Functional foods (edited by Ayan Santra)

1. Submitted to: submitted by:
Dr. Ranjeeta Bhari Monika Rani
Punjabi university , patiala 19011006
Msc(hon’s)BT
3rd sem

2. intro
 Functional food is a food with certain beneficial
effects on one or more target functions in the
body beyond the basic nutritional effects with a
result the improved health state and well being
or reduction of risk of diseases. It is consumed
as a part of a normal diet and is not used in
the form of pill or capsule or any other form of
dietary supplemen

3. history
 The first definition of functional foods has been
established in Japan. In 1991, the Japanese
law entered the work definition “foods for
specified health use” (FOSHU) which allowed
the first health claims on the food labeling

5.  categorized as:
 Vitamins and minerals fortification (e.g., vit C, folic acid, calcium,
iron).
 Cholesterol reduction (e.g., omega-3 fatty acids, phytosterols).
 Dietary fiber (e.g. nondigestible carbohydrates and lignin).
 Probiotics, prebiotics, and synbiotics (e.g., yoghourt, kefir, fruits,
vegetables).
 Phytochemicals (e.g., phenolic compounds, carotenoids, lycopene

6.  Functional Foods Can Be –
• conventional foods containing natural bioactive
substances (example: oat betaglucan, rich fruit and
vegetables in lycopene and lutein).
 a food in which a component has been added;
• foods that have been modified by enrichment with
bioactive substances (example : margarine with
phytosterol added, calcium fortified orange juice, folic
acid-rich pomegranate, energy drinks with ginseng and
guarana)
• foods for special dietary use (examples: gluten-free
foods, lactose-free products, infant food).

7. How food can be functional ?
 A food can become functional by using any of the
following ways:
 eliminating a component that causes harmful effects
when consumed (eg allergenic proteins).
 increasing the concentration of a natural component
present in the food up to a point where it can induce
beneficial effects (eg, fortification with a micronutrient to
increase daily intake over recommended).

8.  addition of a component which is not normally present in
many foods and which is not necessary as a macro- or
micronutrient but for whose beneficial effects it has been
used (e.g., non-vitamin anti-oxidants i.e. the hydrophilic
polyphenols plus the their glycosides or prebiotic
fructan).
 Replacing a component, usually macro-nutrient (fatty
acids) that is excessive with a component with beneficial
effects (modified starch).
 increasing the bioavailability or stability of a recognized
component for its functional effects or reducing the
potential risk of the disease.

9. role

10. milk and dairy products as
functional foods
 dairy Products are generally considered an excellent
source of high quality protein,calcium , vitamins
riboflavin ,niacin, vit.B-6,vit.B-12 ,organic acids,
biologically active components .eg
yogurt
Usually made from milk (rarely, from cream) inoculated with
Streptococcus thermophilus and either Lactobacillus
acidophilus or Lactobacillus bulgaricus.
Turkish in origin

11. Benefits of yogurt
 Constipation
 Diarrheal diseases
 Colon cancer
 Inflammatory bowel diseases
 Allergies

12. Cheese
 Cheese
 Cheese is a very good source of protein and calcium. It is also a
good source of phosphorus, iodine and selenium.
 calcium role
 maintaining the strength and density of bones
 Help protect colon cells from cancer-causing chemicals
 Help prevent the bone loss that can occur deu to menopause or
rheumatoid arthritis
 Help prevent migraine headaches in those who suffer from them
 Reduce PMS symptoms during the luteal phase (the second half) of
the menstrual cycle

13. Seafood products as functional
foods
 Fish is an important dietary constituent of several population
groups, it serves as rich source of
 high quality proteins, vitamins, minerals and lipids, besides
being the largest source of n-3 series polyunsaturated fatty
acids, especially the eicosapentaenoic (EPA) and
docosahexaenoic (DHA), which bring several benefits to
human organism .

14. fishes rich in (n-3) fatty acids

 salmon, tuna, mackerel, sardines and herring

15. SEAFOOD –NUTRITIONAL
BENEFITS
 High quality protein
 High in omega-3 fatty acids
 Low in saturated fat
 Contributes to a healthy heart
 Contributes to proper growth and development of
children
 Source of vitamins and minerals

16. Health benefits
 reduces
 Coronary heart disease
 High blood pressure
 Irregular heart beat
 Diabetes
 Rheumatoid arthritis

17. Oat products as functional foods
 Cereals are the rich source of energy, protein, carbohydrate, B-
complex vit. and minerals. • Also a rich source of phytate (salts of
Ca, Mg, and K) and phenolic acid (antioxidant, anticarcinogenic
activity)
 • Oats (Avena sativa) are a cereal commonly eaten in the form of
oatmeal or rolled oats.
 • Oats are loaded with dietary fiber (containing more than any other
grain) and have a range of healthy cholesterol-lowering properties.
 • Active ingredient of oat is soluble fiber (1-3) (1-4)-B-D-glucan

18. Health benefits
 • Oats may reduce the risk of coronary artery disease.
 • Oats may help lower the risk of colorectal cancer.
 • Oats may help lower blood pressure.
 • Stabilizes blood sugar and reduces risk of diabetes.
 • Oats Help Control Blood Pressure.

19. application

20. references
www.google.com