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NUTRACEUTICALS :Challanges and Opportunities in
21st Century
KAMAL G. NATHD. VIJAYALAKSHMI
Agrotech Publishing AcademyUDAIPUR
Published by :Mrs. Geeta SomaniAgrotech Publishing Academy11A-Vinayak Complex-BDurga Nursery Road, UdaipurMob. : 9414169635, 9413763031Email : [email protected] : www.agrotechbooks.com
DISCLAIMER
Information contained in this book has been published byAgrotech Publishing Academy and has been obtained byits authors believed to be reliable and are correct to thebest of their knowledge. However, the publisher and itsauthors shall in no event be liable for any errors, omissionsor damage arising out of use of this information andspecially disclaim any implied warranties ormerchantability or fitness for any particular use. Disputesif any, are subjected to Udaipur jurisdiction only. Theauthors/publisher have attempted to trace andacknowledge the materials reproduced in this publicationand apologize if permission and acknowledgements topublish in this form have not been given. If any materialhas not been acknowledged please write and let us knowso we may rectify it.
REPRINTED 2018
© 2014 All Rights Reserved
ISBN : 978-81-8321-326-4
Typeset by :Image Print Media, [email protected] No. : 9413467622, 2413922
Printed in India
NUTRACEUTICALS :Challanges and Opportunities in
21st Century
KAMAL G. NATHD. VIJAYALAKSHMI
Agrotech Publishing AcademyUDAIPUR
Published by :Mrs. Geeta SomaniAgrotech Publishing Academy11A-Vinayak Complex-BDurga Nursery Road, UdaipurMob. : 9414169635, 9413763031Email : [email protected] : www.agrotechbooks.com
DISCLAIMER
Information contained in this book has been published byAgrotech Publishing Academy and has been obtained byits authors believed to be reliable and are correct to thebest of their knowledge. However, the publisher and itsauthors shall in no event be liable for any errors, omissionsor damage arising out of use of this information andspecially disclaim any implied warranties ormerchantability or fitness for any particular use. Disputesif any, are subjected to Udaipur jurisdiction only. Theauthors/publisher have attempted to trace andacknowledge the materials reproduced in this publicationand apologize if permission and acknowledgements topublish in this form have not been given. If any materialhas not been acknowledged please write and let us knowso we may rectify it.
REPRINTED 2018
© 2014 All Rights Reserved
ISBN : 978-81-8321-326-4
Typeset by :Image Print Media, [email protected] No. : 9413467622, 2413922
Printed in India
3 4
PREFACE
Nutraceuticals is the fast emerging field, of interest toeveryone. They are an alternative to modern medicine. Thepresent accumulated knowledge about nutraceuticalsrepresents a greater challenge for nutritionists, physicians,food technologists and food chemists. Public healthauthorities consider prevention and treatment withnutraceuticals as powerful means in maintaining healthagainst nutritionally induced acute and chronic diseases,there by promoting optimal health, longevity and quality oflife. The explosive growth, research developments, marketingzeal, quality assurance and regulations play a vital role inits success.
This book provides extensive resource material in thefrontier and future areas in the functional and dietarysupplements of new products, Traditional knowledge andthe impact on nutraceutical development, food biotechnology,nutrigenomics, pre and probiotics and enzymes. It alsoprovides information regarding nutritional aspects of flaxseeds, poultry products and spices with food safety andregulations.
It is a compilation of research articles of the eminentprofessors and scientists, to meet the needs of students ofUniversities pursuing courses in the field of nutrition, Foodscience and technology and allied courses at the honors andpostgraduate levels.
This book has comprehensive information in the form ofpart I and II which consists of research articles and powerpoint presentations.
Our special thanks to ICAR for financial assistance inconducting the winter course on “Nutraceuticals Challengesand Opportunities in 21st Century”.
Dr. Kamal G. NathDr. Vijayalakshmi D.
ABOUT THE AUTHORS
Dr. Kamal G. Nath is working as professor in thedepartment of Food Science & Nutrition, UAS, GKVK,Bengaluru. Her area of specialization is Food Science,Clinical Nutrition and Community Nutrition. She holds atotal of 35 years experience in Teaching, Research andExtension. She has been teaching undergraduates, postgraduates and Doctoral degree students. She has guided 12M.Sc students and 8 Ph.D students on the topics related tofood science, clinical nutrition and community nutrition. DrKamal G. Nath has handled two major projects as PrincipalInvestigator funded by Ministry of Health and FamilyWelfare and National Agriculture Technology Project (ICAR,New Delhi) and several minor projects with Directorate ofResearch. She is a resource person for Food and NutritionBoard, Ministry of Women and Child Welfare, Governmentof India. National Institute for Public Co-operation and ChildDevelopment (NIPCCD), Government of India. She haspublished 50 research papers in national and internationalpeer reviewed journals of repute beside one chapter in a bookpublished by PNASF, Bengaluru.
Dr. D. Vijayalakshmi holds M.Sc and PhD in FoodScience and Nutrition with 25 years of experience inteaching, research and extension. At present she is workingas Professor in the Department of Food Science and Nutrition,University of Agricultural Sciences, (UAS), Bangalore, India.Dr Vijayalakshmi has taught, under graduate and graduatecourses in Food Science and Nutrition. Until now, she hasguided 14 M.Sc and 3 Ph.D students. .She has vastexperience in obtaining extramural grants from internationaland national organizations for research. She has acted asPrincipal investigator and Co- Investigator for projectsfunded by USAID, USDA, INDO-EURO, DBT. As part ofUSAID projects, participated in training and discussion
3 4
PREFACE
Nutraceuticals is the fast emerging field, of interest toeveryone. They are an alternative to modern medicine. Thepresent accumulated knowledge about nutraceuticalsrepresents a greater challenge for nutritionists, physicians,food technologists and food chemists. Public healthauthorities consider prevention and treatment withnutraceuticals as powerful means in maintaining healthagainst nutritionally induced acute and chronic diseases,there by promoting optimal health, longevity and quality oflife. The explosive growth, research developments, marketingzeal, quality assurance and regulations play a vital role inits success.
This book provides extensive resource material in thefrontier and future areas in the functional and dietarysupplements of new products, Traditional knowledge andthe impact on nutraceutical development, food biotechnology,nutrigenomics, pre and probiotics and enzymes. It alsoprovides information regarding nutritional aspects of flaxseeds, poultry products and spices with food safety andregulations.
It is a compilation of research articles of the eminentprofessors and scientists, to meet the needs of students ofUniversities pursuing courses in the field of nutrition, Foodscience and technology and allied courses at the honors andpostgraduate levels.
This book has comprehensive information in the form ofpart I and II which consists of research articles and powerpoint presentations.
Our special thanks to ICAR for financial assistance inconducting the winter course on “Nutraceuticals Challengesand Opportunities in 21st Century”.
Dr. Kamal G. NathDr. Vijayalakshmi D.
ABOUT THE AUTHORS
Dr. Kamal G. Nath is working as professor in thedepartment of Food Science & Nutrition, UAS, GKVK,Bengaluru. Her area of specialization is Food Science,Clinical Nutrition and Community Nutrition. She holds atotal of 35 years experience in Teaching, Research andExtension. She has been teaching undergraduates, postgraduates and Doctoral degree students. She has guided 12M.Sc students and 8 Ph.D students on the topics related tofood science, clinical nutrition and community nutrition. DrKamal G. Nath has handled two major projects as PrincipalInvestigator funded by Ministry of Health and FamilyWelfare and National Agriculture Technology Project (ICAR,New Delhi) and several minor projects with Directorate ofResearch. She is a resource person for Food and NutritionBoard, Ministry of Women and Child Welfare, Governmentof India. National Institute for Public Co-operation and ChildDevelopment (NIPCCD), Government of India. She haspublished 50 research papers in national and internationalpeer reviewed journals of repute beside one chapter in a bookpublished by PNASF, Bengaluru.
Dr. D. Vijayalakshmi holds M.Sc and PhD in FoodScience and Nutrition with 25 years of experience inteaching, research and extension. At present she is workingas Professor in the Department of Food Science and Nutrition,University of Agricultural Sciences, (UAS), Bangalore, India.Dr Vijayalakshmi has taught, under graduate and graduatecourses in Food Science and Nutrition. Until now, she hasguided 14 M.Sc and 3 Ph.D students. .She has vastexperience in obtaining extramural grants from internationaland national organizations for research. She has acted asPrincipal investigator and Co- Investigator for projectsfunded by USAID, USDA, INDO-EURO, DBT. As part ofUSAID projects, participated in training and discussion
5 6
sessions at Purdue and Iowa State Universities in, USA todevelop teaching materials and planning project activities.She has also collaborated in a entrepreneurship developmentprogramme in Ghana, Africa.
CONTENTS
About the book 3About the authors 4
1. Neutraceuticals: At a Glance 9-18Shilpa Huchchannanavar
2. Developments in Nutraceuticals 19-41H.Dureja, D.Kaushik, V.Kumar
3. Role of Neutraceuticals in Human Health 42-45M.L.Revanna
4. Changing Lifestyle and Emerging Trends in 46-63Neutraceuticals and Dietary SupplementsNeena Joshi
5. Neutraceutical: Mechanism of Action 64-88As Bawa and Farhath Khanum
6. Neutraceuticals-Woman and Child Health 89-90Sheela Krishnaswamy
7. Bioactive Substances and Functional Foods 91-111Kamala Krishnaswamy
8. Neutraceutical Attributes of Grain Legumes 112-115H.V. Narasimha
9. Neutraceutical Features of Finger Millet 116-125(Eleusine Coracana)Vijayalakshmi D.
10. Lignans From Cereals and Oil Seeds-Role in 126-136Human Health As NeutraceuticalsAsna Urooj
11. Flax: A Minor Oil Seed for Major Health Benefits 137-141Bharati Chimmad
12. Trends in Functional Dairy Foods 142-151H.M. Jayaprakasha
5 6
sessions at Purdue and Iowa State Universities in, USA todevelop teaching materials and planning project activities.She has also collaborated in a entrepreneurship developmentprogramme in Ghana, Africa.
CONTENTS
About the book 3About the authors 4
1. Neutraceuticals: At a Glance 9-18Shilpa Huchchannanavar
2. Developments in Nutraceuticals 19-41H.Dureja, D.Kaushik, V.Kumar
3. Role of Neutraceuticals in Human Health 42-45M.L.Revanna
4. Changing Lifestyle and Emerging Trends in 46-63Neutraceuticals and Dietary SupplementsNeena Joshi
5. Neutraceutical: Mechanism of Action 64-88As Bawa and Farhath Khanum
6. Neutraceuticals-Woman and Child Health 89-90Sheela Krishnaswamy
7. Bioactive Substances and Functional Foods 91-111Kamala Krishnaswamy
8. Neutraceutical Attributes of Grain Legumes 112-115H.V. Narasimha
9. Neutraceutical Features of Finger Millet 116-125(Eleusine Coracana)Vijayalakshmi D.
10. Lignans From Cereals and Oil Seeds-Role in 126-136Human Health As NeutraceuticalsAsna Urooj
11. Flax: A Minor Oil Seed for Major Health Benefits 137-141Bharati Chimmad
12. Trends in Functional Dairy Foods 142-151H.M. Jayaprakasha
7POWER POINT PRESENTATIONS
26. Neutraceutical: Challenges and Opportunities 265-277in 21st Century: An Over ViewRinka Banerjee
27. Neutraceuticals and Functional Foods: 278-290An OverviewSatish Kulkarni
28. Functional Foods: Disease Control and Health 291-318ImprovementR. Jayaram
29. Neutraceutical Attributes of Food Grains 319-331N.G.Malleshi
30. Role of Soy Protein Performance in Nutrition 332-360D. Malathi
31. Functional Applications of Spices 361-378Kamal G Nath
32. Structured Lipids as Neutraceuticals and as Fats 379-405for the Development of Functional FoodsB.R. Lokesh
33. Neutraceutical Attributes of Poultry and Poultry 406-411ProductsDevegowda
34. Neutraceuticals: Let Food be Your Medicine 412-425Mayanka Tandon
35. Ayurveda Shashtra : Modern Science 426-434Lalitha
36. Neutraceuticals in Ayurveda 435-450Lalitha
Subject Index 451-456
13. Neutraceutical Aspects of Fruits and Vegetables: 152-166An OverviewT.R. Prabhu
14. Spices as Potential Neutraceuticals 167-171Kalpana Platel
15. Herbals and Neutraceuticals 172-195Vasundhara, M. and Yashaswini Sharma
16. Prebiotics: Important Ingredietns for 196-207Contemporary NeutraceuticalsPratima Khandelwal
17. Probiotic Foods: An Emerging Trend for 208-213Better HealthSuvarna Chavannavar
18. Healthy Aging and Neutraceuiticals 214-220Jamuna Praksh
19. Neutraceuticals and Epigenetics 221-223K.C.Raghu
20. Immunomodulation from Neutraceutical 224-228PerspectiveK.V. Veerendra Kumar
21. Nutrition and HIV–Aids-Role of Neutraceuticals 229-231in Treatment and SupportDhruti Bal
22. Understanding the Current Food Safety 232-238Regulation and Alignment with InternationalStandardsMridul Salgame
23. Value Added Bakery Products from Small Millets 239-243Kalpana B
24. Neutraceutical Realted Activities of AICRP on 244-257Home Science (Foods and Nutrition)K. Shanthakumari
25. Global Mega Trends in Food Products: 258-264Opportunities for Indian AgricultureLalit Achoth
8
7POWER POINT PRESENTATIONS
26. Neutraceutical: Challenges and Opportunities 265-277in 21st Century: An Over ViewRinka Banerjee
27. Neutraceuticals and Functional Foods: 278-290An OverviewSatish Kulkarni
28. Functional Foods: Disease Control and Health 291-318ImprovementR. Jayaram
29. Neutraceutical Attributes of Food Grains 319-331N.G.Malleshi
30. Role of Soy Protein Performance in Nutrition 332-360D. Malathi
31. Functional Applications of Spices 361-378Kamal G Nath
32. Structured Lipids as Neutraceuticals and as Fats 379-405for the Development of Functional FoodsB.R. Lokesh
33. Neutraceutical Attributes of Poultry and Poultry 406-411ProductsDevegowda
34. Neutraceuticals: Let Food be Your Medicine 412-425Mayanka Tandon
35. Ayurveda Shashtra : Modern Science 426-434Lalitha
36. Neutraceuticals in Ayurveda 435-450Lalitha
Subject Index 451-456
13. Neutraceutical Aspects of Fruits and Vegetables: 152-166An OverviewT.R. Prabhu
14. Spices as Potential Neutraceuticals 167-171Kalpana Platel
15. Herbals and Neutraceuticals 172-195Vasundhara, M. and Yashaswini Sharma
16. Prebiotics: Important Ingredietns for 196-207Contemporary NeutraceuticalsPratima Khandelwal
17. Probiotic Foods: An Emerging Trend for 208-213Better HealthSuvarna Chavannavar
18. Healthy Aging and Neutraceuiticals 214-220Jamuna Praksh
19. Neutraceuticals and Epigenetics 221-223K.C.Raghu
20. Immunomodulation from Neutraceutical 224-228PerspectiveK.V. Veerendra Kumar
21. Nutrition and HIV–Aids-Role of Neutraceuticals 229-231in Treatment and SupportDhruti Bal
22. Understanding the Current Food Safety 232-238Regulation and Alignment with InternationalStandardsMridul Salgame
23. Value Added Bakery Products from Small Millets 239-243Kalpana B
24. Neutraceutical Realted Activities of AICRP on 244-257Home Science (Foods and Nutrition)K. Shanthakumari
25. Global Mega Trends in Food Products: 258-264Opportunities for Indian AgricultureLalit Achoth
8
Neutraceuticals : At a Glance
1NEUTRACEUTICALS :
At A GlanceShilpa Huchchannanavar
Assistant Professor, Department of Food Science and Nutrition,UAS, Raichur
9 10
OVERVIEW OF NUTRACEUTICALSWhat are Nutraceuticals?
A nutraceutical is a food with a medical-health benefit,including the prevention and treatment. of disease. The termwas coined in the late 1980s by Stephen DeFelice, M.D., founderand chairman of the Foundation for Innovation in Medicine.
Such foods also commonly are referred to as functional foods,signifying they and/or their components may prowide a healthbenefit beyond basic nutrition. Examples include fruits andvegetables as well as fortified or enhanced foods. While all foodsare functional in that they provide nutrients, nutraceuticalscontain heafth promoting moting ingredients or naturalcomponents that have a potential health benefit for the body.“Functional” atiributes of many traditional foods are beingdiscovered, while new food products are being developed withbeneficial components.
The concept of nutraceuticals is not entirely new, althoughit has evolved considerably over the years. In early 1900s, foodmanufacturers in the United States began adding iodine to saltin an effort to prevent goiter (an enlargement of the thyroidgland), representing one of the first attempts at creating afunctional component through fortification. Today, researchershave identified hundreds of compounds with functional qualitiesand they continue to make new discoveries surrounding thecomplex benefits of phytochemicals (non-nutritive plant
chemicals that have protective or disease preventive properties)in foods.
Nutraceuticals are hugely popular among consumer in thethe U.S. and other parts of the world. American sales for 2003were an estimated $31 billion, and that figure is expected togrow substantially over the following several years.Nutraceuticals are one of the fastest-growing segments of thefood industry, especially among affluent baby boomers.
In Japan, England and other countries, nutraceuticalsalready have become part of the dietary landscape. Consumerinterest in the relationship between diet and health hasincreased the demand for information on nutraceuticals. Rapidadvances in science and technology, increasing health care costs,changes in food laws affecting label and product claims, an agingpopulation and rising interest in attaining wellness through dietare among the factors fueling U.S. interest in nutraceuticals.Credible scientific research indicates many potential healthbenefits from food components. These benefits could expandthe health claims now permitted to be identified by the Foodand Drug Administration (FDA).Traditional vs. Nontraditional
Nutraceuticals on the market today consist of both traditionalfoods and nontraditional foods. Traditional nutraceuticals aresimply natural, whole foods with new information about theirpotential health qualities. There has been no change to theactual foods, other than the way the consumer perceives them.Many - if not most - fruits, vegetable’s, grains, fish, dairy andmeat products contain several natural components that deliverbenefits beyond basic nutrition, such as lycopene in tomatoes,omega-3 fatty acids in salmon or saponins in soy. Even tea andchocolate have been noted in some studies to contain health-benefiting attributes.
Nontraditional nutraceuticals, on the other hand, are foodsresulting from agricultural breeding or added nutrients and/oringredients. Agricultural scientists are able to boost thenutritional content of certain crops through the same breedingtechniques that are used to bring out other beneficial traits inplants and animals - everything from beta-carotene-enriched
Neutraceuticals : At a Glance
1NEUTRACEUTICALS :
At A GlanceShilpa Huchchannanavar
Assistant Professor, Department of Food Science and Nutrition,UAS, Raichur
9 10
OVERVIEW OF NUTRACEUTICALSWhat are Nutraceuticals?
A nutraceutical is a food with a medical-health benefit,including the prevention and treatment. of disease. The termwas coined in the late 1980s by Stephen DeFelice, M.D., founderand chairman of the Foundation for Innovation in Medicine.
Such foods also commonly are referred to as functional foods,signifying they and/or their components may prowide a healthbenefit beyond basic nutrition. Examples include fruits andvegetables as well as fortified or enhanced foods. While all foodsare functional in that they provide nutrients, nutraceuticalscontain heafth promoting moting ingredients or naturalcomponents that have a potential health benefit for the body.“Functional” atiributes of many traditional foods are beingdiscovered, while new food products are being developed withbeneficial components.
The concept of nutraceuticals is not entirely new, althoughit has evolved considerably over the years. In early 1900s, foodmanufacturers in the United States began adding iodine to saltin an effort to prevent goiter (an enlargement of the thyroidgland), representing one of the first attempts at creating afunctional component through fortification. Today, researchershave identified hundreds of compounds with functional qualitiesand they continue to make new discoveries surrounding thecomplex benefits of phytochemicals (non-nutritive plant
chemicals that have protective or disease preventive properties)in foods.
Nutraceuticals are hugely popular among consumer in thethe U.S. and other parts of the world. American sales for 2003were an estimated $31 billion, and that figure is expected togrow substantially over the following several years.Nutraceuticals are one of the fastest-growing segments of thefood industry, especially among affluent baby boomers.
In Japan, England and other countries, nutraceuticalsalready have become part of the dietary landscape. Consumerinterest in the relationship between diet and health hasincreased the demand for information on nutraceuticals. Rapidadvances in science and technology, increasing health care costs,changes in food laws affecting label and product claims, an agingpopulation and rising interest in attaining wellness through dietare among the factors fueling U.S. interest in nutraceuticals.Credible scientific research indicates many potential healthbenefits from food components. These benefits could expandthe health claims now permitted to be identified by the Foodand Drug Administration (FDA).Traditional vs. Nontraditional
Nutraceuticals on the market today consist of both traditionalfoods and nontraditional foods. Traditional nutraceuticals aresimply natural, whole foods with new information about theirpotential health qualities. There has been no change to theactual foods, other than the way the consumer perceives them.Many - if not most - fruits, vegetable’s, grains, fish, dairy andmeat products contain several natural components that deliverbenefits beyond basic nutrition, such as lycopene in tomatoes,omega-3 fatty acids in salmon or saponins in soy. Even tea andchocolate have been noted in some studies to contain health-benefiting attributes.
Nontraditional nutraceuticals, on the other hand, are foodsresulting from agricultural breeding or added nutrients and/oringredients. Agricultural scientists are able to boost thenutritional content of certain crops through the same breedingtechniques that are used to bring out other beneficial traits inplants and animals - everything from beta-carotene-enriched
NUTRACEUTICALS : Challanges and Opportunities in ... Neutraceuticals : At a Glance
rice to vitamin-enhanced broccoli and soybeans. Researchcurrently is being conducted to improve the nutritional qualityof many other crops.
Foods specially formulated with nutrients or otheringredients include products such as orange juice fortified withcalcium, cereals with added vitamins or minerals and flour withadded folic acid. In fact, more and more foods are being fortifiedwith nutrients and other physiologically active components (suchas plant stanols and sterols) as researchers uncover moreevidence about their role in health and disease-risk reduction.APPLICATIONS OF NUTRACEUTICALSCurrent Applications
Numerous nutraceuticals currently are on the market. Thefollowing chart represents a sample of available nutraceuticals,their components and their potential human health benefits
Class/Components Source Potential Benefit
Carotenoids1. Beta-carotene Carrots, various Neutralizes free
fruits radicals, which maydamage cells, bolsterscellular annoxidantdefenses
2. Lycopene Tomatoes and May contribute toprocessed tomato maintenance ofproducts prostate health
Dietary FiberInsoluble fiber Wheat bran May contribute to
maintenance of ahealthy digestivetract
Fatty AcidsMonosaturated Tree nuts May reduce risk offatty acids coronary heart
disease
FlavonoidsFlavonols Onions, apples, Neutralize free
tea, broccoli radicals, which maydamage cells; bolstercellular antioxidantdefenses
IsothiocyanatesSulforaphane Cauliflower, May enhance detoxi-
broccoli, cabbage, fication of undesirablekale,horseradish compounds and
bolster cellularantioxidant defenses
PhenolsCaffeic acid Apples, pears, May bolster cellularferulic acid citrus fruits, annoxidant defenses,
some vegetables may contribute tomaintenance of visionand heart health
Plant Stanols/SterolsStanol/sterol esters Fortified table May reduce risk of
spreads, stanol coronary heartester dietary diseasesupplements
PolyolsSugar alcohols Some chewing May reduce risk of(xylitol, sorbitol, gums and other dental canes (cavities)mannitol, lactitol) food applicationsPrebiotics/ProbioticsLactobacilli, Yogurt, other May improve
dairy and gastrointestinalnondairy health and systematicapplications immunity
PhytoestrogensIsoflavones (daizein, Soybeans and May contribute to
11 12
NUTRACEUTICALS : Challanges and Opportunities in ... Neutraceuticals : At a Glance
rice to vitamin-enhanced broccoli and soybeans. Researchcurrently is being conducted to improve the nutritional qualityof many other crops.
Foods specially formulated with nutrients or otheringredients include products such as orange juice fortified withcalcium, cereals with added vitamins or minerals and flour withadded folic acid. In fact, more and more foods are being fortifiedwith nutrients and other physiologically active components (suchas plant stanols and sterols) as researchers uncover moreevidence about their role in health and disease-risk reduction.APPLICATIONS OF NUTRACEUTICALSCurrent Applications
Numerous nutraceuticals currently are on the market. Thefollowing chart represents a sample of available nutraceuticals,their components and their potential human health benefits
Class/Components Source Potential Benefit
Carotenoids1. Beta-carotene Carrots, various Neutralizes free
fruits radicals, which maydamage cells, bolsterscellular annoxidantdefenses
2. Lycopene Tomatoes and May contribute toprocessed tomato maintenance ofproducts prostate health
Dietary FiberInsoluble fiber Wheat bran May contribute to
maintenance of ahealthy digestivetract
Fatty AcidsMonosaturated Tree nuts May reduce risk offatty acids coronary heart
disease
FlavonoidsFlavonols Onions, apples, Neutralize free
tea, broccoli radicals, which maydamage cells; bolstercellular antioxidantdefenses
IsothiocyanatesSulforaphane Cauliflower, May enhance detoxi-
broccoli, cabbage, fication of undesirablekale,horseradish compounds and
bolster cellularantioxidant defenses
PhenolsCaffeic acid Apples, pears, May bolster cellularferulic acid citrus fruits, annoxidant defenses,
some vegetables may contribute tomaintenance of visionand heart health
Plant Stanols/SterolsStanol/sterol esters Fortified table May reduce risk of
spreads, stanol coronary heartester dietary diseasesupplements
PolyolsSugar alcohols Some chewing May reduce risk of(xylitol, sorbitol, gums and other dental canes (cavities)mannitol, lactitol) food applicationsPrebiotics/ProbioticsLactobacilli, Yogurt, other May improve
dairy and gastrointestinalnondairy health and systematicapplications immunity
PhytoestrogensIsoflavones (daizein, Soybeans and May contribute to
11 12
NUTRACEUTICALS : Challanges and Opportunities in ... Neutraceuticals : At a Glance
genistein) soy-based foods maintainance of bonehealth, healthy brainand immune functionfor women, maintena-nce of menopausalhealth
Soy ProteinSoy protein Soybeans and May reduce risk of
soy-based foods coronary heartdisease
Sulfides/ThiolsDithiolthiones Cruciferous May contribute to
Vegetables maintenance ofhealthy immunefunction
ResearchFunctional foods currently on the market represent a small
fraction of the possible products. The vast potential for functionalfoods will not be achieved without extensive scientific researchto ensure the safety and efficacy of these products. Scientificliterature reports almost daily on new insights into the role ofexisting nutrients, advances in identifying bioactive compoundsand their health benefits and the intersection of getiomics andnutrition science in personalized nutrition. Continued basic andapplied nutritional research must pursue a more preciseunderstanding of the mechanisms of action for known nutrients.
Many scientists agree that studies using dietary intakedatabases such as the National Health and NutritiovExamination Surveys (NHANES) can be useful in identifyingrelationships between diet and health. Scientists want to seesimilar studies developed and databases such as the Departmentof Agriculture food-component databases expanded and updatedas better analytical methods become available.
In addition to government-supported research, foodcompanies traditionally have funded research for new food-product formulations. Incentives to the food industry wouldenhance greatly the development of functional foods. The
research. required for a functional food to meet scientificstandards for efficacy is a Substantial investment, Foodcompanies do not have exclusive rights to a return on thatinvestment, because once the health claim is documentedadequately, competing companies can use the claim for theirown similar products. Incentives such as a period of exclusivityor tax breaks would encourage food companies to pursuefunctional food development as a profitable venture.
Additional research is needed in many areas to ensure thisemerging science continues to be valid and is translated rapidlyinto consumer-relevant products.OTHER CONSIDERATIONSLabeling and Health Claims
Health claims on nutraceuticals serve to alert consumers toa food’s health potential by stating that certain foods or foodsubstances, as part of an overall healthy diet, may reduce therisk of certain diseases. Examples include folic acid in breakfastcereals, fiber in fruits and vegetables, calcium in dairy productsand calcium or folic acid in some dietary supplements., Foodand food substances can qualify for health claims only if theymeet FDA requirements. The FDA initially authorized sevenhealth claims in 1993 as part of the 1990 Nutrition Labelingand Education Act (NLEA). Since 1993, the FDA has authorizedsix more claims.
Under the NLEA, companies petition the FDA to considernew health claims through rule-inaking. However, this processmay require more than a year to complete because of thenecessary scientific review and the need to issue a proposedrule to allow for public comment. In an effort to accelerate thisinformation to consumers, the Food and Drug AdministrationModernization Act of 1997 included a provision intended toexpedite the process that establishes the scientific basis forhealth claims.
Although food manufacturers may use health claims tomarket their products, the intended purpose of health claims isto benefit consumers by providing information on healthfuleating patterns that may help reduce the risk of heart disease,cancer, osteoporosis, high blood pressure, dental cavities or
13 14
NUTRACEUTICALS : Challanges and Opportunities in ... Neutraceuticals : At a Glance
genistein) soy-based foods maintainance of bonehealth, healthy brainand immune functionfor women, maintena-nce of menopausalhealth
Soy ProteinSoy protein Soybeans and May reduce risk of
soy-based foods coronary heartdisease
Sulfides/ThiolsDithiolthiones Cruciferous May contribute to
Vegetables maintenance ofhealthy immunefunction
ResearchFunctional foods currently on the market represent a small
fraction of the possible products. The vast potential for functionalfoods will not be achieved without extensive scientific researchto ensure the safety and efficacy of these products. Scientificliterature reports almost daily on new insights into the role ofexisting nutrients, advances in identifying bioactive compoundsand their health benefits and the intersection of getiomics andnutrition science in personalized nutrition. Continued basic andapplied nutritional research must pursue a more preciseunderstanding of the mechanisms of action for known nutrients.
Many scientists agree that studies using dietary intakedatabases such as the National Health and NutritiovExamination Surveys (NHANES) can be useful in identifyingrelationships between diet and health. Scientists want to seesimilar studies developed and databases such as the Departmentof Agriculture food-component databases expanded and updatedas better analytical methods become available.
In addition to government-supported research, foodcompanies traditionally have funded research for new food-product formulations. Incentives to the food industry wouldenhance greatly the development of functional foods. The
research. required for a functional food to meet scientificstandards for efficacy is a Substantial investment, Foodcompanies do not have exclusive rights to a return on thatinvestment, because once the health claim is documentedadequately, competing companies can use the claim for theirown similar products. Incentives such as a period of exclusivityor tax breaks would encourage food companies to pursuefunctional food development as a profitable venture.
Additional research is needed in many areas to ensure thisemerging science continues to be valid and is translated rapidlyinto consumer-relevant products.OTHER CONSIDERATIONSLabeling and Health Claims
Health claims on nutraceuticals serve to alert consumers toa food’s health potential by stating that certain foods or foodsubstances, as part of an overall healthy diet, may reduce therisk of certain diseases. Examples include folic acid in breakfastcereals, fiber in fruits and vegetables, calcium in dairy productsand calcium or folic acid in some dietary supplements., Foodand food substances can qualify for health claims only if theymeet FDA requirements. The FDA initially authorized sevenhealth claims in 1993 as part of the 1990 Nutrition Labelingand Education Act (NLEA). Since 1993, the FDA has authorizedsix more claims.
Under the NLEA, companies petition the FDA to considernew health claims through rule-inaking. However, this processmay require more than a year to complete because of thenecessary scientific review and the need to issue a proposedrule to allow for public comment. In an effort to accelerate thisinformation to consumers, the Food and Drug AdministrationModernization Act of 1997 included a provision intended toexpedite the process that establishes the scientific basis forhealth claims.
Although food manufacturers may use health claims tomarket their products, the intended purpose of health claims isto benefit consumers by providing information on healthfuleating patterns that may help reduce the risk of heart disease,cancer, osteoporosis, high blood pressure, dental cavities or
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Nutraceuticals: Challenges &Opportunities in 21st Century
Publisher : AgrotechPublications
Author : Kamal G. Nath &Vijayalakshmi D
Type the URL : http://www.kopykitab.com/product/3170
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