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Division of Computer Applications
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 Course Details

Course Nutraceuticals and Functional Foods

Name

Lesson 1 Introduction to Functional Food

Disclaimer : Presentations are intended for educational purposes only and do not replace independent professional
judgement. Statement of fact and opinions expressed are those of the presenter individually and are not the opinion or
position of ICAR-IASRI. ICAR-IASRI does not endorse or approve, and assumes no responsibility for the content, accuracy or
completeness of the information presented.

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Created by

Name Role University

Lala Lajpat Rai University of

SHALINI ARORA Content Creator
Veterinary and Animal Sciences, Hisar

ATANU JANA Course Reviewer Anand Agricultural University, Anand

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WHAT ARE FUNCTIONAL & NUTRACEUTICAL FOODS ?

Food group that delivers specific nutritional components (phytochemicals) that in

turn, improve health are known as functional foods.

 Dr. Stephen De Felice (physician founder of Innovation in Medicine, USA, 1989)

coined term nutraceutical as any food or components that provides medical or health
benefits, including prevention and treatment of diseases.

Nutraceutical ="nutrition"
+ "pharmaceutical"
 Motives associated with development of
functional foods
Health transition

Effect of urbanization

Demography changes

Food security issues

Changing traditional food habits

Health deterioration due to poor choice of food and hectic lifestyle

No thoughtful selection of convenience and competitive food

(Kaur & Das, 2011)
Additional features that needs to be considered for developing functional foods

Whether the food components are derived from natural sources?

Is it consumed as a part of the regular diet?

When we eat such food whether the food performs a specific function, such
as following:

Improves body Prevent or Regulate

Slows down the
defence recover from a physical and
ageing
mechanism specific disease mental ailments

Rincon (2003)
 The logic for use of food as Nutraceuticals
• Person ailing from a disorder, when undergo various medication consuming synthetic
drugs sometimes causes organ failure
• Due to lack of awareness people have poor choices for consuming food, also they do
not have sufficient balance of macro- and micro-nutrient needed for good health
• Chronic diseases - Cancer, diabetes, Cardio Vascular Diseases (CVDs), and obesity
are rapidly rising that may result in death
(Das et al. 2012)
• Allopathic/modern medical treatment is not cost-effective
• Plant-based food or diet act as nutraceutical by keeping a check over disease and
producing favourable health effects
(Rajasekaran, 2017)
Size of the functional food market worldwide
Source: Wunsch (2021)
 Health benefits linked with functional food
consumption
Health benefits linked with
functional food consumption

Early development Promote Cardio-vascular Defence against Improve gastrointestinal

and growth physiology oxidative stress physiology

Physical performance and Regulation of basic Provides antioxidant-rich

fitness metabolic processes foods
Tur & Bibiloni (2016)
 Definition of functional foods
Definition Health Agencies
Foods or dietary components that may provide health International Food
benefits beyond basic nutrition Information Council (IFIC,
1999)
Products that resemble traditional foods but possess Health Canada (1998)
demonstrated physiological benefits
Any modified food or food ingredient that may provide a Food and Nutrition Board
health benefit beyond that of the traditional nutrients it (FNB), National Academy of
contains Sciences, Washington
 Definition of functional foods
Definition Health Agencies

Whole foods, along with fortified, enriched, or enhanced Academy of Nutrition and
foods that have a potentially beneficial effect on health when Dietetics (1994)
consumed as part of a varied diet regularly at effective levels.
"FOSHU [Food for Specified Health Uses] refers to foods Japanese Ministry of Health,
containing ingredient with functions for health and officially Labour and Welfare (1991)
approved to claim its physiological effects on the human body.
FOSHU is intended to be consumed for the
maintenance/promotion of health or special health uses by
people who wish to control health conditions, including blood
pressure or blood cholesterol."
(Source: Thomas & Earl, 1994; Gray et al., 2003; Kruger & Mann, 2003; Seymour, Pitts, Konczak,
& Lundin, 2009; Kaur & Das, 2011; Aryee & Boye, 2014; Day, Martirosyan & Singh, 2015)
 Categories of functional foods
Categories Definition Examples
Basic/whole/ Foods naturally containing increased Carrots (containing natural level of β-
unaltered content of nutrients or components carotene)
products

Fortified products Foods with higher contents of existing Fruit juices with vitamin C
nutrients through the addition of extra
quantities of those nutrients

Enriched or Foods with added new nutrients or •Margarine with plant sterol ester
supplemented components not generally found in a •Yogurts with prebiotics and/or
products particular food probiotics
•Calcium-enriched fruit juice
•Muffins with β-glucan
•Drinks with herb blends
Source: Aryee & Boye, 2014
 Categories of functional foods
Categories Definition Examples
Altered products Foods from which a deleterious Fibers as fat replacers in meat or
component has been removed, reduced, ice cream products
or replaced with another substance with
beneficial effects
Enhanced Foods that have been enhanced to have Tomatoes with higher levels of
products more of a functional component (via lycopene
traditional breeding, special livestock Oat bran with higher levels of β-
feeding or genetic engineering) glucan
Processed foods Foods that have been processed to Oat bran cereal (containing
contain their natural levels of functional natural level of β-glucan)
components
Source: Aryee & Boye, 2014
 Terms associated with functional foods
Bioactive Chemical constituents obtained naturally or derived from plant, animal, or
compounds sea source, resulting in desired health/ wellness benefits

Dietary A product (other than tobacco) intended to supplement the diet that contains
supplements one or more constituents such as a herb, an amino acid, or a concentrate,
vitamin, mineral, metabolite, constituent, extract or combinations of these
components (Aluko, 2012).
Functional The ingredients (bioactive compounds containing extract or fractions) used in
ingredients the standardized preparations

Medical foods Formulated to be consumed or administered eternally under the supervision

of a physician
Formulations intended to treat patients with inborn faults in amino acid
metabolism (Aluko, 2012).
 Terms associated with functional foods
Natural health It includes traditional medicines, homoeopathic preparations, minerals or
products (NHP) trace elements, vitamins, amino acid, essential fatty acids, or other botanical,
animal, or microorganism derived substances (Kaur & Das, 2011)
Nutraceutical Any substance, either food or part of a food, and provides medical or health
benefits, including preventing and treating disease. These are derived from
foods and can be used as pills, capsules, potions, and liquids (Hardy, 2000;
Shahidi, 2009).
 Fish oil capsules
 Herb extracts (Aluko, 2012)
Designer Foods These refers to the food designed to have some health benefits other than its
traditional nutritional value. "Fortified food is the synonym for designer
food," (Shahidi, 2009). Examples:
 Incorporation of docosa hexaenoic acid (DHA) to health drinks for
improved functioning of brain and visual aspects (Rajasekaran, 2017)
 Benefits of nutraceuticals and functional foods
Class/Components Source(s) * Potential Benefits(s)
Carotenoids
β-carotene Carrots, pumpkin, sweet potato, Antioxidant
cantaloupe
Lutein, Zeaxanthin Kale, collards, spinach, corn, eggs, Maintain healthy vision
citrus
Lycopene Tomatoes, watermelon, red/pink Maintain healthy vision
grapefruit
Dietary (functional and total) Fiber
Insoluble fiber Wheat bran, corn bran, Maintain a healthy digestive tract;
fruit skins lowers certain types of cancer
β-glucan Oat bran, oatmeal, oat flour, barley, Effective against coronary heart disease
rye (CHD)
Soluble fiber Psyllium seed husk, peas, beans, Lowers risk of CHD and specific cancer
apples, citrus fruits
Whole grains Cereal grains, whole wheat bread, oat Cardioprotective, anticancer, antidiabetic
meal, brown rice effect
 Benefits of nutraceuticals and functional foods
Class/Components Source(s) * Potential Benefits(s)
Conjugated linoleic acid Beef and lamb; some cheeses Boosts immunity
(CLA)
Flavonoids
Anthocyanins Berries, cherries, red grapes Antioxidant, maintain healthy brain
Flavanols Tea, cocoa, chocolate, apples, Promote heart functioning
grapes
Flavanones Citrus fruit Neutralize free radicals, boost antioxidant
defences
Flavonols Onions, apples, tea, broccoli Neutralize free radicals which, may
damage cells; bolster cellular antioxidant
defences
Isothiocyanates Cauliflower, broccoli, broccoli Detoxificant and antioxidant
sprouts, cabbage, kale,
horseradish
Phenolic acids Apples, pears, citrus fruits, some Antioxidant
vegetables, coffee
 Benefits of nutraceuticals and functional foods
Class/Components Source(s) * Potential Benefits(s)
Polyols Sugar alcohols viz., xylitol, Reduce the risk of dental caries
sorbitol, mannitol, lactitol. Some
chewing gums and other food
applications
Prebiotics Inulin, Fructo-oligosaccharides Improves the quality of intestinal
(FOS), Polydextrose microflora and G.I. health
Probiotics Yeast, Lactobacilli, Improves the quality of intestinal
Bifidobacteria, and other specific microflora and G.I. health
strains of beneficial bacteria
Phytoestrogens Isoflavones - Daidzein, Genistein Protects against heart disease
present in soybeans and soy- through lowering of LDL and total
based foods cholesterol; protects against cancers

Source: Aryee & Boye, 2014

 Steps for developing functional foods

 Scientific study associating food component, providing particular health

benefits.
 In-vitro and in-vivo studies.
 Epidemiological studies
 Development of a suitable food vehicle.
 Marketing and educating people with the health benefits of the claimed
product.
 Check the effectiveness of the functional product during a long run.
 Measure consumer attitude towards functional food.
THANK YOU