Functional foods nutrition

Lonnerdal, B., 2000. Breast milk A truly functional food. Nutrition 16, 509-511. 

Final texture Functional food Nutritional Food related... 

Seaweeds and seaweed-derived products are underexploited marine bioresources and a source of natural ingredients for functional foods. Nutritional studies on seaweeds indicate that brown and red... 

Roberfroid MB (2(X)0) A European consensus of scientific concepts of functional foods. Nutrition 16 689-691... 

Clydesdale FM and Chan SH (eds.) (1995) First International Conference on East-West Perspectives on Functional Foods. Nutrition Reviews 54(11, part II) S1-S202. 

J.-F. Thibault J.-F., M. Lahaye. and F. Guillon, in Dietary Fibre - a component of food- nutritional function in health and disease, (Eds. T.F. Schweizer et C.A. Edwards), Springer-Verlag (1992) 21. 

By definition, a nutraceutical (derived from the term nutritional pharmaceutical ) is a foodstuff (fortified food or dietary supplement) that is held to provide health or medical benefits in addition to its basic nutritional value [1], Nutraceuticals derived from botanicals deliver a concentrated form of presumed bioactive agents from plants that are not generally part of the food supply. The term nutraceutical has no regulatory definition. Similarly, functional foods, as defined by the International Life Sciences Institute (ILSI), are foods that by virtue of physiologically active food components, provide health benefits beyond basic nutrition [2], For the purposes of this review, these two terms will be differentiated by the form in which they are consumed. Nutraceuticals refers to dietary supplements most often found in pill or capsule form functional foods are ingested as part of a normal food pattern. Both are intended to provide beneficial effects beyond their nutritional value, and contribute to an improved state of health and/or reduction of risk of disease. 

Bryant LA, Montecalvo J Jr, Moren KS, Loy, B. Processing, functional, and nutritional properties of okra seed product. JFood Sci OffPubl Inst Food Technol 1988 53 810-816. 

Wansink, B. 2005. Marketing Nutrition Soy, Functional Foods, Biotechnology, and Obesity . University of Illinois Press, Champaign, II. 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

Although the benefits of many functional ingredients have yet to be proven, there is a possibility for new health problems to arise if the market for fortified functional foods continues to expand. Some consumers may ingest excessive amounts of certain nutritional food additives such as iron, which could lead to an increased incidence of hemachromatosis in genetically predisposed people. Fortification with specific carotenoids may competitively inhibit the bioavailability of other carotenoids, perhaps leading to adverse physiological consequences. 

A marine nutraceutical is defined as a marine-derived substance that can be used as a dietary supplement or a food ingredient that provides a medicinal or health benefit beyond basic nutrition [Barrow, C.. and F. Shahidi (2008). Marine Nutraceuticals and Functional Foods. CRC Press. 494 pp.] Cosmoceuticals are cosmetic products with drug-like benefits conferred by ingredients such as vitamins, phytochemicals, enzymes, antioxidants, and essential oils. 

McClements, D.J., Decker, E.A., Park, Y., Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition, 49, 577-606. 

Finally, it is clear that much more research needs to be performed to connect the disciplines of colloid science and nutrition, especially in the application areas of functional foods and delivery systems. The combination of information from both in vitro and in vivo studies is evidently required in order to be able to understand properly the complex physicochemical processes that can occur during the digestion of food colloids. Our ultimate objective must be to make use of this knowledge to produce effective strategies for the formulation of a healthier diet with optimized bioavailability of the most desirable ingredients. 

Craig (1979) has summarized the functional and nutritional properties of most of these whey-based food ingredients. A comprehensive symposium (Clark 1979A) and several excellent reviews on whey and whey utilization are recommended for further studies (Clark 1979B). 

Craig, T. W. 1979. Dairy derived food ingredients—functional and nutritional considerations. J. Dairy Sci. 62, 1695-1702. 

Degradation of proteins by proteases has important implications for the quality of many foods. These include beneficial effects in the development of desirable attributes, such as texture and flavor, e.g. in cheese manufacturing, meat tenderization, beer brewing, soy and fish sauce manufacturing, and production of protein hydrolysates of various origins for different functional or nutritional purposes. The proteases involved may be endogenous to the foods or they may be added for specific pur-... 

Accurate determination of lipids in foods is required for nutritional labeling, certification, or for evaluation of standard of identity and uniformity, as well as examination of their effects on functional and nutritional properties of foods. Following lipid extraction and precise quantitative analysis, lipids so obtained may be used for analysis of other lipid characteristics and properties provided that nondestructive and mild extraction procedures are employed that retain the integrity of lipids. Thus, determination of lipid classes, fatty acid composition (unit du), and oxidative state of lipids (Chapter D2), amongst others, may be pursued following the extraction process. 

Folacin has recently been implicated in a number of nonvitamin functions, including roles in various types of cancer, coronary heart disease, and the prevention of birth defects, such as neural tube abnormalities (109,121,131-144). Investigations into these functions are ongoing and have generated controversy concerning the exact nature of the nonvitamin functions, human nutritional requirements for folacin, and the wisdom of food fortification or supplementation of selected population groups with pharmacological doses of folic acid (131,132,145-150). 

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