The concept of functional food

Robtafroid MB (1999) What is Ixateficial for health The concept of functional food. Food Chem Toxicol 37 1039-1041... 

Bearing in mind all these considerations, would it be possible to consider the aromatic herbs and spices an ingredient for the development of functional foods This question is not easy to answer because the concept of functional food is complex and may refer to many possible aspects, including food obtained by any process, whose particular characteristic is that one or more of its components, whether or not that component is itself a nutrient, affects the target function of the organism... 

The word functional implies that functional foods are designed for, or suited to, a particular operation or use. Four interrelated factors have given momentum to the concept of functional foods ... 

The concept of functional foods derives from the observation that certain foods and beverages exert beneficial effects on human health that are not explained by their nutritional content (i.e., macronutrients, vitamins, and minerals). The definition of functional foods varies among countries for reasons that are historical, cultural, and regulatory. In its broadest use, functional foods are food-derived products that, in addition to their nutritional value. 

The advent of functional foods and nutraceuticals on the market has blurred the distinction between pharma and nutrition [1]. Obviously, the concept of foods promoting health is not new. In 400 b.c., Hippocrates already sentenced Let food be thy medicine and medicine be thy food [2], and in the countries of the far East, influenced by Chinese culture, foods such as glutinous rice, wheat, sesame, jujube, gingiber, or leek were included in Chinese medicine books for their traditional use for chronic diseases [3]. Nowadays, the development of functional foods is one of the most intensive areas of food product development worldwide, opening multiple challenges for countries with a vast biodiversity and historical use of plant extracts [4]. 

As discussed above, the name of functional food as well as its concept has been globally accepted enthusiastically, and the science is in progress for further development. However, it will be of crucial im-... 

Interest in the development of functional foods quickly spread to North America and Europe, where the concept was expanded to include any food or food component providing health benefits in addition to its nutritive value. In Europe, functional food proponents distinguished functional foods from dietetic foods, which are defined by... 

Misconceptions about food additives are perpetuated in the media and popular press, and recently have been disseminated via the Internet. There is confusion about the sources and functions of these compounds. Consumers are confused, for example, about the relative safety of natural as opposed to artificial food ingredients. A number of studies have shown consumers suspicion of synthetic chemicals in foods which are seen as posing a higher health risk than natural ingredients (Sloan et al., 1986 McNutt et al., 1986 Crowe et al., 1992). Unrealistic fears about food additives may be attributed in part to the public s fundamental lack of understanding of toxicology, including the failure to appreciate the concept of dose or the body s capacity to metabolize and detoxify the myriad of food constituents people are exposed to daily (Jones, 1992). 

Functional properties, as considered from the point of view of the food processor, are those properties which impart desired physical characteristics to the products. For example, foam stability would be an important functional property to a producer of whipped toppings. From the perspective of the consumer, this functional property may contribute to satisfaction and lead to repeat purchases. Increasingly, however, the consumer is concerned with the nutritional impact of his purchases. Thus, the food industry will be pressured to expand its concept of functional properties to include nutritional considerations. Martinez (1) has recently suggested that functionality be defined as "the set of properties that contributes to the desired color, flavor, texture, and nutritive value of a product". In order to assess the nutritive value of a product, one must evaluate more than the presence of the nutrients one must evaluate nutrient bioavailability. 

Use of multiple regression techniques in the study of functional properties of food proteins is not new I76) Most food scientists have some familiarity with basic statistical concepts and some access to competent statistical advice. At least one good basic text on statistical modelling for biological scientists exists (7 ). A number of more advanced texts covering use of regression in modelling are available (, ). ... 

The medical use of botanicals in their natural and unprocessed form undoubtedly began when the first intelligent animals noticed that certain food plants altered particular body functions. Much information exists about the historical use and effectiveness of botanical products. Unfortunately, the quality of this information is extremely variable. One of the most complete compendiums of clinical recommendations regarding the use of botanicals is the Report of the German Commission E (a committee that sets standards for herbal medications in that country Blumenthal, 2000). Interest in the endocrine effects and possible nutritional benefits of certain purified chemicals such as dehydroepiandrosterone. melatonin, high-dose vitamins, and minerals has led to a parallel development of consumer demand for such substances. These substances, together with the botanicals, constitute a substantial source of profits for those who exploit the concept of "alternative medicine."... 

Roberfrodid, M. 1999. Concepts in functional foods the case of inulin and oligofructose. J. Nutr. 129, 1398-1401. 

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