Functional foods / Sara Diana Garduño Diaz

Functional Foods

Functional Foods

Dr. Sara Diana Garduño Diaz

www.delvepublishing.com

Functional Foods

Dr. Sara Diana Garduño Diaz

Delve Publishing

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ABOUT THE AUTHOR

Dr. SARA DIANA GARDUÑO DIAZ

Dr. Sara D. Garduño-Diaz has a background in nutrition with a PhD in Nutrition and Food

Science from the University of Leeds, United Kingdom; she has further specialized in

Sports Nutrition with the International Olympics Committee, Switzerland. Dr Sara has

worked as Research Fellow for several EU-funded research projects and was awarded

research grants from CONACYT (Mexico) and the BBSRC (UK). She is currently

Senior Nutrition Consultant at Your Choice Nutrition in Kuwait, where she has been

working on functional nutrition and wellness since 2014.

Dr Sara sits on the editorial board of various international journals, including the Journal

of Obesity and Weight Management, E Cronicon Nutrition, Research in Health Science,

Insights in Nutrition and Dietetics and Nourish, for whom she is the Executive Editor.

She is the author of several peer-reviewed publications and a book: Diet, Ethnicity

and the Metabolic Syndrome (Saarbrucken, Germany: 2013). Her research interests

include the dietary patterns of migrant populations and their impact on health, as well as

investigating the environmental factors that influence food selection.

Dr. Garduño-Diaz is a member of the Academy of Nutrition and Dietetics, the American

Overseas Dietetics Association, Professionals in Nutrition for Exercise & Sport, and the

World Public Health Nutrition Association.

With over 10 years of experience in the field of nutrition, and having lived and worked

in various continents, Dr Sara’s approach to food is one of integrating strategies to

design individual programs based on her client’s needs. Dr Sara advocates for real food

and the art of eating.

List of Abbreviations .............................................................................................ix

List of Figures........................................................................................................xi

List of Tables.......................................................................................................xiii

Preface........................................................................ ........................................xv

Functional Foods..........................................................................................1

• Introduction.....................................................................................................................................1

What are Functional Foods........................................................................................................2

Functional Foods in the Marketplace.................................................................................. 13

Advantages of Functional Foods.......................................................................................... 16

Possible Disadvantages of Functional Foods: .................................................................. 17

• The Microbiome.......................................................................................................................... 20

• What are Functional Foods?.................................................................................................... 40

• Microorganisms in Functional Foods.................................................................................. 45

Probiotics....................................................................................................................................... 45

• Bioactive Ingredients in Functional Foods ....................................................................... 50

Antioxidants ................................................................................................................................ 51

Carotenoids................................................................................................................................... 54

Tocotrienols.................................................................................................................................. 59

Organosulfur Compounds ..................................................................................................... 61

Dietary Fibre ................................................................................................................................. 63

Fatty Acids..................................................................................................................................... 69

Flavonoids..................................................................................................................................... 72

Isothiocyanates........................................................................................................................... 78

Phenolic Acids.............................................................................................................................. 80

Sterols and Stanols..................................................................................................................... 83

Polyols............................................................................................................................................. 85

Prebiotics....................................................................................................................................... 87

TABLE OF CONTENTS

viii

Phytoestrogens........................................................................................................................... 88

• Naturally Occurring Functional Foods..............................................................................103

Plant Sources of Functional Foods.....................................................................................104

Animal sources of Functional Foods..................................................................................129

• Foods With Added Functional Ingredients......................................................................137

Functional Foods Added with Essential Fatty Acids.....................................................144

Functional Foods Added with Plant Sterols....................................................................154

• Health Benefits of Functional Foods..................................................................................166

Cardiovascular Benefits..........................................................................................................169

Neurological Benefits..............................................................................................................178

Gastrointestinal Benefits........................................................................................................180

Cancer Preventing Benefits...................................................................................................185

Pro-aging Benefits....................................................................................................................190

• The Consumer and Functional Foods................................................................................200

• What The Future Holds-Conclusions.................................................................................229

References...................................................................................................................................238

INDEX ....................................................................................................... 317

LIST OF ABBREVIATIONS

ACE Angiotensin I-Converting Enzyme

ADA American Dietetic Association

ALA Alpha-Linolenic Acid

AMD Age-related Macular Degeneration

AODF Anti-Oxidant Dietary Fibers

BMD Bone Mineral Density

BPA Bisphenol A

CHD Coronary Heart Disease

CLA Conjugated linoleic acid

CVD Cardiovascular Disease

DF Dietary Fibres

DHA Docosahexaenoic Acid

EFSA European Food Safety Authority

EPA Eicosapentaenoic Acid

EPIC European Prospective Investigation into Cancer and Nutrition

FAO Food and Agriculture Organization

FDA Food and Drug Administration

FIM Foundation for Innovation in Medicine

FOSHU Foods for Specified Health Use

GI Gastro-Intestinal

GM Genetically modified

GRAS Generally Recognized as Safe

HDL High Density Lipoprotein

HPFS Health Professionals Follow-up Study

IBS Irritable Bowel Syndrome

IFIC International Food Information Council

IFT Institute of Food Technologists

ILSI International Life Sciences Institute of North America

ISP Isolated Soy Protein

x

LDL Low Density Lipoprotein

MRP Maillard reaction products

MUFA Mono-Unsaturated Fatty Acids

NCCIH National Centre for Complementary and Integrative Health

NHIS National Health Interview Survey

NHS Nurses’ Health Study

NSAIDS Nonsteroidal Anti-Inflammatory Drugs

OSC Organosulfur Compounds

PUFA Poly-Unsaturated Fatty Acids

SCFA Short Chain Fatty Acids

SIBO Small Intestine Bacterial Overgrowth

TBARS ThioBarbituric Acid Substances

TG Triglycerides

USDA United States Department of Agriculture

WHO World Health Organization

xi

LIST OF FIGURES

Figure 1. Means by which a food product may be made functional

Figure 2. Process of introducing functional foods to the market

Figure 3. Factors likely to increase functional food consumption

Figure 4. Diagram of leaky gut syndrome

Figure 5. Foods to boost the human microbiome

Figure 6. Seal for FOSHU approval

Figure 7. Chemical structures of provitamin A carotenoids

Figure 8. Organosulfur compounds in garlic

Figure 9. Chemical structure of various dietary fibres

Figure 10. Flavonoids found in food

Figure 11. Conversion of select glucosinolates to their corresponding

isothiocyanates

Figure 12. Chemical structure of phenolic acids

Figure 13. Plant sterols and stanols

Figure 14. Food containing naturally occurring prebiotics to aid in the

restoration of gut microbiota

Figure 15. Probiotic-rich foods

Figure 16. Top phytoestrogen containing foods

Figure 17. Prominent types of functional foods

Figure 18. Current and preferred sources of information about functional

foods

Figure 19. Common barriers to functional food consumption

Figure 20. Functional and fortified food market size by country in South

America

Figure 21. Steps towards establishing health claims

Figure 22. Summary of the rules regarding functional foods

xii

Figure 23. Classification of foods and food equivalents in accordance to the

International Life Sciences Institute-Europe

Figure 24. Future trends in functional foods.

xiii

LIST OF TABLES

Table 1. What can be considered a functional food

Table 2. Working definitions of the term “functional food”

Table 3. Advantages and disadvantages identified by users and non-users of

functional foods

Table 4. Key points discussed in this book

Table 5. Common health conditions and their suggested microbiotic

connection

Table 6. α-carotene content of selected foods

Table 7. β-carotene content of selected foods

Table 8. Caloric value of polyols

Table 9. Classification, dietary sources and structure of common

phytoestrogens

Table 10. Examples of functional components

Table 11. Lycopene content of selected foods

Table 12. Probiotics

Table 13. Functional foods categories

Table 14. Fatty acid content of selected vegetable oils

Table 15. Highlights of the importance of polyunsaturated fatty acids

Table 16. Main bioactive compounds in wheat

Table 17. Top food sources of naturally occurring and commercially

available plant sterols

Table 18. Effects of free sterols and stanols on LDL cholesterol

Table 19. Strength of evidence for some functional foods in the US market

Table 20. Bioactive compounds in food for cardiovascular care

Table 21. Lutein + Zeaxanthin content of selected foods

Table 22. Nutrition Labeling Education Act approved health claims

Table 23. Major functional food segments

Table 24. Identified concerns with edible vaccines

xiv