Functional Foods and Nutraceuticals

✍ Scribed by Rotimi E. Aluko

• Publisher: Springer
• Year: 2012
• Tongue: English
• Leaves: 162
• Series: Food Science Text Series
• Edition: 2012
• Category: Library

✦ Synopsis

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘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 individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."

✦ Table of Contents

Functional Foods
and Nutraceuticals......Page 3
General Introduction
......Page 7
Contents......Page 9
Part I: Nutrient Components of Foods
......Page 13
1.3 Polysaccharides......Page 14
1.4.1 Pectin......Page 16
1.4.2 Guar Gum......Page 17
1.4.3 Barley and Oat b -Glucan......Page 18
1.6 Resistant Starches (RS)......Page 19
1.6.1 De fi nition......Page 20
1.6.3 RS and Enhanced Mineral Absorption......Page 21
1.7 Slowly Digestible Starch (SDS)......Page 22
1.8.1 De fi nition......Page 23
1.8.4 Inulin, Fructooligosaccharides, and Oligofructose as Bioactive Prebiotic Compounds......Page 26
1.8.4.2 Inulin and Oligofructose as Dietary Fiber......Page 27
1.8.4.5 Mechanisms Involved in Prebiotic-Enhanced Mineral Absorption......Page 28
1.9 Polyphenols as Prebiotics......Page 30
1.10 Role of SCFAs in In fl ammation......Page 31
Bibliography......Page 32
2.2 Butyric Acid......Page 34
2.4.1 Monounsaturated Fatty Acids......Page 35
2.4.2 Polyunsaturated Fatty Acids (PUFA)......Page 36
2.4.3 Omega-3 and Omega-6 Fatty Acids......Page 37
2.4.3.1 Conjugated Linoleic Acid (CLA)......Page 44
2.4.3.2 Conjugated Eicosapentaenoic Acid (CEPA)......Page 45
Bibliography......Page 46
3.1 Introduction......Page 48
3.2 How to Produce Bioactive Peptides......Page 49
3.3.1 Cell-Free System......Page 50
3.3.2 Microbial Fermentation System......Page 52
3.4.1 Antihypertensive Peptides......Page 53
3.4.1.1 ACE-Inhibitory Properties and Antihypertensive Effects of Food Protein Hydrolysates......Page 54
3.4.1.2 Puri fi ed Peptides as ACE Inhibitors......Page 57
3.4.1.3 Structure and Function of ACE-Inhibitory Peptides......Page 59
3.4.2 Antilipidemic and Antidiabetic Peptides......Page 60
3.4.3 Opioid Peptides......Page 61
3.4.4.1 Summary of CPP Applications......Page 62
3.4.5 Calmodulin-Binding Peptides......Page 63
3.4.6 Antioxidant Peptides......Page 65
3.4.6.3 Sardinelle Protein Hydrolysates and Peptides......Page 68
3.4.7 Anticancer and Immune-Modulating Peptides......Page 69
Bibliography......Page 71
4.1 Introduction......Page 73
4.3.1 Grape and Red Wine Polyphenol Extracts......Page 77
4.3.2 Resveratrol (3,5,4 ¢ -Trihydroxystilbene)......Page 79
4.3.4 Lychee Fruit Polyphenols......Page 81
4.3.6 Phytosterols......Page 82
4.3.6.1 Phytosterols and Intestinal Absorption of Cholesterol......Page 83
4.3.6.3 Phytosterols and Membrane Integrity......Page 84
4.3.7 Proanthocyanidins (PAs)......Page 85
4.3.7.3 Cranberry Juice Polyphenols and Cancer Prevention......Page 86
4.3.7.4 Cranberry Juice Polyphenols and Oral Health......Page 87
4.3.8 Plant Anthocyanins......Page 88
4.3.9 Pomace Olive Oil Triterpenoids and Polyphenolic Constituents......Page 90
4.4 Carotenoids......Page 91
4.4.1.1 Lycopene and Cancer Prevention......Page 92
4.4.1.2 Lycopene in the Prevention of Atherosclerosis and Obesity......Page 94
Bibliography......Page 95
Part II: Specific Functional Foods
......Page 97
5.3 Role of Soybean Components in Speci fi c Disease Conditions......Page 98
5.3.1 Cardiovascular Diseases (CVD)......Page 99
5.3.2 Renal Diseases......Page 100
5.3.3 Cancer......Page 101
5.3.4 Bone Health......Page 104
5.3.6 Nonalcoholic Fatty Liver Disease......Page 105
Bibliography......Page 106
6.2 Ellagic Acid......Page 107
6.2.1 Ellagic Acid and Cancer......Page 108
6.3 Raspberries......Page 109
6.4.2 Anti-in fl ammatory Effects......Page 110
6.5 Grape Seed......Page 111
6.6 Blueberries......Page 112
6.7 Strawberry......Page 113
6.7.2 Cardiovascular Effects of Strawberry Fruits......Page 114
Bibliography......Page 115
7.1 Introduction......Page 117
7.3 Lactoferrin......Page 118
7.4 Colostrum, Immunoglobulins, and Growth Factors......Page 119
7.6 Probiotics......Page 121
7.6.1.2 Coadministration with Antibiotics......Page 122
7.6.1.4 Antiallergic effects......Page 123
7.6.1.5 Anticancer Effects......Page 124
7.6.1.7 Effect on Helicobacter pylori......Page 125
7.7 Role of Milk Fatty Acids in Cardiovascular Diseases......Page 126
Bibliography......Page 127
8.2.1 Cardiovascular Diseases......Page 128
8.2.2 Brain Function......Page 129
8.2.4 Immune System......Page 130
8.2.7 Kidney Disease......Page 131
Bibliography......Page 132
9.1.1 Amaranth......Page 134
9.2 Flaxseed......Page 135
9.3.1 Cholesterol-Lowering Effect of Buckwheat Proteins......Page 136
9.3.3 Effects of Common Buckwheat Solvent Extracts on Diabetes......Page 137
9.4 Tea......Page 138
9.4.2 Tea Polyphenols and Cardiovascular Diseases (CVD)......Page 139
9.4.3 Tea Polyphenols and Metabolic Syndrome......Page 141
9.4.4 Tea Polyphenols and Cancer......Page 142
9.4.6 Tea Polyphenols and Bone Health......Page 143
9.4.7 Tea Polyphenols and Hepatic Injury......Page 144
9.5.1 Caffeine and Diabetes......Page 145
9.5.3 Coffee and Cardiovascular Diseases......Page 146
9.6 Plant Nuts......Page 147
9.8 Honey......Page 149
9.9 Plant Protein Products......Page 150
9.10 Cocoa and Chocolate Products......Page 151
Bibliography......Page 152
Index......Page 154