Plant functional foods

Dietary fibre, which comprises all the non-digestible structural carbohydrates of plant cell walls and any associate lignin, provides a further example of a complex food-borne factor which cannot be classified as a nutrient, and which continues to generate debate over such issues as definition and analytical techniques. However, whatever the unresolved complexities, dietary fibre has a lengthy history and had proved itself eminently suitable as a component of functional food products long before the term was even coined. 

Phytochemical functional foods 13.6.1 Conventional plant breeding... 

SRB contains high-quality protein, oil, dietary fiber, polysaccharides, fat-soluble phytochemicals (plant derived bioactive compounds) and other bran nutrients. Rice bran and germ are the richest natural sources of B complex vitamins as well as E vitamins, polyphenols, several antioxidants and minerals. It is now available in the commercial food ingredient market as a safe and effective functional food and dietary supplement. 

Guzman-Maldonado, S.H., and Paredes-Lopez, O., Functional products of plants indigenous to Latin America amaranth, quinoa, common beans, and botanicals, in Functional Foods Biochemical and Processing Aspects, Mazza, G., Ed., Technomic Publishing, Lancaster, PA, 1998, 293. 

Surono IS, Nishigaki T, Endaryanto A and Waspodo P. 2008. Indonesian biodiversities, from microbes to herbal plants as potential functional foods. J Fac Agric, Shun Shu Univ. 44(l-2) 23-27. 

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. 

Gruenwald, J Brendler, T., Jaenicke, C. and Smith, E. (2002) Plant-Based Ingredients for Functional Foods. Leatherhead Publishing, Surrey, United Kingdom. 

Genovese MI, Barbosa AC, Pinto Mda S, Lajolo FM. 2007. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods Hum Nutr 62 53-58. 

Louter, A.J.H., Bauer-Plank, C.G., Duchateau, S.M.J.E. 2002. Analysis of plant sterol esters as functional food ingredients. Lipid Technol. 14, 87-90. 

Shetty, K. 2004. Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolies for functional food and environmental applications a review. Proc. Biochem. 39 789-803. 

Chromatography techniques with different detectors followed by skillful sample preparation are usually applied to quantify these antioxidants in natural sources. These techniques offer sensitive and specific analysis methods for most of the antioxidants. This is the first book that particularly covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in plants and food products. In the book, the principle of quantification methods for natural antioxidant-rich phytochemicals is introduced and current methods used in the determination of antioxidants in different sources are reviewed and summarized by experts in the field. As a handbook of analysis of natural antioxidant-rich phytochemicals, the book provides useful information for many researchers in this area to learn ideal analysis methods for the antioxidants they are examining. The book may also serve as a lecture resource for courses in food analysis, functional foods, and nutrition. 

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. 

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