TABLE OF CONTENTS
Title
page
Certification
Dedication
Acknowledgment
Table
of contents
CHAPTER
ONE
1.0 Introduction
1.1 Regulation related to functional foods
1.2 Classification of functional foods
1.3 Functional food from plant
1.4 Functional food from animal
CHAPTER
TWO
2.0 Chemistry of functional foods
2.1 OATS
2.2 Soy
2.3 Flaxseed
2.4 Tomatoes
2.5 Garlic
2.6 Citrus fruits
2.7 Tea
2.8 Wine and grapes
2.9 Diary product
CHAPTER
THREE
3.0 Dietary importance
3.1 Health Effects
CHAPTER
FOUR
4.0 Conclusion
Reference
CHAPTER ONE
INTRODUCTION
The
primary role of diet is to provide sufficient nutrient to meet the national
requirement of an individual. There is now increasing scientific evidence to
support the hypothesis that some food component have beneficial physiological
and psychological effect occur and above the provision if the basic nutritional
adequately to the concept of “positive” or optimal” nutrition, “potter 1998”
The
research focus has shifted move to the identification of biologically active
component in food that have the potential to optimal physical and mental well
being and which many also reduce the risk of disease. Many traditional food
product including fruit, vegetable, Soya all grains and milk have been found to
contain component with potential health benefit. In addition to these foods, now
foods are being developed to enhance or incorporate there beneficial component
for their health benefit or desrable physiological effect “Abertet 1998”.
The
concept of functional food was first introduced in Japan in the mild 1980s
“Senders 1994”
health authorized in Japan recognized that an improved quality of it must
accompany increasing life expectancy for the expanding number of elderly people
in the population if health care cost wee to be controlled. The concept of food
that was developed specifically to promote health or reduce the risk of disease
was introduced.
The
term functional food now refer to processed food containing ingredient that aid
specific bodily functions in addition to being nutrition. “Alman et al 1995”. To date, Japan is the
only country that has formulated a specific regulatory approval process for
functional foods.
“Foshu”
i.e food for specified health use, currently, 100 product are licensed as FOSHU
foods in Japan
“Arai 1995”.
The roles of functional foods are disease prevention and health promotion. In
the united state, the functional foods categorist not recognized legally. In
respect of this, many organization have proposed definition for the new and
emerging area of the food and nutrition science. The institute of medicines
food and nutrition board “IOM/FND, 1994”, defined functional food as “any food or
food ingredient that man provide a health benefit beyond the traditional
nutrient it contains.
Health
conscious baby consumers have made functional food the leading trend in the US food
industry “Meyer, 1998”
This
food provide the health benefit beyond basic nutrition due to certain
physiological active component, which may or may not have been manipulated or
modified to enhance their bioactivity. Many of these foods also help prevent
disease, reduce the risk of developing disease, or enhance health consumers
interest in functional food increased during the late twentieth century as
people interest in achieving and maintaining good health increased “Aderson et
al 1997”
Health
conscious consumers have become aware of the health benefit associated with
specific foods and are incorporating element such as fiber calcium, and soya
into thief diets. Rapid advances in food science and technology have increase
population. The rapid rise in health care cost this population.
There
is a difference between the western and eastern perspective on functional
foods.
In
the west functional food are considered revolutionary and present a raiding
growing segment of food industry. Food and pharmaceutical companies alike
competing to bring functional foods into the mass market on the other hand,
functional foods have been a part of Eastern culture for centuries. Food were
used for medical purpose in traditional Chinese medicine as early as 100B C.E
form ancient time, the five and the Chinese have used foods for both preventive
and therapeutic health effect, a view that is now being increasingly recognized
around the world.
Clearly,
most food are functional in some way. What make a functional food however, is
it potential ability to positively affect health. Functional foods mugged from
fruits, vegetable and whole grains which are naturally high in ploytochemical
to product in which a specific ingredient is added, removed or increased or
decreased example of functional foods include, soy, oats, flaxseed, grape
juice, broccoli and other cruciferous vegetable, phytosterol, enriched
margarine, eggs enhanced with omega 3 facty acids, food fortified with herbal
preparation and phylum.
1.1 REGULATION
RELATED TO FUNCTIONAL FOODS
Functional
foods are regulated by the united state food and drug administration (FDA)
under the authority of two laws. The federal, drug and cosmetic act (FD &
C) of 1938 provide for the regulation of all foods and food additive. The
dietary supplement health and education act (DSHEA) of 1994 amended the FD and
C act to covers dietary supplement and ingredient of dietary supplement.
Functional food may be categorized as whole foods, enriched foods, fortified
foods or enhanced foods. Labeling claims that are used on functional foods are
of two types these are:
Structure
and functional claims which described affect on normal functioning of the body,
but not claims that the foods can treat, diagnose, prevent, or cure a disease
(claims such as “promotes regularity” helps maintain cardiovascular heath and
support the immune system fit in to this category) Bierenbaum et al 1973)
Disease
risk reduction claims which imply a relationship between dietary component and
disease or health condition.
Structure
and function claim do not require the approval by the FDA and they require much
less stringent scientific consensus than disease risk reduction claims. Under
the FD and C act, structure and function claims can not be false or misleading.
However, the law does not define the nature or extent of evidence necessary to
support these claims to complicate matters, the evidence available to support
structure and function on claims varies widely (Unmare et al 1993).
1.2 CLASSIFICATIONS
OF FUNCTIONAL FOODS
These
functional foods can be derived from two main source e.g plant and animals.
1.3 FUNCTIONAL
FOOD FROM PLANT: Are oats, soy, flaxseed, tomatoes, garlic,
broccolis and others cruciferous vegetable, citrus fruits, cranberry, wine and
grape
1.4 FUNCTIONAL
FOOD FROM ANIMAL SOURCE: There are, fish, daioy product and beet
crwonell (1997)
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