7
1.4 Summary
Presented in this introductory chapter are the common phytochemicals contained in
functional foods with evidence-based health benefits. In view of a variety of definitions found in literatures regarding functional foods, we operationally defined functional foods as “whole foods along with fortified, enriched, or enhanced foods that
have a potentially beneficial effect on health when consumed as part of a varied diet
on a regular basis at effective levels” (Crowe and Francis, 2013). Functional foods
differ from another related term nutraceuticals in that functional foods are essentially foods while nutraceuticals are derived from foods but are used as medicines.
A tabulated classification of functional foods was also presented to improve understanding of the term. Overall, numerous claims on the health benefits of functional
foods have been documented with evidence-based researches. Henceforward,
evidence-based health benefits are more likely to surface in the coming years owing
to the current popularity of functional foods. Hopefully, this will encourage people
to go back to eating natural, unprocessed healthier food sources to promote health
and prevent diseases.
References
Azzini E, Giacometti J, Russo GL (2017) Antiobesity Effects of Anthocyanins in
Preclinical and Clinical Studies. Oxidative Med Cell Longev 2017:2740364. https://doi.
org/10.1155/2017/2740364
Banjarnahor DS, Artnti N (2015) Antioxidant properties of flavonoids. Med J Indones
23(4):239–244
Table 1.3 (continued)
Phytochemicals Functional Food Sources
Health Benefits
Resveratrol
Red/purple grapes, red
wine, purple grape juice,
cocoa/dark chocolate &
peanuts
Promotes cardiovascular health; decreases
blood pressure and body mass index (Fogacci
et al. 2018)
Rutin (vitamin P
or Rotuside)
Buckwheat; Asparagus;
elderflower tea; unpeeled
apples; figs
Anti-inflammatory (Guardia et al. 2001;
Gunawardena and Munch 2014; Horcajada
et al. 2014; Ganeshpurkara and Salujaa 2017);
Neuroprotection against brain ischemia (Pu
et al. 2007; Khan et al. 2009; Javed et al. 2012);
Improves endothelial function by enhancing
nitric oxide production (Ugusman et al. 2014)
Zeaxanthin
Green leafy vegetables:
kale, collards, spinach,
romaine & broccoli; yellow
corn
Protection from eye disease by absorbing
damaging blue light that enters the eye (Johnson
2002); May reduce risk of age-related macular
degeneration (Ugusman et al. 2014)
1 Functional Foods and Health Benefits
1.4 Summary
Presented in this introductory chapter are the common phytochemicals contained in
functional foods with evidence-based health benefits. In view of a variety of definitions found in literatures regarding functional foods, we operationally defined functional foods as “whole foods along with fortified, enriched, or enhanced foods that
have a potentially beneficial effect on health when consumed as part of a varied diet
on a regular basis at effective levels” (Crowe and Francis, 2013). Functional foods
differ from another related term nutraceuticals in that functional foods are essentially foods while nutraceuticals are derived from foods but are used as medicines.
A tabulated classification of functional foods was also presented to improve understanding of the term. Overall, numerous claims on the health benefits of functional
foods have been documented with evidence-based researches. Henceforward,
evidence-based health benefits are more likely to surface in the coming years owing
to the current popularity of functional foods. Hopefully, this will encourage people
to go back to eating natural, unprocessed healthier food sources to promote health
and prevent diseases.
References
Azzini E, Giacometti J, Russo GL (2017) Antiobesity Effects of Anthocyanins in
Preclinical and Clinical Studies. Oxidative Med Cell Longev 2017:2740364. https://doi.
org/10.1155/2017/2740364
Banjarnahor DS, Artnti N (2015) Antioxidant properties of flavonoids. Med J Indones
23(4):239–244
Table 1.3 (continued)
Phytochemicals Functional Food Sources
Health Benefits
Resveratrol
Red/purple grapes, red
wine, purple grape juice,
cocoa/dark chocolate &
peanuts
Promotes cardiovascular health; decreases
blood pressure and body mass index (Fogacci
et al. 2018)
Rutin (vitamin P
or Rotuside)
Buckwheat; Asparagus;
elderflower tea; unpeeled
apples; figs
Anti-inflammatory (Guardia et al. 2001;
Gunawardena and Munch 2014; Horcajada
et al. 2014; Ganeshpurkara and Salujaa 2017);
Neuroprotection against brain ischemia (Pu
et al. 2007; Khan et al. 2009; Javed et al. 2012);
Improves endothelial function by enhancing
nitric oxide production (Ugusman et al. 2014)
Zeaxanthin
Green leafy vegetables:
kale, collards, spinach,
romaine & broccoli; yellow
corn
Protection from eye disease by absorbing
damaging blue light that enters the eye (Johnson
2002); May reduce risk of age-related macular
degeneration (Ugusman et al. 2014)
1 Functional Foods and Health Benefits