functional foods/nutraceuticals

Question 1

Who said “Let food be your medicine and medicine be your food”?

Answer 1

Hippocrates, 400 BC

Question 2

what is a functional food?

Answer 2

has bioactive comps such as phytochem in addition to basic nutrition, for additional health benefit/disease prevention

Question 3

example of bioactive compounds?

Answer 3

beta glucans in oats/barley, omega3 in flax/fish oils

Question 4

what is a product isolated/purified from foods, generally sold in medicinal form?

Answer 4

nutraceutical

Question 5

how are functional foods diff from nutraceuticals?

Answer 5

functional similar to conventional food, nutraceuticals are isolated from foods and sold in dosage form

Question 6

how is milk a functional food?

Answer 6

conjugated linoleic acid, sphingomyelin/ceramide, butyric acid, calcium, bioactive peptides, oligosacc, lactoferrin

Question 7

categories of functional foods?

Answer 7

natural, processed, enriched, traditionally bred, genetically engineered

Question 8

most important structural feature of bioactive carbs?

Answer 8

resistance to digestion in upper tract of GI (go to colon microflora)

Question 9

What is glycemic index?

Answer 9

scale that ranks carb-rich foods by how much they raise blood sugar lvl compared to standard food

Question 10

examples of prebiotics?

Answer 10

inulin, fructooligosaccharides

Question 11

where are prebiotics found in?

Answer 11

onion, garlic, ruits and veg, wheat, chicory (white carrot) roots

Question 12

examples of bioactive lipids?

Answer 12

SCFAs (short chain f.a.), long chain omega 3 (DHA/EPA), CLA

Question 13

physiologically relevant SFCAs are mainly:

Answer 13

acetate, propionate, butyrate

Question 14

benefits of SFCA?

Answer 14

anti-inflammatory, prevent colon cancer, decrease luminal pH

Question 15

benefits of CLA?

Answer 15

improve body comp., decrease risk cancers

Question 16

how are bioactive peptides activated?

Answer 16

released by enzymatic/chem hydrolysis so that free peptides become physiologically active (not active in native form)

Question 17

where are polyphenolic comps found?

Answer 17

virtually all types of food plants

Question 18

what are 6 subclasses of flavonoids?

Answer 18

flavones, flavonones, isoflavones, flavonols, flavanols anthocyanins

Question 19

name of secondary products of plant metabolism

Answer 19

flavonoids

Question 20

compounds structurally related to flavonoids that serve as precursors for flav. biosynth.

Answer 20

phenolic acids (like ferulic acid)

Question 21

where to find anthocyanin?

Answer 21

in purple/red/orange vegetables

Question 22

type of flavanol found in tea and cocoa

Answer 22

catechins

Question 23

found in grapes and wine

Answer 23

resveratrol

Question 24

where are ferulic acids found?

Answer 24

seeds of coffee, apple, components of plant cell wall

Question 25

saturated sterols are called:

Answer 25

stanols

Question 26

benefits of plant sterols?

Answer 26

structurally similar to chol, so compete with cholesterol for absorption in intestine, so lower cholesterol

Question 27

mot common carotenoid in human body that is most potent carotenoid antioxidant

Answer 27

lycopene

Question 28

lycopene reduces risk of ___

Answer 28

prostate cancer

Question 29

why is there higher bioavailability of lycopene in tomato paste than in fresh?

Answer 29

breaking down sturdy cell walls makes lycopene more bioaccessible

Question 30

examples of probiotics?

Answer 30

lactobacillus, bifidobacterium

Question 31

what is FFNHP?

Answer 31

Functional Foods and Natural Health Products

Question 32

this is produced by plant as immune response to bacteria/fungi; it is anti-cancer, anti-inflammatory, blood sugar lowering

Answer 32

resveratrol

Question 33

about ____g resveratrol required to significantly lower blood sugar

Answer 33

3-5 (only 1/1000 of this amount in red wine...)

Question 34

how to judge validity of functional food claim?

Answer 34

what [ ] needed? Sold functionally active? health benefits ubiquitous? comp bioavailable? do I get enough in diet? how much is too much?