Functional Foods
FUNCTIONAL FOODS BY SHALU SINGH
ABSTRACT
Functional foods prevent many chronic diseases like Cardio- Vascular Diseases (CVD), Cancer, Obesity, Alzheimer’s disease, etc. Dairy products, such as milk, cheese & yoghurt are among the best sources of several important vitamins like vitamin D & riboflavin and minerals specially calcium & phosphorus. Calcium, for example, prevents possible colon cancer & osteoporosis. The fermented dairy products such as yoghurt, kefir and sour milk display anticarcinogenic, hypocholesterolemic, antagonistic action against intestinal pathogens. Functional Food constituents provide treatment of diseases, as well as nutritional values. Functional foods include food additives, vitamins, mineral supplements, herbs, phytochemicals and Probiotics. Tomato, for example, contains Lycopene which is Anti-prostate cancer and Anti-oxidant. Similarly, onion contains Quercetin which reduces heart diseases; Yoghurt contains Lactobacillus sp. which is Probiotics; Spinach contains Flavonoids which is Active against age related macular degeneration, etc. It is the duty of processor to see that such constituents are not reduced during processing instead they are enhanced. The sale of such products has expanded greatly in the recent past years to meet rising public demand for such products as a consequence of increasing awareness of their beneficial effects on human health. The Government in its National Policies should include schemes to increase awareness, availability as well as incentives for processors.
KEY WORDS: Functional Food, chronic diseases, anticarcinogenic, phytochemicals, probiotics
INTRODUCTION
The term FUNCTIONAL FOOD is applied to food and food constituents that provide specific health or medical benefits, including the prevention and treatment of diseases, as well as nutritional values. It can be of both plant
ABSTRACT
Functional foods prevent many chronic diseases like Cardio- Vascular Diseases (CVD), Cancer, Obesity, Alzheimer’s disease, etc. Dairy products, such as milk, cheese & yoghurt are among the best sources of several important vitamins like vitamin D & riboflavin and minerals specially calcium & phosphorus. Calcium, for example, prevents possible colon cancer & osteoporosis. The fermented dairy products such as yoghurt, kefir and sour milk display anticarcinogenic, hypocholesterolemic, antagonistic action against intestinal pathogens. Functional Food constituents provide treatment of diseases, as well as nutritional values. Functional foods include food additives, vitamins, mineral supplements, herbs, phytochemicals and Probiotics. Tomato, for example, contains Lycopene which is Anti-prostate cancer and Anti-oxidant. Similarly, onion contains Quercetin which reduces heart diseases; Yoghurt contains Lactobacillus sp. which is Probiotics; Spinach contains Flavonoids which is Active against age related macular degeneration, etc. It is the duty of processor to see that such constituents are not reduced during processing instead they are enhanced. The sale of such products has expanded greatly in the recent past years to meet rising public demand for such products as a consequence of increasing awareness of their beneficial effects on human health. The Government in its National Policies should include schemes to increase awareness, availability as well as incentives for processors.
KEY WORDS: Functional Food, chronic diseases, anticarcinogenic, phytochemicals, probiotics
INTRODUCTION
The term FUNCTIONAL FOOD is applied to food and food constituents that provide specific health or medical benefits, including the prevention and treatment of diseases, as well as nutritional values. It can be of both plant
References: * Block G, Patterson B, Subar A. 1992. Fruits, vegetables and cancer prevention: A review of the epidemiological evidence. Nutr Cancer 18:1-29. * Chandan RC. 1999. Enhancing market value of milk by adding cultures. J Dairy Sci 82:2245-56. * Chandan RC. 2007. Functional properties of milk constituents. In: Hui YH, editor. Handbook of Food Products Manufacturing. John Wiley, New York, Chapter 43, 971-87. * Di Silvestro RA. 2000. Flavonoids as antioxidants. In: Wildman REC, editor. Handbook of nutraceuticals and functional foods. Boca Raton, FL: CRC Press. P. 127-43. * Dorant E, van den Brandt PA, Goldbohm RA, Hermus RJJ, Sturmans F. 1993. Garlic and its singnificance for the prevention of cancer in humans. A clinical review. Br J Cancer 67:424-9. * Farnwoth ER. 2000. Probiotics and probiotics. In: Wildman REC, editor. Handbook of nutraceuticals and functional foods. Boca Raton, FL: CRC Press. P. 407-22. * Haster CM. 1998. Functional foods: Their role in disease prevention and health promotion. Food Technol 52:63-70.