Tackling metabolic syndrome by functional foods
National institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan, .Reviews in Endocrine and Metabolic Disorders (Impact Factor: 4.89). 09/2013; 14(3). DOI: 10.1007/s11154-013-9270-8
The metabolic syndrome is one of the most vibrant and widely prevailing health concerns worldwide. It is characterized by several metabolic abnormalities, which involve obesity, insulin resistance, dyslipidemia, enhanced oxidative stress; hypertension and increased pro-inflammatory state that ultimate contribute towards poor health. The prevalence of metabolic syndrome in Pakistan according to different definitions is reported to be from 18 % to 46 %. Fifty percent of Pakistani population is at high risk of metabolic syndrome as being hypertensive. In studying dyslipidemia in Pakistan, hypertriglyceridemia is found in 27-54 % of the population, whereas 68-81 % has low levels of high-density lipoprotein (HDL). Population likes to eat healthier diet without changing their fundamental dietary pattern. Nutrition science has moved on from the classical concepts of avoiding nutrient deficiencies and basic nutritional adequacy to the concept of positive or optimal nutrition. Many traditional food products including fruits, vegetables, flaxseed, oat, barley, whole grains, soy and milk have been found to contain component with potential health benefits. Nowadays, functional foods are used in the prevention and amelioration of several chronic diseases, such as the metabolic syndrome. The relation of the consumption of certain functional foods and the improvement in health status is regulated through health claims. This review focuses on the different features of the metabolic syndrome and the influence of functional foods on these aspects, involving dyslipidemia, improvement of insulin sensitivity, serum lipid profile, antioxidant status, anti-inflammatory status and weight management of humans.
- [Show abstract] [Hide abstract]
ABSTRACT: Purpose of review: This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. Recent findings: The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. Summary: Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.Current Opinion in Clinical Nutrition and Metabolic Care 08/2014; 17(6):574-581. DOI:10.1097/MCO.0000000000000108 · 3.99 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: Extraction of bioactives is a cause of structural changes in these molecules. In this work, the bioactivity of commercial natural β-carotenes, one softly extracted without heat-assistance from Momordica cochinchinensis (BCG), one conventionally extracted from another natural source (BCC), and a synthetic one (BCS), was assessed during an additional heat-treatment mimicking formulation. Their antioxidant activities were evaluated after heat-treatment at different concentrations through hemolysis of horse red blood cells. The thermal 15-cis-isomerization of β-carotene, characterized by DAD-HPLC, resulted in a 2.5- to 4.8-fold increase in the anti-hemolytic effect but this was undetected in chemical assay, at 4μM. At 100μM, BCC lost its antioxidant properties and became pro-oxidant. This effect might be caused by long-chain-oxidized-products of BCC. Results demonstrated that a short heat-treatment improves the bioactivity of β-carotene but longer treatments made BCC prooxidant, showing that samples that underwent drastic extraction processes could not tolerate additional steps for functional food production. Copyright © 2015 Elsevier Ltd. All rights reserved.Food Chemistry 07/2016; 190:1137-1144. DOI:10.1016/j.foodchem.2015.06.088 · 3.39 Impact Factor
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.