Functional food & Phytonutrients

Functional Food
&
phytoneutraceuticals
Prepared By:
MOHAMMAD KHALID
(Assistant Professor)
Krishna Pharmacy College, Bijnor (UP)

20 April 2020 Krishna Pharmacy College, Bijnor 2

content
Definition
Examples of some functional food worldwide
Functional Food Components
Concept of functional foods
Cereals as functional food
Legumes as functional foods
Vegetables as functional food
Fruits as functional foods
Probiotics as functional food
Functional food and fortification
Phytonutrients
General functions of phytonutrients
Various Phytochemicals
Mechanisms of action of Phytonutrients

Definition
A functional food is a food given an additional
function.
"Functional Food is a Natural or processed food
that contains known biologically-active
compounds which when in defined quantitative
and qualitative amounts provides a clinically
proven and documented health benefit.
Functional foods includes processed food or foods
fortified with health-promoting additives, like
"vitamin-enriched" products.

Examples of some functional food worldwide

Functional Food Components

Concept of functional foods
The “functional food” concept was developed in
Japan at the early 1980s and as “food for specified
health use (FOSHU)” was established in 1991.
Defined as “any food or ingredient that has a positive
impact on an individual’s health, physical
performance, or state of mind, in addition to its
nutritive value”.
Should be naturally occurring, can be consumed as
part of the daily diet, and when ingested should
enhance or regulate a particular biological process or
mechanism to prevent or control specific diseases.

Cereals as functional food
In recent years, cereals
and their ingredients are
accepted as functional
foods as they provide
dietary fibre, proteins,
energy, vitamins,
minerals, antioxidants etc.
Most common cereal
based functional foods
and nutraceuticals: wheat,
barley, buckwheat, oat,
brown rice

The outer bran layer of cereals is rich in B vitamins
and phytonutrients such as flavonoids and indoles,
along with a small amount of protein. The
endosperm is predominantly carbohydrate, and the
germ layer is concentrated with minerals such as
iron and zinc, along with the antioxidant vitamin E.
Preventing cancer and CVDs, reducing tumour
incidence, reducing blood pressure, risk of heart
disease, cholesterol and fat absorption rate, delaying
gastric emptying, providing gastrointestinal health-
protective effects of cereals.

Legumes as functional foods
Pulses and legumes have been recognized as part of functional foods.
Pulses are the main source of protein and besides these, it is also good sources
of vitamins, minerals, omega-3 fatty acids and dietary fibre or non-starch
polysaccharides (NSP).
Contain non-nutrient bioactive phytochemicals that have health-promoting and
disease preventing properties.
demand for bean products is growing because of the presence of several health-
promoting compounds in edible bean products known as saponins which are
naturally occurring compounds widely distributed in all cells of legume plants.
Saponins have the ability to:
Help protect the human body against cancers
Lower cholesterol
Lower blood glucose responses

Vegetables as functional food
Vegetables are rich in fiber, vitamins, minerals, carotene,
pigments, flavonoids, all of which are important for
maintaining our health and prevention and/or treatment of
various diseases.
Low in calorific value, yet rich in vital components.
Lycopene is the pigment principally responsible for the deep-
red color of ripe tomato fruits and tomato products.
Consumption of tomatoes and tomato
products containing lycopene have been
shown to be associated with decreased
risk of chronic diseases like cancer and
cardiovascular diseases in several studies

Fruits as functional foods
Fruits are nature’s wonderful gift to mankind; indeed, medicines packed
with vitamins, minerals, anti-oxidants and many phyto-nutrients.
Fruits are low in calories and fat and provide plenty of soluble dietary
fibers which consequently helps in prevention of chronic diseases like
obesity, diabetes, CVDs,hypertension etc.
Fruits contain many anti-oxidants like polyphenolic flavonoids,
vitamin-C, and anthocyanin offer protection against aging, infections
and some diseases like Alzheimer's disease, colon cancers, weak
bones(osteoporosis).
Mango fruit is an excellent source of VitaminA,vitamin-B6
(pyridoxine), vitamin-C and vitaminE and flavonoids like beta-
carotene, alphacarotene, andbeta-cryptoxanthin.
Consumption of mango is essential for maintenance of healthy skin,
healthy vision, prevention of CVDs and cancer.

probiotic
Probiotics are live microbial food ingredients, which are
beneficial to health. Colon is the most densely populated
region of the gastrointestinal tract and harbors an estimated
500 different bacterial species.
Probiotic bacterial species The various types of bacteria
that are having the probiotics characteristics are-
Lactobacilli
Lactobacillus rhamnosus
Lactobacillus reuteri
Lactobacillus case
Bifidobacterium breve
Streptococcus

Probiotics as functional food
Probiotics which means for life in Greek, is one of the
approach to inhibit harmful micro-organism in our body
and is widely used as functional foods.
Probiotic approach involves the consumption of live
bacterial cells mainly lactic acid producing
bacteria(Lactobacillus or Bifidobacterium genera ) in foods
or dietary supplements.
Probiotic yoghurt are known to exert +ve response towards
lactose-intolerant people.
Probiotics are known to exerts many health benefits
beyond inherent general nutrition. Some of them are :-
lowering of blood pressure
Stimulants of immune systems

Prebiotics
Prebiotics are the substances, which reach to colon in intact
form i.e. without getting depleted by the gastric pH and
digestive acids.
These prebiotics also selectively promote the growth of colonel
probiotic bacteria; hence they act as fertilizers for these bacteria.
These are collective term for non-digestive but a fermentable
dietary carbohydrate that may selectively stimulates growth of
certain bacterial groups’ resident in the colon, such as
Bifidobacteria, Lactobacilli considered to be beneficial for the
human host.
Inulin, which is soluble dietary fibres and resistant to digestive
enzyme and thus reaches to large intestine or colon essentially
intact, where it is fermented by resistant bacteria, Lactobacilli.

Functional food and fortification
Products considered functional generally do not include products
where fortification has been done to meet government regulations
and the change is not recorded on the label as a significant
addition ("invisible fortification").
Some of the fortified food used as functional food and their
health benefits :
Juices with calcium reduces risk of osteoporosis and reduces hypertension
Grains with folic acid reduces risk of heart disease and neural tube birth
defects.
Infant formulas with iron reduces risk of iron deficiency.
Grains with added fiber reduces risk of certain cancers and heart disease;
reduces cholesterol and constipation; increases blood-glucose control
Juices with added fiber reduces risk of certain cancers and heart disease;
reduces cholesterol, hypertension, and constipation.
Foods containing sugar alcohols in place of sugar reduces risk of tooth dec

Phytonutrients
These are the bioactive compounds and also
known as phytochemicals.
Phyto- greek word used for Plants.
Substances in plants that may help prevent
diseases like cancer and heart disease.
So far, scientists know od 3,000 different
phytochemicals with possible health benefits.

General functions of
phytonutrients
They have enzymes that detoxify the body and strengthen
the liver.
They strengthen red blood cells
Enhance the immune system.
Protects from cardiovascular diseases.
They create vital sources of nutrients which fight cancer
cells.
Fight infections in the body that lead to inflammation,
which in turn leads to fat storage.

Continue….
They provide a power boost to the thyroid
and adrenal glands.
They empower the genes that turn off fat
storage and promote fat burn.
Reduce premature aging.
They trigger the body's internal mechanism
to eat less, yet have the feeling of being full.

Continue….
• Substrate for biochemical reactions
• Cofactors of enzymatic reactions
• Inhibitors of enzymatic reactions
• Absorbents that bind to & eliminate undesirable constituent in
the intestine.
• Scavengers of reactive or toxic chemicals
• Enhance the absorption and / or stability of essential nutrients
• Selective growth factor for beneficial bacteria
• Fermentation substrate for beneficial bacteria
• Selective inhibitors of deleterious intestinal bacteria

Various Phytochemicals

Mechanisms of action

References
Park K. Textbook of Preventive and Social Medicine. 21st ed. Jabalpur(India):
Banarsidas Bhanot Publishers; 2011
Kishore J. National health programme of India, 10th edition, century publications.
http://www.gainhealth.org/events/staple-food fortification-crucial- fight-against-
malnutrition- India
Training Manual For Food Safety Regulators Vol. 1 – Introduction To Food And
Food Processing 2010 50
https://www.slideshare.net/Priyankakhokhar/nutraceuticals-by-priyanka-khokhar
https://www.slideshare.net/EvolveWellness/phytonutrients-9265529
https://www.slideshare.net/santupolley/nutraceutical
https://www.slideshare.net/pika_priya/functional-food-46387226
https://www.slideshare.net/krushnayadavdk/functional-foods-47295949
https://www.slideshare.net/jabirrahaman/functional-food-55870106
https://www.slideshare.net/senaimais/microsoft-power-point-dr
https://www.slideshare.net/JYOTIPACHISIA1/concept-of-functional-foods

Functional food & Phytonutrients

Empfohlen

Empfohlen

Weitere ähnliche Inhalte

Was ist angesagt?

Was ist angesagt? (20)

Ähnlich wie Functional food & Phytonutrients

Ähnlich wie Functional food & Phytonutrients (20)

Mehr von Mohammad Khalid

Mehr von Mohammad Khalid (20)

Kürzlich hochgeladen

Kürzlich hochgeladen (20)

Functional food & Phytonutrients