434
high levels in the hepatocytes. Thus, this could prevent the development and progression of hepatic damage (Sugiura 2013).
20.6 Nutraceutical Applications
In humans, carotenoids have been associated with the reduction of the risk of developing chronic diseases such as cancer, cardiovascular diseases, high levels of cholesterol, cataract, and macular degeneration as stated above, aside from the
pro-vitamin A activity of some of these compounds. Recently, consumers are aware
of their association among diet, health and the prevention of diseases. As a result,
bioactive compounds, such as antioxidants, peptides, carbohydrates and lipids,
present in food have become important for human nutrition and the reason for the
development of functional foods and nutraceuticals in the food industry.
The term “nutraceutical” was coined by combining two terms, “nutrition” and
“pharmaceutical”, in 1989; nutraceuticals are defined as “a food (or a part of food)
that provides medical or health benefits, including the prevention and/or treatment
of a disease” (Brower 1998). When the functional food promotes the prevention
and/or treatment of a disease(s) and/or a disorder(s) other than anemia, it is termed
“nutraceutical” (Trottier et al. 2010). It is important to note that functional foods
may not be a universal remedy for poor health habits. Health benefits and novel
markets in the food industry may be obtained by incorporating carotenoids into
foods that do not contain high amounts of these natural pigments; also, when
added to food, the bioavailability of carotenoids is improved compared to when
they are consumed from their natural sources (Boon et al. 2010). Fruits and vegetables constitute the major sources of carotenoid in human diet. About 40 are
present in a typical human diet (Rao and Rao 2007). Although, carotenoids are
present in many common human foods, deeply pigmented fruits, juices and vegetables constitute the major dietary sources with yellow-orange vegetables and
fruits providing most of the α-carotene and β-carotene, orange fruits providing
α-cryptoxanthin, dark green vegetables providing lutein and tomatoes and tomato
products lycopene.
Lutein is one of the two major components of the macular pigment of the retina
and is present at a high concentration in the human serum (Naziri et al. 2014).
Lutein is a member of the xanthophyll group, a subgroup of the carotenoid family
and usually coexists with zeaxanthin. Lutein and zeaxanthin are widely distributed
in brightly colored fruits and dark green vegetables (Granado et al. 2003; Arunkumar
et al. 2013). Since the human body cannot synthesize lutein by its own, its requirement needs to be fulfilled from dietary sources such as dark green leafy vegetables
like spinach, beans, and kale, vegetables like maize, and lutein containing fruits like
kiwi fruit, grapes, oranges, etc. Natural lutein could be used as nutraceutical or
nutritional supplement (Mitri et al. 2011). It shields the skin from damage and preA. Olatunde et al.
high levels in the hepatocytes. Thus, this could prevent the development and progression of hepatic damage (Sugiura 2013).
20.6 Nutraceutical Applications
In humans, carotenoids have been associated with the reduction of the risk of developing chronic diseases such as cancer, cardiovascular diseases, high levels of cholesterol, cataract, and macular degeneration as stated above, aside from the
pro-vitamin A activity of some of these compounds. Recently, consumers are aware
of their association among diet, health and the prevention of diseases. As a result,
bioactive compounds, such as antioxidants, peptides, carbohydrates and lipids,
present in food have become important for human nutrition and the reason for the
development of functional foods and nutraceuticals in the food industry.
The term “nutraceutical” was coined by combining two terms, “nutrition” and
“pharmaceutical”, in 1989; nutraceuticals are defined as “a food (or a part of food)
that provides medical or health benefits, including the prevention and/or treatment
of a disease” (Brower 1998). When the functional food promotes the prevention
and/or treatment of a disease(s) and/or a disorder(s) other than anemia, it is termed
“nutraceutical” (Trottier et al. 2010). It is important to note that functional foods
may not be a universal remedy for poor health habits. Health benefits and novel
markets in the food industry may be obtained by incorporating carotenoids into
foods that do not contain high amounts of these natural pigments; also, when
added to food, the bioavailability of carotenoids is improved compared to when
they are consumed from their natural sources (Boon et al. 2010). Fruits and vegetables constitute the major sources of carotenoid in human diet. About 40 are
present in a typical human diet (Rao and Rao 2007). Although, carotenoids are
present in many common human foods, deeply pigmented fruits, juices and vegetables constitute the major dietary sources with yellow-orange vegetables and
fruits providing most of the α-carotene and β-carotene, orange fruits providing
α-cryptoxanthin, dark green vegetables providing lutein and tomatoes and tomato
products lycopene.
Lutein is one of the two major components of the macular pigment of the retina
and is present at a high concentration in the human serum (Naziri et al. 2014).
Lutein is a member of the xanthophyll group, a subgroup of the carotenoid family
and usually coexists with zeaxanthin. Lutein and zeaxanthin are widely distributed
in brightly colored fruits and dark green vegetables (Granado et al. 2003; Arunkumar
et al. 2013). Since the human body cannot synthesize lutein by its own, its requirement needs to be fulfilled from dietary sources such as dark green leafy vegetables
like spinach, beans, and kale, vegetables like maize, and lutein containing fruits like
kiwi fruit, grapes, oranges, etc. Natural lutein could be used as nutraceutical or
nutritional supplement (Mitri et al. 2011). It shields the skin from damage and preA. Olatunde et al.