Functional Foods of the Indian Subcontinent

2017 ◽  
pp. 347-375
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.

Functional Foods of the Indian Subcontinent

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.

scholarly journals Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4601
Author(s):  
Ruta Gruskiene ◽  
Alma Bockuviene ◽  
Jolanta Sereikaite
Keyword(s):  
Functional Foods ◽  
Fermented Milk ◽  
The Other ◽  
Omega 3 ◽  
Milk Products ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Low Solubility ◽  
Encapsulation Methods ◽  
Fermented Milk Products

The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

scholarly journals Fermentation of Bovine, Non-Bovine and Vegetable Milk

2021 ◽  
Author(s):  
Tridjoko Wisnu Murti
Keyword(s):  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Raw Material ◽  
Fermented Foods ◽  
Gastrointestinal Health ◽  
Vegetable Extract ◽  
Anti Cancer ◽  
History Of ◽  
Vegetable Milk

Fermented milk has been developing alongside the history of human civilization. It is observed having positive effect on gastrointestinal health. It has reaches at the steps of explaining what happens in the process, despite some information is still unclear. Fermentation involves many organisms, technique, biochemical reactions, tool and apparatus as well as cultural diversity among people and regions due to differences and changes in climate. Fermented milks, using milk as the raw material from bovine and non-bovine dairy species, and in some regions, especially in Asia and Africa, they also use materials from vegetable extracts. Some progress in Fermented Milk Science, has explained the role of such fermented foods for human health. These benefits have been more and more progressing to select specific microbes, known as probiotic cultures, which combined with specific substances from vegetable extract (prebiotic) could improve lactose digestion, role anti-cancer, anti-hypercholesteremic and anti-pathogenic bacteria as well as anti-virus were discussed in this article.

Platelets: Angels and demons dancing on the immune stage. Nutrition conducts the orchestra

2020 ◽  
Vol 20 ◽  
Author(s):  
Thea Magrone ◽  
Manrico Magrone ◽  
Matteo Antonio Russo ◽  
Emilio Jirillo
Keyword(s):  
Platelet Function ◽  
Immune Cells ◽  
Dual Role ◽  
Immune Functions ◽  
Omega 3 ◽  
Adaptive Immune ◽  
Cytokines And Chemokines ◽  
Adaptive Immune Cells ◽  
Immune Mediated ◽  
Inflammatory Processes

Background: Platelets are cellular fragments derived from bone-marrow megacaryocytes and they are mostly involved in haemostasis and coagulation. However, according to recent data, platelets are able to perform novel immune functions. In fact, they possess a receptorial armamentarium on their membrane for interacting with innate and adaptive immune cells. In addition, platelets also secrete granules which contain cytokines and chemokines for activating and recruiting even distant immune cells. Objectives: The participation of platelets in inflammatory processes will be discussed also in view of their dual role in terms of triggering or resolving inflammation. Involvement of platelets in disease will be illustrated, pointing to their versatile function to either up- or down-regulate pathological mechanisms. Finally, despite the availability of some anti-platelet agents, such as aspirin, dietary manipulation of platelet function is currently investigated. In this regard, special emphasis will be placed on dietary omega-3 polyunsaturated fatty acids (PUFAs) and polyphenol effects on platelets. Conclusion: Platelets play a dual role in inflammatory-immune-mediated diseases either activating or deactivating immune cells. Diet based on substances, such as omega-3 PUFAs and polyphenols, may act as a modulator of platelet function, even if more clinical trials are needed to corroborate such a contention.

scholarly journals Aquaculture Production of the Brown Seaweeds Laminaria digitata and Macrocystis pyrifera: Applications in Food and Pharmaceuticals

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1306
Author(s):  
Diane Purcell-Meyerink ◽  
Michael A. Packer ◽  
Thomas T. Wheeler ◽  
Maria Hayes
Keyword(s):  
Dietary Supplements ◽  
Functional Foods ◽  
Folk Medicine ◽  
Macrocystis Pyrifera ◽  
Fish Feed ◽  
Laminaria Digitata ◽  
Brown Seaweeds ◽  
Commercial Potential ◽  
History Of ◽  
History Of Use

Seaweeds have a long history of use as food, as flavouring agents, and find use in traditional folk medicine. Seaweed products range from food, feed, and dietary supplements to pharmaceuticals, and from bioenergy intermediates to materials. At present, 98% of the seaweed required by the seaweed industry is provided by five genera and only ten species. The two brown kelp seaweeds Laminaria digitata, a native Irish species, and Macrocystis pyrifera, a native New Zealand species, are not included in these eleven species, although they have been used as dietary supplements and as animal and fish feed. The properties associated with the polysaccharides and proteins from these two species have resulted in increased interest in them, enabling their use as functional foods. Improvements and optimisations in aquaculture methods and bioproduct extractions are essential to realise the commercial potential of these seaweeds. Recent advances in optimising these processes are outlined in this review, as well as potential future applications of L. digitata and, to a greater extent, M. pyrifera which, to date, has been predominately only wild-harvested. These include bio-refinery processing to produce ingredients for nutricosmetics, functional foods, cosmeceuticals, and bioplastics. Areas that currently limit the commercial potential of these two species are highlighted.

scholarly journals The history of introduction of the African baobab ( Adansonia digitata , Malvaceae: Bombacoideae) in the Indian subcontinent

2015 ◽  
Vol 2 (9) ◽  
pp. 150370 ◽  
Author(s):  
Karen L. Bell ◽  
Haripriya Rangan ◽  
Christian A. Kull ◽  
Daniel J. Murphy
Keyword(s):  
West Africa ◽  
Indian Subcontinent ◽  
Central India ◽  
Adansonia Digitata ◽  
Multiple Introductions ◽  
Human Interactions ◽  
Time Period ◽  
History Of ◽  
Genetic Clusters ◽  
Southeast India

To investigate the pathways of introduction of the African baobab, Adansonia digitata , to the Indian subcontinent, we examined 10 microsatellite loci in individuals from Africa, India, the Mascarenes and Malaysia, and matched this with historical evidence of human interactions between source and destination regions. Genetic analysis showed broad congruence of African clusters with biogeographic regions except along the Zambezi (Mozambique) and Kilwa (Tanzania), where populations included a mixture of individuals assigned to at least two different clusters. Individuals from West Africa, the Mascarenes, southeast India and Malaysia shared a cluster. Baobabs from western and central India clustered separately from Africa. Genetic diversity was lower in populations from the Indian subcontinent than in African populations, but the former contained private alleles. Phylogenetic analysis showed Indian populations were closest to those from the Mombasa-Dar es Salaam coast. The genetic results provide evidence of multiple introductions of African baobabs to the Indian subcontinent over a longer time period than previously assumed. Individuals belonging to different genetic clusters in Zambezi and Kilwa may reflect the history of trafficking captives from inland areas to supply the slave trade between the fifteenth and nineteenth centuries. Baobabs in the Mascarenes, southeast India and Malaysia indicate introduction from West Africa through eighteenth and nineteenth century European colonial networks.

scholarly journals Dietary Lutein, Zeaxanthin and Omega-3- Essential Fatty Acid Intake and Risk of Age-Related Macular Degeneration in a Selected Australian Population

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 111-111
Author(s):  
Kingsley Kalu ◽  
Angelica Ly ◽  
Charles McMonnies ◽  
Jayashree Arcot
Keyword(s):  
Fatty Acid ◽  
Family History ◽  
Macular Degeneration ◽  
South Asian ◽  
Middle Eastern ◽  
Age Related Macular Degeneration ◽  
Dietary Intakes ◽  
Omega 3 ◽  
Age Related ◽  
History Of

Abstract Objectives The aim of this study was to assess the dietary intakes of lutein, zeaxanthin (L + Z) and omega-3-essential fatty acid(EFA) among a selected population of Australian based adults and to examine the effect of specified risk factors for age-related macular degeneration(AMD) on those levels. Methods A cross-sectional study involving 70 adults aged 19–52 years was carried out. Demographic data were obtained using an online self-administered questionnaire while dietary intakes were estimated using USDA's 24 hours recall questionnaire, the Victorian Cancer Council(Australia) food frequency questionnaire and anthropometric characteristics were obtained using a body composition analyzer. Dietary intakes of lutein, zeaxanthin, omega-3-EFA and anthropometric indices against the risk of AMD were established using descriptive statistics and Spearman correlation. Results The mean age of the population was 29.9 ± 8.1years with 51% men and 49% women. Women had a higher intake of L + Z (1908.6 μg/day versus 1032.8 μg/day) and alpha-linolenic acid(ALA) compared to men(1.7 ± 1.1 g/day versus 1.6 ± 1.2 g/day). Men consumed more omega-3-EFA than women (433 ± 397.1 mg/day versus 365 ± 210.7 mg/day). L + Z levels were higher among people of Middle Eastern and South Asian origin (>4000 μg/day) in the 19–25years age group. People of Middle Eastern, South East Asian and South Asian had the highest intake of omega-3-EFA(>500 mg/day) at ages 19–25, 26–32 and 34–52years respectively. Women aged 34–52years with a family history of AMD had higher levels of L + Z(>2500 μg/day) while women aged 26–32years with a family history of AMD had higher levels of ALA(>3 g/day). Ethnicity and L + Z were correlated (P = −0.456, P < 0.02). Higher levels of intake of L + Z (>4000 μg/day) were seen in participants aged 34–52years with a 5–10years residence in Australia. Participants who had less than 5–10years of residency had higher levels of omega-3-EFA(>500 mg/day) for ages 26–32years while those aged 34–52years who had less than 5years of residency had higher ALA(>4 g/day). Conclusions Intake levels for L + Z vary significantly among participants. Culturally specific dietary habits could feasibly influence the levels of intake of L + Z. Intake levels of omega-3-EFA were met. This study provides detailed intake levels of L + Z and omega-3-EFA for the ‘at-risk’ AMD group. Funding Sources No funding source.

History of Flavors Associated with Functional Foods and Nutraceuticals

2019 ◽  
pp. 1-19
Author(s):  
B. Siva Lokesh ◽  
Dheeraj Kumar ◽  
Mayank Handa ◽  
Rahul Shukla
Keyword(s):  
Functional Foods ◽  
History Of

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.

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