334
cal to the procedures used to obtain phytochemicals and medicinal substances (synthesis, extraction, fractionation, enzymatic hydrolysis, identification). The
incorporation of a biologically active component with a proven beneficial effect on
one or more functions in the body forms the basis of the production of functional
food (Weststrate et al. 2002). A functional food can be created by adding a biologically active ingredient to a traditional food, which thereby expands its action or
shapes a completely new product with a specific composition and physiological
action (probiotic fruit juice). In the production of functional foods, attention should
be paid to possible interactions between the biologically active ingredient and other
ingredients of the food (Diplock et al. 1999). The simultaneous presence of several
ingredients can significantly modify the action of the active ingredient. Many biologically active substances are unstable during treatment and standing (Siró et al.
2008). They are subject to many reactions, such as oxidation, hydrolysis, ad thermal
degradation, which lead to a decrease in their bioactivity. On the other hand, treatment can lead to the formation of new bioactive compounds (Siró et al. 2008). Some
of the newly formed compounds, especially from soy, garlic, tea, and dairy products
have been shown to be effective in the prevention and treatment of various diseases.
In any case, the beneficial effect of bioactive compounds directly depends on the
treatment applied in food production (Siró et al. 2008). A better understanding of
the mechanisms and kinetics of reactions of bioactive compounds during the applied
treatments opens the possibility of modifying the treatment in terms of reducing
their adverse effects, as well as emphasizing the positive effects. In addition, the
latest technologies in food production (nonthermal treatment) and storage (modified
atmosphere) are becoming more diverse and complex. The result of their application is better maintenance of bioactive substances after the applied treatments. New
literature data clearly indicate a link between the applied treatments and bioactive
components. Thus, the increase in the bioavailability of lycopene, tomato carotene,
was among the first positive effects of thermal treatment to be discovered. Different
treatments have a beneficial effect on the activity of glucan, the most studied bioactive ingredient in cereals, increasing its bioavailability.
11.6.1 The Role of Minerals in the Human Body
Minerals as well as vitamins play a very important role in the course of metabolic
processes. The biological role of individual elements is reflected in their importance
in the process of biomineralization (Ca, Mg, Si, P, and F). They act as active centers
of metalloproteins (about 30% of enzymes). They are important for the functioning
of cell membranes (Na, K, Ca, and Mg) and are extremely important for regulating
the balance of fluids in the body, conducting nerve impulses, muscle contraction,
etc. It is known that living organisms selectively choose certain elements from
nature, while rejecting others. The human body contains approximately 35 elements. Four of them (hydrogen, oxygen, carbon, and nitrogen) make up 99% of the
structure of atoms. Thus, e.g., the most widespread element in the Earth’s crust is
V. I. Petropulos and B. Balabanova
cal to the procedures used to obtain phytochemicals and medicinal substances (synthesis, extraction, fractionation, enzymatic hydrolysis, identification). The
incorporation of a biologically active component with a proven beneficial effect on
one or more functions in the body forms the basis of the production of functional
food (Weststrate et al. 2002). A functional food can be created by adding a biologically active ingredient to a traditional food, which thereby expands its action or
shapes a completely new product with a specific composition and physiological
action (probiotic fruit juice). In the production of functional foods, attention should
be paid to possible interactions between the biologically active ingredient and other
ingredients of the food (Diplock et al. 1999). The simultaneous presence of several
ingredients can significantly modify the action of the active ingredient. Many biologically active substances are unstable during treatment and standing (Siró et al.
2008). They are subject to many reactions, such as oxidation, hydrolysis, ad thermal
degradation, which lead to a decrease in their bioactivity. On the other hand, treatment can lead to the formation of new bioactive compounds (Siró et al. 2008). Some
of the newly formed compounds, especially from soy, garlic, tea, and dairy products
have been shown to be effective in the prevention and treatment of various diseases.
In any case, the beneficial effect of bioactive compounds directly depends on the
treatment applied in food production (Siró et al. 2008). A better understanding of
the mechanisms and kinetics of reactions of bioactive compounds during the applied
treatments opens the possibility of modifying the treatment in terms of reducing
their adverse effects, as well as emphasizing the positive effects. In addition, the
latest technologies in food production (nonthermal treatment) and storage (modified
atmosphere) are becoming more diverse and complex. The result of their application is better maintenance of bioactive substances after the applied treatments. New
literature data clearly indicate a link between the applied treatments and bioactive
components. Thus, the increase in the bioavailability of lycopene, tomato carotene,
was among the first positive effects of thermal treatment to be discovered. Different
treatments have a beneficial effect on the activity of glucan, the most studied bioactive ingredient in cereals, increasing its bioavailability.
11.6.1 The Role of Minerals in the Human Body
Minerals as well as vitamins play a very important role in the course of metabolic
processes. The biological role of individual elements is reflected in their importance
in the process of biomineralization (Ca, Mg, Si, P, and F). They act as active centers
of metalloproteins (about 30% of enzymes). They are important for the functioning
of cell membranes (Na, K, Ca, and Mg) and are extremely important for regulating
the balance of fluids in the body, conducting nerve impulses, muscle contraction,
etc. It is known that living organisms selectively choose certain elements from
nature, while rejecting others. The human body contains approximately 35 elements. Four of them (hydrogen, oxygen, carbon, and nitrogen) make up 99% of the
structure of atoms. Thus, e.g., the most widespread element in the Earth’s crust is
V. I. Petropulos and B. Balabanova