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FOSC301 > Food bioactives (functional foods > Flashcards

Food bioactives (functional foods Flashcards

1
Q

define functional foods

A

foods that perform a health function

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2
Q

supporting argument for every food being functional

A

all foods contain functional nutrients
-energy released during digestion
-some converted into bioactive molecules

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3
Q

Invest australia definition

A

food or food components that may provide demonstrated phsyiological benefit or reduce risk of chronic disease, above and beyond basic nutritional functions

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4
Q

IFT definition

A

food or food ocmponent that provide a healthy benefit above and beyond basic nutrition (for intended population).
provide essential nutrients beyond quantities needed for normal/basic requirements

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5
Q

IFT examples of functional foods

A

conventional foods; fortified, enriched, or enahanced: and dietary supplements

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6
Q

reasons for interest in functional foods (6)

A

-aging population
-increased lifestyle related health issues
-health and beauty industry
-advances in science and technology
-cost of healthcare
-growing market for foods with health benefit

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7
Q

3 types of functional foods

A

inherently healthy
added bioactive compound
developed to deliver desired health outcome

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8
Q

example of inherently healthy food

A

kiwifruit, carrot
-most foods fit into this

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9
Q

example of added bioactive

A

margarine with added plant sterols
fortification

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10
Q

specifically designed for health benefit example

A

supplements: collagen

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11
Q

examples of functional food classes

A

nutraceuticals
probiotics
prebiotics
synbiotics
psychobiotics

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12
Q

what are nutraceuticals

A

bioactive chemicals derived from food but taken as a supplement at much higher concentration

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13
Q

why are nutraceuticals taken at a much higher concentration

A

make up for losses in accessibility, digestion, absorption and metabolism

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14
Q

examples of nutraceuticals

A

supplements
-vitamins
-minerals
-omega 3
-digestive support

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15
Q

what is a probiotic

A

live micro-organism that confer health benefit when consumes in adequate amounts

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16
Q

what elie metchnikoff notices

A

peasants that consume yoghurt lived longer

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17
Q

FDA acronyms for safe food products

A

GRAS

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18
Q

EFSA (euro) acronym for safe food products

A

QPS
qualified presumption of safety

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19
Q

GRAS and QPS requirements for probiotics

A

alive
not resistant to antibiotics
metabolic activities need to be checked
no adverse affects
cant produce a mammalian toxin
not heamolytic

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20
Q

why do metabolic activities need to be checked for probiotics

A

to make sure they are producing compounds that cant be metabolised or toxic to humans
-i.e. D form of molecules

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21
Q

examples of probiotics

A

lactobacillus
bifidobacterium
streptococcus
enterococcus
bacillus coagulans
saccharomyces boulardii

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22
Q

benefits of probiotics

A

bacteriocin production (antibiotic)
increased cytokine secretion (immunity)
amino & organic acid, vitamin synthesis
promotion of mineral absorption
modulates lactose intolerance
controls antibioitc-associated nausea and diarrhoea

23
Q

side effects of probiotics

A

digestive: bloating or gas
immune system over stimulation (unhealthy metabolic activities)

24
Q

what is a prebiotic

A

non-viable food component that confers health benefit on the host associated with modulation of microbiota

25
Q

purpose of prebiotics

A

induce growth/activity of probiotics

26
Q

metabolic mechanisms of resistant starch

A

starch enters large intestine and undergoes digestions-> resistant starch then undergoes bacterial fermentation to produce short chain fatty acids (butyrate) which decreases pH in intestine

27
Q

how many types of resistant starch are there

A

4

28
Q

describe RS1

A

physically inaccessible, non-digestible matrix

29
Q

example of RS1

A

whole or partly milled grains and seeds

30
Q

Describe RS2

A

tightly packed, ungelatinised starch granules

31
Q

example of RS2

A

raw potato starch
green bananas
high-amylose cornstarch

32
Q

describe RS3

A

retrograded starch

33
Q

examples of RS3

A

cooked and cooled potato, bread and pudding

34
Q

describe RS4

A

chemically modified starch

35
Q

examples of RS4

A

etherised, esterified or cross-bonded starches (used in processed foods)

36
Q

examples of pre biotics

A

beta glucan
arabinogalactan (larch) and arabinoxylan (wheat)
galacto-oligosaccharides
inulin
HMOs

37
Q

what are HMO

A

human milk oligosaccharides
-diverse glass of unconjugated glycans
fucosyllactose & sialyllactose

38
Q

health functions of HMOs

A

prebiotic (for bifidus growth)
adhesive antimicrobials
intestnal epithelial cell modulators
immune modulators
brain development
modulators of leukocytes

39
Q

what are synbiotics

A

combines pre and probiotic

40
Q

what are psychobiotics

A

produces health benefit in patients with psychiatric or neurological illnesses

41
Q

outcome of ‘assessment of psychotropic-like properties of a probiotic formulation in rats and human subjects

A

probitoic treated participants (PTP) showed a significant decline in self-reported negative mood and distress
decrease in urinary free cortisol in PTP (reduced stress)
no evidence of dysfunction in learning and memory
no addiction induced, safety with no cognitive impairment

42
Q

functional foods involved in GI health

A

pro, pre, symbiotics and fibres

43
Q

functional foods involved in cognitive and neurodegenerative diseases

A

flavonoids, omega 3, selenium

44
Q

functional foods involved in cardiometabolic syndrome

A

polyphenols, dietary fibres

45
Q

functional foods involved in CVD

A

polyphenols, omega 3 and plant sterols

46
Q

functional foods involved in cancer prevention

A

carotenoids, organosulfur and phenolic compounds

47
Q

areas of research required for functional foods

A

isolation and extraction techniques
formulation techniques to retain bioactive properties
biological properties tests and range of concentrations for action
improving bioavailability and bioaccessibility elucidating the absorption, distribution, metabolism, excretion and toxicity (ADME/tox) profile

48
Q

goals of regulation

A

consumers are reliably informed
safety assessment (public health)

49
Q

claims FDA allows

A

a developing relationship between components in the diet and reduced risk of disease, as reviewed by the FDA and supported by the weight of credible scientific research

50
Q

claims the EFSA allows

A

nutrition claim: beneficial nutritional properties (low fat etc)
health: health benefit can result from consumption (reinforce bodies natural defences)

51
Q

what FSANZ allow

A

nutrient content claims, nutrient function claims but no health claims

52
Q

need to know if marketing func foods

A

changing consumer needs and interest
science of functional foods
regulatory guidelines

53
Q

issues needed to be addressed with func foods

A

organoleptic qualities - > consumer acceptance
safety and stability
packaging and storage conditions that preserve biological action

54
Q

stakeholders in functional food development

A

researchers
manufacturers
consumers
regulators

FOSC301 (17 decks)

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