Functional foods and nutraceuticals

These are defined as any food that has a positive impact on the health of an individual, their physical performance or state of mind, in addition to its nutritional value. 

There are several diseases or physiological/pathological conditions for which functional foods are claimed to have 

Nutraceuticals are used by the medical profession as part of the treatment of specific conditions. (Many are available in commercial preparations.) They include glutamine, arginine, nucleosides and polyunsaturated fatty acids. The explanation for their benefit is described in Chapter 18. 

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Sivam, G., Analysis of flavonoids, in Methods of Analysis for Functional Foods and Nutraceuticals, Hurst, W.J., Ed., CRC Press, Boca Raton, 363, 2002. 

Continuing to introduce the highest-quality, groundbreaking research, Phytochemicals Aging and Health provides pragmatic information for food companies, supplement manufacturers, and researchers interested in developing functional foods and nutraceuticals for the aging population. 

Foodomics, Functional Foods, and Nutraceuticals There is a clear trend in medicine and biosciences toward prevention of future diseases through adequate food intakes and the development of new functional foods and nutraceuticals. Although there is no officially accepted definition of functional foods, the definition proposed by Diplock et al. (73) is commonly used in the European Union and considers that a food is functional when it beneficially affects one or more target functions in the body beyond adequate nutrition in a way that is relevant to an improved state of health and well-being and/or reduction of risk of disease. Functional foods may include both natural (unmodified) foods and foods in which a component has been added, removed, or modified (including the bioavailability) by... 

Foodomics can be an adequate strategy to investigate the complex issues related to prevention of future diseases and health promotion through the mentioned functional foods and nutraceuticals. It is now well known that health is heavily influenced by genetics. However, diet, lifestyle, and environment can have a crucial influence on the epigenome, gut microbiome and, by association, the transcriptome, proteome and, ultimately, the metabolome. When the combination of genetics and nutrition/Ufestyle/environment is not properly balanced, poor health is a result. 

Bauer, R. 2000. Chemistry, pharmacology, clinical applications of Echinacea products. In Herbs, Botanicals and Teas as Functional Foods and Nutraceuticals (G. Mazza and B.D. Oomah, eds), pp. 45—73. Technomic Publishing, Inc., Lancaster, PA. 

Sloan, A.E. (2004). Fortified foods get functional. Functional Foods and Nutraceuticals, November, 18-22. 

The book ends with a more general chapter, albeit one that is critical to the success of the sector. Safety of the products is paramount and needs to be carefully addressed if the functional foods and nutraceutical products are to take their legitimate place in the kit of tools that can be used to maintain the health and well-being of the population. Anecdotal evidence of either safety or efficacy will not suffice to ensure the long-term impact that nutraceuticals and functional foods can bring to the quality of life in the general population. Market forces will continue to be a major driver for the industry, as many players ranging from small entrepreneurs to multinational food and pharmaceutical companies seek to enter the marketplace. 

The titles in the Functional Foods and Nutraceuticals Series offer food, nutrition and health professionals a comprehensive treatment of the emerging science and technology of functional foods and nutraceuticals. The first two books in the series, Functional Foods Biochemical and Processing Aspects, Volume 1 and Herbs Botanicals and Teas, have received worldwide acceptance by practitioners in these fields. This latest book and upcoming volumes present the state-of-the-science and technology of all aspects of functional foods and nutraceuticals, from chemistry and pharmacology to process engineering and clinical trials. 

Upcoming volumes of the series include methods of analysis for functional foods and nutraceuticals, and functional dairy products. 

I hope that this work will be useful to all those interested in functional foods and nutraceuticals, especially food scientists and technologists, nutritionists, phytochemists, physiologists, food process engineers and public health professionals. 

The contributing authors are international experts on the subjects covered, and we are grateful to every one of them for their thoughtful and well-written contributions. We hope that this book will be of interest to a wide spectrum of food scientists and technologists, nutritionists, biochemists, engineers and entrepreneurs worldwide, and that it will serve to further stimulate the development of functional foods and nutraceuticals and contribute to providing consumers worldwide with products that prevent diseases and help to maintain a healthier life. We believe the scientific community will benefit from the overall summary of each area presented. 

Li, D. Bode, O. Drummond, H. Sinclair, A.J. Omega-3 (n-3) fatty acids. In Lipids for Functional Foods and Nutraceuticals Gunstone, F.D., Ed. Oily Press Lipid Library Bridgwater, UK, 2003 225-262. 

Monsan P, Auriol D (2(X)4) In Neeser JR, German JB (eds) Bioprocesses and biotechnology for functional foods and nutraceuticals. Marcel Dekker Inc., New York, p 135... 

Most recent evidence indicates that DFAs can even protect the intestinal tract against agressive agents favor the assimilation of antioxidants, and act as a druglike food for the treatment of colon ailments such as inflammatory bowel disease (Crohn disease). The development of efficient methodologies for the preparation of DFA-enriched caramels, compatible with the food and agricultural industry regulations, may lead to new natural functional foods and nutraceuticals based on DFAs in the near future. 

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals, edited by Jean-Richard Neeser and Bruce J. German... 

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