F.A.M. Exam #2
CATEGORIES of Functional Foods (1-6)
#1.) BASIC/WHOLE/UNALTERED PRODUCTS (Carrots, with the antioxidant, beta-carotene) #2.) FORTIFIED PRODUCTS (Fruit juices and Vitamin C) --> to fortify a product means to add nutrients to a processed food -Advantages → supply micronutrients in amount -Limitations → they are not a substitute for a good quality diet & a specific fortified foodstuff might not be consumed by all members of a target population. #3.) ENRICHED OR SUPPLEMENTED PRODUCTS (Muffins with beta-glucan) (Drinks with herb blends) (Enriched margarine) -*Only whole grain products contains all of the original nutrients of the original grain. -*adding back some of the nutrients lost during processing #4.) ALTERED PRODUCTS (Fiber in meat or ice cream products) #5.) ENHANCED PRODUCTS (Tomatoes with higher levels of lycopene) (Eggs with omega-3 achieved by altered chicken feed) #6.) PROCESSED FOODS -Oat bran cereal (containing the natural level of beta-glucan) -*Currently, Americans are only getting about half the fiber they need in their diets
Grapes to Wine
*Grape skin contains resveratrol --> is a polyphenolic compound --> is well absorbed by humans, but its bioavailability is relatively low because it is rapidly metabolized and eliminated --> *Resveratrol is FOUND IN grapes, wine, grape juice, peanuts, cocoa, blueberries, bilberries, and cranberries -resveratrol content in WINE is usually LOW, highly variable and unpredictable -resveratrol is only a minor compound in the complete set of grape and wine polyphenols
Fatty Acids
*Not all fats are created equal* -Medium-chain fatty acids are absorbed and transported directly to the liver where they are burned for energy -Short-chain fatty acids/ triglycerides are produced during fermentation of soluble dietary fiber by beneficial large intestinal bacteria.
Cultivated Microalgae
*Spirulina and Chlorella are sold as nutritional supplements. (the dominating species of microalgae in commercial production) --> *The cell walls of sea vegetables or marine algae are rich in sulfated polysaccharides (SPs) such as carrageenans in red algae (potential health benefits)
Resistant Starches
*a starch that escapes digestion in the small intestine and that may be fermented in the large intestine* *Sources* -Coarsely- ground whole kernel grains -Maize starch -Raw potato starch -Banana starch -Beans, lentils *Type 1 Resistant Starch* -Pasta made with durum wheat by extrusion -Durum wheat has a high protein content and hard texture and is used for making semolina with coarse particles. --> *Consequently, the postprandial glycemic response is substantially lower after ingesting semolina pasta compared with white bread. *Health benefits* -Slow release of glucose
GBR: Germinated Brown Rice
-*Phytic acid is neutralized -In manufacturing, usually sold in dried form --> the drying does not affect the superior nutritional value accumulated from germination
Rice Bran Proteins
-*hypoallergenic characteristics -*In low-fat products- nutraceutical compounds
Algae and Proteins
-According to the WHO/FAO- the nutritional value of amino acids from various algae- is comparable to that of proteins from egg, soy and wheat. -algae-based products could become a sustainable alternative to meat, milk or eggs
Butter & Butyric Acid
-Butter, certain cheeses and cow's milk contain considerable amounts of butyric acid or butyrate; these foods are also rich in saturated fats -Butyrate supplements are like other fatty acids- absorbed in the small intestine, so they cannot promote the growth of beneficial colonic bacteria or clean the large intestine
Polyunsaturated Fats
-Chemical standpoint: polyunsaturated fats have more than one double bond in their fatty acid chain. -*can help reduce bad cholesterol levels Foods high in polyunsaturated fats: -Soybean oil, corn oil, sunflower oil -Tofu and other forms of soybeans, canola, walnut and flaxseed
How much fiber comes from processed foods?
-Do not trust front of package; look for fiber content -*look for 2 grams or more for every 100 calories to know that you are getting a decent whole grain
Chocolate
-Hailed as everything from antidepressant to being accused of causing acne (no connection), weight gain, tooth decay The main difference between cocoa and chocolate --> In COCOA, cocoa butter is little to non-existent. --> In contrast, CHOCOLATE contains cocoa butter (chocolate has a higher fat and sugar content. It also contains a smaller number of antioxidants compared to cocoa) ENERGY FROM CHOCOLATE -3 fatty acids in cocoa butter --> Oleic acid: monounsaturated fatty acid- good for heart --> Palmitic acid: saturated fat- not so good --> Stearic acid : saturated fat- neutral (no effect on blood cholesterol) DARK CHOCOLATE -rich in flavonoids
Celiac Disease
-Inability to digest gluten -Villi of small intestine affected
Wine
-Moderate alcohol consumption has been consistently associated with reductions in coronary heart disease risk -it is not yet clear whether red wine polyphenols confer any additional risk reduction -*Mediterranean diet includes daily consumption of wine in moderation -*** chemical components in wine: Anthocyanins, Tannins, Flavonoids
More on functional foods...
-Natural functional foods include things such as fruits and vegetables, whole grains, nuts, meat, fish and some dairy foods. -Functional foods may provide benefits in health terms, but should not be seen as an alternative to a varied and balanced diet and a healthy lifestyle. -Functional foods do not provide a miracle solution to health problems but may be useful to some people as part of a healthy diet and lifestyle.
GABA: Gamma-amino butyric acid
-Nonprotein amino acid -*neurotransmitter
Why is olive oil placed so high?
-Olive oil contains monounsaturated fats. -Chemical standpoint: monounsaturated fats have 1 double bond in their fatty acid chain --> Oils rich in monounsaturated fats also contribute vitamin E to the diet, an antioxidant vitamin most Americans need more of.
Are probiotics a functional food?
-Probiotics can be considered functional foods because they provide health benefits beyond the traditional nutrition function. -*Most probiotic products contain lactic-acid-producing bacteria: lactobacillus and bifidobacterium
Hunger
-Protein is more satiating than carbohydrate or fat -Protein hydrolysates or protein FRACTIONS have GREATER EFFECT on triggering satiety hormones than whole proteins
MACRO-algae- or Seaweed
-Used as sources of gelling or thickening agents -high content in essential amino acids and their relative high levels of unsaturated fatty acids -*Seaweeds constitute a source of dietary fiber that differ chemically and physicochemically from those of land plants and thus may induce different physiological effects.
Four Categories of Fiber
-Water-insoluble: celluloses, hemicellulose, lignin -Water-soluble: gums, psyllium, pectin, β-glucan -Prebiotic oligosaccharides: inulin, oligofructose -resistant starch
Nutraceuticals
-a term derived from "nutrition" and "pharmaceutics" -In the US, the term "nutraceutical" products are regulated as drugs, food ingredients and dietary supplements. *Nutraceutical is NOT a nutrient *Nutraceuticals do NOT have patent protection
Taurine
-an amino acid; used in energy drinks. (helps regulate the level of water and minerals in the blood; also thought to have antioxidant properties)
Dietary Supplements
-contains one or more of the following dietary ingredients: A mineral, a vitamin, an amino acid, a medical herb or other botanical (a dietary substance for use by man to supplement the diet)
Prebiotic Carbs (CHO), Colonic Foods
-inulin -oligofructose -lactulose --> Synthetic disaccharide: galactose & fructose --> Added to infant formula *Best Sources for Healthy Carbs* -Raw & lightly steamed vegetables -Legumes, beans, nuts & seeds -High fiber 100% whole grains -Raw, whole, fresh fruits -Most low fat dairy products
Proteins
-made of amino acids joined together to form 3D structures --> Amino acids in proteins are joined together by peptide bonds --> Food Proteins and Peptides exhibit specific biological activities
Where do bioactive peptides come from?
-protein hydrolysates: Fish proteins or soy hydrolysates -Fermented dairy products -Released during protein digestion
Fortification: interactions among nutrients that are added as a mixture
-the presence of large amounts of calcium can inhibit the absorption of iron from a fortified food; the presence of vitamin C has the opposite effect and increases iron absorption.
Dietary Fiber Intake and Health
1. Bowel health -LAB growth increases, increases colon acidity; this is toxic to pathogens -Sorbitol and Fiber in prunes for constipation relief 2. Healthy weight -Soluble fiber suppresses appetite -Bacteria ferment fiber in colon; short-chain fatty acids produced. These SCFA have a appetite- suppressing effect on the brain. --> SCFAs enhance the anti-inflammatory capacity of the body 3. Heart health (CVD) -CVD= cardiovascular diseases -Fiber helps to trap and remove bile acids, cholesterol from intestinal tract 4. Cancer -Wheat bran has a lipophilic compound, found to be toxic to prostate cancer cells 5. Fetal development -Fiber reduces oxidative stress and improve placenta health, fetal growth and development
The Essential Fatty-Acids
1.) Omega-3 fatty acid: Alpha-linolenic acid (EPA and DHA) -Low DHA status may be a risk factor for Alzheimer's -High intake(s) not of much use 2.) Omega-6 fatty acid: Linoleic acid *Why are they essential?* -all humans must consume Omega-3 & Omega-6 in diet
Why are we preoccupied with fats? Where did it start?
1920s: prolonged feeding of fat-free diets to lab rats: -rats did not grow properly -developed scaly dermatitis -Infertility -Depressed inflammatory responses -Water losses through skin Best evidence of the essentiality of fat proven early in intravenous feeding: -Inclusion of fat allowed for successful long-term feeding of patients via TPN (total parenteral nutrition)
Wheat
4 groups of proteins: - 40% of egg proteins
Comparison of the antioxidant activity of (coffee, cocoa, and tea)
Addition of milk did not alter the antioxidant activity
Algae and Carbs
Algae can also store large amounts of carbohydrates in starch grains and in their cell walls.
White Wine Production
Because grape skins are removed early during the production process of white and rosé wines, these wines generally contain less resveratrol than red wines By-product in wine making process → Grape Seed Oil --> Produced from cold-pressed grape seeds --> *need more studies
Carbs
CHO→ important sources of energy -Cell wall material isolated from plants -Indigestible CHO fermented by colon bacteria
Insoluble Fibers
Cellulose and hemicellulose -Fermented to form SCFAs (satiety inducing hormones) Where do you find cellulose? -All plant foods: fruits, vegetables, grains, beans, nuts, and seeds -Whole foods, with the skin and seeds intact
All dietary fats...
Contain a mixture of SFAs, USFAs, MUFAs, PUFAs; proportions vary greatly
Eggs!
Excellent digestability- a complete protein -*contain all the essential amino acids in amounts that closely match human requirements Lysozyme → most well known anti-microbial protein in egg whites -Natural preservative in cheese, wine, beer -Used in production of wine and beer to control lactic acid -Control bacteria in meat products: sausage, salami, pork, beef, turkey -Toothpaste, mouth wash, chewing gum: against anticavity bacteria
Fish oils, brains and behavior
Fish oil reduces cognitive decline in elderly or lowers risk of Alzheimer's: no evidence as yet
Functional Food
Foods and food components that provide a health benefit beyond basic nutrition (for the intended population) -*In the United States, the functional foods category is not recognized legally -*Consumers seem to prefer the term functional foods over terms such as nutraceutical or designer foods.
Unsaturated Fats/ Long-chain unsaturated omega-6 fatty acids
From vegetable oils (corn, soybean, safflower)
Fish Proteins
Gelling agent in desserts and meat products
Coffee consumption and risk of coronary heart diseases
Habitual moderate coffee drinking was associated with a lower risk of CHD in women
Saturated Fats/ Long-chain saturated fatty acids
Mainly from animal sources
Sugar Substitutes
Nomenclature: -Low-Calorie Sweetener: LCS -High-Intensity Sweetener: HIS -Non-caloric sweetener: NCS -Non-nutritive Sweetener: NNS
Conjugated linolenic acid (CLA)
O-6 group of Poly-Unsaturated Fatty Acids
Fish oils and Arthritis
Osteoarthritis: Little evidence of impact of chronic consumption of fish oil against joint pain, stiffness in osteoarthritis
Soluble Fibers
Pectin -Grapefruits, lemons, oranges, carrots, squash, apricots, apples, guavas, pears -Ability to form a gel Psyllium -used primarily as a gentle bulk-forming laxative -Can help relieve both constipation and diarrhea -Several large population based studies also suggest that increased fiber intake may reduce risk of colon cancer, but other studies have been conflicting Guar Gum -indirectly enhances liver's ability to remove cholesterol from circulation -(example: Xanthan Gum: an additive --> Fermentation of sugars) Β-glucan -Barley, Oat endosperms have this highly viscous fiber -Decreases blood cholesterol
Lemon Ginger Tea contains...
Probiotic BC 30 that can: Reduce abdominal pain, bloating, post-prandial gas -Highly stable -Remain viable (survive through) processing, shelf life, stomach acid Efficacy backed by 17 studies -Can potentially increase anti-inflammatory cytokines
Why do we have a need for Nutraceuticals and/or Functional Foods?
Role of foods have shifted from relieving hunger and providing nutrients to substances that can potentially promote wellness and also, reduce the risk of diseases
What's in Kombucha?
SCOBY: a Symbiotic Culture Of Bacteria and Yeast
Fiber- Polysaccharides
Three important functions: -Dilute caloric content in foods -Enhance viscosity and increase fecal weight -Growth of LAB (lactic acid bacteria) enhanced
Mediterranean diet vs. Lacto-ovo-vegetarian diet
Vegetarian and Mediterranean diet may be equally effective in preventing heart disease --> low-calorie diets of both appeared equally effective in reducing cardiovascular disease risk factors --> BOTH follow a healthy dietary pattern rich in fruits and vegetables, legumes [beans], whole grains and nuts; focusing on diet variety, nutrient density and appropriate amount of food; and limiting energy intake from saturated fats *vegetarian diet was more effective at reducing LDL (the "bad") cholesterol
Are monounsaturated fats better for me than saturated fats or trans fats?
Yes. *Monounsaturated fats and polyunsaturated fats can have a positive effect on your health, when eaten in moderation, not saturated or trans fats.* Foods that contain MUF: -Most foods contain a combination of different fats
New Study on Butter
concluded that consuming butter is not linked to a higher risk for heart disease and might be slightly protective against type 2 diabetes -*does NOT say butter is a health food, rather that "it doesn't seem to be hugely harmful or beneficial" -*Vegetable oils and fruits and nuts are healthier than butter, but on the other hand, low-fat turkey meat or a bagel or cornflakes or soda is worse for you than butter
Animal-muscle based Bioactive Components
in meat, poultry, and fish L-carnitine → -added to infant formula, esp. a soy-based formula Co-enzyme Q10 → -Found in every cell of our bodies; helps enzymes work to digest food -*Approximately 14%-32% of coenzyme Q10 was lost during frying of vegetables and eggs, but the coenzyme Q10 content of these foods did not change when they were boiled Creatine → -Believed to enhance muscle mass -*Creatine phosphate helps make a substance called adenosine triphosphate (ATP). ATP provides the energy for muscle contractions -*Research also shows that not everyone's muscles respond to creatine; some people who use it see no benefit. Chondroitin → -Origin: Chondroitin is a component of human connective tissues found in cartilage and bone. In supplements, chondroitin sulfate usually comes from pig or cattle trachea, or fish like sharks. Glucosamine → -Origin: Major component of joint cartilage. Supplements are derived from the shells of shellfish (such as shrimp, lobster and crab) or from vegetable sources. What we know: -*It's unclear whether glucosamine helps with osteoarthritis knee pain or whether either supplement lessens osteoarthritis pain in other joints. -*Overall, the evidence for beneficial effects of chondroitin seems less than for glucosamine
What is NOT a functional food?
medicines and superfoods
Pharmaceutical Vs. Nutraceutical
only pharmaceutical compounds have governmental sanction
What are algae?
single-celled organisms that live in both freshwater and oceans --> MICRO-algae are often referred to simply as algae. --> MACRO-algae, on the other hand, are better known as seaweed. -Most are autotrophic which means that they can harvest carbon dioxide from the atmosphere and convert it to organic matter. -*omega-3 acids in fish come from the microalgae consumed at the bottom of the food pyramid and gradually passes up to the fish at the top*
What are bioactive peptides?
specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health (Usually 2-20 amino acid residues in length) (Example: Milk's protein system) --> made up of Casein and whey proteins -->Each of the sub fractions found in casein or whey has its own unique biological properties. -->Milk proteins can be degraded into numerous peptide fragments by enzymatic proteolysis and serve as a source of bioactive peptides. -->*For low-birth weight and preterm infants: whey-dominant formulas resemble the human milk compositional standard; has the same impact on growth
Coffee, tea, cocoa, and risk of stroke
tea and chocolate consumption may reduce the risk of stroke
Which oils should we choose?
the American Heart Association recommends that all adults eat fish, particularly oily fish, at least twice weekly Rich in O-3 PUFAs -Fish liver oils --> Very rich in Vitamins A & D; --> Toxic in excess -Fish body oil --> No such safety concerns Algal extracts --> Rich in DHA→ Suitable for vegetarians Purslane weed --> plant source of omega-3 fatty acid
