functional foods

INDEX

CONTENTS PAGE

 Abstract 3
 Introduction 3
 History of functional foods 4
 Development of functional foods 4
 Functional foods from plant source 5-7
 Functional foods from animal source 7-8
 Prebiotics,Probiotics as functional foods 8-10
 Functional foods next wave of GE foods 10
 Functional foods Market 10-11
 Uses of functional foods 11-12
 Advantages and Disadvantages of functional foods 12-13
 New Advances in functional foods 13
 Future prospects 13-14
 Conclusion 14
 Acknowledgement 14
 References 14-15




ABSTRACT
In many countries research on functional foods is addressing the physiologic effects and health benefits of foods and food components, with the aim of authorizing specific health claims. The positive effects of a functional food can be either maintaining a state of well-being and health or reducing the risk of pathologic consequences. Latest research on functional foods will allow the establishment of health claims that can be translated into messages for consumers that will refer to either enhanced function or reduction of disease risk. This presents a challenge for the scientific community, health authorities, and the food industry
INTRODUCTION
What are Functional Foods?
Foods that may have physiological benefits or have the ability to reduce the risk of chronic disease beyond basic nutritional functions are called Functional Foods.
There are two categories of functional foods:
1. Foods that naturally contain biologically active, non-nutrient compounds that provides
health benefits. These compounds are phytochemicals, which are also sometimes called nutraceuticals.

2. Food products specifically formulated to have higher amounts of nutrients or phytochemicals than would naturally occur in that food. These are also called “designer foods.”
Nutraceuticals: Nutraceutical are isolated or purified from foods and generally sold in medicinal forms not usually associated with food (tablets, capsules, drops) that may have physiological benefits or have the ability to reduce the risk of chronic disease beyond basic nutritional functions (Health Canada, 1998). Examples are Fish oils, soy isoflavones.
HISTORY OF FUNCTIONAL FOODS
The original concept of functional foods (or more correctly, ‘physiologically functional foods’) was born in Japan in the 1980’s, where the term was used by industry to describe foods fortified with specific ingredients imparting certain health benefits. The state initiated a voluntary approval system in which the term ‘functional foods’ was actually dropped and replaced by the term ‘foods for specific health use (FOSHU)’. FOSHU foods were defined by the Japanese Ministry of Health and Welfare as ‘processed foods containing ingredients that aid specific bodily functions as well as being nutritious’.
DEVELOPMENT OF FUNCTIONAL FOODS
The design and development of functional foods is scientific challenge that should rely
on the stepwise process


• Sensitive to modulation by food components
• Pivotol to maintenance of well-being and health
• Linked to risk of disease


• Identification
• Characterization
• Validation







PROCESS OF DESIGN AND DEVELOPMENT OF FUNCTIONAL FOODS
FUNCTIONAL FOODS FROM PLANT SOURCE
Tomatoes-
Lycopene-with ample vitamin C content, the tomato possess considerable ability to provide antioxidant action to the body.Lycopene is one of the families of carotenoids that have been recognized for its ability to clear the body of free radical waste products, thereby lowering the risk of development of some forms of cancer, most notably prostate cancer.
Garlic. Garlic (Allium sativum) is likely the herb most widely quoted in the literature
for medicinal properties. . The purported health benefits of garlic are numerous, including cancer chemo preventive, antibiotic, anti-hypertensive, and cholesterol-lowering properties (Srivastava et al., 1995)
More recently, in a study of more than 40,000 postmenopausal women; garlic consumption was associated with nearly a 50% reduction in colon cancer risk (Steinmetz et al., 1994).
Grapes.-Resevertol- found mainly in the skin of grapes, may have health related benefits relative to cancer prevention and reduction of heart disease risk.
One study found significant improvement in arterial function in subjects with compromised blood flow after subjects where given grape juice.
Tea.-Polyphenol-both black and green tea contains flavonoids, also known as polyphenols, which are believed to exert antioxidant action within the body.
These antioxidants are thought to protect the body from the cerosive damage resulting from naturally occurring metabolic wastes such as free radicals. Research has focused on the role of these free radicals in heart disease and cancer.
Peacan-monounsaturated fatty acids –the peacan along with other tree nuts has recently been investigated for its beneficial role in health promotion. In a randomized controlled study of the effects of peacan intake on blood cholesterol levels it was found that subject had lower LDL (bad) cholesterol levels after an 8-week introduction of peacan to a self selected diet.
The mechanism of this change in the cholesterol is not known, however, peacan do have significant monounsaturated fatty acid content.
Functional Foods from Animal Sources
Fish. Omega-3 (n-3) fatty acids-besides the health virtues of its moderately low fat content and it ample vitamin and mineral content, the beneficial role of fish consumption seems to relate to its fatty acid content. Omega-3-fatty acids are polyunsaturated fatty acids that have been found to lower blood clotting and narrowing of the artery walls.

This reduced thickening of the arteries may lower one’s risk for heart disease, when omega-3-fatty acid are consumed as part of a healthy diet
Yoghurt: Fermented dairy products are thought to possess microbial components that contribute to the healthy balance of bacteria in the gastrointestinal tract. A similar product acidophilus milk is considered a probiotic as well, because it helps to encourage growth of a health promoting bacterial flora of intestines. Many products now popular in Europe considered probiotics, such as those made with oligofructose and are found in foods such as biscuits and soups.
Beef. An anticarcinogenic fatty acid known as conjugated linoleic acid (CLA) was first isolated from grilled beef in 1987 (Ha et al., 1987). CLA refers to a mixture of positional and geometric isomers of linoleic acid (18:2 n-6) in which the double bonds are conjugated instead of existing in the typical methylene interrupted configuration.
PROBIOTICS, PREBIOTICS AS FUNCTIONAL FOODS
Prebiotics are a fibers that trigger the growth of bacteria having favorable effects on the intestinal flora. Probiotics, however, are live micro-organisms contained in the food we eat. They remain intact throughout the digestive process, and deliver healthy bacteria directly to the large intestine. The benefits of consuming both prebiotics and probiotics are so strong that synbiotic products (products in which both a probiotic and a prebiotic are combined) are being developed as functional foods.
Combining probiotics and prebiotics in what has been called a symbiotic could beneficially affect the host by improving survival and implantation of live microbial dietary supplements in the gastrointestinal flora, by selectively stimulating the growth or activating the catabolism of one or a limited number of health-promoting bacteria in the intestinal tract, and by improving the gastrointestinal tract's microbial balance, but the creation of a synbiotic has not been investigated. Combining probiotics with prebiotics could improve the survival of the bacteria crossing the upper part of the gastrointestinal tract, thus enhancing their effects in the large bowel. Moreover, probiotic and prebiotic effects might be additive or even synergistic.

This has been the case when combining the anticarcinogenic effects of inulin and bifidobacteria in experimental animals.
Examples of Probiotics and Prebiotics
Class/Component Source Potential Benefit
Probiotics
Certain species and strains of Lactobacilli, Bifidobacteria, Yeast Certain yogurts, other cultured dairy products, and non-dairy applications May improve gastrointestinal health and systemic immunity
Prebiotics
Inulin, Fructo-oligosaccharides (FOS), Polydextrose, Arabinogalactan, Polyols—lactulose, lactitol Whole grains, onions, bananas, garlic, honey, leeks, artichokes, fortified foods and beverages, dietary supplements and other food applications May improve gastrointestinal health; may improve calcium absorption
Chart adapted from International Food Information Council Foundation: Media Guide on Food Safety and Nutrition: 2004-2006.
*Examples are not an all-inclusive list

FUNCTIONAL FOODS NEXT WAVE OF GENETICALLY ENGINEEREED FOODS
Genetically engineered (GE) foods are called "second generation" of GE foods (Anup Shah).Functional foods that have been genetically modified to improve their nutritional quality should not be confused with standard or enriched functional foods. The fundamental difference between these two food categories, although they are similar in terms of their DNA is that one is genetically manipulated and the other is not. Examples of genetically modified foods
Some current examples include:
• Soybeans have been genetically modified to resist herbicides that would normally kill them.
• Plants are genetically modified to ensure longer shelf life or greater resistance to frost.
• Plants are modified to yield higher protein or nutrient levels, or produce healthier oils containing ‘functional food’ components such as omega 3 fatty acids.
• Genetically modified cows can produce milk that contains higher levels of bioactive milk proteins or human blood clotting components or a human breast milk component.
FUNCTIONAL FOODS MARKET
On February 23, 2006 Nutrition Business Journal (NBJ) held a web seminar on their most recent research, analysis and strategic intelligence on functional foods. In addition, analysis was provided on the overall food business and healthy food position, natural and organic foods and lesser evil foods.
U.S.Food Sales ($544.14 billion) 2004

Sales in functional foods: The functional foods market grew by 14.9% by retail sales value in the 12 months to September 2006. Growth in the functional foods market is forecast to slow over the next 5 years (to 2010/2011), with the rate of increase becoming more similar to that of traditional food products.
Sales in functional food from 1998- 2007

USES OF FUNCTIONAL FOODS
In recent years, accumulating evidence points to a role for certain dietary components in the prevention of cardiovascular disease, and obesity.
Obesity: The number of obese people is increasing year on year and this is having a massive impact on health.

Obesity and its related complicitations are such complex diseases that there is never going to be one cure –all solution. Functional foods are one of he tools that we have to favorably alter the nutritional make up of the diet, but they will never be the solution. Food factors under investigation for this purpose include anorectic agents (such as caffeine, theobromine, thiamin, and zinc), and dietary fibres or complex carbohydrates which delay stomach emptying, digestion and assimilation (Walqvist)
Cardiovascular Disease Cardiovascular disease (CVD) remains the single biggest cause of death in the world. Some companies have traditional products with high natural levels of the components, such as Quaker Oats (soluble fibre) and John West Mackerel Fillets (n-3 fatty acids) (Young, 1997a). Others have created products with enhanced levels of these ingredients.
Cancer: After heart disease, cancer is the second biggest cause of deaths in the world, accounting for 20% of all deaths Many foods, including carrots, cucumber, apples, strawberries, soybeans, Brussels sprouts, broccoli, peppers, leeks, fish, and citrus fruits, are believed to contain anticarcinogenic.
ADVANTAGES AND DISADVANTAGES OF FUNCTIONAL FOODS
Advantages: Some functional foods make it easier to meet requirements for nutrients that are often deficient in American diets. The addition of calcium to orange juice and the B-vitamin folate to enriched flour are two examples. Some functional foods make it possible to achieve higher intakes of nutrients or phytochemicals than would be realistic with natural food sources of these compounds.
Disadvantages: Functional foods that contain added nutrients or phytochemicals may send confusing messages about how to plan healthful diets. Calcium-fortified orange juice is an improvement on a food that is already healthful. Calcium-fortified candy or fiber -enriched white bread, on the other hand, involves addition of beneficial substances to foods that are otherwise devoid of healthful properties.
ADVANCES IN FUNCTIONAL FOODS
Mandarin oranges may reduce risk of liver cancer, other diseases: A pair of studies from Japan suggests that eating mandarin oranges may cut your risk of developing liver cancer as well as other serious diseases.
Raisins as a functional food for oral health: Compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease, according to researchers at the University of Illinois at Chicago, College of Dentistry.
Development of functional foods from buckwheat: Buckwheat has been used and will be better used as an important raw material for functional food production. Buckwheat proteins have unique amino acid composition with special biological activities of cholesterol-lowering effects, antihypertensition effects, and improving the constipation and obesity.
In inulin and oligofructose: The food components to be discussed as potential "functional food ingredients" are the inulin-type fructans, i.e., chicory inulin and oligofuctose. Potential health benefits include reduction of risk of colonic diseases, noninsulin-dependent diabetes, obesity, osteoporosis and cancer.
'Designer soybean' boosts calcium levels, fights osteoporosis: Researchers have known for some time that the natural calcium found in soybeans is not easily absorbed in the body. As a result, products such as soy milk contain calcium supplements, which sometimes settle out of the beverage. Now, using simple and inexpensive chemical techniques, scientists say that they have built a more calcium-friendly soybean.
FUTURE PROSPECTS
Nowadays - particularly in Europe - it is focusing on certain foods. Those foods which are described as "functional", because they contain one or more elements beneficial to health, could prove attractive in a preventive policy framework. On an international scale, it is estimated that this market will soon be worth 25 000 million. Considering the various alternative trends in the added value food and drinks market, the report stresses the right marketing strategy is even more crucial for manufacturers.
CONCLUSION
The success of functional foods will depend on many factors, including their safety, efficacy, taste, convenience, and value. Assuming that products are safe and effective, their taste and convenience must not be compromised or they will not sell. In marketing functional foods it is important that they are promoted in the light of dietary guidelines for healthy eating, and are seen as components of a healthy diet, rather than as a way of compensating for a poor diet. If these hurdles can be overcome, the potential markets for functional foods in the future would seem to be vast. Time will tell whether or not this hope will become a reality.
ACKNOWLEDGEMENT
From the bottom of my heart, I would like to thank my teacher Dr. Ravinder Nagpal as without their expertise advice and help, this project would not have been completed. He has not only helped me as a teacher but his boosting and enthusiastic and friendly nature constantly inspired me throughout the endeavor.

While writing this report, I have kept in mind the entire requirements needed. Although every care has been taken to check the entire mistake & misprint. Yet it is difficult to claim perfection.

REFERENCES
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