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Functional Foods: Overview Functional Foods: Dietary Fibers, Prebiotics, Probiotics, and Synbiotics Nutrition: Soy-Based Foods

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Functional Foods: Overview Functional Foods: Dietary Fibers, Prebiotics, Probiotics, and Synbiotics Nutrition: Soy-Based Foods NUTRITION AND FOOD GRAINS Food Grains and Well-Being Contents Functional Foods: Overview Functional Foods: Dietary Fibers, Prebiotics, Probiotics, and Synbiotics Nutrition: Soy-Based Foods Functional Foods: Overview G Bultosa, Botswana College of Agriculture, Gaborone, Botswana; Haramaya University, Dire Dawa, Ethiopia ã 2016 Elsevier Ltd. All rights reserved. Topic Highlights Consumption of an adequately balanced diet is a means of body structure formation, energy generation, and health. More • Functional food concepts/definitions. than 2500 years ago, ‘Let foods be our medicine and medicine • Bioactive compounds. be our foods’ was stated by Hippocrates. This shows that • Chronic diseases and functional foods. consumption of diets with health-promoting effects is not • Gluten-free foods for celiac patients. new. But evidence on the relationship between dietary chem- ical component(s) and health is on evolutionary development as technology and human comprehension advance. Within Learning Objectives such evolution, the concept of functional foods was started in the 1980s as Foods for Specified Health Use (FOSHU) • To achieve understanding on the concepts/definitions of in Japan. Foods, when consumed as a regular diet that supplies functional foods. one or more bioactive components beyond basic nutrients and • To achieve understanding of bioactive compounds used in offer health-promoting effects, are today branded as functional functional foods, grain dietary sources, and potential effects foods. Functional foods are not prescribed drugs, dietary sup- on health. plements, medical foods of therapeutic effects, traditional • To impart processing principles on grain-based functional medicines, or nutraceuticals. Functional foods are distinct foods. from macronutrient and micronutrient supplements targeted to achieve balanced diets and to treat nutrient deficiency syn- dromes. Functional foods thus comprise whole foods, forti- Introduction fied, enriched, or enhanced foods bearing bioactive compounds beyond macro- and micronutrients. Sources of Humankind has progressed from a hunter-gather approach to bioactive ingredients include whole grains, flaxseed, sesame food consumption to sedentary agriculture, progressing through seed, psyllium seed husks, legumes (soybean and fenugreek), the industrial revolution to our current knowledge-based society fruits, vegetables, herbs, spices, and fermented foods. The with advances in food processing. There is now enormous evi- nature of bioactive compounds derived from such sources is dence about the limitations of consuming specific food variable even though similarities also exist. Those recognized component(s) on human health. The twenty-first century of bioactive compounds include phenolics; carotenoids; dietary humankind is marked by lifestyle changes resulting in the con- fibers; b-glucans and inulin-type fructans; o-3 fatty acids; pro- sumption of diets high in calories, fat, cholesterol, and sodium biotics, prebiotics, and synbiotics; phytoestrogens; soy and inadequate intakes of calcium, iron, zinc, and dietary fibers proteins; plant stanols and sterols; isothiocyanates; polyols; and an increased resistance of pathogens to drugs. These factors, and some minerals and vitamins. In some respects, there is coupled with less physical exercise, aging populations, and an overlap with food bioactives recognized to be functional more leisure time, have exposed much of the world’s population ingredients and micronutrients such as in the case of vitamins to cancers and various metabolic syndrome-related diseases, and minerals. Most bioactive compounds present in functional osteoporosis, dementia, etc. Some genetically predisposed foods are not necessarily essential for life but are recognized individuals are also affected by diet-caused allergens. contributors toward good health. Encyclopedia of Food Grains, Second Edition http://dx.doi.org/10.1016/B978-0-12-394437-5.00071-1 1 2 FOOD GRAINS AND WELL-BEING | Functional Foods: Overview The World Health Organization (WHO) recommends to the food to which a component has been added to provide benefits; public to move toward healthful diets. The functional-food a food from which a component has been removed by techno- expansion across the globe is enormous with the current market logical or biotechnological means so that the food provides size estimated from 7 to 190 billion USD. The ever-increasing benefits not otherwise available; a food in which a component health-care costs and public awareness on roles of diet on health has been replaced by an alternative component with favorable are contributing factors for such expansion. Functional-food properties; a food in which a component has been modified by development involves evaluation of the roles, safety, and con- enzymatic, chemical, or technological means to provide a bene- sumer acceptance of bioactive compounds. For foods that have fit; a food in which the bioavailability of a component has been no history of consumption as regular diets (novel foods), the modified and combination of any of the above. evaluation and regulatory requirements are rigorous and are In Japan, FOSHU refers to foods consumed as part of an required to be substantiated by scientific evidence for their ordinary diet, containing functional ingredients and exerting efficacy and safety. As a result, even though a number of novel health or physiological effect. FOSHU requires that safety foods were developed in the past, their wider expansion was assessment, health functions, and claims must be approved limited. by the Ministry of Health, Labour, and Welfare. Functional Various grain-based functional foods are today on the mar- foods are also required to have three other fundamental fea- ket in the form of whole grain snacks, baked foods, extruded tures: (1) nutritional functions, (2) sensory functions, and (3) products, ready-to-eat breakfast cereals, fermented cereals, bev- physiological functions such as regulation of biorhythms, the erages, and gruels. Other products are: dietary fibers, inulin- nervous system, the immune system, and body defense beyond type fructans, b-glucans, carotenoids, o-3 fatty acids, plant nutrient functions. As of April 2011, in Japan, 955 products sterols, and/or stanols-fortified products. There are also indig- were approved as FOSHU. enous foods that are a heritage of a given community and their Based on extensive literature review and expert consultation, record as safe diet is lost in antiquity and yet most of them “A functional food is, or appears similar to be, a conventional fulfill what is expected of functional foods. food. It is part of a standard diet and is consumed on a regular In this article, functional food definitions, distinction from basis, in normal quantities. It has proven health benefits that related concepts, recognized bioactive ingredients, dietary reduce the risk of specific chronic diseases or beneficially affect sources, health benefits, and processing principles are target functions beyond its basic nutritional functions.” described giving emphasis on grains. Read also functional Even though there are slight variations, the following are foods: dietary fibers, prebiotics, probiotics, and synbiotics as reflected on definitions given by different sources: (1) func- these are not covered here. tional foods should be consumed as part of regular safe diet not as drugs; (2) they are required to bear functionally bioac- tive adequate ingredient(s) beyond basic nutrients; (3) diet Functional Food: Concepts and Definitions with its functionally bioactive ingredient(s) should impact positive health in an individual by either (i) decreasing occur- So far, there is no global consensus on the definition of func- rences of disease(s), (ii) decreasing disease-causing factor(s), or tional foods. The Codex Alimentarius Commission only issued (iii) promoting positive human physiological functions for guidelines (CAC/GL 23–1997) on nutrition and health claims optimal health such as by maintaining body homeostasis to be used through consultation with country policy. However, and/or through bolstering body immune systems; (4) they food regulatory agencies and various professional societies in should improve quality of life; and (5) if there is no history different countries have described closely related concepts/ of consumption as a regular diet, they must pass a strict regu- working definitions. Definitions offered from various sources latory evaluation process for their safety and for beneficial for functional foods, features, and requirements on what con- claim(s) declared substantiated with sound scientific evidence. stitute to be nutrition, health, and structure/function claims are listed under the Further Reading section. According to the ADA, “all foods are functional at some Other Concepts Related to Functional Foods physiological level because they provide nutrients or other Nutraceuticals substances that furnish energy, sustain growth, or maintain/ repair vital processes. However, functional foods are recog- These are distinct from functional foods and defined as a nized to provide additional health benefits that may reduce product isolated or purified from foods generally sold in disease risks and/or promote optimal health. Functional foods medicinal forms (i.e., as pills, powder, syrups, or other medic- include: (1) conventional foods or whole foods, (2) modified inal forms) that have specific health benefits. foods, (3) medical foods, and (4) foods for special dietary
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