What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods?

Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects. Pharmaceutical and dietary companies are conscious of monetary success, which benefits healthier consumers and the altering trends that result in these heart-oriented value-added products being proliferated. Numerous nutraceuticals are claimed to have multiple therapeutic benefits despite advantages, and unwanted effects encompass a lack of substantial evidence. Several common nutraceuticals involve glucosamine, omega-3, Echinacea, cod liver oil, folic acid, ginseng, orange juice supplemented with calcium, and green tea. This review is dedicated to improving the understanding of nutrients based on specific illness indications. It was reported that functional foods contain physiologically active components that confer various health benefits. Studies have shown that some foods and dietary patterns play a major role in the primary prevention of many ailment conditions that lead to putative functional foods being identified. Research and studies are needed to support the possible health benefits of different functional foods that have not yet been clinically validated for the relationships between diet and health. The term “functional foods” may additionally involve health/functional health foods, foods enriched with vitamins/minerals, nutritional improvements, or even conventional medicines.

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Functional Foods and Cardiac Health

Advances in Environmental Engineering and Green Technologies - Exploring the Nutrition and Health Benefits of Functional Foods ◽

10.4018/978-1-5225-0591-4.ch002 ◽

2017 ◽

pp. 16-41

Author(s):

Santosh Jain Passi

Keyword(s):

Primary Prevention ◽

Cohort Studies ◽

Dietary Supplements ◽

Dietary Patterns ◽

Functional Foods ◽

Health Benefits ◽

Functional Health ◽

Active Components ◽

Potential Health ◽

Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

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Functional Foods and Cardiac Health

Complementary and Alternative Medicine ◽

10.4018/978-1-5225-7039-4.ch013 ◽

2019 ◽

pp. 304-329

Author(s):

Santosh Jain Passi

Keyword(s):

Primary Prevention ◽

Cohort Studies ◽

Dietary Supplements ◽

Dietary Patterns ◽

Functional Foods ◽

Health Benefits ◽

Functional Health ◽

Active Components ◽

Potential Health ◽

Traditional Medicines

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Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.12.002 ◽

2021 ◽

Author(s):

Chayanika Sarma ◽

Gopinath Mummaleti ◽

Vignesh Sivanandham ◽

Sureshkumar Kalakandan ◽

Ashish Rawson ◽

...

Keyword(s):

Health Benefits ◽

Value Added ◽

Nutritional Composition ◽

Global Status ◽

Value Added Products

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Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽

10.18047/poljo.27.2.9 ◽

2021 ◽

Vol 27 (2) ◽

pp. 67-74

Author(s):

Zlata Kralik ◽

Gordana Kralik ◽

Manuela Grčević ◽

Danica Hanžek ◽

Ewa Biazik

Keyword(s):

Fatty Acids ◽

Human Health ◽

Functional Foods ◽

Health Benefits ◽

Nutritional Composition ◽

Poultry Production ◽

Composition Change ◽

Omega 3 ◽

Research And Innovation ◽

Positive Effect

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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Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.4314 ◽

2015 ◽

Vol 18 (3) ◽

pp. 192-198 ◽

Cited By ~ 4

Author(s):

Liliana SERNA-COCK ◽

Diana Patricia VARGAS-MUÑOZ ◽

Carlos Andrés RENGIFO-GUERRERO

Keyword(s):

Dietary Fibre ◽

Dry Matter ◽

Functional Foods ◽

Food Additives ◽

Chemical Characterization ◽

Value Added ◽

Mineral Contents ◽

Fruit Processing ◽

Value Added Products

Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.

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Recent advances in utilization of flaxseed as potential source for value addition

OCL ◽

10.1051/ocl/2018018 ◽

2018 ◽

Vol 25 (3) ◽

pp. A304 ◽

Cited By ~ 8

Author(s):

Parvinder Kaur ◽

Roji Waghmare ◽

Vikas Kumar ◽

Prasad Rasane ◽

Sawinder Kaur ◽

...

Keyword(s):

Value Added ◽

Oilseed Crop ◽

Flax Seed ◽

Omega 3 ◽

Bioactive Components ◽

Omega 3 Fatty Acid ◽

Potential Source ◽

Coronary Diseases ◽

Review Reports ◽

Value Added Products

Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

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Knowledge Intensive Production: The Case of the Furniture Industry

Labour Employment and Work in New Zealand ◽

10.26686/lew.v0i0.1213 ◽

1970 ◽

Author(s):

Paul Harris

Keyword(s):

Information Technology ◽

New Zealand ◽

Knowledge Economy ◽

Value Added ◽

Furniture Industry ◽

High Quality ◽

Knowledge Intensive ◽

Forms Of Knowledge ◽

Value Added Products

New Zealand is currently debating its potential to contribute to what is commonly known as the "knowledge economy". In discussing the knowledge economy, politicians and certain academics tend to reduce it to industries such as information technology and biotechnology. However, both skill and design are forms of knowledge that are incorporated into value-added products such as high quality furniture. Denmark and Italy are two countries that have taken the lead in the export of such products.This paper explores the role of skill and design in the Italian and Danish furniture industry in comparison with developments in the NZ furniture industry.

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Potential Functional Food Ingredients in Bread and their Health Benefits

Biointerface Research in Applied Chemistry ◽

10.33263/briac125.65336542 ◽

2021 ◽

Vol 12 (5) ◽

pp. 6533-6542

Keyword(s):

Functional Food ◽

Functional Foods ◽

Health Benefits ◽

Natural Antioxidants ◽

Omega 3 ◽

Active Ingredients ◽

Beta Glucan ◽

Food Ingredients ◽

Functional Bread ◽

Technological Advances

In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.

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