functional foods
TRANSCRIPT
FUNCTIONAL FOODS
By: Erica Schumacher, Rachel Lusk, Holly Long,
Brooks Crone, Kate Vanlandingham, Blair Hitchcock,
Lindsey Brooks
WHAT ARE FUNCTIONAL FOODS?
Functional foods are foods that provide
health benefits beyond basic nutrition as a
result of physiologically active components
May or may not have been manipulated or
modified to enhance their bioactivity
Help prevent disease, reduce the risk of
developing disease, or enhance health
ADA’S DEFINITION OF FUNCTIONAL FOODS
―ADA classifies all foods as functional at some
physiological level because they provide nutrients
or other substances that furnish energy, sustain
growth, or maintain/repair vital processes. However,
functional foods move beyond necessity to provide
additional health benefits that may reduce disease
risk and/or promote optimal health. Functional
foods include conventional foods, modified foods,
medical foods and foods for special dietary use.‖
FUNCTIONAL FOOD GUIDE PYRAMID
FUNCTIONAL FOODS VIDEO
http://www.youtube.com/watch?v=oZf8PZ8AyYY
http://www.webmd.com/diet/functional-foods-
8/default.htm
CARDIOVASCULAR DISEASE
•Leading cause of
death every year in
the US since 1918
•Every 33 seconds
someone dies
from CVD
•Claims more lives
than the next 14
causes of death
combined
CARDIOVASCULAR DISEASE: SOY
FDA level of soy protein is 25 g/day
Patients who consumed this experienced:
12.9% decrease in LDL
9.3% reduction in total cholesterol
10.5% decrease in triglycerides
2.4% increase in HDL
CARDIOVASCULAR DISEASE: OATS
Over 20 studies have demonstrated
cholesterol-lowering benefits of oats
The soluble fiber beta-glucan is responsible
for this effect
3g of beta-glucan fiber is required to
achieve 5% reduction in total cholesterol
Equivalent to 1 cup cooked oat bran, 1 ½
cups cooked oatmeal, or 3 cups Cheerios
CARDIOVASCULAR DISEASE: OATS
Beta-glucan works by:
Binding bile acids in the small intestines
Reducing fat and cholesterol absorption
Reducing cholesterol formation
Inhibiting cholesterol synthesis through the short-chain fatty acids produced when soluble oat fiber is fermented in the colon
CARDIOVASCULAR DISEASE: TEA
Black and green teas contain the antioxidant called flavonoids
Consuming 1 or more cups of tea daily reduces risk of heart attack by 44%
Functions by inhibiting LDL oxidation and decreases the stickiness of blood
Tea also protects against severe aortic atherosclerosis
Decrease in plaque formation by 50%
CARDIOVASCULAR DISEASE: NUTS
Nuts can reduce total and LDL cholesterol
when consumed as part of low cholesterol
and saturated fat diet
Functions by replacing saturated fat in the
diet with the monounsaturated fatty acids
found in nuts
Nuts contain fiber, vitamin E, Mg, and the
amino acid arginine all of which promote
health and artery flexibility
CARDIOVASCULAR DISEASE: NUTS
Only effective if part of long term diet
Nut consumption twice or more a week
leads to:
50% lower risk of sudden cardiac death
30% lower risk of dying from coronary
heart disease
13% reduction in total cholesterol levels
CARDIOVASCULAR DISEASE:
PSYLLIUM
Effective daily amount is 10.2 g/day to
reduce total cholesterol by 4-6% and
decrease LDL by 4-8%
The functional food should provide 1.7 g
soluble fiber from psyllium husk
Metamucil is a great source of psyllium
Should consume 3 servings of Metamucil
per day to reach effective daily intake
BRAIN FUNCTION
•New research brain foods shows that some chemicals in the foods we eat go right to our brain cells
•Can food really make us more intelligent, give us smarter kids, improve memory, help us think more clearly, and maybe even forestall those so-called "senior moments," or worse, dementia??
•Yes- Although no one "miracle" food is going to boost your brain power instantly, make your kid a genius, or cure Alzheimer's, regularly adding certain foods to your diet will help you function at your personal best, both physically and mentally, throughout your lifetime.
―You are what you eat‖
BRAIN FUNCTION: BERRIES
Berries are full of memory-boosting nutrients
Oxidation, the process that causes metal to rust, can also damage brain cells
Oxidative stress plays a part in many diseases associated with aging like dementia, Alzheimer's, and Parkinson's
The aging process involves a steady decline in the brain's ability to guard itself from oxidative stress and inflammation
New research has found that certain compounds in fruits like blueberries, strawberries and acai berries, not only help the brain to stay in shape, but they actually help to reverse the damaging effects of aging
Getting beneficial anti-oxidative compounds like vitamins C, E, beta-carotene and other nutrients through berries may help prevent, or at least curtail, the damage
BRAIN FUNCTION: BERRIES
The brain continually works to clean up and "recycle" various toxic
proteins that get lodged in the brain over time
The powerful antioxidants in berries exhibit benefits in helping the
brain to clean up these proteins and improve overall nerve function.
Research has shown that beneficial chemicals called ellagatannis in
raspberries, strawberries and blueberries are also found right in the
hippocampus, the brain's memory control center
Blueberries also contain proanthocyanins, which gravitate toward the
striatum, which is more closely related to spatial memory
Scientists believe that that these compounds may enhance the
performance of those parts of the brain and actual animal studies
have substantiated the evidence that they do improve memory
BRAIN FUNCTION: BERRIES
Polyphenols (antioxidants) destroy the free radicals
BRAIN FUNCTION: BERRIES
Study by Shibu Poulose, Ph.D.
―In aging, microglia (the cells responsible for brain maintenance) fail to do their work, and debris build up. In addition, the microglia become over-activated and actually begin to damage healthy cells in the brain. Our research suggests that the polyphenolics in berries have a rescuing effect. They seem to restore the normal housekeeping function.―
According to research, some of the most antioxidant-rich fruits and vegetables are those with deep, rich color pigments like red, orange and blue.
Many experts recommend eating a wide variety of different colored fruits and vegetables to attain the diverse array of unique anthocyanins present in all of them.
BRAIN FUNCTION: FISH
The omega-3 fatty acid known as docosahexaenoic acid (DHA) is an important ingredient for optimal brain function
DHA is essential in the function of brain cell membranes, which are important for the transmission of brain signals.
Lack of omega-3 in the body can cause a communication breakdown in the brain
Several recent studies, conducted in both animals and humans, have shown that babies who receive adequate amounts of this vital fat have better functioning brains and higher IQs,‖ writes Dr. Russell L. Blaylock in Health And Nutrition Secrets. ―Those with low amounts of DHA demonstrate learning difficulties and visual problems.‖
BRAIN FUNCTION: FISH
Low levels of DHA have been linked to memory loss, depression, bipolar disorder, attention deficit disorder, schizophrenia, autism and general learning difficulties or bad moods.
―If you don't feed brain cell membranes enough of the right type of fat, the messages can be short-circuited and garbled. That may mean a disturbance in mood, concentration, memory, attention, and behavior,‖ writes Miracle Curesauthor Jean Carper.
Depression in particular has been frequently linked to low levels of DHA, since omega-3 fatty acids help regulate mood by increasing levels of serotonin, the hormone that relieves depression.
ABOUT THE GI TRACT
•The human gastrointestinal
environment and the microflora
play an important role in the
health of its host.
•The gut microflora are important
in maintaining a healthy intestinal
tract.
• Act as a barrier to toxins and
pathogens and also allows
nutrients to be absorbed
Functions of the gut microflora: Breaks down vitamins
Ferments fibers and carbohydrates that are not digested in the upper GI tract
This breakdown produces fatty acids that are important for supporting a healthy intestinal barrier and also inhibits the growth of harmful bacteria.
PROBITOICS
Probiotics are microorganisms such as bacteria or
yeast that are believed to improve health.
Species : Lactobacillus, Bifidobacterium,
Streptococus and Enterococus
http://www.youtube.com/watch?v=ht0erio_
pNA&feature=related
FUNCTIONS OF THE PROBIOTICS
―Balance‖ the flora by increasing the number of helpful
bacteria and reducing harmful bacteria in the intestine.
Regulate healthy gut immune system responses by
keeping the intestinal lining healthy which improves the
barrier function
Assists in breaking down of foods.
Reduces lactose intolerance
HOW DO I GET PROBIOTICS IN MY DIET?
Foods:
Yogurt
Cultured dairy products
Sauerkraut
Tempeh
How much do you need?
At least 1 cup a day for intestinal benefits
Active Components:
Calcium, Vitamins A, D; protein, riboflavin, phosphorus,
probiotics
PREBIOTIC
Prebiotics are carbohydrates in food that our body
cannot digest or absorb. Probiotics feed on them.
Prebiotics are the food that keeps beneficial
probiotic populations adequate and healthy. This in
turn may improve intestinal health and nutrient
absorption.
Prebiotics—Inulin, Polydextrose, and Fructo-
oligosaccharides
PREBIOTIC FUNCTIONS
Promote the growth of probiotics gut micro flora
Influence digestive regularity and health in a
positive way
Improve mineral absorption
Improve immune system functions
HOW CAN I GET PREBIOTICS IN MY DIET?
Look for high-fiber foods
Artichokes
Bananas
Barley
Berries
Chicory
Dairy products
Flax
Garlic
Greens, such as dandelion greens, chard and kale
Honey
Leeks
Legumes
Onions
Wheat and whole grains, such as oatmeal
ARTICHOKES
High content of bioactive phenolic compounds,
such as caffeoylquinic derivatives and flavonoids,
but also due to substantial amounts of inulin, fibres
and minerals
Help relieve GI problems that result from an inability
to adequately process fats, a result of poor bile
secretion. Because it stimulates the liver to produce
this important gastric ―juice,‖ artichoke can ease
upset-stomach symptoms (e.g., nausea, bloating,
abdominal pain, vomiting).
FUNCTIONAL BEVERAGES
•Drinks that have been enhanced with added
ingredients to provide specific health benefits
beyond general nutrition
SPORTS DRINKS
Isotonic - quickly replaces fluids lost by sweating and supplies a boost of carbohydrates; made for the average athlete.
Hypotonic - quickly replaces fluid lost, and is best for low-perspiration athletes such as jockeys and gymnasts.
Hypertonic – supplements daily carbohydrate intake after exercise to top current glycogen stores; used primarily for athletes such as long distance runners who need the extra carbohydrates and electrolytes.
SPORTS DRINKS
Replenish electrolytes needed to help maintain the
acid-base balance for normal cellular activities and
control osmosis of water between body
compartments
Added carbohydrate prevents low blood glucose
levels and maintain body’s glycogen stores needed
for energy
Enhances fluid absorption by decreasing the speed
at which the stomach is emptied and slowing the
rate of absorption in the small intestine
ENERGY DRINKS
Contain caffeine with other ingredients such as
taurine, guaruna, and B vitamins
Can significantly improve physical and mental
performance, driving ability when tired, and
decrease mental fatigue during long periods of
concentration
Not known which ingredients provide energy or if it
is a combination
Top 3 energy drink components:
Guarana Increases energy,
enhances physical
performance, and
promotes weight loss
Major component is
caffeine, which has
been associated with
increased energy,
enhancement of
physical performance,
and suppressed
appetite
Taurine Lowers risk of diabetes,
epilepsy, and high blood
pressure
Clinical evidence is
insufficient to show that
it is effective in treating
diabetes or epilepsy,
but it may lower blood
pressure
B Vitamins Help the process your
body uses to get or make
energy from the food you
eat
Essential for the
breakdown of
carbohydrates into
glucose
VISION
The eye is one of the most important sensory organs for
enjoying the world around us. It is used in everything we
do.
Nobody is guaranteed perfect vision forever, but there are
foods you can eat to protect your eyesight and keep your
eyes healthy.
According to the American Dietetic Association, Vitamin
A, Vitamin E, Vitamin C, lutein, and zeaxanthin are five
compounds found in food that are essential for good eye
health.
VITAMIN A
Vitamin A promotes normal vision and helps you
see in the dark by adjusting to lower levels of light
according to ADA.
Functional Foods:
Carrots
Kale
Papaya
Milk
Cantaloupe
VITAMIN E AND C
Vitamin E foods
Wheat germ
Nuts
Seeds
oil
Vitamin C foods
Oranges
Red berries
Red and yellow
bellpeppers
Brocolli
spinach
Vitamin E works with Vitamin C to help protect your body from cell
damage that could lead to cataracts or other eye problems
LUTEIN
Lutein is a carotenoid that reduces harmful free radicals and
provide nutritional support to the rod cells in the eye.
Within the eye, lutein is highly concentrated in the macular
region of the retina and is dispersed in low amounts throughout
the retina and lens
It filters the high-energy, blue wavelengths of light that are
believed to induce oxidative stress.
Because the body does not produce lutein, research suggests
eating 6-10 mg per day of lutein
Lutein helps reduce the risk of macular degeneration
ZEAXANTHIN
Zeaxanthin is a pigment found in the retina of the
eye that helps prevent free radicals from damaging
the eye.
It is concentrated mostly in the cone cells, which
are responsible for detailed central vision.
In nature, it helps absorb excess light energy to
prevent damage to plants from too much sunlight.
FUNCTIONAL FOODS WITH LUTEIN AND
ZEAXANTHIN
Egg yolk (one of the better sources)
Carrots
Squash
Cantaloupe
Tomato
Oranges
Kale
Collard greens
Red pepper
Broccoli
Corn
Usually, you will find lutein and zeaxanthin together in a food
SULFUR IN FOODS
Sulfur in the body is used to produce glutathione,
an antioxidant that benefits the lens of the eyes
Found in
Garlic
Onions
Shallots
Beef
Potatoes
Winter squash
tomatoes
FISH
It is important that the eye get the right kind of fat.
The retina of the eye contains a high concentration
of the fatty acid DHA, or Dihydroxyacetone.
DHA provides structural support to cell membranes
and is also recommended for dry eyes
Salmon, sablefish, and tuna are excellent sources
of omega-3 fatty acids that help dry eyes
RED WINE
The substance, resveratrol, found in the grapes
protects the blood vessels.
It helps prevent deterioration in the eye as one gets
older.
Resveratrol is a natural compound produced in a
variety of plants to prevent fungal and bacterial
growth.
Activates Sirt1 without a caloric restriction and helps
extend lifespan and prevent deterioration in the eye as
one grows older
Since resveratrol is found in grapes, it is consequently
found in red wine after the fermenting process.
HOW DO OUR BODIES USE
CHOLESTEROL?•Helps build new cells
•Insulates nerves
•Produces hormones
•Liver makes the amount of cholesterol that the body needs
•Also get additional sources of cholesterol from diet
•Too much cholesterol in the body eventually leads to heart disease
Low-density lipoprotein (LDL)
•Also known as “bad” cholesterol, because it can build up on the walls of the arteries
•Little protein and high amount of cholesterol
High-density lipoprotein (HDL)
• Also known as “good” cholesterol, because it protects against heart disease by taking LDL out of your blood.
•High amount of protein and very little cholesterol
WHAT AFFECTS CHOLESTEROL LEVELS?
Weight- being overweight can increase your cholesterol. Losing weight can help lower your LDL, total cholesterol levels, and triglyceride levels, as well as raise your HDL.
Exercise- ~30 minutes a day can lower LDL cholesterol and raise HDL cholesterol.
Age and Gender- as age increases, cholesterol levels rise. For women, after menopause, LDL levels tend to rise.
Heredity- genes also have an impact on how much cholesterol your body makes.
Medical conditions- medical conditions such as hypothyroidism, liver disease, and kidney disease can all have an effect on cholesterol levels.
Medications- some medicines, like steroids and progestins may increase the "bad" cholesterol and decrease the "good" cholesterol
Diet- by reducing the amount of saturated and trans fats in your diet, you can lower your blood cholesterol level.
FOODS PROVEN TO LOWER CHOLESTEROL
Soy protein
Plant Sterols
Soluble Fiber
OAT BRAN FOR SOLUBLE FIBER
Study conducted by Cynthia M. Ripson and Dr. Joseph M. Keenan (department of family practice) at the University of Minnesota.
1, 278 adults studied; an average of 2-3% drop in cholesterol was shown and even higher drops in adults that had higher cholesterol levels
Found that adults should consume 3 grams of soluble fiber (1 1/3 cup of ready to eat oat bran or 3 small packets of oatmeal) for best results
Adults with high cholesterol levels (229 mg/deciliter of blood), when consumed 3+ grams of oat bran had a 6-7% drop
Oat bran muffins, however, will not lower cholesterol. "There may be a drop because of the oat bran, but there will be a rise from the two egg yolks and the other fats," Ms. Ripson said.
They concluded that even a 1% decrease in cholesterol levels could lower death rates from heart disease by about 2%
PLANT STEROLS AND STANOLS
naturally occurring substances found in plants
have chemical structures resembling that of cholesterol but
are only available to humans
can be found in small amounts in foods such as vegetable
oils, nuts, seeds, cereals, legumes, fruits, and vegetables
The FDA approved the health claim regarding the role of plant
sterols esters in reducing risk of heart disease
PLANT STEROLS AND STANOLS
A study was conducted at the Swedish University of Agricultural sciences
• proved that soluble fibers and plant sterols were found to interfere with cholesterol absorption and to lower its levels in serum
―Daily consumption of 1-2 grams of plant sterols or stanolswas shown to cause 10-20% reduction in low-density lipoprotein cholesterol (LDL cholesterol).‖
The first types of food products containing plant sterols/stanols had relatively high lipid content (ex. margarines, spreads, mayonnaise and salad dressings)
plant sterol/stanol esters were incorporated into new lowfatfood products, including bread and cereals, low-fat milk, and low-fat yogurt—they were found to be as effective in lowering cholesterol as when incorporated in margarines
PLANT STEROLS AND STANOLS
Sterols are naturally present in small quantities in vegetable oil, nuts,
legumes, whole grains, fruits and vegetables.
Cargill Health & Food Technologies has made it possible for plant
sterols to be added to foods with no impact on taste or texture
(examples of such foods would be orange juice, cheese and dairy
substitutes)
FISH FOR OMEGA-3 FATTY ACIDS
•"It's important to remember that a food cannot be
functional without the rest of a person's diet being
healthy and balanced,"-Catherine Collins, the chief dietician at St George's Hospital, south London.