SOME DEVELOPMENTS REGARDING FUNCTIONAL FOOD PRODUCTS
(FUNCTIONAL FOODS)
Raquel de Pinho Ferreira Guiné* and Maria João Reis Lima
CI&DETS / ESAV (Department of Food Engineering)
Polytechnic Institute of Viseu,
Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu
Telf: + 351 232 446600, Fax: + 351 232 426 536
*E-mail: raquelguine@esav.ipv.pt
Disclosure
This manuscript is an extended and updated version of the previously published: Guine RPF
and Lima MJR (2008) Overview and Developments Regarding Functional Foods and
Beverages. Current Nutrition & Food Science, 4(49), 298-304.
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Abstract
More and more functional foods or nutraceuticals have proved to be important allies both
to health promotion and disease treatment. For these reasons many research has been going
on aimed at identifying functional components in foods and relate them with positive
physiological effects. Although there is a distinction between what is a functional food and a
nutraceutical, the truth is that these two concepts are much related. In fact, both nutraceuticals
and functional foods are foods, or dietary components, that provide some health benefit
beyond basic nutrition. However, while functional foods aim at providing some health benefit in
general, the nutraceuticals go further beyond, and include aspects such as the effective
prevention or treatment of disease.
Recent research continues to support many findings that seem to validate the benefits of
foods or food components to the promotion of health. It has been widely stated that people
who consume a wide variety of foods containing some bioactive molecules like carotenoids,
fibers, flavonoids, fatty acids, phytoestrogens, vitamins and minerals, among others, show a
reduced risk of developing some diseases and tend to have a better health. As an example,
the use of antioxidants provides protection against harmful free radicals, usually associated
with cardiovascular disease, cancer, diabetes, Alzheimer’s disease and age-related functional
decline. Also the ingestion of dietary fibres has been related to improvement in gastrointestinal
functions, as well as a reduced risk of developing colorectal cancer.
The present work gives a general overview of functional foods, pointing out examples of
some foods with a recognized functional ability, as well as leaving some clues about new
developments in this field.
Keywords: functional food, nutraceutical, functional component, bioactive molecule,
health, diet.
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1. INTRODUCTION
Functional foods research is gaining importance because the interest in nutrition as a
positive force for health is largely growing within today’s society. Functional food is any fresh
or processed food that is claimed to have a health-promoting and/or disease-preventing
property beyond the basic nutritional function of supplying nutrients. In this way, these foods
may help prevent disease, reduce the risk of developing disease, or enhance health [1].
Nowadays, functional foods represent one of the most interesting areas of research and
innovation in the food industry [2]. The functional foods represent a new category of products
that promise consumers improvements in targeted physiological functions [3]. Vascular biology
is of critical importance for initiation and perpetuation of hypertension and target organ
sequelae. Possible factors that may initiate hypertension are endothelial activation, oxidative
stress and vascular smooth muscle. Nutrient-gene interactions determine a broad array of
phenotypic consequences such as vascular problems and hypertension. In this way, optimal
nutrition, nutraceuticals, vitamins, antioxidants, minerals, weight loss, exercise and smoking
cessation [4] will allow achieving low blood pressure levels, thus giving place to a lot of
consequences, such as: reducing cardiovascular risk factors, improving vascular biology,
reducing organ damage, congestive heart failure and renal disease. It has been shown that a
combination of macro and micronutrients conjugated with a good lifestyle influences both
mental and physical health.
At present many food components are considered to have special and specific beneficial
effects for human health, and consequently, considerable attention has been given to studies
focusing this reality all over the world. The list of potential health substances is, therefore,
continuously growing, and includes a wide variety of substances that are recognized to have a
positive role in the pathogenesis of many diseases such as aging, cancer, cardiovascular
disorders and diabetes [5]. The term functional food is related to health-promoting dietary
components beyond traditional nutrients, which play an important role in enhancing human
health. This perspective has been in human mind since the 1920s with the discovery that
some fatty acids had an important role in people’s health. This concept has been conceived in
Japanese initiatives in the 1980s sparked by government policies to improve health [6]. The
resulting list of the actually established bioactive compounds is constantly growing and
includes many metabolites that can be produced by microorganisms.
The effects of food and nutrient intake and their relation with different types of cancer has
been widely studied [7,8]. Many epidemiological studies have suggested associations between
diet and cancer, either in the case of foods that enhance cancer development (such as trans
fatty acids) or prevention (like vegetables and fruits). Functional foods and nutraceuticals
stand in the group of foods associated to cancer prevention and some examples include fruits,
vegetables, whole grains, fortified or enhanced foods, beverages and dietary supplements.
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Functional attributes of many traditional foods are being discovered and consolidated, as well
as their health effects. Furthermore, an increasing number of food products are also being
developed by incorporating beneficial components, which are designed to confer target
specific health benefits.
Nowadays the relationship between diet and health becomes an important request for the
consumer and the demand for information about functional food has increased. For example,
certain functional foods and vitamin supplements have been developed to provide consumers
with nutrients that may be lacking in some people’s diets, or that the body is unable to produce
and may occur in insufficient levels in the food supply [9].
Some scientific research has been published in the past decades, with the purpose of
demonstrating the clinical and potential bioavailability and absorption of bioactive compounds.
This has lead many regulatory organizations to consider ways for the establishment of the
scientific basis that support and validate claims for functional foods. Differences in educational
and professional background and level of proficiency in nutrition may also affect beliefs about
functional foods [10]. It is generally accepted that a healthy diet is one of the most important
ways of enhancing health [11].
Nowadays several socio-economic factors have a very pronounced influence on diet
composition, and these may include aspects such as culture, personal preference, price,
availability or convenience, besides environmental, social or health concerns [12]. People
consume not only to fulfill their basic biological needs, but also to express a sense of self and
improve psychological well-being. People’s behavior towards food selection is presently
strongly influenced by health and fitness preoccupations, cultural and ethical concerns, and
worries about animal welfare or political and moral standpoints. Indeed, the social
consequences of consumption are becoming more important every day [12].
It is not a neglectable aspect that functional food products help to ensure an overall good
health and/or to prevent/manage specific conditions in a convenient way [13]. Furthermore,
persuading people to make healthier food choices could be an important way to achieve
substantial public health effects such as decreased mortality or increased quality of life [13].
2. IDENTIFICATION AND HEALTH BENEFITS
2.1. Role of diet in enhancing human health
The market for functional foods is currently increasing and includes a variety of foods, such
as those lowering blood cholesterol or blood pressure, and foods advancing the well-being of
the stomach or the prevention of caries. Typically, a food marketed as functional contains
added, technologically developed ingredients with a specific health benefit [11].
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Functional foods can have two primary effects on health: the enhancement of physiological
functions and the reduction of disease risk and eventually therapy [14]. The functioning of the
immune system and its role in protecting the host is continuously revaluated, namely the
balance between pro and anti-inflammatory effects, inter-individual variations and available
biomarkers [14]. Studies conducted both on animals and humans have demonstrated that
optimizing food intake through nutrient fortification can restore resistance to infections;
however, excesses can also lead to impaired immune function.
In modern societies food consumption is characterized by multiple developments that
make eating an increasingly complicated sphere of life. One of these developments is related
to health, which plays an important role in contemporary discussion of food. The ingestion of a
healthy diet is viewed as one of the most important means of health promotion in political
programs and strategies and also in public discussion [11]. Both research areas: nutrition and
biomedical, are working together in both fields so as to produce an increasingly detailed
knowledge of correlations between nutrition and health.
In the last decades, considerable worldwide attention has been given to functional foods
since the bioactive substances have demonstrated benefits in many aspects related to health.
For example, lycopene, a carotenoid found in tomato products, prevents oxidation of low
density lipoprotein (LDL) cholesterol and reduces the risk of developing atherosclerosis and
coronary heart disease [15, 16].
Soluble fibers lower serum cholesterol by reducing the absorption of dietary cholesterol.
Furthermore, low blood cholesterol levels are associated with a lower risk of developing
coronary heart disease [17], and are also tightly related to the diminishing in the occurrence of
cardiovascular disease [18].
Several researches indicate that an intake of essential fatty acids is beneficial for those
suffering from rheumatoid arthritis, also reducing tenderness in joints, swelling and morning
stiffness. In addition, some studies suggest that diets rich in omega-3 fatty acids (and low in
omega-6 fatty acids) may benefit people with other inflammatory disorders such as
osteoarthritis [15].
The intake of plant sterols has proved to be inversely associated with many different types
of cancer, namely: breast [19], prostate [20], lung [21], esophagus [22], stomach [23],
endometrial [24] and ovary [25].
The possibility of applying genomic tools to study the integrated effects of nutrients on
gene regulation, namely nutrigenomics, presents great promise in clarifying or increasing the
understanding and knowledge of how nutrients affect the whole organism in health and
disease [26]. In fact, several authors share the opinion that the particular susceptibility to the
diet is dependent of genetic polymorphisms.
2.2. The different functional food components
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Functional food components are potentially beneficial components found naturally in foods
or added to them as functional ingredients, and include carotenoids, dietary fiber, fatty acids,
flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and
probiotics, phytoestrogens, soy protein , vitamins and minerals.
Probiotics are living microorganisms including Lactobacillus species, Bifidobacterium
species and yeasts, which, if ingested in certain amounts have a positive health impact by
improving the balance of the intestinal microflora. Probiotic bacteria are typically chosen from
the safe bacteria that normally inhabit the gastrointestinal system of humans. It has been
proved that certain strains consumed at adequate levels positively influence human health,
namely concerning diarrhea [27], irritable bowel syndrome [28], inflammatory bowel disease
[29], hypertension [30], cancer [31] or immune system stimulation [32], among others.
The term prebiotic is applied to food ingredients that may have a positive impact in the
host by the improvement of the intestinal flora. These are nondigestible, reaching the colon
where they stimulate the growth and/or the activity of some bacteria. The positive effects of
prebiotics include antimicrobial, anticarcinogenic, hypolipidemic, glucose-modulatory and antiosteoporotic activities. They may be used for the treatment of constipation, hepatic
encephalopathy and inflammatory bowel disease [15].
The term synbiotic is used for products that contain both probiotics and prebiotics. Such
products take advantage of both the addition of beneficial bacteria and the encouragement of
the growth of resident beneficial bacteria. Among the various positives effects of synbiotics,
are the antimicrobial, anticarcinogenic, antidiarrheal and antialergenic qualities, the prevention
of osteoporosis, the reduction of serum fats and blood sugars, the regulation of the immune
system and the treatment of the liver-related brain dysfunction [15].
Carotenoids are a class of fat-soluble natural occurring pigments found mostly in plants,
fruits, flowers, algae, and photosynthetic bacteria. Carotenoids play an important function in
human health and for example the role of beta-carotene and others as the main dietary source
of vitamin A has been known for many years. More recently, protective effects of carotenoids
against serious disorders such as cancer [33], heart disease [16] and degenerative eye
disease [34] have been recognized, and have stimulated intensive research into the role of
carotenoids as antioxidants and as regulators of the immune response system.
Dietary fiber is one of the nutrients most associated to health promotion and disease
prevention. The consumption of dietary and functional fibers is correlated to health benefits
such as the ability to lower cholesterol, prevent obesity and diabetes, avoid colon cancer [35],
and diminish the incidence of coronary and cardiovascular heart diseases [36].
Essential fatty acids (EFAs) are long-chain polyunsaturated fatty acids which play an
important role on human health promotion. However, since they cannot be synthesized by the
human body it is necessary to obtain them through diet. They are “good fats” that compete
with “bad fats”, such as trans fats and cholesterol. On the other hand, good fats raise the
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levels of high density lipoprotein (HDL), or "good cholesterol", which grabs the bad cholesterol,
LDL (low density lipoprotein), escorting it to the liver where it is broken down and excreted. In
general terms, the EFAs are related to many beneficial effects on the human health. By their
role in the cell membranes, they help in the absorption of essential nutrients and expelling of
harmful waste products. They support the cardiovascular, reproductive, immune, and nervous
systems, and are important for proper growth in children, particularly for neural development
and maturation of sensory systems. Besides, EFAs increase the production of prostaglandins,
which regulate body functions such as heart rate, blood pressure, blood clotting, fertility,
conception, and play a role in immune function by regulating inflammation and encouraging
the body to fight infection [37].
Sterols and stanols are found naturally in various plants such as fruits, vegetables, nuts,
seeds, cereals, legumes and vegetable oils, among others. Both stanols and sterols are
essential components of plant cell membranes and structurally resemble cholesterol, which
itself is also a sterol, but, unlike plant sterols, it is predominantly of animal origin. In the human
body, strerols and stanols have a potential for lowering blood cholesterol and they are
associated to a reduction in the absorption of cholesterol by the human intestine. Besides their
cholesterol lowering effect, plant sterols also have other positive activities, such as antiinflammatory, anti-oxidative, anti-atherosclerosis and anti-cancer [38].
Phytoestrogens (PEs) are naturally occurring plant compounds similar to estrogenic
hormones. These have many physiological effects in the metabolism of carbohydrates,
proteins, lipids and minerals in the human body, besides having an essential role in the
reproductive cycle in women. Estrogens are used to avoid contraception and as a therapy for
women at menopause. On the other hand, there are compounds used to treat infertility and to
control breast cancer, which, by exerting an opposite effect to that of the estrogens, are called
antiestrogens [39].
Among dietary proteins, soy protein is considered a complete protein, since it contains
large amounts of all the essential amino acids and many other macronutrients with a nutritional
value roughly equivalent to that of animal protein of high biological value [40]. Soy protein
showed some chemo-preventive activity, as reported by Xiao et al. [41].
Flavonoids are a large family of polyphenolic compounds, synthesized by plants, acting as
pigments responsible for many of the bright colors of vegetables, fruits and flowers [42].
Flavonoids act in the human body in many different ways. For example, in some cases, they
act as antibiotics, by interfering directly in the functioning of certain microorganisms like
bacteria [43] or viruses [44]. In some other cases, flavonoids alter the behavior of cells of the
immune system, thus preventing excessive inflammation [45]. However, most flavonoids act in
the human body as antioxidants, protecting cells against the damaging effects of reactive
oxygen species [46]. An imbalance between antioxidants and reactive oxygen species causes
cellular damage due to oxidative stress, which has been linked to a number of diseases like
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cancer, atherosclerosis, ischemic injury, inflammation, and aging related pathologies, such as
neurodegenerative diseases (Alzheimer’s and Parkinson’s).
Phenolic acids are plant metabolites widely distributed in plants that have shown a
potential protective role against oxidative damage diseases, such as coronary heart disease,
stroke, and cancers [47].
Polyols, also called sugar alcohols, are a group of low calorie, carbohydrate-based
sweeteners, commonly added to foods [48]. Polyols present a similar taste and texture to
sugar, but they offer some important health benefits, which include the maintenance of good
oral health, aiding in weight loss or weight maintenance, and reducing overall dietary glycemic
load [49]. Besides, they may also play a role in the maintenance of human digestive health
[50].
Isothiocyanates are a group of sulphur-containing phytochemicals, which includes a wide
number of different molecules. Isothiocyanates occur naturally as glucosinolate conjugates in
cruciferous vegetables such as broccoli, cauliflower, kale, Brussels sprouts, cabbage, and
others. Studies have shown that isothiocyanates and their metabolites help to lower the risk of
developing different types of cancer, namely lung, breast, liver, esophagus, stomach, small
intestine and colon [51].
2.3. Examples of foods and beverages with some functional ability
In the last decade preventive medicine has assumed a major role in human health. In fact,
the role of nutrition in the prevention of several chronic diseases has been demonstrated and
consumers are increasingly interested in the health benefits of foods and have begun to look
beyond the basic nutritional benefits to the potential disease prevention and health enhancing
compounds contained in many foods. This interest combined with a more widespread
understanding of how diet affects disease, rising health-care costs and an aging population
are driving a growing and robust market for functional foods and natural health products. The
potential success of functional foods may be attributed on a global scale to the growing
concerns of populations with protecting their health and the importance assumed by these
kinds of food has been such that they are also called "phoods" to suggest pharmaceuticals,
proposing that these foods will allow people to live longer with potential healthier lives. To
achieve this advantage against diseases, it is imperative to take actions to control obesity,
ageing, stress and to provide the more efficient food production. However, obviously these
"functional foods" are not a substitute for a well-balanced diet, which is the cornerstone of
good nutrition. Nevertheless, nowadays this classical concept is now being replaced by the
term “optimal nutrition” which includes nutrients and potential food to promote health. This is
where functional foods are included.
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Some of the more widespread functional foods (also called designer foods, therapeutic
foods, superfoods or medicinal foods) and beverages nowadays include, for example, cereals,
dark chocolate, vegetables, juices, probiotics, wine and red fruits.
Cereals
In recent years cereals and their ingredients are accepted as functional foods and
nutraceuticals since they provide dietary fibre, proteins, energy, minerals, vitamins, and
antioxidants required for human health. Dietary intake of cereals with special nutritional
importance includes wheat, buckwhet, flaxseed, psyllium, soy, rye, barley, oat and brown rice.
Cereals support half of the daily per capita protein supply in the world. Several of the nutrients
in cereals have known potential for reducing risk factors for coronary heart disease namely the
linoleic acid, fibre, vitamin E, selenium and folate [52].
Moreover, cereals may be a good source of phenolic compounds [53], although fruits and
vegetables are mentioned as primary sources. Besides, the demand of relatively inexpensive
sources of proteins that can be incorporated to value-added food products is increasing. The
development of new food items from rice bran protein concentrates are nowadays used as
nutraceutical food ingredients, for making protein concentrates and for suitable use in various
food formulations [54].
Chocolate
Chocolate is extracted from the seeds of the Theobroma cacao tree, native to South and
Central America. The beans are harvested, fermented, dried, roasted and then ground up to
produce “cocoa mass”. This cocoa mass can be further processed to make cocoa powder or
chocolate. Chocolate (especially dark chocolate), for decades considered a luxury food, has
caffeine, sugar, a high amount of saturated fats and flavonols in its constitution making this
food a rapid and continued energy source. Flavonoids are found in plant-based foods such as
fruits, vegetables, wine, and tea. Although chocolate contains healthy chemicals, namely
catechins which content in chocolate is four times higher than in tea, it is not a good idea to
eat a lot because of its high sugar and fat content. Scientists recommended that 200 calories
of chocolate could be eaten daily while maintaining a healthy diet. The consumption of
flavonoids, a sub-group of polyphenols, the healthy chemicals in chocolate, have been
associated with reducing the risk of heart disease, having potentially beneficial effects on
inflammatory processes, improves endothelial function and has cancer-protective agents [55,
56,57]. Recent research has investigated the ability of cocoa to reduce platelet activation in
vivo, which further suggests that cocoa can reduce the risk of heart disease [58].
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Although chocolate may contain two major fatty acids namely palmitic and stearic acid,
they appear to have fewer implications for progression of coronary artery disease than other
saturated fatty acids.
Vegetables
Regular consumption of vegetables has always been associated with health benefits. In
fact, vegetables are known to contain a wide variety of biologically active and non-nutritive
compounds known as phytochemicals. These phytochemicals impart health benefits beyond
basic nutrition. The role of food constituents as essential nutrients to one of preventing or
delaying the premature onset of chronic disease late in life has now been generally accepted
[59], including coronary heart disease and a number of types of cancer (breast, colon,
prostate).
This is often attributed to different antioxidant components in fruits and vegetables such as
ascorbic
acid,
vitamins,
minerals,
carotenoids,
lycopenes,
polyphenols
and
other
phytochemicals which contribute to vegetables functionality [60, 61].
Weisburger [62] states that there is epidemiological evidence supporting the fact that the
consumers of vegetables, including cooked tomatoes, have a lower risk of many types of
chronic diseases, such as heart diseases and some types of cancer, namely cancer of the
lung, breast, ovary, intestinal tract and prostate. Lycopene, a carotenoid without provitamin-A
activity, is present in many fruits and vegetables; yet tomatoes and processed tomato products
are essentially the major sources of our diet. Although the antioxidant properties of lycopene
are primary responsible for its beneficial effects, evidence is accumulating to suggest that
other mechanisms, such as modulation of intercellular gap junction communication, hormonal
and immune systems, and metabolic pathways, may also be involved [63].
Milk
Milk is considered as a unique food since it contains a large variety of compounds most of
them essential to human organism functionality, since motherhood until adult age. In fact, for
the past several decades, many practitioners and researchers defend that from the birth breast
milk supplies a multitude of unique components and nutrients in a well balanced supply,
leading to health, growth and development [64].
The nutritional value and benefits of milk and other dairy foods are well documented. Its
composition depends on the commercial presentation form, and determines its nutritive
quality. Milk has a high nutrient density per energy unit, and in general it has 87% of water and
13% of total dry extract.
The dry extract is composed of many different nutrients: fat (triglycerides, carotenes, oleic,
palmitic, meristic, lauric, butiric, caproic and caprilic acid); proteins (ß-casein, α-casein and k-
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casein); sugars (lactose); vitamins [65].of which lyposolubles (especially A, E and K) and
hydrossolubles (especially B1, B2, B6 and niacin); mineral salts (Ca, P, Na, Mg, etc); gases;
enzymes (i.e., superoxide dismutase); colouring substances; organic acids (i.e., citrate);
nitrogenous substances and other components (i.e., ß- carotene), that are found in extremely
small quantities but contribute to milk oxidative stability [66].Due to the presence of all these
elements, this product is considered a functional food and a source of valuable nutrients.
Aycicek et al [67].described that breast milk (the ideal and natural food for the first months
in life) provides better antioxidant power than commercial formulas. This study consisted in the
comparison between the anthropometrics of breast-fed and formula-fed infants from three to
six months, using the oxidative and antioxidative parameters of plasma. This study is based on
the fact that albumin, uric acid, bilirubin, and ascorbic acid are the major nonenzimatic
antioxidants present in plasma. Milk antioxidants have an important role in preventing
peroxidation and maintaining its quality. Depending on their nature, milk antioxidants are
characterized in protein antioxidants, such as various enzymes, proteins and peptides; and
non protein antioxidants, like vitamins A, C and E [68].
The growing interest in new functional foods with special characteristics and health
properties, has led to the development of new beverages based on fruit-skim milk mixtures.
The special interest of these beverages is mainly on the vitamin C, vitamin A, phenolic content
and their total antioxidant capacity. However, the determination of their absorbance and
metabolization is very important to determine their antioxidant ability in vivo [69].
Juices
Scientific research has demonstrated the potential health benefits from particular biological
active components present in juices. Moreover, the use of fresh raw juices made in the
households is becoming a part of a healthy lifestyle and the consumption of certain fruits may
have noticeable long-term physiological benefic effects.
Several literature review articles [70]. have described a large amount of antioxidant plant
phenols present in fruits like berries (flavonols, hydroxycinnamic acids, hydroxybenzoic acids,
anthocyanins); cherries (hydroxycinnamic acids, anthocyanins); black grapes (anthocyanins,
flavonols) and citrus fruits (flavanones, flavonols, phenolic acids). Plant phenolics act as antiulcer, antispasmodic, antisecretory and antidiarrhea agents in the gastrointestinal tract [71].
These compounds occur widely in plants and are major components of the Mediterranean diet.
For instance Ferrari et al. [72] studied the pomegranate juice and affirmed that a glass of
pomegranate juice contains about 40% of the Recommended Daily Allowance (RDA) of
vitamin C and also contains vitamins A, E and folic acid in reasonable quantities. As for the
principal antioxidants present in this juice are hydrolysable tannins, anthocyanins and ellagic
acid derivatives and phenolic compounds.
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As for the berry juices [73], in addition to nutritive dietary components (vitamins, sugars,
organic acids, unsaturated fats) they also constitute a good source of different classes of
flavonoids (anthocyanins, flavonols, flavanols), tannins, stilbenoids, phenolic acids and
lignans.
The importance of the potential application of vegetable extracts and juices as functional
products in promoting health or even in prevention and/or treatment of cancer, namely in colon
cancer development, has been made for many researchers [74, 75], especially due to the
phenolic acids, organic acids, sugars, anthocyamins, proanthocyanidins and flavonol
glycosides compounds present.
One thing is certain: fruits contain different dietary phytonutrients with strong antioxidant
capacities.
Tea and coffee
The healthy properties of green tea (Camellia sinensis L. Kuntze) are particularly linked to
the antioxidants present in this drink. The organic green tea is one of the most consumed
drinks worldwide rich in bioactive compounds [76], mostly by the presence of flavanols such as
epicathecin, gallocatechin, epigalocatechin and epigalocatechin gallate. Tea polyphenols (i.e.
several hydroxyl groups on aromatic rings) and catechins are effective in inhibiting the three
stages of carcinogenesis like initiation, promotion and progressing [77], As a general rule, the
metabolites of polyphenols are rapidly eliminated from plasma, which indicates that
consumption of plant products must be used in a dairy basis, to maintain high levels of these
metabolites in blood. In fact, the bioavailability appears to differ greatly between the various
polyphenols and the most abundant polyphenols of our diet are not necessarily those that
have the best bioavailability profile [78].
Most of the coffee beverages consumed around the world are produced by the species
coffea Arabica (Arabica) and coffea canephora (Robusta), being the former superior in terms
of sensory properties [79]. Bisht and Sisodia [80] recently mentioned that coffee is the most
frequently consumed functional food worldwide. The wide distribution of coffee drinking
impacts a broader demographic population than other functional foods. The purine caffeine is
the main alkaloide found in coffee. This drink is also known for having many antioxidants in its
constitution such as caffeine, melanoidins, hydroxycinnamic acids and chlorogenic acid,
natural compounds or developed during roasting.
Important functional ingredients present in coffee brew are flavonoids (catechins and
anthocyanins), but also nicotinic acid, trigonneline, quinolinic acid, tannic acid and pyrogallic
acid [81].
Olive oil
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Virgin olive oil has nutritional and sensory characteristics that make it exceptional and a
indispensable component of the Mediterranean diet, known for centuries. Epidemiologic
studies conducted in the latter part of the twentieth century demonstrate fairly conclusively that
the people of the Mediterranean basin enjoy a healthy lifestyle with decreased incidence of
degenerative diseases. This traditional diet consists mainly in the use of fruits, cereals,
legumes and fish which is thought to represent a healthy lifestyle, decreasing the incidence of
several cancers. Virgin olive oil is unique among cooking oils because of its high
monounsaturated fatty acid content and the presence of health-promoting microconstituents,
namely polyphenols, terpenoids, squalene and tocopherols acting as natural antioxidants that
may contribute to the prevention of several human diseases. Recent studies have shown that
olives and olive oil contain antioxidants in abundance. Olives contain up to 16 g/kg typified by
acteosides, hydroxytyrosol, tyrosol and phenyl propionic acids. Olive oil, especially extra
virgin, contains smaller amounts of hydroxytyrosol and tyrosol, but also contains secoiridoids
and lignans in abundance. Both olives and olive oil contain substantial amounts of other
compounds deemed to be anticancer agents (e.g. squalene and terpenoids) as well as the
peroxidation-resistant lipid oleic acid [82, 83].
Besides, table olive oils can provide an excellent source of antioxidants, depending on
cultivar, year and place of production. In light of this evidence, the qualitative and quantitative
compositions of phenol compounds present in oils differ from the composition of the raw olive
fruits from which they are prepared. This is due to the diffusion of phenols and other water
soluble constituents from the olive fruit to the surrounding medium, the lye treatment and
hydrolysis during fermentation [84].
Tocopherols have the fundamental role of scavenge radicals in membranes and lipoprotein
particles. Other significant components like hydroxy pentacyclic triterpene acids, particularly
oleanolic, maslinic and ursolic acids have been related to hepatoprotection, antiinflammation,
antitumor promotion and antihyperlipidemia [85]. Even the consumption of vegetables fried in
appropriate oils like virgin olive oil can also contribute to the intake of vitamin E and
polyphenols in the Mediterranean diet [86]. This finding can be attributed to the fact that,
contrary to tocopherol, the amount of polyphenols originally present in the fried vegetables
comprised a significant fraction of the total polyphenols contained in both oil and food before
frying. Indeed, in recent years, some pharmacological effects, other than antioxidant capacity,
have been reported for olive oils.
Probiotics
Probiotics were defined in 2001 by a group convened by FAO/WHO Expert Consultation
as live microorganisms, which confer a health benefit on the host when administered in
adequate amounts. Probiotics represent one of the largest functional food markets. Most of the
available products are some form of dairy products, such as milk, cheese, ice cream,
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smoothies, yogurt, cheese, and frozen desserts, despite the continuously growth of the
nondairy sector, with products like soy-based drinks, fruit-based foods, infant formulas and
other cereal-based products [87]. Also, special freeze-dried pharmaceutical dietary
preparations are available as tablets as well as different areas such as animal agriculture,
fertility soil and oral cavity. Hailu et al [88] made a study exploring the consumer preferences
for probiotics containing functional foods and nutraceuticals based on health claims. This study
suggested that consumers had a high level of acceptance of yoghurt as a functional food.
However, today numerous other foods and beverages ranging from fruit juices to breakfast
cereals are used. The gut is an obvious target for the development and testing of functional
foods since it acts as an interface between diet and the metabolic pathways of human health.
The use of microorganisms as probiotics implies: resistance to acid and bile, attachment to
human epithelial cells, colonization of the human intestine, production of antimicrobial
substances, good growth characteristics, beneficial effects on human health [89].
Numerous microorganisms are recognized as candidates for probiotic status. Champagne
et al. [90] made a review were they exclusively focused on Lactobacillus and Bifidobacterium
species, since they constitute the majority of probiotic cultures on the market. But as they
alleged, there are many other probiotic candidates in the Enterococcus, Pediococcus, Bacillus,
Streptococcus, Lactococcus, Propionibacterium and Saccharomyces genera.
Singh et al. [91] reviewed the principal functions of probiotics that mainly include: nutritional
effects; alleviation of some allergy effects (improving digestibility of some nutrients);
enhancement of lactase intolerance by providing lactase to the intestine and stomach;
prevention of allergy in susceptible individuals by improving mucosal barrier function; helpful in
the treatment of many types of diarrhea; enhancement of the specific and nonspecific immune
response; in vitro studies indicate that probiotics may reduce colon cancer risk; preliminary
studies stated that food products derived from probiotics bacteria could passively contribute to
blood pressure control; probiotics were also used to control the candida infection in elderly
people for oral health purposes and many other studies are being made in order to
demonstrate probiotics effects on human organism.
Wine
The relationship between diet and health has developed an intense research in bioactive
compounds in foods. Wine seems to be an essential component and may be partially
responsible for health-promoting properties observed among the Mediterranean population
and consumers are increasingly sensitive to the health qualities of foods and beverages they
consume.
Vitis, within the family Vitaceae, which contains about 12-14 genera, possesses about
1000 species. The number of compounds discovered in wine increased dramatically when the
analytical instruments for studying the unknown compounds were developed: gas
14
chromatography (GC), high pressure chromatography (HPLC), nuclear magnetic resonance
(NMR) and mass spectrometry (MS). The wine phenolic compounds, which contribute to wine
color and to other sensorial characteristics, present an important value, since they act as
potent antioxidants and metal chelators. These compounds have been extensively studied and
show a protective action in the organism against cardiovascular and degenerative diseases.
These include phenolic acids (p-coumaric, cinnamic, caffeic, gentisic, ferulic and vanillic
acids), trihydroxy stilbenes (resveratrol and plydatin) and flavonoids (catechin, epicatechin and
quercetin) which are synthezided by a common pathway from the phenylalanine involving
polyketide condensation reactions [92]. Additionally, ascorbic acid, sulphur dioxide and
glutathione are also used in wine making but their antioxidant power is source of some
controversy.
Seaweeds
The ancient tradition and everyday consumption of marine algae has made possible a
large number of epidemiological studies showing their health benefits. Among the marine
organisms, marine macroalgae or seaweed represents one of the richest sources of natural
antioxidants and antimicrobials. When considering together with international diet-related
chronic disease incidences, significant environmental factors including dietary difference
between populations differing in the consumption of marine algae have been revealed [93].
Algae contain many nutrients of interest for our body such as iodine, iron, potassium, copper,
magnesium and zinc. The carbohydrates present in algae act as fiber in the intestine.
Furthermore, they contain carotene that has a protective role against cancer cells and vitamin
B12 essential for nerve cell activity and DNA replication. Among functional ingredients
identified from marine algae, natural pigments (NPs) have received particular attention. These
NPs exhibit various beneficial biological activities such as antioxidant [94], anticancer [95],
anti-inflammatory [96], anti-obesity [97], anti-angiogenic [98] and neuroprotective [99]
activities. Although vast literature is available about the antimicrobial properties of seaweeds,
in vitro, there is hardly any study available regarding their actual use in a food product; so this
is undoubtedly an area that needs to be researched.
Red Fruits
Fruits provide various benefits to our health. Generally nutritionists point out that red fruits
offer a number of healthy rewards to us. Moreover, the consumption of red fruits is growing
rapidly and several varieties of red fruits are powerful anti-oxidants, which can help ward off
inflammation, prevent urinary tract infections and reduce the risk of certain cancers. As a
result, experts suggest that people should try to eat red fruits twice every day. Generally
speaking, most people tend to connect green color with being healthy; regarding that eating
15
green fruits will be more helpful to their health. However, nutritionists point out that red fruits
also offer a number of healthy rewards to us. Cherry is a rich phenolic and anthocyanin fruit
[100], which can prevent inflammation and also contains plenty of iron, which has the effect of
promoting the regeneration of hemoglobin.
Watermelon is high in fiber, vitamins A and C and its red colour is due to the carotenoid
lycopene [101]. Research shows that watermelon is a necessary addition to our healthy diet
and that all parts of the watermelon, including the seeds and rind, are edible and healthy to our
body. These nutrients are easily absorbed by the face skin, with the good effects of
moisturizing, nourishing, sun protecting, and whitening of the skin.
According to the pharmacopoeia, cranberry is the best fruit to deal with cystitis and urinary
tract infection. By its special antioxidant power, it can avoid cell damage and maintain the
health and vitality of the cells. And according to some studies, it contains important cancer
chemopreventive properties [102].
Strawberries are an excellent source of vitamin C and manganese. This heart shaped fruit
is also a very good source of dietary fiber and iodine and a good source of potassium, folate,
vitamin K, magnesium and phenolic compounds [103].
Royal jelly
Royal jelly (RJ) is a thick and milky secretion from the hypopharyngeal and mandibular
glands of young worker bees (Apis mellifera L.) and fed to all larvae in the colony. It is today
utilized in many sectors, ranging from the pharmaceutical and food industries to the cosmetic
and manufacturing sectors. The composition of RJ is quite complex. It contains different
proteins, amino acids, organic acids, steroids, esters, phenols, sugars, minerals, trace
elements and other constituents. In addition, the composition of RJ varies with seasonal and
regional conditions [104]. Some properties attributed to RJ include: antitumour activity [105],
antihypercholesterolemic activity [106], anti- inflammatory and hypoglycaemic activity [107]
and also antiaging [108,109] fuctions.
3. NEW DEVELOPMENTS AND FUTURE CHALANGES
The future viability and success of functional foods in the future marketplace depends on
several elements. Consumers’ attitudes and beliefs about functional foods should be
examined in relation to sources of information and trust. The majority of modern consumers
are particularly concerned of whether health claims on food labels are appropriate in relation to
the nutritional information provided on the food products.
16
New product categories and novel materials will certainly be object of research and
development for future markets. These will probably include more target-specific and agespecific products and it will also be important to study techno-functional properties of bioactive
fractions of foods how these substances can retain their functional properties in different food
matrices.
Future technological innovations will essentially find solutions for stability and viability
problems connected to the formulations, microencapsulation, packaging materials and
biological incorporation of bioactive compounds into dairy foods.
Regarding the effects in health, it seems that it considerably affects the consumer’s
behaviors in the purchase of certain foods in detriment of others. However certain studies
describe that consumers purchase essentially from habit, experience and past behavior. So it
seems important to make a global effort to streamline regulations with the respective health
claims.
Indeed there are still major difficulties in assessing the potential of functional foods
because of the lack legal interpretations of this concept. In fact, there are discrepancies
between producers and consumers regarding the understanding and applying of the concept
of sustainability of food systems, including functional foods. By definition, sustainable food
related practices do not increase risks to human health but substances added to make
functional foods are biologically active with potential to affect human physiological responses.
This issue of food security and food safety is still a difficulty in measuring and controlling the
efficacy of functional foods.
Today it is evident that functional foods can become an important portion of people’s
dietary intake, and this should lead the public health authorities to issue recommendations
concerning the consume of more healthy foods, like vegetables, fruits, olive oil, cereals and
certain beverages (juices, milk, tea or yoghurts). Literature has already showed the manifest
improvements in health, either by interference with oxygen species, their ability to lower
cholesterol or by other mechanisms.
Nevertheless, it is important to demonstrate the clinical beneficial effects of functional
foods so as to correctly attribute their mechanisms of action and to quantify their influence in
the individual’s health.
For example, the thorough study of the relationship between the
consumption of these foods with morbidity and mortality is of the utmost importance, although
this is not an easy task.
Meanwhile, the boundaries between these nutraceuticals and drugs have become slimmer
and sometimes overlapping. This is an important matter once even the distribution channel
may be affected when a given product is classified as drug or as nutraceutical. Also, this
affects another important feature which is the major role that governments may have,
promoting the use of functional foods by children in kindergartens and old people in third age
residences, for example with appropriate regulamentation for their feeding needs.
17
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