Advanced Course
FUNCTIONAL FOODS: SCIENTIFIC FOUNDATIONS AND OPPORTUNITIES FOR THE
AGRO-FOOD SECTOR
Zaragoza (Spain), 15-19 February 2010
Two CITAB/IB&Q members (Ana Paula Silva and Berta Gonçalves) participated in this course that took
place at the Mediterranean Agronomic Institute of Zaragoza (IAMZ) of the International Centre for
Advanced Mediterranean Agronomic Studies (CIHEAM), for over a period of 1 week, from 15 to 19
February 2010.
Nowadays, the relevance of this matter is evident and is associated with new concepts
of human nutrition. Besides providing consumers with the required amounts of
essential nutrients, it is now thought that advantage can and must be taken of the
bioactivity of many components of food products. Consequently, the food industry has
developed a new category of novel products called functional foods. These foods
contain ingredients which, apart from being nutritional, can act upon specific functions
of the organism and thus provide benefits against diseases such as obesity,
osteoporosis, arteriosclerosis, hypertension, cancer, etc.
These concepts were developed by Gaspar Ros, from Univ. Murcia (Spain) that gave a
detailed review of the evolution of the concept of nutrition in different countries (EU,
Japan and USA) based on increased knowledge regarding diet-health and the different
definitions of functional foods, novel foods and nutraceuticals comparing them, based
on legislation. He also addressed the strategy followed by industry to produce new
functional foods, either through the incorporation of a beneficial compound to a
conventional food, or by removing a non beneficial component, either by modifying
the concentration and bioavailability of some of its constituents. Then, he referred
some of their beneficial effects to health, namely, reducing the incidence of
cardiovascular problems, hepatic diseases, immune protection and allergy, cancer
prevention, among others. The last topic dealt the complexity of nutritional studies
and clinical tests that are essential and required to put a new product considered
functional, on the market.
All European directives on “Nutritional claims and health properties” and its
comparison with legislation in countries from other continents were addressed by
Andreu Palou, from Univiversity of Islas Baleares (Spain).
Nieves Corzo, from CSIC-IF, Madrid (Spain) talked about prebiotics and after doing a
detailed review of the important biological functions of the gastrointestinal tract and
the beneficial and dangerous effects of microbial populations existing in the gut,
referred to the influence of bifidobacteria on human health. This presentation finished
with reference to the necessary conditions to be considered a prebiotic ingredient,
how could be produced, its purpose, properties and how they operate in the human
body.
With regard to the probiotics Teresa Requena, from CSIC-IF, Madrid (Spain) explained
how some microorganisms are used as dietary supplements that have beneficial
effects on health.
The proteins and bioactive peptides were the next subject, presented by Jean-Louis
Maubois, Chargé de mission, INRA, Rennes (France). This lecturer referred basically the
physiological functional role (often multiple) of proteins and some of their peptide
sequences from their enzymatic hydrolysis, based on the study of bioactivity of milk
proteins. He explained the concept of slow (casein) and fast (serum proteins) dietary
proteins, its potential nutritional, and believes that milk is a food unique, without
equal, bringing its protein regulation of physiological functions of all major population
groups. Maubois finished his presentation by emphasizing what will be the future of
nutrition: the preservation of health through food.
According to Manuela Juárez from Instituto del Frío (CSIC), Spain, the lipids are
recognized as essential nutrients for decades, and are now considered as well
functional. After having made a brief presentation of the chemical composition of
different fatty acids and their origin, animal or vegetal, she explained the protective
effect of some of them and their way of acting, emphasizing the large difference
between saturated and unsaturated fatty acids and the forms cis or trans (properties
comparable to the saturated fatty acids). The effects of industrial processes for
modifying fats and oils have also been enhanced. The health benefits of  3 and  6
fatty acids and the milk lipids, mainly the conjugated linoleic acid (CLA) were largely
discussed. Manuela Juárez ended this presentation with the message that in the near
future the human diet will be designed individually adapted to the nutritional needs of
each individual genotype as the advance of the study with the interaction: diet /
genetic / health benefits.
Lipophilic ingredients from vegetable origin and their effects, like tocopherols,
phytosterols and carotenoids was the subject developed by Francisco Javier Señoráns
from Dept. of Food Science of Universidad Autónoma de Madrid (Spain). The
bioactivity of these compounds, the health claims and the scientific evidence for were
considered to be functional ingredients, were the most relevant aspects of this
presentation. Señoráns finished by noting a new world of opportunities for the
agro-food sector to use not synthetic and not single carotenoid, but natural mixed
carotenoids found in coloured vegetables, fruits and flowers, and the need to find new
sources and new bioactive ingredients, to get new effects to target important health
problems, like some herbs and spices, the microalgae (Chlorella, Spirulina, Dunaliella,
Haematococcus pluvialis) and mushrooms, presently considered as a news and
important sources of carotenoids and other bioactive ingredients.
According to Diego Moreno, from CSIC- CEBAS, Murcia (Spain), the quality and richness
of bioactive compounds in plant foods is affected by environmental, genetic and
agronomic conditions (pre and post-harvest factors). It is important a deeper
knowledge about the functions and intersections between physiology and quality of
plant foods and optimize the use of resources (soil, water, products). The production
of plant foods rich in bioactive compounds, together with recommendations for a
correct diet, incorporating more plant foods and better nutritional and organoleptic
quality in the diet, contribute to the health of the population.
Next lecture, Aurélie Chanson-Rollé, from VAB Nutrition, Clermont-Ferrand (France),
referred aspects related how building claims. The goal, is to market a product vector of
a justified allegation, validated by the scientific community and according to the
community regulations, are appeal to the consumers and profitable for the company.
A claim is any message or any representation which states, suggests or implies that a
food has special characteristics; it could be allegations nutritionals or health
allegations. The preparation of a dossier scientific to make possible the marketing of a
new product with functional claims must characterize the product - stability, quality,
process, ingredients, safety (toxicological, nutritional) and nutritional – the target
population and assess the level of evidence required – biomarkers, revision of
knowledge (bibliography and expertise) and complementary scientific advances –
epidemiology, in vitro and animal tests, and finally clinical tests. The label of the claim
is essential, it must be according to the legislation (Reg. CE 1924), it needs to be
translated, understandable and attractive for consumers. On the label must be clearly
separate the nutritional from the functional allegations. Then, Chanson-Rollé
illustrated with several examples, correct and illegal labels.
The agro-food sector was present by Maria Perversi from Unilever, Spain, that after
presenting the company referred the evolution of the goals and challenges for the
food industry: in 70s years was to ensure productivity, in 80s ensure the quality, in the
90s ensure food security and in the 1st decade of XXI century is to ensure health. She
also referred the 10 Key trends in Nutrition and Health to continue stripping industry
for 2010: digestive health, health benefit intrinsic and convenient, feel the benefit,
energy, fruits and "super fruits, weight control, bone’s movement, healthy snacks,
packaging and a trend to premium products, and more 7 micro trend: protein power,
infant nutrition, new horizons for cardiovascular health and lower cholesterol, new
perspectives to the Probiotics, news uses to omega 3, immunity is a good allegation,
but difficult to use and the beauty that is opportunity niche. She finished referring to
the priorities of the populations, currently concerned with: longer live (more time),
good health, live better (higher quality of life) and looking good.
The marketing strategies was explained by Tino Bech-Larsen, from Aarhus School of
Business, Aarhus Univ. (Denmark) that after characterized the Spanish functional foods
market and compare it with other European countries, referred what consumers want
from food products (good taste, good smell, good appearance, good texture,
convenience - shopping, storing, preparing, eating - naturalness - no GMOs, no E
numbers, animal welfare, organic production - and healthiness). Then he spoke of the
perspectives for functional foods illustrating with two study cases.
A round table discussion, moderated by Cristina García Viguera, from CSIC-CEBAS,
Murcia (Spain) allowed all participants and lectures presents commenting about some
important questions like: Do we really need functional food? What for? What is
missing in our traditional Mediterranean diet? Are real the health benefits of
functional food? Or are business? Can/should we re–educate the population? What is
our responsibility with society? What should/would be the direction of our future
research?
The participation in this course was a real opportunity to enhance our research and
teaching activities. Indeed, the program was very extensive and integrated all concepts
about functional foods, from the definitions and benefits of these kinds of food,
characterization of bioactive compounds, recent legislation in functional products
market, to the consumer behaviour.
The international characteristics of the course favoured the exchange of experiences
and new opportunities to future join collaboration on research projects.
Ana Paula Silva e Berta Gonçalves