329
have anti-inflammatory effects. These are special chemical “messengers” used by
all tissues in the body.
The nutritional properties of food are determined by their chemical composition,
i.e., the content and quality of macro- and micronutrients and biologically active
compounds. From the nutritional aspect, it is most important to recognize the category of food, which can be protein-lipid, protein-carbohydrate, protein- carbohydratelipid, carbohydrate, and lipid. It can be conditionally assumed that if the content of
one of the macronutrients in food is micro- and macronutrient predominant, then
that food gets the epithet of the predominant macronutrient.
Edible oils are recognized as essential nutrients in both human and animal diets.
From a nutrition point of view, they are concentrated sources of energy providing
essential fatty acids which are considered as building blocks for hormones, as well
as a carrier medium for the oil-soluble vitamins A, D, E, and K. Different classes of
compounds are present in edible oils, such as fatty acids, tocopherols, phenolic
compounds, phytosterols, carotenoids, and thioglycosides. The fatty acid composition varies significantly within oils from different plant sources, predominantly
depending on the variety but also on the state of ripeness, the area in which the
plants are grown, climate conditions, etc. (Ivanova-Petropulos et al. 2015).
11.5 Mineral Composition of Functional Food
Minerals are inorganic compounds and are found in all body tissues and fluids.
Depending on the amount in which they are present in the body, these inorganic
compounds are divided into minerals, trace elements, and electrolytes. According to
this division, calcium and magnesium are minerals, while zinc, copper, and iron are
trace elements because they are present in the body in very small amounts. Sodium,
potassium, and chlorides are electrolytes by their primary function. The elements,
or as we usually call them minerals, are divided into two groups: (1) oligoelements
and (2) trace elements.
Oligoelements or macrominerals include those elements whose daily intake is
greater than 100 mg. These are Ca, Mg, P, Na, K, S, and Cl.
Trace elements are often divided into several groups:
(a) Elements necessary for the organism (Fe, Cu, Zn, Mn, I, Se). Depending on the
required daily intake, these elements can be divided into two subgroups:
• Elements that we need in the amount of 1–100 mg/day, known as trace elements – “trace elements” (Fe, Zn, Cu, Mn, Si)
• Elements that we need in an amount of less than 1 mg/day and whose
intake is measured in μg/day, known as “ultra-trace elements” (Se, Cr, Mo,
B, Sn, V)
(b) Toxic elements (Pb, Cd, Hg)
11 Chemical Composition and Nutritional Properties of Functional Food
have anti-inflammatory effects. These are special chemical “messengers” used by
all tissues in the body.
The nutritional properties of food are determined by their chemical composition,
i.e., the content and quality of macro- and micronutrients and biologically active
compounds. From the nutritional aspect, it is most important to recognize the category of food, which can be protein-lipid, protein-carbohydrate, protein- carbohydratelipid, carbohydrate, and lipid. It can be conditionally assumed that if the content of
one of the macronutrients in food is micro- and macronutrient predominant, then
that food gets the epithet of the predominant macronutrient.
Edible oils are recognized as essential nutrients in both human and animal diets.
From a nutrition point of view, they are concentrated sources of energy providing
essential fatty acids which are considered as building blocks for hormones, as well
as a carrier medium for the oil-soluble vitamins A, D, E, and K. Different classes of
compounds are present in edible oils, such as fatty acids, tocopherols, phenolic
compounds, phytosterols, carotenoids, and thioglycosides. The fatty acid composition varies significantly within oils from different plant sources, predominantly
depending on the variety but also on the state of ripeness, the area in which the
plants are grown, climate conditions, etc. (Ivanova-Petropulos et al. 2015).
11.5 Mineral Composition of Functional Food
Minerals are inorganic compounds and are found in all body tissues and fluids.
Depending on the amount in which they are present in the body, these inorganic
compounds are divided into minerals, trace elements, and electrolytes. According to
this division, calcium and magnesium are minerals, while zinc, copper, and iron are
trace elements because they are present in the body in very small amounts. Sodium,
potassium, and chlorides are electrolytes by their primary function. The elements,
or as we usually call them minerals, are divided into two groups: (1) oligoelements
and (2) trace elements.
Oligoelements or macrominerals include those elements whose daily intake is
greater than 100 mg. These are Ca, Mg, P, Na, K, S, and Cl.
Trace elements are often divided into several groups:
(a) Elements necessary for the organism (Fe, Cu, Zn, Mn, I, Se). Depending on the
required daily intake, these elements can be divided into two subgroups:
• Elements that we need in the amount of 1–100 mg/day, known as trace elements – “trace elements” (Fe, Zn, Cu, Mn, Si)
• Elements that we need in an amount of less than 1 mg/day and whose
intake is measured in μg/day, known as “ultra-trace elements” (Se, Cr, Mo,
B, Sn, V)
(b) Toxic elements (Pb, Cd, Hg)
11 Chemical Composition and Nutritional Properties of Functional Food