scholarly journals Analysis of contemporary epidemiological study research design formats on addressing functional food efficacy

2021 ◽  
Vol 1 (12) ◽  
pp. 97
Author(s):  
Pooja Agarwal ◽  
Emma Rutter ◽  
Danik M Martirosyan
Keyword(s):  
Epidemiological Study ◽  
Research Design ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Controlled Trial ◽  
Epidemiological Studies ◽  
Review Article ◽  
Cross Sectional ◽  
Study Research

The entirety of this particular review article demonstrates an in-depth analysis of the overall functionality of nutritional functional foods, imperative bioactive compounds, and essential biomarkers within the metabolic pathway and in chronic disease progression. Specifically, this review article assesses the efficacy of a plethora of functional foods and their associated bioactive compounds via the interpretation of epidemiological research studies that were conducted in the following design formats: cohort design, case-control design, cross-sectional design, and randomized controlled trial design. Although there has been a source of ambiguity demonstrated by food scientists and government organizations surrounding what would be the standard definition of functional food, this review article attempts to advocate for a contemporary definition that acknowledges the primary attributes of present-day functional food. Having said this, the main intention of this review article is to help address the necessity of analyzing the overarching efficacy of specific functional foods via the analysis of different retrospective epidemiological studies. Moreover, this review article will acknowledge which specific epidemiological study research design format is most applicable in the evaluation of functional food products within upcoming epidemiological studies. Ultimately, food scientists and nutritionists alike will get the opportunity to develop an all-encompassing contemporary definition for functional food upon the recognition and incorporation of different epidemiological study research design formats in a timely and cost-effective manner. KEYWORDS: Functional food, bioactive compounds, biomarkers, epidemiology, cohort design, case-control design, cross-sectional design, and randomized controlled trial design.

scholarly journals FFC’s Advancement of Functional Food Definition

2018 ◽  
Vol 8 (7) ◽  
pp. 385 ◽  
Author(s):  
Johanna Gur ◽  
Marselinny Mawuntu ◽  
Danik Martirosyan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Psychological Function ◽  
Comprehensive Understanding ◽  
Physiological Mechanisms ◽  
Food Center ◽  
Definition Of ◽  
Improve Health

Background: To create functional food products based on scientific evidence, we must first define functional foods. Previous definitions describe how functional foods improve health and mitigate disease. However, more refined definitions provide a reason for their efficacy–through the activity of bioactive compounds and the measurement of biomarkers, which are the essential tools for gauging the effectiveness of functional foods.Functional foods are generally linked to health promotion. The physiological effects of functional food or bioactive compounds may vary, but their categories of action include physical performance, cognitive, behavioral, and psychological function, organ or system function, and combating chronic disease [1, 2].Therefore, establishing a formal definition for these foods will help bring legitimate functional foods to the market. The addition of bioactive compounds, or biochemical molecules that improve health through the physiological mechanisms, improves the definition of functional foods. As a result, the advancement of the functional food definition by the Functional Food Center (FFC) has developed to provide clarity and a more comprehensive understanding of its meaning. 

scholarly journals Ugni molinae Fruit as a Source of Bioactive Compounds with Good Quality Traits

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ricardo I. Castro ◽  
Patricio Ramos ◽  
Carolina Parra-Palma ◽  
Luis Morales-Quintana
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Future Research ◽  
Bioactive Properties ◽  
Principal Points ◽  
Excellent Source ◽  
Ugni Molinae

Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers’ attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.

scholarly journals Thirty Years of Epidemiological Studies of Cardiovascular Disease Risk Factors in Latvia: Why are they Needed?

2020 ◽  
Vol 74 (5) ◽  
pp. 299-307
Author(s):  
Pēteris Apinis ◽  
Vilnis Dzērve ◽  
Anda Čakša ◽  
Iveta Bajāre ◽  
Andrejs Ērglis
Keyword(s):  
Risk Factors ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factors ◽  
Epidemiological Study ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Epidemiological Studies ◽  
Population Based ◽  
Cross Sectional ◽  
European Standard Population

Abstract The present review is designed to provide insight into population-based investigations of cardiovascular risk factors in Latvia. Most of them represent urban, rural and mixed populations. The results are age-standardised using the European Standard Population. All of the studies confirm a high prevalence of cardiovascular risk factors with wide differences across the studies. The differences are not consistent or regular and some of the underlying reasons are discussed. Analysis of the previous studies justifies the need for a nationwide cross-sectional epidemiological study, which in a small country can be carried out in compliance with all the requirements for a population-based epidemiological study.

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

scholarly journals Bioactive compounds in functional food and their role as therapeutics

2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Metabolic Diseases ◽  
Control Diet ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Food Ingredients ◽  
Therapeutic Benefits

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 

We Are All Comparativists Now

2006 ◽  
Vol 39 (9) ◽  
pp. 1084-1108 ◽  
Author(s):  
Charles Lees
Keyword(s):  
Longitudinal Data ◽  
Political Science ◽  
Research Design ◽  
Case Study Research ◽  
Comparative Approach ◽  
Cross Sectional ◽  
Study Research ◽  
The Ideal ◽  
The Way

This article asks, “What is the way forward for single-country scholarship?” It also discusses why and how single-country scholars should adopt a more comparative approach in their research. To do this, the article presents cross-sectional and longitudinal data that illustrate the relative isolation of the single-country canon, especially nondomestic single-country studies, within the wider discipline of political science. To suggest how this be redressed, the article then discusses how single-country scholarship might build bridges to the comparative approach and the benefits this might generate. The article argues that careful and innovative use of the case study research design provides the ideal means to do this.

scholarly journals Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity’s Metabolic Consequences

Medicines ◽  
2019 ◽  
Vol 6 (3) ◽  
pp. 94 ◽  
Author(s):  
Melina Konstantinidi ◽  
Antonios E. Koutelidakis
Keyword(s):  
Weight Management ◽  
Bioactive Compounds ◽  
Obesity Prevention ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Epidemiological Studies ◽  
Lipid Absorption ◽  
Beta Oxidation ◽  
Balanced Diet

Background: Weight management and obesity prevention is a basic aim of health organizations in order to decrease the prevalence of various metabolic disorders. The aim of the present review article was the evaluation of the possible role of functional foods and their bioactive compounds as alternative way to promote weight management and prevent obesity and its metabolic consequences. Methods: Approximately 100 articles were selected from Scopus, PubMed, Google Scholar, and Science Direct, by using relative key words, and based mainly on recent animal, clinical or epidemiological studies. Results: The literature review highlighted the possible effect of specific functional foods such as coffee, green tea, berries, nuts, olive oil, pomegranate, avocado, and ginger. Specific bioactive compounds of those foods—such as caffeine, catechins, gallic acid, anthocyanins, ascorbic acid, polyphenols, oleuropein, capsaicin, and quercetin—may contribute to weight management, obesity prevention, and obesity’s metabolic consequences. The possible mechanisms include effect on satiety, lipid absorption, fatty acids beta oxidation, stimulation of thermogenesis, etc. Conclusions: Functional foods, as part of a balanced diet, could be useful in the direction of weight management and decrease of obesity’s’ metabolic consequences. However, the scientific evidence is unclear and in most cases controversial and more clinical and epidemiological studies are needed in order to further investigate the mechanisms of their possible effect.

scholarly journals Perception of Millennial Generation Toward Functional Food in Indonesia

2019 ◽  
Vol 1 (1) ◽  
pp. 31-40
Author(s):  
Isma Amaliah ◽  
Wahyudi David ◽  
Ardiansyah Ardiansyah
Keyword(s):  
Millennial Generation ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Future ◽  
Label Information ◽  
Media Platform ◽  
Knowledge And Attitude

Currently, functional foods trend are growing and developing in Indonesia. Consumer’s perceptions is one important factor to picture consumer knowledge and attitude in the future. The aim of this study is to determine the perception of millennial generation toward functional food in Indonesia. An online cross sectional survey was carried out among 1982 respondents (age between 18-38 years) and distributed via social media platform during two weeks on April 2018. The questionnaire measured demographic characteristics, awareness, knowledge, the priority to purchase, and future buying motivations on functional food. The result showed that 55% of respondents claimed that they had been aware of functional food. The knowledge of respondent regarding health component was still insufficient. The most important reasons for purchasing functional food were health benefit, availability, affordability, tasty, easy to consume, and clear label information. Most of millennial generation was interested in purchasing functional food in the future. In conclusion, this study provide the information how’s millennial generation perception regarding functional food in Indonesia and might be contribute to increase the development of functional food in Indonesia.

scholarly journals FFC’s Advancement of the Establishment of Functional Food Science

2020 ◽  
Vol 10 (8) ◽  
Author(s):  
Danik Martirosyan ◽  
Jack Liufu
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Bioactive Compound ◽  
Good Health ◽  
The United States ◽  
Epidemiological Studies ◽  
Global Network ◽  
Food Science ◽  
Working Definition ◽  
The Government

The Functional Food Center (FFC) has previously defined functional food as foods which have scientifically-proven benefits toward improving general health and ameliorating the effects of chronic diseases. Given this useful working definition of functional food, it’s now imperative to delineate and establish a field of functional food science. Currently, there are no published articles on what functional food science is. Defining functional food science is necessary so that a legitimate field can be established and recognized by the government as well as a global network of researchers and scientists. In this way, appropriate funding and advancements can be made, and functional foods can make their way towards significantly improving the lives of people in the United States and also around the world, as is the goal. As a result of this need, functional food science will be defined as the process of preparing functional foods as well as a field intersecting the realms of health and medical treatment. In this sense, functional food science not only deals with preparing functional foods but also with the efficacy of their health benefits. More specifically, as sciences are often defined by their processes, functional food science can be defined as the comprehensive, aggregate, interdisciplinary, and collaborative processes of: establishing a target and finding a bioactive compound that enables that effect, finding the correlated measurable biomarker, running testing to find proper dosage and effectiveness, performing clinical trials to ensure efficacy, creating the functional food with an informative label, releasing to market and running epidemiological studies to verify it. Although this understanding and definition is nascent, this can be a starting ground for the FDA and other governmental bodies, as well as the scientific and functional food community, to develop a robust, extrapolatable, and useful outline of functional food science. With an established field of functional food science, functional foods can be researched, produced, and made official and trustworthy, so that there can be large positive impacts on public health, both in disease prevention and in maintenance of good health.

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