Functional foods Flashcards
Define functional foods
Foods that claim health benefits over and above its basic nutritive values
What are the four types of functional foods
Conventional foods
Modified foods
Foods for dietary use
Medical foods
What are conventional functional foods
Used by the general population for everyday use
Unmodified whole foods
Eg:
Tomatoes - Lycopene
Raspberries - Ellagic acid
Kale - Lutein
Broccoli - Sulforaphane
What are modified functional foods
Modified through fortification, enrichment, enhancement
Modified biotechnology to improve nutritional value and health benefits
Fortified: Calcium-fortified orange juice for bone health
Enriched/Enhanced: Folate-enriched breads for fetal development
What are functional foods for dietary use
Food intended for a specific dietary disease/consummed for the management of a disease
Distinctive nutritional requirements
Eg:
Infant foods
Hypoallergenic foods - gluten free foods, lactose free foods
Weight-loss foods
What are medical functional foods
Special formulations of food and beverages that are used for health conditions
Eg:
Futurelife for HIV/AIDS
Non-vegetable/fruit functional foods
Milk/yogurt with probiotic cultures - digestion
Maragrine, yogurt, cheese spreads - Plant sterols/stanols reduce cholesterol and lower risk of heart disease
Eggs rich in omega 3 fatty acids - 3 to 4 a week, reduce heart disease
Breakfast cereals - folic acid, reduce spina bifida
Bread - isoflavones, reduce breast/prostate cancer risk, heart disease, osteoporosis
Oats - beta-glucon, reduces inflammation, increases immunity/heart health
Almonds - prevent cardiovascular disease, reduce risk of cancer, prolong life
Chocolate - contains flavanoids, lowers cholesterol, reduce risk of cardiovascular problems
Vegetable/fruit functional foods
Red fruits: tomatoes, pink grapefruit, papayas, guava
- Lycopene, reduce prostate/lung/stomach cancer
Red/purple fruits/vegetables: blackberries, strawberries, cherries, eggplant, plums, red cabbage
- Anthocyanin, decreases blood pressure, reduce risk of heart attacks
Orange fruits/vegetables: carrots, mangoes, apricots, pumpkin, butternut
- Beta-carotene, prevents eyesight degeneration
Yellow fruits/vegetables: citrus, peaches
- Beta-cryptothanxin, improved eyesight, growth, immune function
Green vegetables: broccoli, spinach, kale
- Isothiocyanate, reduce cancer risk
White vegetables: garlic, onion, celery, pears
- Allicin, anti-tumor effects
Bananas - lowers blood pressure, reduce risk of childhood leukemia, heart health
What are the three main functional ingredients in food
Fatty acids
Probiotics
Prebiotics
Fatty acids in functional foods
Polyunsaturated fatty acids are added to:
Dairy products
Breads
Pasta
Probiotics in functional foods
Contain live bacteria
Yogurt and fermented dairy products contain bacteria that help digestion
Probiotics help stimulate the growth of micro-organisms
Common bacteria:
Acidophilus, Lactobacillus, Bifidobacterium
Prebiotics in functional foods
Increase the population of beneficial bacteria in the gut
Improves immune system/digestion
Natural sources:
Artichokes, onions, leeks, honey
Summarised benefits of functional foods
High in important nutrients
Fortified foods - less nutrient deficiencies
Antioxidants reduce free radicals
Omega 3 fatty acids - reduce inflammation, increases brain function, heart health
High in fiber - control blood glucose level, prevent digestive disorders
Contains nutrients needed for growth/development in children
