products, fortified foods and beverages Class/Components Source
- 15. supports maintenance ofbone and immune health, and healthy brain function; for women, supports menopausal health Potential Benefit Source EXAMPLES OF FUNCTIONAL COMPONENTS Isoflavones – Daidzein, Genistein soybeans and soy-based foods Class/Components
- 16. Nutraceutical food INTRODUCTION: The term"Nutraceutical“ was coined from "nutrition“ and "pharmaceutical" in 1989 by Stephen DeFelice, MD, founder and chairman of the Foundation for Innovation in Medicine (FIM), Cranford, NJ.1 According to DeFelice, Nutraceutical can be defined as, "a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease."
- 17.
- 18. 1. plants:-tomato,garlic,algae,fruitpod extracts 2.animals :- shark liver oil, cod liver oil 3.minerals:-calcium,magnesium,phosphorous 4.microorganism:-Bifidobacterium, lactobacilli Source
- 19. Nutraceuticals can beclassified based on: Natural source Pharmacological conditions Chemical constitution CLASSIFICATION
- 20. CLASSIFICATION BASED ONCHEMICAL GROUPS Class Examples 1. Inorganic mineral supplements Minerals 2. Prebiotics Digestive enzymes 3. Probiotics Helpful bacteria 4. Dietary fibres Fibres 5. Antioxidants Natural antioxidants 6. Phytochemicals Phenolics Tea polyphenols Lipids Sphingolipids Isoprenoids carotenoids 7. Herbs as functional food ……………………
- 21. CATEGORIES DIETARY SUPPLEMENTS Probiotics, Prebiotics, Antioxidants, Enzymes, etc. HERBAL/ PHYTOCHEMICALS Herbsor Botanical products. NUTRIENTS Vitamins, Minerals, Amino Acids, Fatty acids, etc.
- 22. Isolated nutrients, Dietary supplements, Geneticallyengineered “designer” food, Herbal products, Processed products such as cereals, soups, and beverages Nutraceutical may range in the form of :
- 23. All therapeutic areassuch as, 1. Sleeping disorders 2. Digestion problems 3. Prevention of certain cancers (Colorectal cancer) 4. Osteoporosis 5. Blood pressure 6. Cholesterol lowering (garlic) 7. Neurological disorders (Autism) 8. Diabetes etc.
- 24. Nutraceutical havethe potential to play a role in healthy eating and to contribute to the prevention and treatment of diseases. Since new molecule is difficult to discover and more expensive and risky then ever before, many pharmaceutical companies are now trying to nutraceutical so that there is undoubtedly a very huge and growing market. The belief among consumers that these “food like substances” are either harmless or least toxic as compared to conventional pharmaceuticals. Advantages
- 25. The roleof Nutraceutical in treating inappropriate Dietary habits are seen as contributing to the leading Cause of deaths of due to coronary heart disease,Certain type of cancers etc. Nutraceutical are gaining popularity as people are Relying on them for safeguarding their health and Avoiding side effects associated with drugs as well Long history of use and better patient tolerance as Well as public acceptance. Plants constitute to be a major source of new lead Generation of nutraceutical.
- 26. Disadvantages Not subjected tosame testing and regulations as pharmaceuticals Majority not regulated by FDA in USA Companies creating unregulated products to create a wide profit margin Bioavailability of nutrients is lower No regulatory definition
- 28. Conclusion: Nutraceutical maybe beneficial to our health but we are still earning about their benefits and possible harmful effects. Government regulatory bodies also face challenges n this new category of health products, which lies between foods and drugs. Health professional , Nutritionists and regulatory toxicologist should strategically work together to plan appropriate regulation to provide ultimate health and therapeutic benefit to mankind.
- 29. Relation between functionalfood and nutraceuticals?
- 30. Function : • rolein controlling membrane fluidity and permeability • reduces the absorption of cholesterol • reducing coronary heart disease risk reducing blood cholesterol levels • significant reduction in LDL cholesterol concentration Plant stanols and sterols Source: fruits, vegetables, nuts, seeds and legumes etc. Function : • role in controlling membrane fluidity and permeability • reduces the absorption of cholesterol • reducing coronary heart disease risk reducing blood cholesterol levels • significant reduction in LDL cholesterol concentration Plant stanols and sterols Source: fruits, vegetables, nuts, seeds and legumes etc.
- 31. Probiotics Probiotics are ‘livemicroorganisms which, when administered in adequate amounts, confer a health benefit on the host.” So, essentially, probiotics are living bacteria lining your digestive tract that can help your overall health
- 33.
- 34. Function of probioticfood • Probiotics encompass a wide range of bacterial strains • Probiotics must be taken regularly and survive their passage through the gastro-intestinal tract • The vehicle by which probiotics are delivered, and dose, are also important • Process food properly • Keep your skin healthy and glowing • Eliminate yeast and fungal infections • Maintain a healthy weight or lose weight • Oust certain pathogens that cause illness
- 35. Probiotic food product: Yogurt Kefir Sauerkraut Homemadepickles Dark Chocolate Microalgae Miso Soup Tempeh Kimchi Natto Ginger beer Buttermilk Cheeses
- 36. Effects of probioticson our health
- 37.
- 38. Prebiotics are foodingredients that induce the growth or activity of beneficial microorganisms (e.g., bacteria and fungi). The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome. Commonly known prebiotics are: Oligofructose Inulin Galacto-oligosaccharides Lactulose Prebiotics
- 39. • Increase thenumber or activity of bifidobacteria and lactic acid bacteria. • Improving digestion • The effectiveness and intrinsic strength of the immune system. Function
- 40. Food Prebiotic FiberContent by Weight Gum Arabic 85% Raw, Dry Chicory Root 64.6% Raw, Dry Leek 11.7% Raw, Dry Jerusalem Artichoke 31.5% Raw, Dry Onion 8.6% Raw Wheat bran 5% Whole Wheat flour, Cooked 4.8% Raw Banana 1% Raw, Dry Garlic 17.5% Sources
Editor's Notes
- #2 It is generally agreed that Functional food is any food that has bioactive compounds (beta-carotene, lycopene, resveratrol, ferulic acid, etc.), among the most commonly known are grapes, strawberries, apples, etc; and that it has been proven they can cause a benefit effect on human health. On the other hand, and closely related, nutraceuticals are the chemical compounds (or dietary supplements) that can improve health.
- #30 Nutraceuticals = functional food + dietary supplements. Hence, functional food is a part of nutraceuticals.
- #33 Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy
- #34 Probiotics are also available as dietary supplements. It has been suggested that probiotics be used to treat problems in the stomach and intestines. But only certain types of bacteria or yeast (called strains) have been shown to work in the digestive tract.
- #39 In diet, prebiotics are typically non-digestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth or activity of advantageous bacteria that colonize the large bowel by acting as substrate for them.[1] They were first identified and named by Marcel Roberfroid in 1995. As a functional food component, prebiotics, like probiotics, are conceptually intermediate between foods and drugs. Depending on the jurisdiction, they typically receive an intermediate level of regulatory scrutiny, in particular of the health claims made concerning them
- #40 The prebiotic definition does not emphasize a specific bacterial group. Generally, however, it is assumed that a prebiotic should increase the number or activity of bifidobacteria and lactic acid bacteria[citation needed]. The bifidobacteria and the lactic acid bacteria (LABs) are important as these groups of bacteria may have several beneficial effects on the host, especially in terms of improving digestion (including enhancing mineral absorption and the effectiveness and intrinsic strength of the immune system.A product that stimulates bifidobacteria is described as a bifidogenic factor, a concept that overlaps, but is not identical with, being prebioti