scholarly journals Production of poultry meat and eggs as functional food: Challenges and opportunities

2011 ◽  
Vol 27 (3) ◽  
pp. 511-520 ◽  
Author(s):  
L. Peric ◽  
V. Rodic ◽  
N. Milosevic
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Developed Countries ◽  
Normal Diet ◽  
Poultry Meat ◽  
Omega 3 ◽  
Beneficial Effects ◽  
Poultry Products ◽  
High Level ◽  
Meat And Eggs

In the last decades people became highly aware of the connection between food and health, especially in developed countries of Europe and USA. Food can only be considered functional if together with its basic nutritional impact it has beneficial effects on human health. It must improve general conditions and/or decrease the risk of the disease. Functional foods should be enhanced with added ingredients not normally found in the product, providing health benefits beyond their nutritional value. Functional foods are intended to be consumed as part of the normal diet but offer the potential of enhanced health or reduced risk of disease. Functional food could be rich in vitamins, omega-3 fatty acids or antioxidants. Poultry meat and eggs have a potential to be considered as a functional food because of the high level of conversion of beneficial nutrients from feed to poultry products. Enrichment of eggs is more pronounced than enrichment of meat because of the higher fat content. Current position and future opportunities of poultry products in production of functional food will be consider in this paper.

scholarly journals Use of functional foods among Swedish consumers is related to health-consciousness and perceived effect

2007 ◽  
Vol 98 (5) ◽  
pp. 1058-1069 ◽  
Author(s):  
Eva Landström ◽  
Ulla-Kaisa Koivisto Hursti ◽  
Wulf Becker ◽  
Maria Magnusson
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Effect ◽  
Healthy Foods ◽  
Swedish Population ◽  
Level Of Education ◽  
Health Consciousness ◽  
Study Population ◽  
Positive Correlations ◽  
High Level

The aim of the present study was to survey attitudes to and use of functional foods and to investigate which demographic variables and attitudes to diet and health predict consumption of functional foods among Swedish consumers. A questionnaire was developed and sent to 2000 randomly selected Swedish citizens aged between 17 and 75 years. A total of 972 (48 %) responded, 53 % were female and 44 % male. Mean age was 45 years. The results revealed that 84 % of respondents were familiar with the concept of functional foods; 83 % had consumed/purchased at least one of the seven functional food products presented in the questionnaire. Of those who had consumed a functional food, 25 % had perceived effect of it. Positive correlations were seen between consumers perceiving a personal reward from eating functional foods, having an interest in natural products and an interest in general health. Consumption/purchase of functional foods was related to beliefs in the effects of the products, having consumed nutraceuticals or dietary supplements, having a diet-related problem personally or in the family, and a high level of education. The characteristic Swedish functional food consumer has a high level of education, is health-conscious and interested in healthy foods and believes in the health effect of functional foods. Thus, factors other than demographics better explain consumption of FF. However, the study population may represent a more health-conscious segment of the Swedish population in general. Additional studies are therefore required to elucidate the attitudes and use of FF in different consumer groups.

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

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.

scholarly journals Functional Foods and Human Health: An Overview

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.

scholarly journals Selenium in poultry nutrition: a review

2014 ◽  
Vol 59 (No. 11) ◽  
pp. 495-503 ◽  
Author(s):  
P. Suchý ◽  
E. Straková ◽  
I. Herzig
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods ◽  
Egg Quality ◽  
Biological Activities ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Link ◽  
Food Of Animal Origin ◽  
Meat And Eggs ◽  
Cattle And Sheep

Selenium has been known for two centuries and its biological activities have been studied for nearly a hundred years, however the problem of Se deficit has still been persisting both in humans and animals. The cause of Se deficit in animals may be low Se level in soil. This mainly applies to cattle and sheep with their direct link to soil via roughage. The risk of Se deficit in pigs and poultry is lower due to lower dependence on soil Se level in the region and Se fortification in feed mixes. The present research focuses on the effects of Se on meat and egg quality, antioxidant activity of Se, effects on fatty acid levels, activity of glutathione-peroxidase, or the effect of Se on the immune system. Ensuring natural Se supply in human nutrition by food of animal origin, mainly poultry meat and eggs (the “functional foods”), is another area to which extensive attention has recently been paid.  

scholarly journals Global view on functional foods: European perspectives

2002 ◽  
Vol 88 (S2) ◽  
pp. S133-S138 ◽  
Author(s):  
M. B. Roberfroid
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Disease Risk ◽  
Scientific Concept ◽  
Food Supplementation ◽  
Scientific Publications ◽  
Beneficial Effects ◽  
Nutritional Effects ◽  
Usual Diet ◽  
Scientific Framework

In the context of this presentation, European means the European scientific community, which, over the last decade, has been working on the concepts for functional foods, producing a number of documents including a consensus paper, guidelines and scientific publications. The Functional Food Science in Europe (FUFOSE) project has been quite a unique attempt to establish a strong scientific framework to justify the functional food concept, to discover and develop new functional foods that are primarily function-driven, and to substantiate claims scientifically. Being clearly positioned as part of nutrition, the functional food concept is, however, quite distinct from other approaches like food supplementation or food fortification, and functional foods are different from nutraceuticals, pharmafoods, vitafoods and ‘alicaments’, all terms that are not defined conceptually. Functional foods are food products to be taken as part of the usual diet in order to have beneficial effects that go beyond what are known as traditional nutritional effects. Moreover, these beneficial effects have to be demonstrated scientifically to justify two specific types of claim: the enhanced function claim or the reduction of disease risk claim.Functional food is a key concept for the future of nutrition as a science because it results from the implementation in nutrition of all the basic scientific knowledge that has accumulated over the past two or three decades. To the benefit of public health this progress cannot be ignored, it needs to be recognized fully and used. But, today, functional food is still mainly a scientific concept that serves to stimulate research and the development of new products.

scholarly journals Improving the Competitiveness of Poultry Farms in the Krasnoyarsk Region of Russia

2021 ◽  
Vol 247 ◽  
pp. 01026
Author(s):  
Alena Rozhkova ◽  
Elina Stepanova
Keyword(s):  
Success Factors ◽  
Meat Products ◽  
Poultry Meat ◽  
Competitive Environment ◽  
Competitive Advantages ◽  
Krasnoyarsk Region ◽  
Poultry Products ◽  
Regional Market ◽  
Poultry Farms ◽  
Meat And Eggs

Poultry farming is one of the key branches of agriculture. Every year, the demand for dietary products of poultry farms increases, both consumers and producers are interested in the development of agricultural enterprises that supply poultry meat and eggs. In the market of the region there are a large number of poultry farms that supply meat products. The competitive environment of modern poultry farms is characterized by acute competition for the consumer. The solution to the problem of increasing the competitiveness of enterprises involves the development of measures to achieve and maintain competitive advantages in this market. The article presents the analysis results of the competitiveness for key suppliers of poultry meat and eggs in the regional market of the Krasnoyarsk region. The criteria of poultry farms competitiveness in the region are defined. Expert assessments of competitors based on the "4P"concept are compiled. Based on the results of the analysis, a competitiveness diagram of the largest regional producers of poultry meat and eggs is compiled. On the basis of the competitiveness polygon, the development directions of competitive advantages of poultry farms in the region are identified. The proposed measures to promote sales in the format of outside trade will lead to changes in the competitiveness polygon of poultry farms. The article presents recommendations for the acquisition and development of stable competitive positions in the regional market of poultry products. The key success factors influencing the competitiveness of poultry farms in the regional poultry meat market are identified, the most important trends in the development of the competitive environment and ways to improve the competitiveness of poultry farms and their adaptation to changing conditions are presented.

scholarly journals Potential Functional Food Ingredients in Bread and their Health Benefits

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.

scholarly journals Assessment of anti-inflammatory effects of Japanese Kampo medicine versus functional foods

2019 ◽  
Vol 9 (2) ◽  
pp. 79
Author(s):  
Mikio Nishizawa ◽  
Tadayoshi Okumura ◽  
Yukinobu Ikeya
Keyword(s):  
Nitric Oxide ◽  
Functional Food ◽  
Functional Foods ◽  
Animal Experiments ◽  
Rat Hepatocytes ◽  
Kampo Medicine ◽  
Beneficial Effects ◽  
Chemical Structures ◽  
Anti Inflammatory ◽  
Pharmacologically Active

Background: Traditional Japanese drugs called Kampo medicine are widely used in Japan. Each Kampo medicine consists of several crude drugs, most of which are derived from medicinal plants. Clinical administration has empirically evaluated the effects of Kampo medicine In contrast, functional foods are prepared from foods and edible plants (e.g., herbs, vegetables, and fruits). Due to the relatively low content of a pharmacologically active constituents in functional foods, their effectiveness has not been well evaluated and thus should be better investigated. Kampo medicine and functional foods have beneficial effects for humans, and many of them exhibit anti-inflammatory effects. Here, we discuss the principles and methods to assess the anti-inflammatory effects of functional foods and Kampo medicine.To investigate pharmacological effects of functional foods and Kampo medicines, their constituents should be isolated to identify their chemical structures. Cell-based studies are commonly performed to evaluate anti-inflammatory effects of the constituents in Kampo medicine and functional foods. Primary cultured rat hepatocytes are used and produce pro-inflammatory mediators, including nitric oxide. When an extract from a Kampo medicine, functional food, or a respective constituent is added to the medium, pro-inflammatory mediator production decreases, and the anti-inflammatory activity is estimated. Animal experiments have been performed using disease models, such as the endotoxemia model for animals, to which bacterial endotoxin is administered. Administering an effective functional food or Kampo medicine improves the survival of the model animals. The action of the anti-inflammatory effects of functional foods and Kampo medicines can be investigated by the above-mentioned methods. The studies using cells and animals will provide a basis for the safe and effective use of functional foods and Kampo medicine in humans to treat diseases or improve health conditions.Keywords: herbal drug, Kampo medicine, nitric oxide, inflammation, hepatocytes.

scholarly journals Prospects for Development of Highly Satiating Foods in Poland

2017 ◽  
Vol 17(32) (4) ◽  
pp. 280-291
Author(s):  
Magdalena Skotnicka ◽  
Filip Kłobukowski ◽  
Maria Śmiechowska
Keyword(s):  
Body Mass ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Legal Status ◽  
Food Products ◽  
Obesity Epidemic ◽  
Consumer Demands ◽  
High Level

The high level of competition between food products on the market has encouraged the development of various types of functional foods. Consumer demands and requirements for both medicinal and healthy products has caused food manufacturers to widen their product offerings. The objective of this study was to present the legal status of functional food production and sales, as well as analyse the possibilities of developing customized foods, in particular, highly satiating foods. In this time of obesity epidemic, the use of specifically designed food products which suppress hunger and give the feeling of satiety could be an effective tool in preventing obesity and controlling body mass. There is an optimistic prognoses that this type of food will be introduced on the Polish market.

scholarly journals The use of bio-efficient plant materials to optimize the fatty acid composition of poultry terrins

2021 ◽  
Vol 30 ◽  
pp. 01014
Author(s):  
Nadezhda Popova ◽  
Yuliya Pisklyukova ◽  
Viktoriya Orlova
Keyword(s):  
Fatty Acid ◽  
Raw Materials ◽  
Raw Material ◽  
Poultry Meat ◽  
Biological Efficiency ◽  
Omega 3 ◽  
Plant Materials ◽  
Poultry Products ◽  
Wide Range ◽  
Omega 6

The development of functional products characterized by high biological efficiency is an urgent task. The article presents the results of the development of balanced-fatty acid terrins from poultry meat. To increase the biological effectiveness of chopped products, raw materials containing omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) were selected. Based on the analysis of the chemical composition of the raw material kit, the intervals for the Introduction of ingredients containing biologically effective components are calculated. Their optimum amount has been experimentally established. The resulting innovative products are characterized by a balanced composition in terms of content and ratio of omega-3 and omega-6 PUFAs. In addition, the value of the indicator of biological value has increased. Developed poultry terrins can be recommended both for a wide range of consumers, and for use in diet (including low-carb diets), baby food. The developed terrines will expand the range of chopped poultry products of functional orientation.

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