Functional Foods and Human Health: An Overview

Arshad, Muhammad Sajid; Khalid, Waseem; Ahmad, Rabia; Khan, Muhammad Kamran; Ahmad, Muhammad Haseeb; Safdar, Saira; Kousar, Safura; Munir, Hira; Shabbir, Umair; Zafarullah, Muhammad; Nadeem, Muhammad; Asghar, Zubia; Suleria, Hafiz Ansar Rasul

doi:10.5772/intechopen.99000

Cited by 19 publications

(16 citation statements)

References 54 publications

(33 reference statements)

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“…The functional food sector in the food industry, with an annual growth rate of 7.4%, has experienced significant growth in recent years. The reason for such large growth in this area is not only due to technological progress in the food industry, but also due to the formulation of new products that will meet the needs of consumers who today are increasingly aware of the need to consume nutritionally/bioactive compound rich food to act preventively and preserve health [ 86 ].…”

Section: Resultsmentioning

confidence: 99%

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Pešić,

Bezbradica

et al. 2023

Molecules

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The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.

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Section: Resultsmentioning

confidence: 99%

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Pešić,

Bezbradica

et al. 2023

Molecules

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“…There are many sources for bioactive components of functional foods: algae, animal products (like milk, meat, egg, fish and their derivatives) and plants (like fruit, vegetables, herbs, and their derivatives) [19]. If these bioactives used in nontoxic, defined and reliable amounts, they will offer a scientifically authorized and verified health advantages to prevent, control, or treat chronic diseases [20]. As a low multi-targeted compounds active in low concentrations, nutraceutical do not have regulatory definition.…”

Section: Regulationsmentioning

confidence: 99%

Utilization of Nano-Form Functional Foods and Nutraceuticals and their Significance in Health Boosting and the COVID-19’s Challenge

Abdulqahar,

Hussein

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Despite current developments in combinatorial sciences and high-throughput screening techniques, natural products are still critical components of pharmacopoeias. Currently, there is a global trend towards the usage of the alternative and complementary medicines. Unfortunately, there is a lack in clinical studies comparing the efficacy of conventional therapy and alternative therapies in this regard. Due to the difficulties of traditional medicines’ registrations with legislative offices, and ensuring of quality, safety, and efficacy concerns. This matter has alternatively created a new category of natural products that gives benign health effects beyond diet but before drugs, with less legislation restrictions. This article highlights the rise of nutraceuticals and functional foods, which are foods containing physiologically effective ingredients that afford additional health assistances beyond basic nutrition. The article defines dietary supplements, functional foods, and nutraceuticals and distinguishes between them. The article also discusses the potential advantages of nanoform functional foods and nutraceuticals, such as reducing the risk of chronic and diet-related diseases, and the challenges associated with their regulation. Additionally, this article discussed examples of functional foods and nutraceuticals served as health boosters for COVID-19’s pandemic. Overall, the article emphasizes the need for increased knowledge sharing and collaboration in the development and regulation of traditional and alternative medicines and functional foods.

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“…According to the standard definition by the International Scientific Association for Probiotics and Prebiotics (ISAPP) under the framework established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), probiotics include ‘all live microorganisms that, when administered in an appropriate amount confers beneficial effect to the host’ (Hill et al ., 2014). Functional foods—as also defined by the Functional Food Center (FFC)—refer to ‘natural or unprocessed foods that possess inherent or undetermined bioactive compounds that are highly efficient, not harmful and proven scientifically to confer health benefits and reported with evidence for the treatment and prevention of diseases’ (Arshad et al ., 2021). Both fermented foods and probiotics are functional foods.…”

Section: Introductionmentioning

confidence: 99%

A review and comparative perspective on health benefits of probiotic and fermented foods

Ibrahim

Yeboah

Ayivi

et al. 2023

Int J of Food Sci Tech

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SummaryFermented foods such as yogurt, kefir, and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities these microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases, and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics, and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products.

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Functional Foods and Human Health: An Overview

Cited by 19 publications

References 54 publications

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Utilization of Nano-Form Functional Foods and Nutraceuticals and their Significance in Health Boosting and the COVID-19’s Challenge

A review and comparative perspective on health benefits of probiotic and fermented foods

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