scholarly journals Functional Foods: Components, health benefits, challenges, and major projects

2021 ◽  
pp. 61-72
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Supplements ◽  
Health And Wellness ◽  
Traditional Foods ◽  
Fortified Foods ◽  
Vital Part ◽  
Food Components ◽  
Food And Drink ◽  
Specific Health

Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help in reducing or minimizing the risk of certain diseases and other conditions apart from providing fundamental nutrition. These foods include fortified foods, beverages, some nutritional supplements, fruits, vegetables, and whole grams etc. Many traditional foods with functional characteristics have been discovered, examined, and developed into beneficial components of new foods. By knowing which food is capable of providing specific health benefits, individuals can choose food and drink to improve their health

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

Poljoprivreda ◽  
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.

scholarly journals Challenges in the Process of Development and Maintenance of a Modern Bulgarian Food Composition Database: FAO’s Project – Real Achievements

2020 ◽  
pp. 125-130
Author(s):  
Desislava K. Gyurova
Keyword(s):  
Food Habits ◽  
Food Composition ◽  
Current Status ◽  
Fortified Foods ◽  
Government Institutions ◽  
Research Institutes ◽  
Food Components ◽  
Food Composition Data ◽  
Raw Foods ◽  
Selection Of

High-quality food composition data should be representative of national food habits and consumption patterns. They should be generated according to established standard international guidelines so that they are comparable and reliable. Well-designed tables and databases should include a good selection of food components and majority of commonly consumed foods. However, this is often not the case as many tables only include raw foods and a small number of nutrients while processed and fortified foods are lacking. The aim of this review is to focus on the importance of national food composition databases; to show the current status of the problem in Bulgaria; and priorities in the development of a new modern database; in order to attract the attention of stakeholders (government institutions, universities, research institutes, manufacturers and independent specialized laboratories).

The role of fortified foods and nutritional supplements in increasing vitamin D intake in Irish preschool children

2016 ◽  
Vol 56 (3) ◽  
pp. 1219-1231 ◽  
Author(s):  
Áine Hennessy ◽  
Fiona Browne ◽  
Mairead Kiely ◽  
Janette Walton ◽  
Albert Flynn
Keyword(s):  
Vitamin D ◽  
Preschool Children ◽  
Nutritional Supplements ◽  
Fortified Foods ◽  
Vitamin D Intake

Functional Foods and Cardiac Health

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).

scholarly journals Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 437
Author(s):  
Haldar ◽  
Gan ◽  
Tay ◽  
Ponnalagu ◽  
Henry
Keyword(s):  
Glycemic Index ◽  
Plain Water ◽  
Aqueous Extracts ◽  
Traditional Foods ◽  
Postprandial Glycemia ◽  
Randomized Controlled Clinical Trials ◽  
Corn Silk ◽  
High Glycemic Index ◽  
Specific Health

Several plant-based traditional ingredients in Asia are anecdotally used for preventing and/or treating type 2 diabetes. We investigated three such widely consumed ingredients, namely corn silk (CS), cumin (CU), and tamarind (TA). The aim of the study was to determine the effects of aqueous extracts of these ingredients consumed either as a drink (D) with high-glycemic-index rice or added to the same amount of rice during cooking (R) on postprandial glycemia (PPG), insulinemia (PPI), and blood pressure (BP), over a 3 h measurement period. Eighteen healthy Chinese men (aged 37.5 ± 12.5 years, BMI 21.8 ± 1.67 kg/m2) took part in a randomized crossover trial, each completing up to nine sessions. Compared to the control meal (plain rice + plain water), the addition of test extracts in either form did not modulate PPG, PPI, or BP. However, the extracts when added within rice while cooking gave rise to significantly lower PPI than when consumed as a drink (p < 0.01). Therefore, the form of consumption of phytochemical-rich ingredients can differentially modulate glucose homeostasis. This study also highlights the need for undertaking randomized controlled clinical trials with traditional foods/components before claims are made on their specific health effects.

Potentiality of probiotic yoghurt as a functional food – a review

2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Cultural Tradition ◽  
Healthy Foods ◽  
Content Type ◽  
Quality Life ◽  
The World ◽  
Risk Of Disease

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Affection Exchange Theory

2020 ◽  
Author(s):  
Kory Floyd ◽  
Benjamin E. Custer
Keyword(s):  
Mental Health ◽  
Close Relationships ◽  
Health Benefits ◽  
Exchange Theory ◽  
Empirical Literature ◽  
Health And Wellness ◽  
Physical And Mental Health ◽  
Supportive Behaviors ◽  
Mental Health Benefits ◽  
Verbal Behaviors

Affectionate communication constitutes verbal behaviors (e.g., saying “I love you”), nonverbal gestures (e.g., hugging, handholding), and socially supportive behaviors (e.g., helping with a project) that humans employ to develop and maintain close relationships with others. In addition to its relational benefits, affectionate communication contributes to health and wellness for both senders and receivers. Affection exchange theory (AET) addresses the questions of why humans engage in affectionate communication and why diverse benefits are associated with such behaviors. A robust empirical literature supports AET’s contention that both expressing and receiving affectionate behavior are associated with physical and mental health benefits. Despite these contributions, however, some compelling questions about affectionate communication remain to be addressed, and AET can provide a useful framework for doing so.

scholarly journals Nutritional challenges for older adults in Europe: current status and future directions

2019 ◽  
Vol 78 (02) ◽  
pp. 221-233 ◽  
Author(s):  
Laura Kehoe ◽  
Janette Walton ◽  
Albert Flynn
Keyword(s):  
Older Adults ◽  
Nutrient Intake ◽  
Saturated Fat ◽  
Nutritional Supplements ◽  
Population Group ◽  
Current Status ◽  
Nutrient Deficiencies ◽  
Social Changes ◽  
Fortified Foods ◽  
Increased Risk

Population ageing is rapidly progressing and it is estimated that by 2050 one in every five people globally will be aged 60 years or over. Research has shown that adequate nutritional status can positively impact the ageing process, resulting in improved quality of life and the prevention of chronic disease and mortality. However, due to physiological and social changes associated with ageing, older adults may be at increased risk of nutrient deficiencies. This review aims to investigate the nutrient intake and status of older adults in Europe and to explore the potential role of fortified foods and nutritional supplements in addressing some of the nutritional challenges identified in this population group. The available literature has highlighted unfavourable intakes of total and saturated fat, sugar, salt and dietary fibre together with low intakes and suboptimal status of key micronutrients such as vitamins D, B2, B12, folate and calcium. Evidence has shown that the consumption of fortified foods and use of nutritional supplements make significant contributions to intakes and status of these micronutrients in older adults. Continued monitoring of nutrient intake and status is important in light of changing fortification practices and food consumption patterns. Future strategies to address the nutritional issues identified in older adults could include the promotion of healthy food choices together with improvements of the food supply including reformulation (fat, sugar and salt), food fortification or supplementation to support successful ageing of our populations.

Consumers’ perception of amaranth in Mexico

2019 ◽  
Vol 121 (6) ◽  
pp. 1190-1202 ◽  
Author(s):  
Edgar Rojas-Rivas ◽  
Angélica Espinoza-Ortega ◽  
Humberto Thomé-Ortiz ◽  
Sergio Moctezuma-Pérez
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Word Association ◽  
Well Being ◽  
Health Issues ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Content Type ◽  
Socioeconomic Changes ◽  
Gender And Age

Purpose Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional foods. Amaranth has moved from local to a wider consumption as a functional food. The purpose of this paper is to identify consumers’ perception about amaranth and its relation to consumption motives. Design/methodology/approach A questionnaire was applied to 610 respondents, and free word association determined their perception about amaranth through categories. Cluster analysis identified groups of consumers according to their motives for consumption. Global χ2 and correspondence analysis related consumers’ perceptions in the groups were identified. Findings A total of 16 word categories reflected consumers’ perception about amaranth. Most mentioned were: Traditional product, Hedonism and Health and well-being. Three groups showed significant differences regarding motives of consumption. It is concluded that perceptions about amaranth are closely linked to the motives of consumption. Perceptions of health benefits are related to motives for health issues and taste. There is a group that still consumes amaranth perceived as a traditional food. Practical implications As a functional food, these results could be useful to promote amaranth from its perception as healthy. Producers might develop products based on amaranth that meet perceptions considering gender and age in Mexico and other emergent countries. Originality/value This work contributes knowledge to international research that analyses traditional foods as functional foods and consumer perceptions on these. It is a first approach to identify perceptions of Mexican consumers towards amaranth as a traditional and a functional food.

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