Functional foods, natural products

Marti, N., Mena, R, Canovas, J. A., Micol, V., Saura, D., 2009. Vitamin C and the role of citrus juices as functional food. Natural Product Communications 4,677-700. 

Over the last decade, there has been a steady increase in the popularity and usage of natural products to enhance overall health. These nutraceuticals and functional foods modulate the function of various physiological systems including the immune system. By altering immunity, it is possible to augment an individual s ability to ward off infection, or suppress autoimmunity and chronic inflammatory diseases. Thus, the renaissance of herbal extracts as well as the increased consumption of other dietary components has afforded the public a relatively inexpensive way to self-medicate. 

Fitzpatrick, K.C., Regulatory issues related to functional foods and natural health products in Canada Possible implications for manufacturers of conjugated linoleic acid, Am J Clin Nutr, 79, 1217S, 2004. 

Thus in this volume, as a result of a careful juxtaposition of what might be called classical natural product-based drug discovery where pure single compounds or their close chemical relatives, are used as ethical pharmaceutical agents, with commentaries on the history and use of agents found in functional foods and alternative therapies , the reader will have a more nuanced understanding of the role that natural... 

Part IV. Natural product diversity at functional level Table 13.1. Food, food additives, and food processing... 

This involves the engineering of food powder ingredient particles that can maintain ingredient stability and functionality, that do not present dust formation problems, that do not present difficult handling and transport problems, and can be readily rehydrated to deliver their required functional performance in a wet formulation. The major limitation to this type of approach is the low value of food powders and the low cost driven nature of food powder product that stunts this type of innovation. On the other hand, particle engineering is the key to the higher added value of food powders, e g. by producing products with excellent instant properties. 

Herrero, M., Cifuentes, A. and Ibanez, E. 2006. Sub- and Supercritical Fluid Extraction of Functional Ingredients from Different Natural Sources Plants, Food-By-Products, Algae and Microalgae. Food Chem., 98, 136-148. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

Echinacea is sold as a dietary supplement in the United States and as a natural health product in Canada. However, Health Canada does support the use of Echinacea in food products thus functional foods could be developed for the Canadian market. In the United States and Canada, there are no restrictions on the species/varieties used in products. In Germany and many European countries, Echinacea products are sold as drugs in pharmacies (Bauer, 2000). In addition, not all products are approved for use in all countries. For example, E. purpurea aerial parts and E. pallida roots are approved in Germany whereas E. angustifolia and E. purpurea roots are not (Blumenthal, 1998). 

Commercial applications. Over the last decade, bovine LF has been commercialised in various applications, e.g., in milk-based infant formulas, health supplements, functional foods and drinks, cosmetics, oral care products, chewing gums and feed supplements (Steijns, 2001). Such products are targeted at optimal iron delivery, mimicking human breast milk or boosting natural defense systems against infections. Also, LF could be exploited as a natural antioxidant due to its strong ability to bind iron, which is an important catalyst for free radical formation inside the cells. 

Plant cell culture methods constitute a most exciting part of food biotechnology research and development with many areas for food improvement, involving plant production, plant resistance and functionality, nutritional quality of plant foods and production of natural food ingredients (A9-51). 

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