Functional foods and their impact on health.pdf

J Food Sci Technol https://doi.org/10.1007/s13197-021-05193-3 REVIEW ARTICLE Functional foods and their impact on health Musthafa Mohamed Essa1,2,10 Muhammed Bishir3,4 Abid Bhat3,4 Saravana Babu Chidambaram3,4 Buthaina Al-Balushi1 Hamdan Hamdan5,6 Nagamaniammai Govindarajan7 Robe...

J Food Sci Technol https://doi.org/10.1007/s13197-021-05193-3 REVIEW ARTICLE Functional foods and their impact on health Musthafa Mohamed Essa1,2,10 Muhammed Bishir3,4 Saravana Babu Chidambaram3,4 Buthaina Al-Balushi1 Nagamaniammai Govindarajan7 Robert P. Freidland8 Revised: 23 June 2021 / Accepted: 25 June 2021 Ó Association of Food Scientists & Technologists Abstract Functional foods play an important role in maintaining a healthy lifestyle and reducing the risk factors of various diseases. Most foods have a functional element which is responsible for improving the healthy state. All food substances such as fruits, vegetables, cereals, meat, fish, dairy contain functional ingredients. A wide range of naturally occurring substances from plant and animal sources having active components which play a role in physiological actions deserve attention for their optimal & Musthafa Mohamed Essa [email protected] University, P.O 34, Al-Khoud, Muscat 123, Sultanate of Oman Sultan Mysuru, India Education Riyadh, of Medicine, Science and Nadu, School of 48917, USA 123 J Food Sci Technol expression and activity of indoleamine 2,3-dioxygenase in human colorectal cancer cells (Ogawa et al. 2012). (Table 1). Food production and eating habits have a pivotal role in the health, environmental and social life of human beings. The aim of this review is to conduct a thorough literature survey, to understand the various classification of functional foods and their health benefits. Classification of functional foods Functional foods are classified into three categories: (1) conventionally used food, (2) modified food, (3) food ingredients. Conventionally used foods have not undergone any modification and appear as a whole such as vegetables, fruits, fish, diary, pulses and grains that have potent health benefits. Modified foods are those foods which have been The concept of enriched or fortified with a specific nutrient in order to promote health benefits. Modified foods include calcium, anti-oxidants and vitamin fortified beverages, calcium and folate enriched bread, products enriched with plant fibers, sterols and omega 3 fatty acids are common examples of modified functional foods (Hasler et al. 2009). Fortification is a common term that describes the prac- tice of enhancing the amount of a specific micronutrient in a food item. This is a sustainable, cost effective solution to overcome micronutrient deficiencies. Similar to fortifica- tion another common term used in the food enhancement is fortificants, which are normally found in the raw food, but lost during food processing. In order to overcome this issue techniques have been developed such as biofortification, in which the nutrient content of the food source had been increased through genetic engineering and selective breeding (Hasler et al. 2009). The third class of functional foods is prebiotics. Gibson and Roberfroid were the first to define prebiotics, they defined it as ‘‘food components which nurture the growth and activity of a single and/or a specific group of microorganisms residing in the gastrointestinal tract, thereby improving the health condition of host’’.The most common form of prebiotics is inulin and oligofructose. They selectively upregulate the useful gut microorganisms such as bacteria and fungi. The concept of prebiotics was first introduced in 1995 by Glenn Gibson and Marcel Roberfroid. Oligofructose such as fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), and trans-galacto- oligosaccharides (TOS) are the most common prebiotics. Gut microbiota ferments these oligofructose to produce the short chain fatty acids (SCFAs) butyric acid, acetic acid and propionic acid which have potential health benefits. The major health benefits include improve cognition, immunity, Ca2? absorption and decrease in the prevalence of irritable bowel syndrome (IBS) and colorectal cancer. deleterious effects on the body. Natural antioxidants are widely distributed in food and medicinal plants. Polyphe- nols are a key bioactive ingredient responsible for antiox- idant properties. Moreover, they are proven to have anti- allergic, anti-carcinogenic, anti-mutagenicity (Alshatwi et al. 2010) and neuroprotective properties (Yu et al. 2017). In this review, we discus some of the plant derived foods that are rich in polyphenols and other bioactive compounds. Tomato Tomatoes are the fruits of Lycopersicon esculentum and they originated in Mexico. They are regarded as vegeta- bles and one of the highly consumed food products across the globe. The Lycopersicon esculentum has a deep red color which is associated with the carotenoid pigment synthesized during fruit ripening. Majority of the fruits and 123 J Food Sci Technol s Properties Prevents DNA mutation (Lindshield et al. 2007), Improves lipid profile (Ibrahim et al. 2008), inhibits tumor growth (Tang et al. 2005) Potent anti-oxidant properties (Lindshield et al. 2007) Potent anti-oxidant properties (Lindshield et al. 2007) Inhibits tumerogenesis (Damon et al. 2005) Prevents DNA strand breakage. Inhibition of carcinogen activation by cytochrome P450 (H.Wiseman 2005) Reduces total cholesterol and LDL cholesterol (Yoshikawa et al. 2000) Potent antioxidant properties Potent antioxidant and antiinflammatory properties (Akbar et al. 2015) Helps in reducing hypertension, arthritis, cancer, hyperglycaemia, oxidative stress and maintaining cholesterol levels (Zarfeshany et al. 2014) cryptoxanthin, b-carotene, c-carotene, f-carotene, a-car- otene, phytoene, phytofluene, cyclo-lycopene-neu- rosporene, and b-carotene 5, 6-epoxide (Burns et al. 2003). studies focused on the concentration of prostate specific antigen (PSA), which determines the risk of prostate can- cer. A study from Chen et al. (2001), 32 prostate cancer patients where supplemented with tomato sauce for 21 days (30 mg lycopene/day). They found that tomato sauce consumption decreased the PSA level by 20%. Moreover, biochemical estimation of the prostate tissue revealed a decrease in the ratio of 8-hydroxy-20 -deox- yguanosine (8-OHdG) (oxidative stress marker associated with cancer) to 20 -deoxyguanosine (a marker of oxidative DNA damage) in patients supplemented with tomato sauce as compared to normal control patients. Similar results were found in the study from Grainger et al. (2008), they found that consumption of tomato products daily (lycopene 25 mg/day) for 56 days reduced the PSA levels in 34% of the patients. Phase 2 clinical trial of Lyc-o-MatoÒ 15 mg/day lycopene has also shown decrease in the PSA levels (Vaishampayan et al. 2007). The protective effects of Lycopene are well studied in cardiovascular diseases. Potent free radical quenching properties of lycopene protects endothelial cells. Oxidative stress leads to endothelial damage due to decline in nitric oxide (NO) levels causing damage to endothelial cells. Lycopene reduces oxidative stress, enhances the avail- ability of NO, promotes endothelial vasodilation, and alleviates DNA, lipids, and mitochondrial damage (Abdel- Daim et al. 2018). Hung et al. 2008 showed the beneficial role of lycopene in atherosclerosis and other inflammation induced cardiovascular events. They found that lycopene can inhibit Tumor Necrosis Factor (TNF-a) induced acti- vation of Nuclear Factor Kappa B (NF-jB) and the expression of other molecules such as intracellular adhe- sion molecule-1 (ICAM-1). In addition, lycopene also inhibits the interaction between monocytes and endothelial cells, which may explain the beneficial role of lycopene in cardiovascular disease (Hung et al. 2008). Some clinical studies have also reported the relationship between lycopene consumption and cardiovascular dis- eases. A randomized crossover study from Agarwal and Rao (1998) has reported significant decrease in the serum lipid peroxidation and LDL oxidation. The lipoprotein oxidation lag period, which is a measure of protection against oxidative stress was increased in healthy subjects consumed tomato soup for 15 days. Another clinical trial from Shen et al. (2007) treated 24 subjects with various tomato formulation (all the formulation delivering 40 mg lycopene/day) for 42 days, they found decrease in the triglyceride and LDL cholesterol levels and an increase in the High Density Lipoprotein levels. Lycopene have been extensively studied in neurode- generative diseases both in preclinical and clinical stages. Lycopene reduces oxidative stress, restores mitochondrial membrane potential and inhibited early apoptotic pathway 123 J Food Sci Technol Broccoli Broccoli are the flowers of Brassica oleracea var. italica. Its flowering head, leaves and stalk are consumed as veg- etables across the globe. Broccoli originated in the Roman empire by the primitive cultivators and then became pop- ular in the Italian Peninsula and Sicily. Broccoli is com- monly regarded as the ‘‘Crown Jewel of Nutrition’’ because, it is immensely rich in variety of nutrients such as vitamins, minerals, fibres and secondary metabolites. 100 g of broccoli contains: calories (31 g), protein (2.5 g), car- bohydrate (6 g), sugar (1.5 g), Fiber (2.4 g) and fat (0.4 g). Broccoli is rich in sulphur containing compounds and their biometabolic products glucosinolates, isothiocyanates have been reported to have potent anti-cancer properties. Moreover, broccoli is also rich in polyphenols such as isorhamnetin, sinapic acid, quercetin and rutin. In addition, it is rich in Vitamin K, B1, B2 (Damon et al. 2005) and which provides several health benefits Soya bean in Soya beans (Glycine max) are a legume species originated in Southeast Asia and it was first grown by Chinese farmers around 1100 BC. Soya beans consist of protein (35–40%), lipids (20%), and fiber (9%). The major bioactive fractions of soya beans include peptides, isoflavones, saponins, and protease inhibitors. The prominent protein fractions of soya beans are b-conglycinin (bCG, 7S) and glycinin (11S) which constitute around 80–90% of the whole proteins in the soya bean. Moreover, soya beans are also rich in iso- flavones which have potent estrogenic and anti-estrogenic properties and saponins which are proven to have signifi- cant anti-inflammatory, anti-carcinogenic and cardiopro- tective properties (Guang et al. 2014). The majority of the scientific studies have been focused on the hypolipidemic properties of soya beans. Yoshikawa et al. in 2000 have discovered the bioactive peptide LPYPR from the glycine fraction of soya beans. They found that administration of LPYPR (50 mg/kg) significantly reduced the total cholesterol and LDL cholesterol levels in rats (Yoshikawa et al. 2000). Further studies revealed that LPYP functions by inhibiting 3-hydroxy-3-methylglutaryl CoA reductase (HMGR) enzyme, which is the prominent rate limiting enzyme in cholesterol biosynthesis. In addi- tion, other glycine derived peptides like IAVPGEVA and IAVPTGVA had shown potent inhibitory effects on HMGR enzyme, thus promoting hypolipidemic activity. Moreover, peptides derived from bCG like KNPQLR, EITPEKNPQLR, and RKQEEDEDEEQQRE had found to effective in inhibiting fatty acid synthase activity and thereby decreased serum triglyceride levels in rodents (Singh et al. 2014). Bioactive peptides that are available in food products are well studied for their anti-hypertensive properties (Singh et al. 2014). The bioactive peptides isolated include: valyl-prolyl-proline (Val-Pro-Pro), isoleucyl- prolyl-pro- line (Ile-Pro-Pro) and (Tyr-Pro). These peptides elicit their action by inhibiting angiotensin-converting enzyme (ACE), which is a key enzyme in the regulation the blood pressure (Cam and de Mejia 2012). The marketed fermented soya bean food products like soya sauce, natto and tempeh are abundant in ACE inhibitory peptides (Hernández-Ledesma et al. 2004). Fermented Korean soya bean contain anti- hypertensive peptide HHL, also soya bean fermented with Bacillus natto or Bacillus subtilis contains two anti-hy- pertensive peptides VAHINVGZK and YVWK (Singh et al. 2014). Soybean supplementation improve cholinergic trans- mission by increasing the levels of acetylcholine in cortex and hippocampus region of rats (Pan et al. 1999). Soybeans also promote the release of neurotrophic factors which have a critical role in brain development and functioning. 123 J Food Sci Technol nitrate content, this can affect arterial stiffness as well as central and peripheral blood pressure. The patients were supplemented with spinach (845 mg nitrate/day). They found postprandial reduction in augmentation index and concluded that spinach consumption contributes to hemo- dynamic properties, decreased arterial stiffness and central blood pressure. Brown rice Brown rice is a whole grain rice with the outer inedible husk removed. Green revolution in 1960’s and 1970’s has improved the crop yield and economy of the Asian coun- tries like Japan and Korea. Since then, these countries focused on improving the taste, appearance and the texture of rice. A meta-analysis study from (Itani et al. 2002) has shown that increased consumption of sugar rich rice such as processed rice and sedentary life style raised the inci- dence of type 2 diabetes. This happened due to rice milling, which discards the micronutrients, proteins and fiber rich outer aleurone layer. Brown rice possesses prominent health benefits when compared to white rice. One cup of boiled brown rice has 216.4 cal of energy, monosaturated and polysaturated fat (0.64 g and 0.63 g respectively), 44.8 g of carbohydrates and 5.3 g of proteins. In addition, brown rice is also a rich source of fiber (3.5 g), thiamine (12%), riboflavin (15%), nicotinic acid, zinc (8%), iron (5%), magnesium (21%), phospherous (16%) and pan- tothenic acid (6%). The vitamin E component of brown rice consists of eight lipid homologues a, b, c and d tocopherol or tocotrienol these are having potent lipid per- oxy radical scavenging properties thus preventing cellular ageing (Kim et al. 2015). Lee et al., conducted a randomized 12-week clinical study where the type 2 diabetes patients were assigned to follow brown rice-based vegan diet. They found that brown rice-based vegan diet is more effective for glycaemic control in type 2 diabetic patients than conventional diet. In addition, they also found a reduction in the HbA1C levels among the vegan diet followed patients (Lee et al. 2016). Kozuka et al., have elucidated the underlying mechanism on how brown rice improves the glucose intolerance and impede the onset of diabetes. They investigated the effect of c-oryzanol (orz) which is a major chemical constituent of brown rice on the feeding behavior and glucose home- ostasis. They found that orz significantly improved the glucose intolerance and this was achieved by attenuating endoplasmic reticulum stress in mice fed with high fat diet. Using HEK293 cell line the revealed that orz prominently inhibits the transcriptional activity in the endoplasmic reticulum stress responsive element. In addition, they also found that orz significantly down-regulated the gene expression of endoplasmic reticulum stress related Several clinical studies have also shown potential health benefits of BW. He et al. (1995) has shown that daily intake of 100 g of lowered both total and LDL cholesterol in 850 people of ethnic minority in china. In a doube blind crossover study from Wieslander et al. (2011) samples were supplemented with normal BW (16.5 mg rutin/day) and tartary BW cookies (359.7 mg rutin/day) for two weeks. They found that tartary BW cookies consumption reduced the serum myeloperoxidase, total serum choles- terol and HDL-cholesterol. Moreover, they also found that tartary BW consumption improved the lung vital capacity. Hence, consumption of BW reduces the inflammatory markers and cardiovascular events in human beings. Fruits as a source of functional food vitamins Fruits are a rich source of fiber, vitamins and polyphenolic and anthocyanin compounds. These compounds have many physiological functions and delays the onset of ageing related changes, helps in fighting infections and chronic diseases, impedes cancer, osteoporosis and neurological disease progression. Some of the fruits which act as func- tional food discussed below. Blueberries Blueberries were known as ‘super fruit’ because of their strong antioxidant activity and rich content of polyphenolic compounds. Blueberries contain flavonoid and non- flavonoid. Anthocyanins (60%) are the major components. Malvidin 3-galactoside, delphinidin 3-galactoside, del- phinidin 3-arabinoside, petunidin 3-galactoside, petunidin 3-arabinoside, malvidin 3-arabino-side, cyanidin 3-glu- coside, cyanidin 3-galactoside, cyanidin 3-arabinoside and delphinidin 3-glucoside are the major anthocyanins present in blueberries. Proanthocyanidins, flavonols and chloro- genic acid are also present in blueberries. The commer- cially available blueberries species are Vaccinium corymbosum L., V. virgatum Aiton, V. angustifolium, V. myrtillus L. The association between the higher intake of anthocyanin and health benefits have been well studied. Higher intake of anthocyanin was associated with a decrease in hypertension risk in women, improved vascular function and helps in weight maintenance (Bertoia et al. 2016).Blueberries are also found to be beneficial in dia- betes. Higher intake of anthocyanins improved insulin sensitivity, reduced inflammation and oxidative stress in diabetic patients (Li et al. 2015). Anthocyanin intake also reduced the risk of Alzheimer’s disease, dementia and PD (Gao et al. 2012). In vitro studies have shown that antho- cyanins improved viability and differentiation of human corneal epithelial cells (Song et al. 2010) and improve 123 J Food Sci Technol benefits in different disease conditions anthocyanins (pelargonidin 3-glucoside, cyanidine 3-glu- coside, delphinidin 3-glucoside, pelargonidin 3,5-diglu- coside, cyanidine 3,5-diglucoside and delphinidin 3,5- diglucoside), ellagitannins and hydrolysable tannins. Invi- tro data has shown decreased cell viability in A549 fol- lowing PFE administration. They found that PFE upregulates the cell cycle regulatory molecules like WAF1/ p21 and KIP1/p27. WAF1/p21 and KIP1/p27 are regarded as the universal molecules of inhibitor of cyclin–cdk complexes. PFE administration has also significantly downregulated the cyclin–cdk associated molecules. In addition, the PFE administration declined progression of A549 human lung carcinoma cells in athymic mice. The potent anti-oxidant property aid to the chemoprotective nature of PFE. Studies have showed the role of pomegranate juice in preventing hypertension and congestive heart disease (Es- maillzadeh et al. 2006). Pomegranate juice also promotes the expression of transcription factors such as CREB, and BDNF which play a critical role in brain development. Pomegranate juice reduces cerebral amyloid beta deposits by increasing the expression of CREB and synaptic pro- teins which were also found to be involved in the cleavage of amyloid precursor protein in transgenic mice model of Alzheimer’s disease (Braidy et al. 2016). Decreased expression of amyloid beta in hippocampus due to pome- granate intake improves cognitive functions in mice. Pomegranate juice also enhances neuronal survival, in almonds improve memory consolidation in rodent models of amnesia (Batool et al. 2016). Walnut Walnuts are one of the most nutritive nuts belonging to family Juglandaceae. They are rich in proteins, fats, vita- mins, minerals, and polyphenols. The major triacylglyc- erols; free fatty acids found in the walnut kernel are oleic, linoleic, linolenic acids (Poulose et al. 2014). They also contain high quantity of omega-3 fat [alpha-linolenic acid] which has been linked with numerous health benefits. Walnuts also contain amino acids such as lysine and arginine which are converted to nitric oxide, which acts as a potent vasodilator, inhibiting platelet adhesion and aggregation, and reducing the progression of atheroscle- rosis. Ellagic acid present in the walnut reduces the risk of congestive heart disease and suppresses cancer progres- sion. Melatonin present in walnut is a powerful antioxidant and regulates circadian rhythm. Dietary supplement of walnut improves memory consolidation and has been reported to delay the progression of neurological disorders. Moreover, walnut supplementation provided neuroprotec- tion and improved motor functions in rodent model of Parkinson’s disease (Choi et al. 2016). Taken together, evidences suggest that integration of nuts in a healthy diet could be an effective measure to maintain a health state and delay the onset of diseases. Functional foods of animal origin Fish The chief bioactive component present in fish products are polyunsaturated fatty acids. Eicosapentaenoic acid and docosahexaenoic acid (DHA) form the major components of polyunsaturated fatty acids. DHA forms an essential component of cellular membranes in brain and retina. DHA is critical for normal functioning and development of organs in children. Preclinical and clinical studies have shown the beneficial effects of fatty acids in inflammatory diseases such as arthritis, psoriasis, Crohn’s disease, and chronic diseases such as cancer and cardiovascular dis- eases. DHA have also been found to provide protective effect in neurological diseases (Wergeland et al. 2012). Probiotics Probiotics are the viable microorganisms that improve the intestine functions in the host organisms. Probiotics are known for their anti-carcinogenic, hypocholesterolemic and antagonistic action against enteric pathogen in the 123 J Food Sci Technol The most significant change in the food regulation was implemented by Dietary Supplement Health and Education Act of 1994 (DSHEA). This act considered the food additives as vitamins, minerals, amino acids used by man to improve the health conditions. They introduced ‘‘sig- nificant Scientific agreement’’ which includes the reports of the safety and efficacy of these compounds in living sys- tem. This includes the role of the bioactive compound that affects the functioning of living systems and the mecha- nism by which the compound induces pharmacological effect. In addition, if the compound claims to treat any conventional nutrient deficiency diseases then the preva- lence of the disease in the United States should be pro- duced. Manufacturers who are using structural and functional claims on the label should notify the FDA within 30 days of marketing and the following statement should be kept as a disclaimer (‘‘Dietary Supplement Health and Education Act of 1994,’’ n.d.). Conclusion Functional foods have been receiving considerable global attention because of their nutritional value and the presence of constituents which are critical in regulation of physio- logical processes. Functional foods have all the ingredients necessary for a healthy diet and have been found to possess health benefits. Recommendation of functional foods is evolving and will be an essential strategy for maintenance of healthy sate and delaying or preventing the onset of diseases. Acknowledgements The authors wish to thank their institutions for continued support. The language and technical editing support pro- vided by The Editing Refinery, MD, USA is highly acknowledged. The financial support in the form of internal grant from SQU Oman to MME is highly acknowledged. The project was also supported by Alfaisal university by INTERNAL RESEARCH GRANTS IRG20314. . Author contributions MB, and AB performed literature research, gathered and analyzed information, and generated short preliminary write-ups. SBC, BB, HH and NG provided research insight, content examination and supported wide ranging aspects of the manuscript development process. MME, RPF and MWQ conceptual work, framework, final draft write-up, critical reading and editing. All authors read and approved the final manuscript. Funding MME highly acknowledge the funding support provided by SQU, Oman in the form of Internal Grant. The support provided to HH by Al-Faisal university, KSA as INTERNAL RESEARCH GRANTS IRG20314 is highly acknowledged. Availability of data and materials All data generated or analyzed during this study are included in this published article. 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