FUNCTIONAL

FOOD

INTRODUCTION:
There is now increasing scientific evidence to support the hypothesis that some foods and food components have beneficial physiological and psychological effects over and above the provision of the basic nutrients. Nowadays Consumer interest in the relationship between diet and health has increased substantially

DEFINING FUNCTIONAL FOODS

According to : International Food Information Council 2004. These foods are defined as foods that provide health benefits beyond basic nutrition

The Food and Nutrition Board of the National Academy of Sciences described a functional food as, any modified food or food ingredient that may provide a health benefit beyond that of the traditional nutrients it contains (Food and Nutrition Board 1994).

FUNCTIONAL FOODS FROM VEGETABLES AND FRUITS

Oat products have a soluble fiber b-glucan that help us if we want to lower the cholesterol

OATS :

SOY :

Soy has been a success in the 1990s. Not only is soy a high quality protein, which have been recognized by the FDA's plays preventive and therapeutic roles in cardiovascular disease (CVD), cancer, osteoporosis, and the alleviation of menopausal symptoms.

Flaxseed

Among the major seed oils, flaxseed oil contains the most (57%) of the omega-3 acid, linolenic acid. studies have evaluated the effects of flaxseed feeding on risk markers for cancer in humans.

Tomatoes:
Selected by Eating Well magazine as the 1997 Vegetable of the Year, tomatoes have received significant attention in the last three years because of interest in lycopene, the primary carotenoid found in this fruit , and its role in cancer risk reduction.

Garlic

(Allium sativum) is likely the herb most widely quoted in the literature for medicinal properties The purported health benefits of garlic are numerous, including cancer antibiotic, anti-hypertensive, and cholesterol-lowering properties.

Broccoli and other Cruciferous Vegetables evidence has associated the frequent consumption of cruciferous vegetables with decreased cancer risk

Cranberry.

Cranberry juice has been recognized as efficacious in the treatment of urinary tract infections since 1914, when Blatherwick (1914) reported that this benzoic acid-rich fruit caused acidification of the urine.

Tea is second only to water as the most widely consumed beverage in the world. Because it contains polyphenolic constituents of tea, particularly green tea . Polyphenols comprise up to 30% of the total dry weight of fresh tea leaves. Catechins are the predominant and most significant of all tea polyphenols

TEA
i

There is growing evidence that wine, particularly red wine, can reduce the risk of CVD. The link between wine intake and CVD The high phenolic content of red wine

Wine and Grapes.

FISH: omega-3 (n-3) fatty acids wich are an essential class of polyunsaturated fatty acids)derived primarily from fish oil. It has a role of n-3 fatty acids in a number of diseases -particularly cancer and CVD -- and more recently, in early human development

FUNCTIONAL FOODS FROM ANIMAL

There is no doubt that dairy products are functional foods. They are one of the best sources of calcium, an essential nutrient which can prevent osteoporosis and possibly colon cancer.

Dairy Products.

Functional foods offer great potential to improve health and/or help prevent certain diseases when taken as part of a balanced diet and healthy lifestyle.

CONCLUSIONS