Phytochemicals and functional foods. Current situation and prospect for developing countries

Abstract

This review updates and attempts to present the complex panorama of bioactive phytochemicals and functional foods. For such purpose and given the breadth of the field, it was necessary to survey a large volume of scientific literature. The different types of studies used to provide evidence for efficacy are described. The different groups of health-promoting substances (carotenoids, phenolic compounds, phytosterols and phytostanols, tocotrienols, organosulfur compounds, nondigestible carbohydrates) are presented with a discussion of the dietary sources and the chemical and biological properties that explain their modes of action. Functional foods of plant origin (broccoli and other cruciferous vegetables, oat, flaxseed, tomato, soybean, citrus, berries, tea, grapes and wine, garlic) are discussed in terms of their health effects, the phytochemicals responsible and the body of evidence supporting such effects. The review emphasizes the importance of consuming fruits and vegetables for the general state of health of the population and points out some technical and scientific opportunities that can be explored in developing countries.Keywords: functional foods, phytochemicals, fruits and vegetables, health promotion, healthy eating, degenerative diseasesSubstâncias fitoquímicas e alimentos funcionais. Situação atual a perspectivas para países emergentes.Esta revisão atualiza e tenta apresentar o panorama complexo de fitoquímicos bioativos e alimentos funcionais. Neste contexto e considerando a amplitude do assunto, foi necessário relacionar um vasto volume de literatura científica. São descritos os diferentes tipos de estudos utilizados para obter evidência de eficácia. Os diferentes grupos de substâncias que promovem saúde (carotenóides, compostos fenólicos, fitoesteróis e fitoestanóis, tocotrienóis, compostos organosulfurados, carboidratos não digeríveis) estão apresentados com uma discussão das fontes alimentícias e das propriedades químicas e biológicas que explicam os seus modos de ação. Alimentos funcionais de origem vegetal (brócoli e crucíferas, aveia, linhaça, tomate, soja, citrus, amoras, chá, uva e vinho, alho) estão discutidos em termos dos seus efeitos na saúde, dos fitoquímicos responsáveis e o conjunto de evidências que apóia tais efeitos. A revisão enfatiza a importância de consumir frutas e hortaliças para o estado geral de saúde da população e aponta oportunidades técnicas e científicas que podem ser exploradas nos países em desenvolvimento.Palavras-chave: alimentos funcionais, fitoquímicos, frutas, hortaliças, alimentação saudável, promoção da saúde, doenças degenerativas.

Quality of different tropical fruit cultivars produced in the Lower Basin of the São Francisco Valley1

“…This colouration is related to the presence of carotenoids, which are the pigments responsible for most of the yellow and orange colours present in many fruits. High values for carotenoids are desirable because these compounds have antioxidant properties and are known to reduce the risk of development of degenerative diseases, such as cancer, cardiovascular disease, cataracts and macular degeneration (RODRIGUEZ et al, 2006).…”

Health Promoting Potentials of Selected South African Indigenous Leafy Vegetables

“…Phytochemicals which appear to have health promoting potential are tetraterpenoid pigments carotenoids, phenolic compounds (flavonoids, phytoestrogens and phenolic acids), phytosterols, phytostanols, tocotrienols, organosulfur compounds, and non-digestible dietary fiber. [12] Several investigators have reported antioxidant activities of many different green leafy vegetables and these activities are attributed to their polyphenolic compounds [8], [9], [11]. The observation of positive correlation of ntioxidant activity and polyphenol content in methanol extracts may be expected because of the enhanced extraction of compounds in the methanol.…”

“…A high intake of food rich in natural antioxidants has been shown to increase the antioxidant capacity of plasma and reduce the risk of development many chronic and degenerative diseases. [11], [12] Recent research also has shown that through complimentary action and effects of a complex mixture of phytochemical compounds in fruits and vegetables provide a protective effect on health than a single isolated phytochemical, meaning that a whole fruit or vegetable is better than a product made from them. The protective effect is attributed to many components including vitamin C, E, carotenoid pigments, phenolic compounds and other phytochemicals present in fruits and vegetables.…”

Vegetable breeding as a strategy of biofortification in carotenoids and prevention of vitamin A deficiency

“…Studies indicate that they are involved in mechanisms of action related to the carcinogenic metabolism, regulation of cell growth, inhibition of cell proliferation, among others (Rodriguez et al, 2006).…”