5
via selective breeding or feeding, treatment, or genetic engineering (Calvo and
Whiting 2013; Cashman 2015).
The third class of functional foods is synthetic food ingredients, such as
inulin- type fructans, that serve as prebiotics (Crowe and Francis 2013). Inulin
and oligofructose are well-studied prebiotics known to selectively stimulate
beneficial gut microorganisms. Inulin-type fructans are dietary fiber complexes
produced using Aspergillus niger β-fructosidase (Roberfroid 2007). It is estimated that this area of functional foods will have the highest growth in the next
15 years because of its various applications in almost all food groups (Functional
Food Ingredients Market 2018).
International standards and guidelines applied for evaluating functional food are
stipulated in the Codex Alimentarius Guidelines for Use of Nutrition and Health
Claims (CAC/GL 23-1997). Under this set of guidelines, food manufactures of
functional food may label their products with approved health claims when the
defined criteria are met. These claims are:
1. Nutrient function claim, which describes the physiologic role of the nutrient in
normal functioning, growth, and development;
2. Other function claim, which describes the specific benefits of non-nutrient components on physiologic functions of the body;
3. Reduction of disease risk claim, which relates on the consumption of food or
food ingredients to decreased risks for a specific disease or condition.
1.3 Health Benefits
Since time immemorial, it has been common knowledge that eating fruits and vegetables is good for prevention of diseases and promotion of health. However, scientific studies were lacking. With the advent of global researches on functional foods,
many of the health claims in the past are now supported by scientific evidence.
Indeed, evidence has shown that functional foods can really prevent and/or serve as
adjunct in the management of a number of diseases. Randomized controlled trials
and systematic reviews presented several health benefits on the use of functional
foods. These benefits have been attributed to specific phytochemical components
contained in these food sources (Table 1.3). Shown in the table below are some
important phytochemicals found in functional foods that are shown to provide
health benefits.
There are more phytochemicals contained in functional foods that are not
included in the table above which will be discussed in the succeeding chapters of
this book. These evidence-based health benefits of functional foods are expected to
expand in the future owing to its increasing usage and marketability which demand
for more research to be conducted.
1 Functional Foods and Health Benefits
via selective breeding or feeding, treatment, or genetic engineering (Calvo and
Whiting 2013; Cashman 2015).
The third class of functional foods is synthetic food ingredients, such as
inulin- type fructans, that serve as prebiotics (Crowe and Francis 2013). Inulin
and oligofructose are well-studied prebiotics known to selectively stimulate
beneficial gut microorganisms. Inulin-type fructans are dietary fiber complexes
produced using Aspergillus niger β-fructosidase (Roberfroid 2007). It is estimated that this area of functional foods will have the highest growth in the next
15 years because of its various applications in almost all food groups (Functional
Food Ingredients Market 2018).
International standards and guidelines applied for evaluating functional food are
stipulated in the Codex Alimentarius Guidelines for Use of Nutrition and Health
Claims (CAC/GL 23-1997). Under this set of guidelines, food manufactures of
functional food may label their products with approved health claims when the
defined criteria are met. These claims are:
1. Nutrient function claim, which describes the physiologic role of the nutrient in
normal functioning, growth, and development;
2. Other function claim, which describes the specific benefits of non-nutrient components on physiologic functions of the body;
3. Reduction of disease risk claim, which relates on the consumption of food or
food ingredients to decreased risks for a specific disease or condition.
1.3 Health Benefits
Since time immemorial, it has been common knowledge that eating fruits and vegetables is good for prevention of diseases and promotion of health. However, scientific studies were lacking. With the advent of global researches on functional foods,
many of the health claims in the past are now supported by scientific evidence.
Indeed, evidence has shown that functional foods can really prevent and/or serve as
adjunct in the management of a number of diseases. Randomized controlled trials
and systematic reviews presented several health benefits on the use of functional
foods. These benefits have been attributed to specific phytochemical components
contained in these food sources (Table 1.3). Shown in the table below are some
important phytochemicals found in functional foods that are shown to provide
health benefits.
There are more phytochemicals contained in functional foods that are not
included in the table above which will be discussed in the succeeding chapters of
this book. These evidence-based health benefits of functional foods are expected to
expand in the future owing to its increasing usage and marketability which demand
for more research to be conducted.
1 Functional Foods and Health Benefits