by HaniaNutraceutical / Functional Foods
The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases such as cancer, cardiovascular diseases, obesity, and gastrointestinal tract disorders.
Nutraceutical
The term “nutraceutical” is used to describe these medicinally or nutritionally functional foods. Nutraceuticals, which have also been called medical foods, designer foods, phytochemicals, functional foods and nutritional supplements, include such everyday products as “bio” yoghurts and fortified breakfast cereals, as well as vitamins, herbal remedies and even genetically modified foods and supplements
The word “Nutraceutical” consists of two words – “Nutrient” which means a nourishing food component and “Pharmaceutical” which means a medical drug. Nutraceutical is a food product with extra health benefits in addition to the basic nutritional value found in foods. We can say that it is non-specific biological therapies used to promote general well-being, prevent malignant processes, and control symptoms. The main focus of Nutraceutical products is to let the food as your medicine.
Following are the food products used as Nutraceuticals:
- Dietary fiber
- Prebiotics
- Probiotics
- Polyunsaturated fatty acids
- Antioxidants
- Different types of herbal/natural foods
The above Nutraceuticals can help you in combating some of the major health problems of the century such as obesity, cardiovascular diseases, osteoporosis, cancer, diabetes, arthritis, cholesterol etc. The food industries are now a research-oriented sector in the era of medicine and health.
Nutraceutical is a broad term which encompasses foods/products obtained from foods with beneficial health effects. Nutraceuticals focus on prevention rather than cure. This category of products has gained much attention due to their safe therapeutic effects other than their nutritional benefits. They may be used to prevent the onset of many life-threatening diseases like diabetes, cancer, neurodegenerative disorders, etc. Nutraceuticals range from dietary supplements (proteins, vitamins, and minerals), pure compounds to components derived from natural sources. Inflammation is the biological response to a harmful stimulus. While being helpful to remove the foreign object, inflammation also damages the body’s own cells. Inflammation is believed to be the cause for many chronic diseases like rheumatoid arthritis, diabetes, atherosclerosis, obesity, and cancer.
Nutraceutical is a comprehensive term which includes substances that are considered as foods, parts of foods or dietary supplements that may claim to provide medical or health benefits – this includes the treatment of or prevention of disease. In addition to vitamins, they contain naturally occurring ingredients such as Traditional whole grains millets, garlic, ginseng and other herbal products such as phytochemicals extracted from plants. Soluble and insoluble fibers are also included.
Several naturally derived food substances have been studied in cancer therapies. Vitamin E, selenium, vitamin D, green tea, soy, and lycopene are examples of nutraceuticals widely studied in human health. While many of these ‘natural’ compounds have been found to have high therapeutic potential.
Functional Foods
Functional foods are similar in appearance to conventional foods; the former being consumed as part of the normal diet. In contrast to conventional foods, functional foods, however, have demonstrated physiological benefits and can reduce the risk of chronic disease beyond basic nutritional functions, including maintenance of gut health. When food is being cooked or prepared using “scientific intelligence” with or without knowledge of how or why it is being used, the food is called “functional food”. Thus, functional food provides the body with the required amount of vitamins, fats, proteins, carbohydrates, etc.
Functional foods are generally separated into two categories: conventional and modified.
Conventional foods are natural, whole-food ingredients that are rich in important nutrients like vitamins, minerals, antioxidants, and heart-healthy fats.
Meanwhile, modified foods have been fortified with additional ingredients, such as vitamins, minerals, probiotics, or fiber, to increase a food’s health benefits.
Functional foods provide important nutrients, antioxidants, and minerals, especially rich in dietary fiber. These molecules help neutralize harmful compounds known as free radicals, helping prevent cell damage and certain chronic conditions, including heart disease, cancer, and diabetes.
Some functional foods are also high in omega-3 fatty acids, a healthy type of fat shown to reduce inflammation, boost brain function, and promote heart health.
Other types are rich in fiber, which can promote better blood sugar control and protect against conditions like diabetes, obesity, heart disease, and stroke. Fiber may also help prevent digestive disorders, including diverticulitis, stomach ulcers, hemorrhoids, and acid reflux.
Enjoying a wide range of nutrient-rich functional foods as part of a healthy diet can help ensure that nutritional needs are met. In addition, it can be beneficial to include foods that are fortified with specific nutrients that are important for growth and development.
Low levels of folic acid can increase the risk of neural tube defects, which can affect the brain, spinal cord, or spine. It’s estimated that increasing the consumption of folic acid could decrease the prevalence of neural tube defects by 50–70%
Other nutrients commonly found in functional foods also play key roles in growth and development, including omega-3 fatty acids, iron, zinc, calcium, and vitamin B12.
Functional foods may help prevent nutrient deficiencies, protect against disease, and promote proper growth and development.
Nutraceutical in food Industry.
The consumption of biologically active ingredients in nutraceutical/functional foods has been linked to herbs, spices and whole grains such as Millets, to help fight many diseases such as cancer, cardiovascular disease, obesity, osteoporosis, allergies, gastrointestinal disorders, and dental problems.
Poor nutrition is a key risk factor for chronic diseases, many consumers desire to play an active part in disease prevention. Nutraceuticals, as opposed to pharmaceuticals, are food-based compounds utilized for illness prevention and therapy. Nutraceuticals are used to promote overall health and to prevent diseases. Nutraceuticals are getting more popular around the world as they form a part of people’s everyday diet. A rise in noncommunicable diseases, high health-care cost, high personnel income, change of lifestyle, thinking pattern of the people and use of nutraceuticals as medicines, misbelief toward conventional medicines, and demand for the convenience are current trends in global nutraceutical industry. The development of functionally enriched foods necessitates the integration of several variables under consideration, and the final food products are influenced by the processing. The most recent techniques are now being used in both research institutes and the food industry, with the promise of reducing processing times, controlling Maillard reactions, improving product quality and increasing functionality. The use of technologies, in conjunction with other food industry trends and practices such as nanoencapsulation, food waste recovery, rising need for innovations, has resulted in new developments, data, and state-of-the-art in the sector. However, in depth studies are required to assess the benefits and harms of nutraceuticals.