World Applied Sciences Journal 20 (5): 691-708, 2012

ISSN 1818-4952
© IDOSI Publications, 2012
DOI: 10.5829/idosi.wasj.2012.20.05.66119

Functional Foods and Nutraceuticals-Modern Approach to Food Science

S.A. El Sohaimy

Department of Food Technology, Arid Land Research Cultivation Institute,

City of Scientific Research and Technology Applications,
Universities and Research Centers District, New Borg El Arab, 21934 Alexandria, Egypt

Abstract: Functional foods and nutraceuticals provide an opportunity to improve the human health, reduce
health care costs and support economic development in rural communities. The phrase "Let food be the
medicine and medicine be the food," coined by Hippocrates over 2500 years ago is receiving a lot of interest
today as food scientists and consumers realize the many health benefits of certain foods. This review article
focused on the definition and differences between functional food and nutraceuticals. The challenges and
opportunities, motivating the development and regulations of functional foods and nutraceuticals were
discussed. This article also focused on some examples of the functional foods and nutraceuticals and their
health benefits, like probiotics and prebiotics, proteins and peptides, oils and fatty acids, carbohydrates and
fibers, catchine and lycopin.

Key words: Definition And Differences % Challenges and Opportunities % Regulations % Active Components
% Health Benefits

INTRODUCTION thousands of years [2]. The modern nutraceuticals and

functional foods market have begun to develop in Japan
The phrase "Let food be the medicine and medicine during the 1980. In contrast to the natural herbs and
be the food," coined by Hippocrates over 2500 years ago spices used as folk medicine for centuries throughout
is receiving a lot of interest today as food scientist and Asia, the nutraceuticals and functional foods industry has
consumers realize the many health benefits of certain grown alongside the expansion and exploration of modern
foods. These foods contain ingredients that aid specific technology [3], new research conducted among food
body function and improve our health and well-being. scientists has shown that, there is more to Food Science
There are many ways to think about food, in the simplest than what was understood just a couple decades ago.
sense, food is a fuel, food provides the energy needed to Until just recently, analysis of food was limited to the
perform daily functions and maintain normal metabolic flavor of food (sensory taste and texture) and its
processes. But we all know that food is more than fuel; nutritional value (composition of carbohydrates, fats,
food contains nutrients that are essential to prevent proteins, waters vitamins and minerals). However, there is
diseases. For example, scurvy will occur if vitamin C is not growing evidence that other components of food may
continually present in the human diet. Similarly, blindness play an integral role in the link between food and health
can occur where diets are deficient in vitamin A. The [3]. Consumers are increasingly interested in the health
"essential nutrients" those that are needed to prevent benefits of foods and have begun to look beyond the
specific diseases have been a major focus of human basic nutritional benefits of food to the disease
nutrition research for the past century [1]. The Egyptians, prevention and health enhancing compounds contained
Chinese and Sumerians are just a few civilizations that in many foods [2]. This combined with a more widespread
have provided evidence suggesting that, foods can be understanding of how diet affects disease, health-care
effectively used as medicine to treat and prevent disease. costs and aging populations have created a market for
The medicinal benefits of food have been explored for functional foods and natural health products. Functional

Corresponding Author: S.A. El Sohaimy, Department of Food Technology, Arid Land Research Cultivation Institute,
City of Scientific Research and Technology Applications, Universities and Research Centers District,
New Borg El Arab, 21934 Alexandria, Egypt. E-mail: [email protected]
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foods and nutraceuticals provide an opportunity to Differences in the Definition Between Functional Foods
improve the health, reduce health care costs and support and Nutraceuticals: Today the exploration and
economic development in rural communities. They also exploitation of the disease fighting properties of a
offer a way for some producers to diversify their multitude of phytochemicals found in both food and
agriculture and marine-based crops. According to market nonfood plants have created a renaissance in human
statistics, the global functional foods and nutraceuticals health and nutrition research. At the same time, many
market is growing at a rate that is outpacing the traditional opportunities for the development of novel dietary
processed food market [4]. products have been created. With all new fields of study
Global acceptance of functional foods is mixed; on come new terms. "Nutraceuticals" and "functional foods"
the positive side, several countries have provided are two new terms used to describe health-promoting
legislation permitting health claim use and regulation, foods or their extracted components. Although debate
although this process has not yet resulted in permission continues regarding the exact meaning of these terms, it
for the use of such claims. Health claims on foods is convenient to consider nutraceuticals as healthful
continue to be disallowed, despite a consultative process products that are formulated and taken in dosage form
for establishing a regulatory framework that has been (capsules, tinctures, or tablets). Functional foods, on the
ongoing for 5 years. On the less positive side, there are other hand, are products that are consumed as foods and
at least 2 telltale harbingers of slower growth for the not in dosage form [7]. The term "nutraceutical" was
functional foods industry. First, the marketplace is coined from "nutrition" and "pharmaceutical" in 1989 by
recording a number of casualties for functional food items Stephen DeFelice, MD, founder and chairman of the
and categories. Two major suites of functional food Foundation for Innovation in Medicine (FIM), Cranford,
products launched by multinational firms have been NJ. According to DeFelice [8], nutraceutical can be
discontinued over the past 5 years in various countries. defined as, "a food (or part of a food) that provides
In the United States, sales of the most recently launched medical or health benefits, including the prevention
major functional food item, plant sterols in spreads and and/or treatment of a disease."However, the term
other foods, have been more disappointing than nutraceutical as commonly used in marketing has no
anticipated. However, heightened consumer awareness, regulatory definition [8] and [9]. Kalra [10] redefined
the move toward health claims approval and the functional foods and nutraceuticals. When food is being
accumulating food-disease scientific database all predict cooked or prepared using "scientific intelligence" with or
growth in the functional foods sector in the short-to- without knowledge of how or why it is being used, the
medium term [5]. food is called "functional food”. Thus, functional food
Functional foods and dietary supplements are a provides the body with the required amount of vitamins,
rapidly growing segment of the overall food market and fats, proteins, carbohydrates, etc, needed for its healthy
contain numerous biologically active compounds that survival. When functional food aids in the prevention
may contribute to the health-promoting properties of and/or treatment of disease(s) and/or disorder(s) other
these foods. It is important both for the food industry and than anemia, it is called a nutraceuticals. (Since most of
for the food inspection authorities to have analytical tools the functional foods act in some way or the other as anti-
for quality and authenticity control of functional foods anemic, the exception to anemia is considered so as to
and related products. However, because of the complex have a clear distinction between the two terms, functional
matrices, the lack of validated analytical methods and the food and nutraceuticals). Thus, a functional food for one
limited availability of reference compounds, the analysis consumer can act as a nutraceuticals for another
of raw material and finished products may pose a consumer. Examples of nutraceuticals include fortified
challenge [6]. This review article focused on the definition dairy products (milk) and citrus fruits (orange juice) [3]. A
and differences between functional food and functional food is similar in appearances to or may be
nutraceuticals. The challenges and opportunities, conventional food that consumed as a part of unusual
motivating the development and regulations of functional diet and is demonstrated to have physiological benefit
foods and nutraceuticals were discussed. This article also and/or reduce the risk of chronic diseases beyond basic
focused on some examples of the functional foods and nutritional function. In another definition, a nutraceuticals
nutraceuticals and their health benefits, like probiotics is a product isolated or purified from foods that is
and prebiotics, proteins and peptides, oils and fatty acids, generally sold in medicinal forms not usually associated
carbohydrates and fibers, catchine and lycopin. with foods. When a nutraceuticals is demonstrated to

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have a physiological benefit or provide protection against positive role diet can play in disease risk management.
chronic disease, the functional foods are defined broadly Despite a lack of consistency in the information that they
as foods that provide more than simple nutrition; they have received, consumers, perhaps because of their
supply additional physiological benefit to the consumer advancing average age, are becoming increasingly
[11]. interested in the relations between food and quality of life.
Indeed, a recent poll conducted in the United States
Challenges and Opprtunities: The field of nutraceuticals found that 95% of the population believe that food
and functional foods is new and many gaps exist in the possesses the potential to improve health by doing more
knowledge base, for example, it is widely accepted that the than just providing nutrients [16]. Most of the individuals
health-promoting properties of foods are not necessarily questioned were also interested in learning more about
due to single components, but rather a few or several foods with these functional abilities. Increased education
active ingredients. This creates a significant paradigm may also be partly responsible, as well as an overall
shift from the pharmaceutical model, which is based on heightening of interest in the general area of preventive
the efficacy of single agents. Many of the bioactive health. Second, regulatory bodies have become
phytochemicals under investigation have long been increasingly cognizant and supportive of the public health
ignored, thus methods for their handling and benefits of functional foods. Accordingly, legislative
measurement are lacking. Manufacturers wish to make frameworks are now well developed in countries such as
specific claims of health benefits on their product labels. Japan that allows more than 200 functional foods to be
Clearly such claims must be based on solid scientific marketed under existing FOSHU (Foods for Specialized
evidence, which to date is often lacking. Government Health Use) legislation [17] and the United States where
regulatory bodies also face challenges in this new the Food and Drug Administration (FDA) permits health
category of health products, which lies between foods claims to be made for about 15 categories of food [18].
and drugs. However, all parties share the desire to Third, governments looking at regulatory issues for
improve personal and public health through diet functional foods are more aware of the economic potential
modification, to reap the consequent social and economic of these products as part of public health prevention
benefits [12]. The field of nutraceuticals and functional strategies; however, to date the cost savings that might
foods is at times confused, or at least lumped together be realized have not been assessed. Processes for the
with the field of biotechnology and genetic modification systematic investigation of existing data linking functional
[13]. The two areas are distinctly different, although there foods to physiological mechanisms that affect disease risk
is some potential for overlap. Techniques in genetic have been developed; however, the robustness of the
modification may be applied to enhance the process varies considerably from country to country. The
phytochemical content of food and nonfood plants. FDA now convenes a group of independent scientists to
Although the complex series of biochemical reactions gather and weigh all the relevant clinical data for each
used by plants to synthesize specific phytochemicals is health claim submission. Development of this exhaustive
often not well understood, there is tremendous potential review process has improved the authenticity of health
to harness the plant's sophisticated biochemical claims, which in itself has led to the birth of the functional
machinery to synthesize valuable compounds and food industry [11]. One way to enhance a company’s
ultimately enhance human health [14]. There are numerous positions is to produce foods that have value-added
challenges in getting a new product into the food market. features. To make it possible to create such added value,
Currently, more and more people understand the certain institutional preconditions must allow the
significant correlation between diet, consumption of development and sale of foods with health effects.
quality food and good health and those people are the Sweden is seen as a pioneer, alongside Japan, in this
best targets. Furthermore, customers are looking for name- respect. Sweden boasts excellent cooperation between
brand products to assure superior quality, even if the food companies, research organizations and authorities
price may be a little higher [15]. and there is an adequate regulatory system for marketing
[19].
Motivating the Development of Functional Foods and
Nutraceuticals: The genesis of the functional foods and Regulations and Health Claim: Within the oversight of
nutraceuticals industry has occurred for a number of the Federal Food and Drug Administration (FDA) [18],
reasons. First, consumers are aware of the possible unlike many other countries such as Canada, the use of

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broad-based definitions creates inconsistent credibility Table 1: FUSHU foods and Ingredients
distinguishing the standards, function and effectiveness FOSHU Foods / Ingredients
between "nutraceuticals" and "dietary supplements". CARBOHYDRATES PROTEINS
Within this loose regulatory oversight, legitimate Polydextrose Casein phospho peptide
companies producing nutraceuticals provide credible Indigestible dextrin Casein dodeca peptide
scientific research to substantiate their manufacturing Galacto oligosaccharides Soy protein
standards, products and consumer benefits and Lactulose
differentiate their products from "dietary supplements". Lactosucrose MINERALS
Despite the international movement within the industry, Isomalto oligosaccharides Phosphorus
professional organizations, academia and health Maltitol Calcium as citrate malate
regulatory agencies to add specific legal and scientific
Palatinose Heme iron
criterion to the definition and standards for nutraceuticals
Soybean oligosaccharides
and functional foods, within the United States the term is
Fructo oligosaccharides OTHER
not regulated by FDA. The FDA still uses a blanket term
Xylo oligosaccharides Rice globulin
of "dietary supplement" for all substances without
Wheat bran Eucommia leaf glycoside
distinguishing their efficacy, manufacturing process,
Lactobacillus GG
supporting scientific research and increased health
benefits [20]. In 2005, the National Academies Institute of
Medicine and National Research Council created a blue- the term functional foods the Japanese coined the term
ribbon committee to create an improved framework for the FOSHU or foods for specific health use. Since this system
Federal Food and Drug Administration to evaluate dietary was put into place in 1993, over 69 foods have been
supplements. Though the improved framework fails to approved and therefore can carry the FOSHU label. The
distinguish between "nutraceuticals" and "dietary Japanese system is based on a list of approved foods and
supplements" with the continued use of a broad definition ingredients that the Japanese Department of Health feels
and lacking greater distinction, a cost-effective and have enough scientific evidence to support health claims.
scientifically based framework was needed to evaluate the If a company can show that its food product contains one
safety of "dietary supplements" including those of these approved foods / ingredients, then it can carry
consumer products recognized internationally as the FOSHU label. So in Japan it is not necessary to
"nutraceuticals" [12]. Unfortunately, current government provide evidence that wheat bran, for example, has health
regulations leave room for misleading claims; deception is benefits. You only have to show that wheat bran is in
promoted by the fact that legislation of health claims for your product [17]. Foods or ingredients that are eligible
foods is layered: there are soft claims, which require soft for FOSHU designation can be classified into the familiar
evidence and hard claims, which require harder evidence. categories of carbohydrates, proteins, mineral etc. as
For example, a draft regulation of the Codex Commission shown in Table 1. Carbohydrates are by far the largest
of the United Nations, which sets international food group of foods or ingredients.
standards, recognizes claims about nutrient content “rich What things are on Japan’s approved list? Table 1 is
in calcium” and disease reduction “prevents a listing of the foods or ingredients that qualify for
osteoporosis”, as well as various intermediate categories. FOSHU status. Also included is the number of products
Manufacturers have therefore made the formulation of that currently have approval because they contain that
soft claims into a fine art, creating claims that imply health specific ingredient (Table 2). Japanese food manufacturers
effects without actually naming a disease. Regulations are using the food labeling legislation and FOSHU system
differ between countries. Japan was the first country to to supply the Japanese consumer with functional food
recognize functional foods as a separate category when products.
in 1991 it introduced the FOSHU (Foods for Specific Even though the evidence required has been reduced
Health Use) system to evaluate health claims. This system in recent years and is minimal by pharmaceutical
has valuable aspects: it regulates both safety and health standards, most manufacturers opt for softer categories of
and it demands that the food be analyzed for the amount claims, which require little evidence. An example is the
of effective components [21]. The Japanese have a wide unproved but lawful statement that extra vitamins help to
variety of foods to choose from that have been approved maintain healthy skin and mucosa. Watering down of
by their health regulatory officials. Instead of using regulations has also occurred in the United States,

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Table 2: Foods or Ingredients that qualify for FOSHU status their efficacy and safety. Whether such research will be
FOSHU Foods and Ingredients in Japanese Food Products done depends to a large extent on proper regulation.
Food or ingredient with FOSHU status Number of approved products Major food companies are eager to expand into health
Rice globulin promoting foods, but there is no incentive to underpin
Phosphorus
such health effects with solid research when products can
Xylo oligosaccharides 3 products
Calcium as citrate malate 3 products
be successfully marketed on the basis of vague allusions
Fructo oligosaccharides 10 products alone. But there is hope. After more than 20 years of
Soybean oligosaccharides 8 products deliberations the European Commission recently agreed
Palatinose 4 products on new regulations that would prohibit vague claims and
Maltitol 3 products that would allow hard claims of disease reduction for
Isomalto oligosaccharides 2 products foods if the evidence is solid [24], the commission even
Soy protein 5 products
wants to grant companies seven years of exclusivity for
Wheat bran
truly novel claims backed up by solid data. If the
Lactosucrose 15 products
Casein dodeca peptide European Parliament accepts these proposals it would be
Casein phospho peptide 2 products a step in the right direction. The World Health
Lactulose Organization (WHO) is also working in this area hoping to
Galacto oligosaccharides develop an international standard for nutrient profiles that
Citosan 3 products could be used by many countries: “Currently, we have
Indigestible dextrin 4 products
different systems in different countries: for example, one
Polydextrose 3 products
in France, one in New Zealand, a couple in the United
Partially hydolyzed guar gum
Green tea polyphenols 3 products
States of America and two in the United Kingdom” [25].
Ertthritol
Heme iron Exmples of Bioactive Components in Food and Health
Lactobacillus gg Benefits: Bioactive Compounds are the naturally
Eucommia leaf glycoside occurring chemical compounds contained in, or derived
from, a plant, animal or marine source, that exert the
which once had a solid system for disease reduction desired health/wellness benefit. Functional Ingredients
claims for foods, which were allowed only if there was are the standardized and characterized preparations,
“significant scientific agreement” that the claim was valid fractions or extracts containing bioactive compounds of
[22]. However, the Food and Drug Administration’s varying purity, that are used as ingredients by
oversight over health claims has eroded and the United manufacturers in the food and by manufacturers in the
States now allows “qualified health claims” for which cosmetics and pharmaceutical sectors [7,16]. It is a
there is hardly any evidence, as long as a disclaimer is common knowledge that foods provide nutrients that help
included. In the European Union the safety of novel foods to nourish our bodies and keep our systems in proper
is thoroughly regulated but health claims are not—EU working condition. However, from early in human history,
legislation for nutrition claims is complex, fragmented and it was also known that certain foods confer additional
poorly enforced. Paradoxically, current EU regulations health benefits to humans such as prevention and
prohibit claims that a food ingredient prevents a disease treatment of various types of diseases [98]. Recently,
even when the claim is true—for example, that folic acid scientists have become focused on the health-promoting
prevents neural tube defects. Finally, Canada, Australia effects of foods and there is now abundant evidence that
and New Zealand have introduced new systems to supports the role of various foods/food components in
regulate health claims, but experience with these is still promoting human health [99]. Such health-promoting
limited. The lack of proper regulatory oversight has led to foods or compounds are generally classified into 2 major
some functional foods and nutraceuticals that are no more categories: Functional Foods and Nutraceuticals. Let us
than quackery; while at the same time other functional now take a closer look at a few specific examples of foods
foods do promote health and prevent disease. The and/or compounds that have been shown to have
potential for effective functional foods is certainly there. potential beneficial health effects in humans. Because
Foods and food components could prevent or ameliorate there are many functional foods now exist in various
many diseases [23], but not enough research is being countries. The following examples are provided, because
done to identify effective ingredients and substantiate each highlights a particular feature.

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Probiotics and Prebiotics: We have bacteria living in our development of indigenous functional food or
gut. Some of them could make me sick; however there are nutraceuticals [33]. The symbiotic fermented milk
also bacteria that are actually beneficial. These "friendly" containing probiotics and a prebiotic may contribute to
bacteria help keep bad bacteria and yeast from growing in improve intestinal health and may have a positive effect
the intestinal tract. Bacteria also help make vitamin K and on the humoral and cell-mediated immunity of host
keep immune system functioning properly. Normally we animals [34]. On the other hand Mugambi et al. [35]
have an abundance of friendly bacteria, however revealed that, there is not enough evidence to state that
antibiotic therapy, stress and poor dietary choices may all supplementation with probiotics or prebiotics results in
cause intestinal dysbiosis, which is a bacterial imbalance improved growth and clinical outcomes in exclusively
that results in overgrowth of bad bacteria and yeast. A formula fed preterm infants.
common cause of dysbiosis is antibiotic therapy. The
antibiotics that we take for killing an infection will also kill Proteins and Peptides: Proteins are long-chain polymers
the healthy bacteria in the digestive tract [26, 27]. of amino acids while peptides represent the shorter forms.
Prebiotics and probiotics can restore the balance of Proteins in our foods can act as health promoters in 2
bacteria in our digestive tract. Probiotics are beneficial ways, firstly, by acting as indigestible substances in our
bacteria that can be found in various foods. When we eat digestive tract, they trap and expel (through feces) toxins
probiotics, we will add these healthy bacteria to our and bile, thereby reducing the re-absorption of cholesterol
intestinal tract. Common strains include Lactobacillus from the large intestine. Buckwheat and soybean proteins
and Bifidobacterium families of bacteria. Probiotics are known to contain substantial amounts of indigestible
bacteria like lactobacilli are naturally found in fermented proteins and their increased consumption is beneficial to
foods like sauerkraut and yogurt. Some foods will have maintaining a clean and healthy gut. Secondly, proteins
added probiotics as healthy nutritional ingredients, can be converted into peptides during digestion and are
which will be evident on the label [28, 29]. Prebiotics are then absorbed into the blood circulatory system. Some of
non-digestible foods that make their way through our these bioactive peptides, especially from soybean
digestive system and help good bacteria grow and proteins, have been shown to be capable of preventing
flourish. Prebiotics keep beneficial bacteria healthy. the production of cholesterol by liver cells, which can lead
Prebiotics that feed the beneficial bacteria in the gut to lower levels of cholesterol in the blood [1]. Most food
mostly come from carbohydrate fibers called derived bioactive peptides thus far have been isolated
oligosaccharides. Sources of oligosaccharides include from milk-based products. A wide range of activities has
fruits, legumes and whole grains. Fructo-oligosaccharides been described for bioactive peptides including
may be taken as a supplement or added to foods [29, 30]. antimicrobial and antifungal properties, blood pressure-
Many studies have demonstrated the potentially lowering effects, cholesterol-lowering ability,
extensive impact of prebiotics on the composition of the antithrombotic effects and enhancement of mineral
gut micro biota, stimulating directly or indirectly absorption, immunomodulatory effects and localized
putative beneficial gut commensal other than lactic acid effects on the gut. Although there is still considerable
bacteria. Consequently, these findings open other exciting research to be performed in the area of food-derived
areas of research for the discovery of new probiotic bioactive peptides, it is clear that the generation of
strains and symbiotic combinations. Well-designed bioactive peptides from dietary proteins during the normal
clinical studies in humans are still needed to further digestive process is of importance. Therefore, it will
investigate the optimal dose, duration and specific effects become necessary when determining dietary protein
of each probiotic strain and/or prebiotic when embedded quality to consider the potential effects of latent bioactive
in food matrices, for different populations such as infants peptides that are released during digestion of the protein
and elderly that have a different gut microbial composition [36, 37]. Peptides can also be made by custom-designed
and immune status. By elucidating the mechanisms of enzyme digestion of proteins in a reaction vessel.
probiosis and prebiosis, scientists can design enhanced Ingestion of such peptides either as part of a food or drink
functional foods tailored to improve host health [31, 32]. or in pill forms has been shown to reduce blood pressure
The indigenous Lactobacillus plantarum Lp9 exhibits in hypertensive patients. A sour milk drink product that
high resistance againstlow pH and bile and possessed contains bioactive peptides is widely sold in Japan and
antibacterial, antioxidative and cholesterol lowering some European countries. In the USA, a milk powder that
properties with a potential for exploitation in the contains antihypertensive peptides is also available as a

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functional food for blood pressure reduction. Milk is bioactive peptides derived from different milk proteins.
also fractionated into alpha-lactalbumin (which is rich in Active peptides can be liberated during gastrointestinal
tryptophane), which has been shown to ameliorate sleep digestion or milk fermentation with proteolytic enzymes.
disorders and help sustain alertness in the morning after Such peptides may exert a number of physiological effects
overnight sleep. Dairy whey protein fractions (sold as in vivo on the gastrointestinal, cardiovascular, endocrine,
whey powder), obtained during cheese-making, contains immune, nervous and other body systems [42]. Different
compounds that can boost our natural immunity, decrease bioactive components derived from food, bovine milk and
the risk of cancer formation, reduce the severity of muscle avian eggs contain an array of bioactivities due to
tissue degeneration associated with liver diseases and proteins and peptides present in active form, such as
reduce susceptibility to diarrhea [38]. The biological lactoferrin, immunoglobulins, growth factors and
relevance of fungal immunomodulatory proteins (FIPs) for hormones and many bioactivities are biofunctional
allergy mitigation lies in the observation that they were peptide activity currently most studied in food proteins
able to inhibit food allergic and respiratory-allergic and appears to be those that inhibit Angiotensin-
reactions in mouse models when applied orally or nasally converting-enzyme (ACE) which plays a central role in the
[39]. FIP could be applied in local nasal immune therapy to regulation of blood pressure. Numerous ACE inhibitor
suppress allergic responses to house dust mite allergy in peptides have been isolated from milk proteins. However,
mice [40, 41]. a greater understanding of the biological mechanisms
Recent research has shown that overweight people surrounding control of the cardiovascular system within
actually have very high levels of leptin (Leptin is the the body is necessary in order to effectively design and
body’s main fat burning hormone), but that their bodies produce new food derived antihypertensive agents [43].
are resistant and unresponsive to it. This is known as The beneficial effects of food-derived antioxidants in
“leptin resistance”. Whey protein has been shown to health promotion and disease prevention are being
promote weight loss in 2 ways: 1) by reducing leptin increasingly recognized. Recently, there has been a
resistance, making the body more responsive to this fat- particular focus on milk-derived peptides; as a source of
burning hormone and 2) by blocking the release of antioxidants, these peptides are inactive within the
ghrelin, a hormone that stimulates appetite. In the same sequence of the parent protein but can be released during
time the many scientific findings revealed that, the milk enzyme hydrolysis. Once released, the peptides have
proteins are known to exert a wide range of nutritional, been shown to possess radical scavenging, metal ion
functional and biological activities. Apart from being a chelation properties and the ability to inhibit lipid
balanced source of valuable amino acids, milk proteins peroxidation [44, 45]. A high-protein diet leads to greater
contribute to the consistency and sensory properties of activation than a normal-protein diet in the nucleus
various dairy products. Furthermore, many milk proteins tractus solitarius and in the arcuate nucleus. More
possess specific biological properties which make them specifically, neural mechanisms triggered particularly by
potential ingredients of health-promoting foods. These leucine consumption involve 2 cellular energy sensors:
properties are attributed to both native protein molecules the mammalian target of rapamycin and AMP-activated
and to physiologically active peptides encrypted in the protein kinases. In addition, reward and motivation
protein molecules. Considerable progress has been made aspects of eating behavior, controlled mainly by neurons
over the last twenty years in technologies aimed at present in limbic regions, play an important role in the
separation, fractionation and isolation in a purified form of reduced hedonic response of a high-protein diet [46].
many interesting proteins occurring in bovine colostrum Recombinant bovine and human lactoferrin is now
and milk [42]. Industrial-scale methods have been available for development into nutraceutical/ preservative/
developed for native whey proteins such as pharmaceutical products. Among conditions for which
immunoglobulins, lactoferrin, lactoperoxidase, alpha- the products are being investigated are: angiogenesis;
lactalbumin and beta-lactoglobulin. Their large-scale bone remodeling; food preservation; infection in animals,
manufacture and commercial exploitation is still limited humans, plants; neoplasia in animals, humans;
although validated research data about their physiological inflammation in intestine, joints; wound healing; as well as
health benefits is rapidly accumulating. Promising product enhancement of antimicrobial and anti-neoplastic
concepts and novel fields of use have emerged recently drugs and prevention of iron induced oxidation of milk
and some of these molecules have already found formula [47]. Whey protein components, $-lactoglobulin,
commercial applications [100]. The same applies to "-lactalbumin and serum albumin were studied and

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showed that, they have anticancer potential. The minor recommended that carbohydrates be supplied from
component lactoferrin has received the most attention; it diverse food sources to ensure that the overall diet
inhibits intestinal tumors. Lactoferrin acts by induction of contains adequate nutrients [53]. Fructose
apoptosis, inhibition of angiogenesis and modulation of oligosaccharide and galactose oligosaccharide fortified
carcinogen metabolizing enzymes and perhaps acting as infant formulas are currently on the market; these are
an iron scavenger. Supplementing cows with selenium intended to support the developing immune systems of
increases the content of selenoproteins in milk, which on neonates [54]. Fructans are an important ingredient in
isolation inhibited colon tumorigenesis in rats [48]. Some functional foods because evidence suggests that they
of the physiological functions of food proteins have been promote a healthy colon (as a prebiotics agent) and help
demonstrated to date are cholesterol reduction, immune reduce the incidence of colon cancer [55]. Foods
enhancement and anti-hypertensive effects and even containing sugars or starch can be broken down by the
increased satiety [49]. In relation to cancer therapy, enzymes and bacteria in the mouth to produce acid which
hydrophobic peptides from soy proteins have been found attacks the enamel of the teeth. After an acid challenge,
to have anticancer activity. Galvez [101] discovered in saliva provides a natural repair process which rebuilds the
2001 a 43 amino acid peptide called lunasin that has a enamel [103]. When carbohydrate-containing foods are
motif that binds specifically to non-acetylated H3 and consumed too frequently, or nibbled over time, this
H4 histones and can therefore be used for cancer therapy. natural repair process is overwhelmed and the risk of
This binding prevents acetylation of H3 and H4 and tooth decay is increased. However in recent years the
allows the targeting of lunasin to specific cancerous cells. availability of fluoride and the widespread use of good
Lunasin is now considered a novel peptide that can oral hygiene practices have been widely heralded as
suppress chemically-induced carcinogenic transformation responsible for the low rate of tooth decay in today's
in mammalian cells and in the skin of mice. Promising children and adolescents. This improvement has
results have been found in short-term clinical studies happened independent of any change in sugar or
when using diets containing soy protein in the fermentable carbohydrate intake. Keeping plaque bacteria
management of obesity. With respect to the use of at bay and strengthening the teeth with fluoride reduces
peptides, Fujita [50] developed an anti-obesity formula the risk of decay [56]. There is no evidence that sugar
containing soy proteins, soy peptides and other consumption is linked to the development of any type of
ingredients. Robles-Ramirez et al. [51] revealed that, diabetes. However there is now good evidence that
germinated soy protein isolates could be a bioactive obesity and physical inactivity increase the likelihood of
ingredient of functional food. Miura [52], also formulated developing non-insulin dependent diabetes, which
non-sugar beverages and diets containing soybean usually occurs in middle age [104]. Weight reduction is
protein hydrolysates. usually necessary and is the primary dietary aim for
people with non-insulin dependent diabetes. Consuming
Carbohydrates and Fibers: Carbohydrates take the form a wide range of carbohydrate foods is an acceptable part
of sugars, oligosaccharides, starches and fibers and are of the diet of all diabetics and the inclusion of low
one of the three major macro-nutrients which supply the glycaemic index foods is beneficial as they help regulate
body with energy (fat and protein being the others). There blood glucose levels [105]. Most recommendations for the
is now good evidence that at least 55% of our daily dietary management of diabetes allow a modest amount of
calories should come from carbohydrates. Whereas it is ordinary sugar as the inclusion of sugar with a meal has
important to maintain an appropriate balance between little impact on either blood glucose or insulin
calorie intake and expenditure, scientific studies has concentrations in people with diabetes [57, 53]. In fact,
suggested that a diet containing an optimum level of scientists have made some very interesting findings from
carbohydrates may help to prevent body fat the exhaustive studies using glyconutritionals (over
accumulation; starch and sugars provide readily 20,000 worldwide in 1998 alone), getting back to thinking
accessible fuel for physical performance; dietary fibers, about protecting oneself and strengthening the immune
which is a carbohydrate, helps keep the bowel functioning system [59]. Glyconutritionals have been found to
correctly[102]. Apart from the direct benefits of increase natural killer cells (the immune system’s first line
carbohydrates for the body, they are found in a wide of defense) in healthy people 50% and in sick people up
range of foods which themselves bring a variety of other to 400% and have a modulating effect on the immune
important nutrients to the diet. For this reason it is system which has never been seen before. For instance,

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scientists have found that in lupus patients, the hyper- whole grain barley and oats, as well as in fruits such as
active immune functioning is decreased and hypo-active ripe strawberries and bananas; this type of fiber forms a
immune functioning is increased. They also stimulate viscous indigestible mass in the gut and helps trap
glutathione production, meaning glyconutritionals act digestive enzymes, cholesterol, starch, glucose and toxins
very effectively as anti-oxidants, have anti-viral and that are then expelled through the feces. In this way,
antibacterial effects, completely non-toxic and Have no soluble fiber can help obese people reduce the amount of
drug interaction. calories they absorb from their food and help diabetics by
Carbohydrates in all shapes and forms are good for reducing the rate of starch digestion and glucose
our health. They can help to control body weight, absorption [60]. Fibers and phytochemicals have long
especially when combined with exercise, are vital for been recognized as the active nutrients responsible for
proper gut function and are an important fuel for the brain the health benefits of fruits and vegetables to humans.
and active muscles. The most important messages for the Interest in incorporating bioactive ingredients such as
public recommended by the recent report from the World dietary fiber and phenolic antioxidants into popular foods
Health Organization and the Food and Agriculture like bread has grown rapidly, due to the increased
Organization of the United Nations on carbohydrates in consumer health awareness. The added bioactive
human are: An optimum diet contains at least 55% of ingredients may or may not promote the development of
energy from carbohydrates and 20-35 g dietary fiber/day bread dough [61]. They have different functional
for all those over two years of age, a wide range of properties that may affect perceived taste or use in
carbohydrate-containing foods should be consumed so different food applications [62]. Spreadbury [63] reported
that the diet is sufficient in essential nutrients and dietary that, a diet of grain-free whole foods with carbohydrate
fiber [58]. from cellular tubers, leaves and fruits may produce a
Dietary fiber is found in plant foods (fruit, vegetables gastrointestinal microbiota consistent with our
and whole grains) and is essential for maintaining a evolutionary condition, potentially explaining the
healthy digestive system. Fiber cannot be fully digested exceptional macronutrient-independent metabolic health
and is often called bulk or roughage. The two types of of non-Westernized populations and the apparent
fiber found in food are soluble and insoluble [61]. Soluble efficacy of the modern "Paleolithic" diet on satiety and
fiber, which can dissolve in water, is found in beans, fruits metabolism. Galacto-oligosaccharides (GOS) as functional
and oat products and can help to lower blood fats and food constituents play a special role as prebiotics in
maintain blood sugar. Insoluble fiber cannot dissolve in gastrointestinal tract [64]. Zoetendal et al. [65] suggested
water, so passes directly through the digestive system. that rapid uptake and fermentation of available
It’s found in whole grain products and vegetables and it carbohydrates contribute to maintaining the micro biota
increases the rate at which food passes through the gut. in the human small intestine.
High-fiber foods take longer to digest, so keep you feeling
fuller for longer. The slow and steady digestion of food Lipids and Fatty Acids: Fish oil has long been recognized
through the gut helps control blood sugar and assists as a functional food because of its ability to reduce blood
with weight maintenance. Fiber helps in the digestive pressure and lower the risk for other cardiovascular
process and can help lower blood cholesterol. Fiber disorders such as abnormal heart beat and blockage of
promotes bowel regularity and keeping the blood vessels by cholesterol. The health-promoting effect
gastrointestinal tract clean to help reduce the risk of of fish oil is now known to be due to the omega-fatty
developing diverticular disease and constipation. A high- acids, especially omega-3 and omega-6. The main omega-3
fiber diet may reduce the risk of developing diabetes and fatty acids in fish oil are docosahexaenoic (DHA) and
colorectal cancer [58]. Dietary intake of plant fibers is eicosapentaenoic acids (EPA) [68]. DHA in particular has
important for maintaining a healthy gut and reducing been shown to be an important structural component of
glucose absorption, which can be beneficial to diabetic the brain and contributes to improved memory functions.
patients. Consumption of insoluble fibers such as Recently, increased incorporation of DHA into margarines
cellulose and hemicelluloses, as found in bran, leafy and baby foods has been promoted to enhance brain
vegetables or fruit skins (e.g. apples and pears), serve as memory development; a role in reducing the severity of
roughage and help to reduce the caloric value of diets, Alzheimer's disease has been suggested for DHA [66, 67].
which is important in obese and diabetic conditions [59]. Other omega-fatty acids such as linoleic and linolenic
Soluble fiber (also called gums and pectin) is abundant in acids also provide increased cardiovascular benefits; they

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are abundant in fish oil, vegetable oils (canola, soybean whereas peanut oil was less effective [77]. Grape seed
and sunflower) and nuts such as peanuts and almonds. extract supplements in high fat diet might normalize body
Consumption of nuts is highly recommended since they weight, epididymal and back fat weights, lipid
are also packed with high levels of antioxidants that help concentrations and carnitine levels through controlling
maintain integrity of organs, blood vessels and genes lipid metabolism [72, 78]. Cold pressing of avocados
[79]. Apart from the omega fatty acids, conjugated linoleic produces very high-quality oil with very low levels of
acid (CLA) is another important lipid that has been shown acidity and oxidation products whilst retaining the vitamin
to positively impact human health. CLA is found mostly E content; Avocado oil carefully prepared and stored,
in dairy products or meat products derived from ruminant contains components which can bring many health
animals (cow, goats and sheep) [5, 68]. Several studies benefits, while also providing the sensory and culinary
reported possible anti-cancer effects of n-3 fatty acids benefits expected of food oil [79]. The oil because of its
(particularly breast, colon and prostate cancer) [69, 71]. nutritional benefits is an excellent contributor to a healthy
Omega-3 fatty acids reduce prostate tumor growth and balanced diet and is of particular benefit in diets
slowing histopathological progression and increased which help to prevent coronary heart disease, diabetes
survival. Among n-3 fatty acids [omega-3], neither long- and possibly prostrate problems [80, 81]. The greatest
chain nor short-chain forms were consistently associated exponent of monounsaturated fat is olive oil and it is a
with breast cancer risk [72]. Lands and William [73] prime component of the Mediterranean Diet. People who
suggested that, the in-vitro anti-inflammatory activity of consumed 25 milliliters (mL)-about 2 tablespoons-of virgin
n-3 acids translates into clinical benefits. Cohorts of neck olive oil daily for 1 week showed less oxidation of LDL
pain patients and rheumatoid arthritis sufferers have cholesterol and higher levels of antioxidant compounds,
demonstrated benefits comparable to those receiving particularly phenols, in the blood [82]. But while all types
standard non-steroidal anti-inflammatory drugs (NSAIDs). of olive oil are sources of monounsaturated fat, EXTRA
Those who follow a Mediterranean-style diet tend to have VIRGIN olive oil, from the first pressing of the olives,
less heart disease; higher HDL ("good") cholesterol levels contains higher levels of antioxidants, particularly vitamin
and higher proportions of n-3 in tissue highly unsaturated E and phenols, because it is less processed. Olive oil is
fatty acids. Overall, omega-3 PUFA supplementation was clearly one of the good oils, one of the healing fats. Most
not associated with a lower risk of all-cause mortality, people do quite well with it since it does not upset the
cardiac death, sudden death, myocardial infarction, or critical omega 6 to omega 3 ratio and most of the fatty
stroke based on relative and absolute measures of acids in olive oil are actually omega-9 oil which is
association [74]. Also, Mickleborough [75] reported that, monounsaturated. Spanish researchers suggested that
Omega-3 polyunsaturated fatty acids (PUFAs) have been including olive oil in your diet may also offer benefits in
shown to decrease the production of inflammatory terms of colon cancer prevention [83]. On the other hand,
eicosanoids, cytokines and reactive oxygen species, Theresa et al. [84] reported that, wheat germ oil can be
possess immunomodulatory effects and attenuate taken either as a dietary supplement or as a topical
inflammatory diseases. Goksu et al. [76] reported that, cream or lotion and has recently gained popularity in
Omega-3 fatty acids and sesame oil showed similar the cosmetic world due to the healing and rejuvenating
protective effects against cyclosporine A (CsA-induced effect it has on skin. Wheat germ is a common ingredient
nephrotoxicity), as revealed by a remarkable decrease in in breakfast cereals, however many of the health
histopathological changes and apoptotic cell count. benefiting properties of the wheat germ oil are obtained
However, impaired renal function tests were not improved only through oil that has not been heated. Wheat germ oil
with omega 3-fatty acids (O-3)/ sesame oil (SO) treatment. is extremely rich in vitamin E and is a powerful anti-
SO and O-3 can be used as chemoprotectants against oxidant. It is also high in vitamins A and D and contains
Cyclosporine A (CsA). CLA also reduces development of vitamins B-1, B-2, B-3 and B-6, vitamin F, essential fatty
adipose fat and it may play a role in weight loss, although acids, protein and minerals. Wheat germ oil is used for
this has not yet been thoroughly proven in human trials. both healing and cosmetic purposes such as reducing
Research with rat models also suggested that CLA can scars and stretch marks; healing dry, damaged skin;
reduce progression and severity of chronic kidney retarding the effects of aging; relieving and healing
disease, which could reduce the need for and frequency eczema, psoriasis and sunburns; and treating muscle
of dialysis. Soybean oil had the greatest antioxidant fatigue from overexertion. Table 3 shows fatty acid
capacity, likely due to its high tocopherol content, composition of food oils.

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Table 3: Fatty Acid Composition of Food Oils Lycopene: This is a compound that is very abundant in
Omega-9 Omega-6 Omega-3 tomatoes and other brightly colored foods such as
Food Stats MUFA (oleate) Linoleate a-linolenate papaya, watermelon, carrot, pink guava and pink
Avocado oil 13.4 72 9 0.5 grapefruit. For the best source of lycopene, consumption
Olive oil 17.3 66.8 11.8 0.6 of concentrated tomato products such as tomato paste,
Peanut butter 21.6 51.6 26.2 - canned pizza sauce, spaghetti sauce, barbecue sauce and
Maize oil(corn oil) 17.2 28.7 47.8 1.5 ketchup are highly recommended. In addition, consumers
Canola oil 7.8 58.2 20.8 10.1 should note that cooked tomato products provide better
Wheat germ oil 20.1 15.4 53.6 10.4 availability of lycopene than raw tomato products.
Almonds 8.3 70.9 19.1 0.5 Lycopene provides health benefits by neutralizing
hazardous waste products such as reactive oxygen
Table 4: The Catechin content of some foods (Error! Reference source not species (ROS) that our bodies normally produce during
found.) (Error! Reference source not found.) conversion of nutrients into energy [87]. ROS are
Food Catechins mg/serving Catechins,mg/100g food dangerous compounds that can damage DNA and
Chocolate 23-30 46-61 promote cancer formation. They also damage lipids that
Beans 70-110 35-55 are vital to keeping our hearts and blood vessels
Apricot 20-50 10-25 functioning properly; such damage can lead to
Cherry 10-44 5-22 development of hypertension. Increasing consumption of
Grape 6-35 3-17.5 lycopene-containing food products can reduce blood
Peach 10-28 5-14 pressure in hypertensive patients by reducing plaque
Apple 20-86 10-43 development (hardening of blood vessels). Also Previous
Red raspberry 2-48 2-48 studies have also shown that men who ate 10 or more
Strawberry 2-50 2-50 servings of tomato products (pizza sauce, tomato sauce)
Blackberry 9-11 9-11 per week or those with high levels of lycopene in their
Green tea 20-160 10-80 blood were substantially less likely (about 34%) to
Black tea 12-100 6-50 develop prostate cancer than those who consumed
Red wine 8-30 8-30 little or no tomato products [87]. Tomato purée
Cider 8 4 revealed a much stronger, dose-dependent, anti-
mutagenic effect compared with corresponding doses
of pure lycopene. Results indicated that lycopene has
Catechins (Proanthocyanides): Catechin is a very
abundant component in green tea, although black tea also anti-mutagenic effects, although the effects are lower
contains sufficient quantities. For tea drinkers to reap than that of tomato purée, which contains a complex
maximum benefits, it is important that the tea is boiled for mixture of bioactive phytochemicals. The anti-mutagenic
several minutes to extract high quantities of catechins into effect is connected with the chemoprotective role of
the liquid beverage. Catechins are strong antioxidants that lycopene, tomatoes and tomato products in the
inhibit damage to DNA and blood vessels, thereby prevention of carcinogenesis [88]. Lycopene-the
reducing the risks of cancer development and carotenoid responsible for the red color of tomatoes-has
cardiovascular diseases, respectively. Cranberry juice attracted attention because of its role in the prevention of
contains high levels of epicatechin polymers that prevent chronic diseases in which oxidative stress is a major
adhesion of viruses and bacteria to the urinary tract; etiological factor, such as cancer, cardiovascular and
regular consumption of cranberry juice or cranberry neurodegenerative diseases and hypertension, among
concentrate tablets has been shown to reduce antibiotic others. Antioxidants, including lycopene, interact with
requirements in women experiencing urinary tract reactive oxygen species, can mitigate their damaging
infection [9, 85]. Murphy et al. [86] reported that, cocoa effects and play a significant role in preventing these
flavanol and procyanidin supplementation for 28 days diseases [89], also Palozza et al. [90] reported that, the
significantly increased plasma epicatechin and catechin experimental basis of lycopene for such health benefits is
concentrations and significantly decreased platelet not fully understood. One of the possible mechanisms for
function. Table 4 illustrates the Catechin content of some its protective activities is by down-regulation of the
foods. inflammatory response.

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Vitamins: Mankind has been relatively unsuccessful and vitamin B12 usually in conjunction with folic
in the search for the ultimate panacea for all ills; however, acid, plays an important role in protecting against
in the field of functional foods, few nutritional cardiovascular disease. Vitamin D can contribute not only
components have so many fundamental and diverse to prevention of osteoporosis but also to a reduction in
biological properties as folic acid and related B group certain cancers and multiple scleroses and to an
vitamins. B vitamins, particularly folate, may give improvement in the prognosis of patients with
considerable protection against serious diseases osteoarthritis. Research on the role of vitamin E in
such as cancer, heart disease and birth defects [55]. protecting against heart disease is equivocal. Vitamin E
Micronutrient malnutrition, the so-called hidden supplementation of at least 100 IU per day for 2 or more
hunger, affects more than half of the world’s years reduced adverse outcomes related to heart disease
population, especially women and preschool children by 37% in men and 41% in women [92]. Also vitamin C
in developing countries [91]. Even mild levels of plays an important role in providing antioxidant
micronutrient malnutrition may damage cognitive protection; vitamin C supplementation for 10 or more
development, lower disease resistance in children and years was associated with a substantial reduction in risk
increase the incidence of childbirth mortality. The of cataracts [93]. Higher vitamin C intake among elderly
costs of these deficiencies, in terms of diminished people might also provide some protection against both
quality of life and lives lost, are enormous. The clinical cognitive impairment and cerebrovascular disease [94].
and epidemiological evidence is clear that select The vitamin and mineral contents of peas may play
minerals (iron, calcium, selenium and iodine) and a important roles in the prevention of deficiency-related
limited number of vitamins (folate, vitamins E, B6 and A) diseases, specifically those related to deficiencies of Se or
play a significant role in the maintenance of optimal folate. Peas contain a variety of phytochemicals once
health and are limiting in diets [43]. Folic acid thought of only as anti-nutritive factors [95]. Pliz et al.
fortification appears to have had a positive effect on [96] reported that, vitamin D may play a role for
the incidence of neural tube defects. The new dietary cardiovascular health. Expression of the vitamin D
recommendation for folic acid takes into account the receptor (VDR) and enzymes for vitamin D metabolism
benefits of protecting against these birth defects, but have been identified in the vasculature as well as in the
makes no recommendation on the benefits of heart. VDR knock-out mice suffer from cardiovascular
protecting against heart disease. However, that folic disease (CVD) and even selective VDR deletion in
acid supplementation greatly affects homocysteine cardiomyocytes causes myocardial hypertrophy. Many,
levels and hence, coronary artery disease [92]. Older but not all observational studies showed that vitamin D
adults need more vitamin B6 than younger adults, for deficiency is associated with CVD and its risk factors.
example, to reduce high plasma homocysteine levels. Chickpea is a good source of important vitamins such as
Food and Nutrition Board, Institute of Medicine [93] riboflavin, niacin, thiamin, folate and the vitamin A
reported that, the upper limit for vitamin B6 is based on precursor $-carotene. As with other pulses, chickpea
the fact that people taking large amounts of B6 in seeds also contain anti-nutritional factors which can be
supplements have been shown to have sensory reduced or eliminated by different cooking techniques.
neuropathy. An acidic environment is necessary to Chickpea has several potential health benefits and , in
break the bond between vitamin B12 and protein so that combination with other pulses and cereals, it could have
the vitamin can bind with the intrinsic factor for beneficial effects on some of the important human
absorption. About 10 to 30% of adults older than 50, diseases such as cardiovascular diseases, type 2 diabetes,
have low gastric acid levels and are probably absorbing digestive diseases and some cancers. Overall, chickpea is
inadequate amounts of B12 from food. To prevent this, an important pulse crop with a diverse array of potential
adults older than 50 should obtain most of their vitamin nutritional and health benefits [97]. Table 5 shows food
B12 from supplements or fortified foods because sources and health benefits of selected vitamins.
synthetic B12 is not bound to protein. Foods Table 6 displays examples of functional food
fortified with B12 include meat, poultry and egg components.
substitutes; meal replacements; and enriched plant- Table 7 shows some functional foods and drugs with
based beverages, such as soy milk. Both vitamin B6 identical targets available on the global market.

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Table 5: Food sources and health benefits of selected vitamins

Vitamin Food source Health benefits
Folate Legumes, grains, leafy greens, oranges Neural tube defects,
cardiovascular disease, cancer
Vitamin B6 Meat, fish, poultry, legumes, bananas Stroke
Vitamin B12 Meat, fish, poultry, eggs, dairy products Stroke
Vitamin D Fluid milk, margarine, fatty fish and fish Oils Bone health
Vitamin E Vegetable oils, almonds, sunflower seeds,
peanut butter Heart disease, cancer
Vitamin C Citrus fruit, strawberries, broccoli, red
peppers, potatoes Eye health, cancer
Vitamin K Leafy greens, soy and canola oils Bone health
Vitamin A Retinol: organ meats, dairy products;
Carotenoids: deep green or yellow orange
Vegetables General health, including Immunity
Thiamin Grain products, pork, legumes Health of elderly people
Riboflavin Dairy products, meat, fish, legumes Health of elderly people
Niacin Meat, fish, poultry, nuts Health of elderly people
Pantothenic acid Widely distributed in food supply Health of elderly people
Choline Milk, liver, eggs, peanuts, processed foods with added lecithin Health of elderly people

Table 6: Examples of Functional Food Components

Functional components Source Potential benefits
Source: International Food Information Council
(http://www.sourcewatch.org/index.php?title=International_Food_Information_Council)
Carotenoids
Alpha-carotene
Beta-carotene Carrots, Fruits, Vegetables Neutralize free radicals, which may cause damage to cells
Lutein Green vegetables Reduce the risk of macular degeneration
Lycopene Tomato products (ketchup, sauces) Reduce the risk of prostate cancer
Dietary Fibre
Insoluble Fibre Wheat Bran Reduce risk of breast or colon cancer
Beta-Glucan Oats, barley Reduce risk of cardiovascular disease. Protect against heart disease
and some cancers; lower LDL and total cholesterol
Soluble Fibre Psyllium
Fatty Acids
Long chain omega-3
Fatty Acids-DHA/EPA Salmon and other fish oils Reduce risk of cardiovascular disease. Improve mental, visual functions
Conjugated Linoleic Acid (CLA) Cheese, meat products Improve body composition. Decrease risk of certain cancers
Phenolics
Anthocyanidins Fruits Neutralize free radicals; reduce risk of cancer
Catechins Tea
Flavonones Citrus
Flavones Fruits/vegetables
Lignans Flax, rye, vegetables Prevention of cancer, renal failure
Tannins (proanthocyanidines) Cranberries, cranberry products, cocoa, chocolate Improve urinary tract health. Reduce risk of cardiovascular disease
Plant Sterols
Stanol ester Corn, soy, wheat, wood oils Lower blood cholesterol levels by inhibiting cholesterol absorption
Prebiotics/Probiotics
Fructo-oligosaccharides (FOS) Jerusalem artichokes, shallots, onion powder Improve quality of intestinal microflora; gastrointestinal health
Lactobacillus Yogurt, Other dairy
Soy Phytoestrogens
Isoflavones: Soybeans and soy-based foods Menopause symptoms, such as hot flashes Protect against heart disease
Daidzein and some cancers; lower LDL and total cholesterol
Genistein

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Table 7: Some functional foods and drugs with identical targets available on the global market
Food Target Drugs
Enriched with phytosterol-stanolesters Low density lipoprotein cholesterol Statins, Ezetimibe
Containing bioactive peptides Blood pressure Antihypertensive drugs (such as thiazide diuretics)
Containing melatonin Quality of sleep Benzodiazepines
Containing omega 3 fatty acids Depression Antidepressants
Containing $ glucan Blood sugar values
Low density lipoprotein cholesterol Insulin, oral hypoglycaemic drugs Statins, ezetimibe
Containing prebiotics Bowel frequency Laxatives
Containing probiotics Immune functioning Diarrhea (wet stools) Loperamide
Containing extra calcium or vitamin D, or both Bone health Alendronate, calcitonin, Oestrogens
Containing protein or bioactive peptides Obesity and type 2 diabetes Orlistat, Rimonabant

CONCLUSIONS 6. Schieber, A. and Lopes-Lutz, 2011.

Analytical Methods-Functional Foods and
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nutraceuticals can be concluded that: Reduced risk of (Second Edition), 4: 487-499.
cardiovascular diseases, reduced risk of cancer, weight 7. Hasler and M. Clare, 1998. Functional Foods:
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