Nutraceuticals, lipids

Nutraceutical lipids contain a variety of fatty acids that are of importance to health and nutrition. Fatty acids of interest include medium-chain fatty acids, long-chain n-3 fatty acids, and y-linolenic acid. Structured lipids produced via modification of common lipids may serve as important ingredients in functional foods and as therapeutic agents. Stability of nutraceutical oils may be achieved by incorporation of appropriate antioxidant/antioxidant systems and/or using relevant processing/packaging techniques. 

The book includes an introductory overview on food factors and then perspective chapters on bioavailability of catechins and chemistry of structured and nutraceutical lipids. Subsequent sections cover signal transduction, gene modulation, biomarker, and animal model studies as affected by food bioactives. Finally, the chemistry and bioactivity of antioxidative compounds associated fruits, vegetables, and other plants are presented. 

The biochemical stability of food colloids is now attracting considerable research interest because of its obvious relevance to the delivery and bioavailability of nutrients and nutraceuticals in vivo. In particular, the processes of enzymatic hydrolysis occurring at the triglyceride-water interface appear important because most dietary lipids are present in the human stomach at some stage in the form of emulsified droplets (size 20-40 pm) (Armand et al., 1994 McClements et al., 2008 Dickinson, 2008 Singh et cil, 2009 McClements and Decker, 2009). 

Shimada, Y., Nagao, T., and Watanabe, Y. 2005b. Application of multistep reaction with lipases to the oil and fat industry. In Shahidi, F. (Ed.), Nutraceutical and Specialty Lipids and their Co-Products (pp. 365-386). Boca Raton, FL CRC Press, Taylor Francis. 

Recent developments in the area of oils and fats has led to the production of specialty lipids from novel sources such as fruit seeds, nuts, and other minor plant sources. In addition, preparation of structured lipids for a myriad of applications has been of interest. Minor components of oils and fats may be isolated during processing and used as nutraceutical and functional food ingredients. Examples are lecithin, phytosterols, tocopherols, and tocotrienols, among others. Obviously, the health-promoting potential of such products is also of interest. 

Structured lipids are often referred to as a new generation of lipid that can be considered as nutraceutical (55). Nutraceutical is a term used to describe foods that provide health benefits beyond those ascribed to their nutritional effects (56). These products may be referred to as functional foods or functional lipids if they are... 

Lipid nutritional supplements have been in use before the term nutraceutical was coined. Products such as fish oils, shark cartilage, shark liver oil, and vitamins have been in the market since the beginning of the twentieth century. Some of the health claims of these products lacked strict scientific documentation in the past, and their curative properties were mostly anecdotal. However, today there is a better understanding of the biological properties of lipids and their application has extended to combined pharmaceutical and cosmetic fields such as disease prevention and treatment, excipients and coadjuvants, frawi-dermal carriers, and skin emolliency agents. This has led to the development of bioactive cosmetic and pharmaceutical products whose name has recently been coined as cosmeceuticals. 

This new process would have two advantages, the production of a phospholipid-enriched fraction, which could be used in cosmeceuticals and nutraceuticals and a purihed (demineralized and delipided) and more valuable protein fraction after concentration of the whey. EDBM process could be a part of the first step of WPC treatment for the valorization of the whey in the form of lipid fractions of different nature. In comparison with the chemical acidification, EDBM process has the... 

Fruits and vegetables contain abundant nutraceuticals or phytochemicals such as carbohydrates, proteins, lipids, vitamins, enzymes, dietary fibers, minerals, antioxidants, flavonoids, and anthocyanins and other diverse components including trace chemicals. Interestingly, the flavonoids and anthocyanins in phy to chemicals could be significantly associated with reductions of risk of cardiovascular disease, macular degeneration, and improvements and preventions of many other diseases. 

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. 

Osborn, H.T. Akoh, C.C. Structured lipids-novel fats with medical, nutraceutical, and food applications. Compreh. Rev. Food Sci. Food Safety 2002, 1 (3), 93-103. 

Nutraceutical and Specialty Lipids and their Co-Products, edited by Fereidoon Shahidi... 

Fereidoon Shahidi is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi has authored some six hundred research papers and book chapters, and authored or edited forty books. Dr. Shahidi s current research interests include different areas of nutraceuticals and functional foods, natural antioxidants, marine foods, and aquaculture. Dr. Shahidi serves as the editor-in-chief of Journal of Food Lipids, an editor of Food Chemistry, an editorial board member of Journal of Food Science, Journal of Agricultural and Food Chemistry, Nutraceuticals and Food, International Journal of Food Properties, and Current Nutrition and Food Science, and is on the editorial advisory board of Inform. Dr. Shahidi has received numerous awards, including the 1996 William J. Eva Award from the... 

Bliznakov, E.G., Coenzyme QIO, lipid-lowering dmgs (statins) and cholesterol a present day Pandora s box, J. Am. Nutraceut. Assoc., 5, 32, 2002. 

---