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Corresponding Author: Functional Foods and Nutraceuticals-Modern Approach to Food Science
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Functional foods and nutraceuticals provide an opportunity to improve the human health, reduce health care costs and support economic development in rural communities. The phrase "Let food be the medicine and medicine be the food," coined by Hippocrates over 2500 years ago is receiving a lot of interest today as food scientists and consumers realize the many health benefits of certain foods. This review article focused on the definition and differences between functional food and nutraceuticals. The challenges and opportunities, motivating the development and regulations of functional foods and nutraceuticals were discussed. This article also focused on some examples of the functional foods and nutraceuticals and their health benefits, like probiotics and prebiotics, proteins and peptides, oils and fatty acids, carbohydrates and fibers, catchine and lycopin. INTRODUCTION thousands of years [2]. The modern nutraceuticals and
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... On the other hand, nutraceuticals define foods or parts of a food that exert medical or health benefits, comprising the treatment and prevention of illness. 131,132 Thus, the key role of functional foods is primarily linked to reducing disease risks rather than preventing them. In contrast, nutraceuticals are consumed mainly to encourage well-being via the prevention and/or treatment of diseases and disorders. ...
With a long history in traditional Asian medicine, Ganoderma lucidum (G. lucidum) is a mushroom species suggested to improve health and extend life. Its medicinal reputation has merited it with numerous attributes and titles, and it is evidenced to be effective in the prevention and treatment of various metabolic disorders owing to its unique source of bioactive metabolites, primarily polysaccharides, triterpenoids, and polyphenols, attributed with antioxidant, anti-inflammatory, anticancer, hepatoprotective, antidiabetic activities, etc. These unique potential pharmaceutical properties have led to its demand as an important resource of nutrient supplements in the food industry. It is reported that the variety of therapeutic/pharmacological properties was mainly due to its extensive prebiotic and immunomodulatory functions. All literature summarized in this study was collated based on a systematic review of electronic libraries (PubMed, Scopus databases, Web of Science Core Collection, and Google Scholar) from 2010-2022. This review presents an updated and comprehensive summary of the studies on the immunomodulatory therapies and nutritional significance of G. lucidum, with the focus on recent advances in defining its immunobiological mechanisms and the possible applications in the food and pharmaceutical industries for the prevention and management of chronic diseases. In addition, toxicological evidence and the adoption of standard pharmaceutical methods for the safety assessment, quality assurance, and efficacy testing of G. lucidum-derived compounds will be the gateway to bringing them into health establishments.
... Defi siensi beberapa mikronutrien dapat memberikan dampat buruk pada anak-anak, terutama pada anak dengan status gizi pendek, kurus, atau overweight. Salah satu upaya mengatasi masalah gizi yaitu melalui kegiatan Gerakan 1000 Hari Pertama Kehidupan (HPK) yang di dalamnya terdapat intervensi gizi sensitif yaitu suplementasi Taburia dan fortifi kasi pangan (3,4). ...
Compliance of micronutrients supplement consumption was not affected by supplements form
Background: Taburia is micronutrient sprinkle produced by Ministry of Health Indonesia to overcome malnutrition problem in Indonesia. Compliance of Taburia consumption is an important indicator for the success of the supplementation program. Taburia’s compliance in some regions is low (0.05). Several factors affected the compliance level such as mother’s employment status, gender of the children, and age of the children.
Conclusions: The compliance level of Taburia sprinkle and fortified gummy candies was similar. Hence fortified gummy candies could be used as an alternative of micronutrient supplement to overcome nutrition problem in Indonesia.
... These phytoconstituents result in improvising persistent diseases as they possess pharmacological applications, though they may have low effectiveness.These components are beneficial for health and have been termed nutraceuticals. De Felice defines nutraceuticals as 'food or a part of food that provides medical or health benefits, which include prevention and treatment of diseases and are dietary supplements delivering nutrients (Sohaimy, 2012). Nutraceuticals contain the active phytochemicals in concentrations more than those found in food, and thus provide therapeutic effects. ...
... The acceptability of functional meals is uneven around the world. Despite the fact that some nations have laws allowing for the use and regulation of health claims, the procedure has not yet led to approval for their use (El-Sohaimy, 2012). These regions lack a clear definition of the kind of data and characteristics that would be required to support a health claim, such as the length of clinical trials, relationship of dose-response for determination of effective dosage, validation of biological markers and side effects (Daliri & Lee, 2015). ...
Production and extraction systems of algal protein and handling process of functional food ingredients need to control several parameters such as temperature, pH, intensity, and turbidity. Many researchers have investigated the Internet of Things (IoT) approach for enhancing the yield of microalgae biomass and machine learning for identifying and classifying microalgae. However, there have been few specific studies on using IoT and artificial intelligence (AI) for production and extraction of algal protein as well as functional food ingredients processing. In order to improve the production of algal protein and functional food ingredients, the implementation of smart system is a must to have real-time monitoring, remote control system, quick response to sudden events, prediction and characterisation. Techniques of IoT and AI are expected to help functional food industries to have a big breakthrough in the future. Manufacturing and implementation of beneficial smart systems are important to provide convenience and to increase the efficiency of work by using the interconnectivity of IoT devices to have good capturing, processing, archiving, analyzing, and automation. This review investigates the possibilities of implementation of IoT and AI in production and extraction of algal protein and processing of functional food ingredients.
... With this ambiguity of definitions, identifying the key properties of both functional foods and nutraceuticals is important in designing and developing novel functional foods/ nutraceuticals [31]. The major concepts covered by the definitions for both terms "Functional foods" and "Nutraceuticals" are summarized in a Venn diagram (Figure 1). ...
Non-Communicable Diseases (NCDs) have become a major health concern worldwide. The global death percentage caused by NCDs is reported to be 70% of the total deaths. Currently, there is a significant concern about herbal applications in improving people's lifestyles to mitigate the risk of NCDs, and food product development with an herbal context is considered more impactful. Plant/herbal materials have been used in traditional medicine since ancient times due to the nutraceutical properties of secondary plant metabolites. These are known to exert several health-promoting effects such as antioxidant, anti-cancer, anti-lipidemic, anti-hyperglycemic, etc. properties. Therefore, modern society is concerned more about adopting to pharmaceuticals and diet interventions of natural-origin to mitigate health conditions associated with NCDs. Those interventions are, in most cases, termed functional foods and/or nutraceuticals. Thus, a substantial global market opportunity has been relieved for herbal functional foods and nutraceuticals, recently. Therefore, this paper provides a narrative review on the global burden caused by the NCDs, and the deviation of consumer trends towards more natural and herbal oriented functional foods in overcoming those risks. Furthermore, such trends are predicted to rise drastically in upcoming years in the regions around the globe with significant generation of revenue. This review further elaborates on pharmacological and health benefits of herbal materials that could be used in developing functional foods and/or nutraceuticals. In addition, current and prospective functional foods and nutraceuticals that have been developed with herbal origins in recent research across the globe are presented here with their respective health-promoting effects. The food categories currently being developed into functional foods are mostly being, but not limited to, functional beverages, functional teas, functional snacks/starchy foods, and functional confectioneries. The physiological benefits expected by these functional foods and nutraceuticals include, prevention of hyperglycaemia, cardiovascular disease, hypertension, cancers, hypercholesterolemia, etc. This review would provide a brief but informative background for future researchers, who would carry out research on New Product Development (NPD) on functional foods and nutraceuticals of herbal origin.
... In 1995, De Felice coined the term nutraceutical, indicating "Food, or part of a food, that provides medical or health benefits, including the prevention and/or treatment of a disease" [131]. This concept can be considered the evolution of the Hippocrates statement "Let food be the medicine and medicine be the food" [132]. On the basis of this definition, coumarin can be considered a nutraceutical with a solid scientific background. ...
Coumarin is an effective treatment for primary lymphoedema, as well as lymphoedema related to breast cancer radiotherapy or surgery. However, its clinical use is limited in several countries due to the possible occurrence of hepatotoxicity, mainly in the form of mild to moderate transaminase elevation. It is worth noting that only a few cases of severe hepatotoxicity have been described in the literature, with no reported cases of liver failure. Data available on coumarin absorption, distribution, metabolism, and excretion have been reviewed, focusing on hepatotoxicity studies carried out in vitro and in vivo. Finally, safety and tolerability data from clinical trials have been thoroughly discussed. Based on these data, coumarin-induced hepatotoxicity is restricted to a small subset of patients, probably due to the activation in these individuals of alternative metabolic pathways involving specific CYP450s isoforms. The aim of this work is to stimulate research to clearly identify patients at risk of developing hepatotoxicity following coumarin treatment. Early identification of this subset of patients could open the possibility of more safely exploiting the therapeutical properties of coumarin, allowing patients suffering from lymphoedema to benefit from the anti-oedematous activity of the treatment.
... Foods considered as functional are those which offer physiological and metabolic benefits, being able to reduce the risk of certain chronic diseases, in addition to their basic nutritional functions (El Sohaimy, 2012). Functional foods are the ones derived from plants or animals and can be categorized into groups based on their nature. ...
Agri-food waste is a by-product or waste generated from various agriculture processes, post-harvest, and production and processing of different food products in the food industry, restaurants, and households. These by-products or wastes are mostly plant or animal based. Improper disposal of these can lead to harmful effects on the environment. However, they are rich in valuable compounds that exhibit various health-promoting properties. Thus, the utilization of these by-products or wastes to recover nutraceuticals is of great interest for multiple industries. Enzymes are highly valued in various industries due to their high yield, specificity, minimal by-product formation, ease of process, etc. Many microbial enzymes from bacteria and yeast sources have been explored for their importance in recovering nutraceuticals from various sources in a cost-effective and nature-friendly manner. Research in this area has contributed significantly to developing advanced bioprocess methods, particularly to valorize agro-food industry waste to obtain novel functional compounds exhibiting health-promoting properties.
... Foods considered as functional are those which offer physiological and metabolic benefits, being able to reduce the risk of certain chronic diseases, in addition to their basic nutritional functions (El Sohaimy, 2012). Functional foods are the ones derived from plants or animals and can be categorized into groups based on their nature. ...
The practice of nanotechnology in nutraceutical formulation as well as delivery is growing readily and rapidly in this new age and is widely applied in clinical practice. Nanoceuticals are nutrients or natural complements wherein nutraceuticals are altered with the aid of nanoscience and nanotechnology. They can be applied for management as well as treatment of health disorders. The advantages of nanoceuticals as curatives comprise amended dissolution of effective constituents, durability as well as bioavailability, and minimal side-effects. Nanoceuticals are delineated using a broad array of structures and systems. Nanotransformation of these products results in no change in the biochemical structure of the nutrient but prodigious alteration in its activity. Numerous hazardous challenges and questions need to be tackled and addressed, and attention should be given to the possible negative effects of nanoceuticals and such structures on human wellbeing. Their exceptional attributes are principally due to their minuscule dimensions and high surface-to-volume ratio. Nevertheless, these physicochemical properties are additionally responsible for anticipated unfavorable effects of nanostructures and materials on human health. For the development of novel commercial nanoceutical formulations, the assessment of their effectiveness and safety is obligatory. Effective nanoconversion can be seen as an outcome of approval from various regulatory agencies prior to the commercialization of the nano-item or commodity. The market of India is thriving and overflowing with various bioactive nanonutrients, so purchases are accelerating, and the value of the country’s nutraceutical merchandise is projected to hit about US$11 billion in the end of 2021. The chapter offers a glimpse of the impact of nanotechnology on nutraceutical isolation, fabrication, and development, along with principles and impending, and also their regulation and future opportunities in market scenarios.
The health and well-being of human beings are highly dependent on the consumption of nutraceuticals and functional foods. They have acquired considerable importance for their alleged safety and possible nutritional and medicinal effects. Several studies have linked nutraceuticals and functional foods as useful in fighting a range of degenerative diseases. Therefore, a great deal of research has been observed in recent years on functional attributes directly related to the health benefits of various medicinal plants, plant extracts, phytochemicals, herbs, and spices. Although a large number of naturally derived health substances are plant-based, there are also a number of physiologically active components in herbs and spices that deserve attention for their potential role in optimal health. The consumption of biologically active ingredients in nutraceutical/functional foods has been linked to herbs and spices to help fight many diseases such as cancer, cardiovascular disease, obesity, osteoporosis, allergies, gastrointestinal disorders, and dental problems. Much research is still needed to validate the possible health benefits of herbal nutraceuticals/functional foods for which the relationships between diet and health are not sufficiently validated and to create a solid scientific information base for suitable application of naturally present foods in contesting several diseases. Meanwhile, country-specific regulations and justification for health claims are some of the challenges herbal nutraceuticals and functional foods market continue to face. Present chapter focused on the nutraceuticals and functional foods with herbs and spices and provides an overview of the herbal nutraceuticals/functional foods market, challenges, motivations, and regulations. This chapter also focused on current status as well as the gaps along with future prospective and developments on nutraceuticals and functional foods with herbs and spices.
As the boundaries between food and medicine are fading, businesses
face new challenges. These challenges include integrating
research and development and marketing processes that
shorten the time to market a new product. A market pull business
model is presented for creating awareness among consumers.
The beneficial effects of food-derived antioxidants in health promotion and disease prevention are being increasingly recognized. Recently, there has been a particular focus on milk-derived peptides; as a source of antioxidants, these peptides are inactive within the sequence of the parent protein but can be released during enzyme hydrolysis. Once released, the peptides have been shown to possess radical scavenging, metal ion chelation properties and the ability to inhibit lipid peroxidation. A variety of methods have been used to evaluate in vitro antioxidant activity, however, there is no standardised methodology, which hinders comparison of data. This review provides an overview on the generation of antioxidative peptides from milk proteins, the proposed mechanisms of protein/peptide induced antioxidant activity, in vitro measurement of antioxidant activity, in vivo evaluation of plasma antioxidant capacity and the bioavailability of antioxidative peptides. The understanding gained from other food proteins is referred to where specific data on milk-derived peptides are limited. The potential applications and health benefits of antioxidant peptides are discussed with a particular focus on the aging population. The regulatory requirements for peptide-based antioxidant functional foods are also considered.
Background
Previous reviews (2005 to 2009) on preterm infants given probiotics or prebiotics with breast milk or mixed feeds focused on prevention of Necrotizing Enterocolitis, sepsis and diarrhea. This review assessed if probiotics, prebiotics led to improved growth and clinical outcomes in formula fed preterm infants.
Methods
Cochrane methodology was followed using randomized controlled trials (RCTs) which compared preterm formula containing probiotic(s) or prebiotic(s) to conventional preterm formula in preterm infants. The mean difference (MD) and corresponding 95% confidence intervals (CI) were reported for continuous outcomes, risk ratio (RR) and corresponding 95% CI for dichotomous outcomes. Heterogeneity was assessed by visual inspection of forest plots and a chi2 test. An I2 test assessed inconsistencies across studies. I2> 50% represented substantial heterogeneity.
Results
Four probiotics studies (N=212), 4 prebiotics studies (N=126) were included. Probiotics: There were no significant differences in weight gain (MD 1.96, 95% CI: -2.64 to 6.56, 2 studies, n=34) or in maximal enteral feed (MD 35.20, 95% CI: -7.61 to 78.02, 2 studies, n=34), number of stools per day increased significantly in probiotic group (MD 1.60, 95% CI: 1.20 to 2.00, 1 study, n=20). Prebiotics: Galacto-oligosaccharide / Fructo-oligosaccharide (GOS/FOS) yielded no significant difference in weight gain (MD 0.04, 95% CI: -2.65 to 2.73, 2 studies, n=50), GOS/FOS yielded no significant differences in length gain (MD 0.01, 95% CI: -0.03 to 0.04, 2 studies, n=50). There were no significant differences in head growth (MD −0.01, 95% CI: -0.02 to 0.00, 2 studies, n=76) or age at full enteral feed (MD −0.79, 95% CI: -2.20 to 0.61, 2 studies, n=86). Stool frequency increased significantly in prebiotic group (MD 0.80, 95% CI: 0.48 to 1.1, 2 studies, n=86). GOS/FOS and FOS yielded higher bifidobacteria counts in prebiotics group (MD 2.10, 95% CI: 0.96 to 3.24, n=27) and (MD 0.48, 95% CI: 0.28 to 0.68, n=56).
Conclusions
There is not enough evidence to state that supplementation with probiotics or prebiotics results in improved growth and clinical outcomes in exclusively formula fed preterm infants.
Pulses, including peas, have long been important components of the human diet due to their content of starch, protein and other nutrients. More recently, the health benefits other than nutrition associated with pulse consumption have attracted much interest. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, Pisum sativum L., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Fibre from the seed coat and the cell walls of the cotyledon contributes to gastrointestinal function and health, and reduces the digestibility of starch in peas. The intermediate amylose content of pea starch also contributes to its lower glycaemic index and reduced starch digestibility. Pea protein, when hydrolysed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate. Peas contain a variety of phytochemicals once thought of only as antinutritive factors. These include polyphenolics, in coloured seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides which may exert beneficial prebiotic effects in the large intestine.
A novel hypothesis of obesity is suggested by consideration of diet-related inflammation and evolutionary medicine. The obese homeostatically guard their elevated weight. In rodent models of high-fat diet-induced obesity, leptin resistance is seen initially at vagal afferents, blunting the actions of satiety mediators, then centrally, with gastrointestinal bacterial-triggered SOCS3 signaling implicated. In humans, dietary fat and fructose elevate systemic lipopolysaccharide, while dietary glucose also strongly activates SOCS3 signaling. Crucially however, in humans, low-carbohydrate diets spontaneously decrease weight in a way that low-fat diets do not. Furthermore, nutrition transition patterns and the health of those still eating diverse ancestral diets with abundant food suggest that neither glycemic index, altered fat, nor carbohydrate intake can be intrinsic causes of obesity, and that human energy homeostasis functions well without Westernized foods containing flours, sugar, and refined fats. Due to being made up of cells, virtually all "ancestral foods" have markedly lower carbohydrate densities than flour- and sugar-containing foods, a property quite independent of glycemic index. Thus the "forgotten organ" of the gastrointestinal microbiota is a prime candidate to be influenced by evolutionarily unprecedented postprandial luminal carbohydrate concentrations. The present hypothesis suggests that in parallel with the bacterial effects of sugars on dental and periodontal health, acellular flours, sugars, and processed foods produce an inflammatory microbiota via the upper gastrointestinal tract, with fat able to effect a "double hit" by increasing systemic absorption of lipopolysaccharide. This model is consistent with a broad spectrum of reported dietary phenomena. A diet of grain-free whole foods with carbohydrate from cellular tubers, leaves, and fruits may produce a gastrointestinal microbiota consistent with our evolutionary condition, potentially explaining the exceptional macronutrient-independent metabolic health of non-Westernized populations, and the apparent efficacy of the modern "Paleolithic" diet on satiety and metabolism.
Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically. A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.
We investigated the effects of Casein, whey protein, soybean protein, wheat gluten and their peptides on the proliferation and immunoglobulin (Ig) production of mouse spleen lymphocytes. Among them, bovine β-Casein remarkably enhanced the production of IgA, IgG and IgM. In addition, some peptides from Casein enhanced IgA production and a peptide from wheat gluten enhanced IgA, IgG and IgM production. On the other hand, whey and soybean proteins exerted no immunoregulatory activity, as well as peptides derived from these proteins. β-Casein elevated Ig producing cell population in mouse spleen lymphocytes, but peptides derived from casein did not increase Ig producing cell population. These data suggest that immunoglobulin production stimulating effect of β-Casein takes part in increasing of Ig producing cells. Therefore, Casein and wheat gluten peptides may well be available as immunoregulatory food materials.
Since introduction of functional foods, commercialization of the traditionally used probiotics has ushered in more followers into the new fraternity of sophisticated, health-conscious consumers. In 1995, this was followed by the first introduction of prebiotics. Prebiotics are defined as "a non-digestible feed supplement, beneficially affecting the host by selectively stimulating growth and/or activity in one or a limited number of bacteria in the colon." The number of new product introductions with prebiotics has steeply increased over the last few years. Paradoxically, probiotics have limited applications as these cannot be used in wide range of food products because of their viability issue. Fortunately, prebiotics do not suffer from any such constraint and can be used in a wide range of food products. Probiotics do not have a long shelf life in their active form. In most cases, refrigeration is required to maintain the shelf life. While probiotics are predominantly used in fermented dairy products, the use of prebiotics has expanded into other food categories. Prebiotics have successfully been incorporated in a wide variety of human food products such as baked goods, sweeteners, yoghurts, nutrition bars, and meal replacement shakes. For instance, the introduction of galacto-oligosaccharides (GOS) into baby foods has been very successful. GOS, which are identical to the human milk oligosaccharides, has emerged with strong clinical support for both digestive and immune health. Various aspects related to GOS such as types and functions of functional food constituents with special reference to GOS, their role as prebiotics, and enhanced industrial production through microbial intervention are dealt in this review.
Proteins can inhibit lipid oxidation by biologically designed mechanisms (e.g. antioxidant enzymes and iron-binding proteins) or by nonspecific mechanisms. Both of these types of antioxidative proteins contribute to the endogenous antioxidant capacity of foods. Proteins also have excellent potential as antioxidant additives in foods because they can inhibit lipid oxidation through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of prooxidative transition metals, reduction of hydroperoxides, and alteration of the physical properties of food systems. A protein's overall antioxidant activity can be increased by disruption of its tertiary structure to increase the solvent accessibility of amino acid residues that can scavenge free radicals and chelate prooxidative metals. The production of peptides through hydrolytic reactions seems to be the most promising technique to form proteinaceous antioxidants since peptides have substantially higher antioxidant activity than intact proteins. While proteins and peptides have excellent potential as food antioxidants, issues such as allergenicity and bitter off-flavors as well as their ability to alter food texture and color need to be addressed.
Fermented milk supplemented with 2 probiotic strains, Bifidobacterium lactis Bi-07 and Lactobacillus acidophilus NCFM, and a prebiotic, isomaltooligosaccharide, was orally administered to 100 healthy adults at 480 g/d for 2 wk in a randomized controlled trial. The fecal bacterial compositions of these subjects were examined by culture before and after the intervention. The same fermented milk was also orally fed to BALB/c mice, and immune as well as fecal bacteria analyses were conducted using the same culturing methods. After the intervention, increases in fecal bifidobacteria and lactobacilli were observed among the subjects compared with the subjects in the control group. In contrast, after the intervention, fecal enterobacilli were significantly decreased in the test group compared with the control group. The same effects on the composition of the intestinal microbiota were observed in mice. Furthermore, the tested mice were found to have significantly increased delayed-type hypersensitivity, plaque-forming cells, and half-hemolysis values after the intervention with the fermented milk. In summary, the synbiotic fermented milk containing probiotics and a prebiotic may contribute to improve intestinal health and may have a positive effect on the humoral and cell-mediated immunity of host animals.