Overweight Consumers' Salient Beliefs on Omega-3-Enriched Functional Foods in Australia's Illawarra Region

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

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Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2014.1002906 ◽

2017 ◽

Vol 57 (7) ◽

pp. 1423-1434 ◽

Cited By ~ 17

Author(s):

Jorge Carlos Ruiz Ruiz ◽

Elizabeth De La Luz Ortiz Vazquez ◽

Maira Rubi Segura Campos

Keyword(s):

Fatty Acids ◽

Vegetable Oils ◽

Functional Foods ◽

Omega 3 Fatty Acids ◽

Omega 3

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Functional foods enriched with an omega-3 nanoemulsion – potential to improve the long-term health of vegetarians?

Proceedings of The Nutrition Society ◽

10.1017/s0029665113002644 ◽

2013 ◽

Vol 72 (OCE4) ◽

Cited By ~ 2

Author(s):

K. E. Lane ◽

E. J. Derbyshire

Keyword(s):

Functional Foods ◽

Omega 3

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Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2013-0432 ◽

2014 ◽

Vol 39 (5) ◽

pp. 600-603

Author(s):

Alison M. Duncan ◽

Hilary A. Dunn ◽

Laura M. Stratton ◽

Meagan N. Vella

Keyword(s):

Older Adults ◽

Functional Food ◽

Healthy Aging ◽

Functional Foods ◽

Disease Risk ◽

Food Product ◽

Health Claims ◽

Omega 3 ◽

Age Related ◽

Demand For Health

The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada’s aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.

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Creating Benefits from Omega-3 Functional Foods and Nutraceuticals

Food and Nutrition Sciences ◽

10.4236/fns.2015.617166 ◽

2015 ◽

Vol 06 (17) ◽

pp. 1613-1623 ◽

Cited By ~ 6

Author(s):

Catharine Clark ◽

Bill Lands

Keyword(s):

Functional Foods ◽

Omega 3

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Functional Foods and Human Health: An Overview

10.5772/intechopen.99000 ◽

2021 ◽

Author(s):

Muhammad Sajid Arshad ◽

Waseem Khalid ◽

Rabia Shabir Ahmad ◽

Muhammad Kamran Khan ◽

Muhammad Haseeb Ahmad ◽

...

Keyword(s):

Fatty Acids ◽

Functional Food ◽

Functional Role ◽

Functional Foods ◽

Food Products ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Food Ingredients ◽

Functional Components ◽

Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

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Omega-3 Fatty Acid Fortification of Flax Through Nutri-Priming

Frontiers in Nutrition ◽

10.3389/fnut.2021.715287 ◽

2021 ◽

Vol 8 ◽

Author(s):

Edward Marques ◽

Heather Darby ◽

Jana Kraft

Keyword(s):

Functional Foods ◽

Germination Percentage ◽

Human Consumption ◽

Omega 3 ◽

Viable Option ◽

Total N ◽

Absolute Content ◽

Omega 3 Fatty Acid ◽

The Absolute ◽

Viable Approach

Omega-3 (n-3) fatty acids (FA) play an essential role in human physiology and health. As a result, a variety of n-3 FA-fortified functional foods have become commercially available for human consumption. These fortified functional foods are created through various processes; however, nutri-priming, a potentially promising fortification approach, has not been utilized to develop plant-based n-3 fortified foods. We sought to determine whether nutri-priming is a viable option to enrich seeds and sprouts with n-3 FA. Additionally, we assessed whether n-3 FA nutri-priming would inhibit germination of the primed seeds. To address these goals, we nutri-primed brown flax in three priming solutions, control [0% fish oil (FO)], 10% FO and a 20% FO solution, and determined the FA content and profile of seeds and sprouts and germination percentage of primed seeds. n-3 FA nutri-priming with FO altered the FA profile in seeds and sprouts, with increases in the absolute content of 20:5 n-3, 22:6 n-3, 22:5 n3, 18:4 n-3, and 20:4 n-6. However, n-3 FA nutri-priming did not increase the absolute content of 18:2 n-6, 18:3 n-3, total saturated FA, total monounsaturated FA, total polyunsaturated FA, total n-6 FA, or total n-3 FA. Our results also showed that n-3 nutri-priming decreased the germination percentage of primed seeds, with 10 and 20% FO priming solution reducing germination by 4.3 and 6.2%, respectively. Collectively, n-3 nutri-priming modified the n-3 FA profile in flax; however, the process does not increase the total n-3 FA content and inhibits germination of primed seeds. Further research utilizing different seed types, oil types, and oil concentrations needs to be conducted to fully determine if n-3 nutri-priming is a commercially viable approach for n-3 fortification of seeds and sprouts.

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Analysis of Functional Foods and Active Ingredients used in Sports

Nutrition and Food Processing ◽

10.31579/2637-8914/059 ◽

2021 ◽

Vol 04 (5) ◽

pp. 01-03

Author(s):

Mahendra Pal

Keyword(s):

Functional Foods ◽

Sensory System ◽

Circulatory System ◽

Regulatory System ◽

Good Health ◽

Omega 3 ◽

Active Ingredients ◽

Organ Function ◽

Sports Events ◽

Organ Systems

There are more and more group sports events and individual sporting opportunities in the world. In this case, a number of factors need coordinated organ function. This requires an increased attention to the protection of the athlete's health.The regular consumption of functional foods with physiologically active substances found in them can stimulate organ function. Physiologically active ingredients in these functional foods include minerals, macronutrients, conjugated linoleic acid, coenzyme Q10, probiotics, prebiotics, omega-3 fatty acids, choline, and vitamins. Their effect is also beneficial in the functioning of the movement system, circulatory system, visceral organs, regulatory system and sensory system. Our publication is aimed to analyze the organ systems used in the physical activity, the functional foods that affect them, and the active ingredients in them. It is imperative to use nutritionally rich foods for keeping good health.

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Functional Foods of the Indian Subcontinent

Food Science and Nutrition ◽

10.4018/978-1-5225-5207-9.ch019 ◽

2018 ◽

pp. 452-480

Author(s):

Jiwan S. Sidhu ◽

Tasleem A. Zafar

Keyword(s):

Functional Foods ◽

Indian Subcontinent ◽

Specific Area ◽

Fermented Milk ◽

Immune Functions ◽

Omega 3 ◽

Traditional Foods ◽

Gastrointestinal Health ◽

Current Thinking ◽

History Of

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.

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Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

Marine Drugs ◽

10.3390/md19050233 ◽

2021 ◽

Vol 19 (5) ◽

pp. 233

Author(s):

Mirian Pateiro ◽

Rubén Domínguez ◽

Theodoros Varzakas ◽

Paulo E. S. Munekata ◽

Elena Movilla Fierro ◽

...

Keyword(s):

Functional Foods ◽

Model Systems ◽

Noncommunicable Diseases ◽

Omega 3 ◽

Sustainable Solutions ◽

Positive Effects ◽

Nutritional Needs ◽

System Improvement ◽

Fish Remains ◽

Market Benefits

Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.

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