Week 11 Lecture-Nutraceuticals & Functional Foods PDF

COLLEGE OF HEALTH SCIENCES HUMAN NUTRITION AND DIETETICS Nutraceuticals & Functional Foods Dr. HND 221:Nauman Khalid Principles of Human Nutrition  FUNCTIONAL FOOD  The “functional food” concept was developed in Japan at...

COLLEGE OF HEALTH SCIENCES HUMAN NUTRITION AND DIETETICS Nutraceuticals & Functional Foods Dr. HND 221:Nauman Khalid Principles of Human Nutrition  FUNCTIONAL FOOD  The “functional food” concept was developed in Japan at the early 1980s and as “food of specified health use (FOSHU)” was established in 1991.  FUNCTIONAL FOOD TERMS Functional foods:  Whole or modified foods that contain bioactive food components believed to provide health benefits, such as reduced disease risks.  A functional food is a food which provide a health benefit beyond basic nutrition.  Functional Food contains known biologically-active compounds which when in defined quantitative and qualitative amounts provides a clinically proven and documented health benefit.  NUTRACEUTICALS  Is used to refer to foods, nutrients, or dietary supplements believed to have medicinal effects.  It is a hybrid of Nutrition and pharmaceutical.  Nutraceuticals have been claimed to have a physiological benefit or provide protection against the following diseases:-  Cardiovascular agents  Anti-obesity agents  Anti-diabetics  Anti-cancer agents  Immune boosters  Chronic inflammatory disorders  Autoimmune diseases  FUNCTIONAL FOOD TERMS Phytochemicals & Polyphenols  Compounds in plants that confer color, taste, and other characteristics.  Often, the bioactive food components of functional foods.  Polyphenols also possess antioxidant, anti- inflammatory, anti-microbial, cardio-protective activities and play a role in the prevention of diabetes mellitus.  There are approximately 8,000 different classes of polyphenols, the most important being flavonols, flavones, and anthocyanins.  CATEGORIES OF NUTRACEUTICALS 1) Nutrients such as vitamins, minerals, amino acids and fatty acids and antioxidants. 2) Herbals: Herbs or botanical products as concentrates and extracts. 3) Phytochemicals are polyphenols, isoflavonoids, anthocyanidins, phytoestrogens, terpenoids, carotenoids, limonoids, phytosterols, glucosinolates, and polysaccharides. 4) Probiotics are live microbial feed supplement for improving its intestinal microbial balance. Lactobacillus bacteria and bifidobacteria are most important and probiotics. 5) Prebiotics: A fermented dietary ingredient that allows specific changes both in the composition and/or the activity of the gastrointestinal microbiota that exchange benefits upon the host wellbeing and health. 6) Nutraceutical Enzymes. 7) Dietary Fibers includes non-starchy polysaccharides such as cellulose, hemicelluloses, gum and pectin, lignin and resistant starch and dexrins  EXAMPLES OF FUNCTIONAL FOODS Class / Source Potential benefit components 1. Fatty acids Milk & Meat Helps reduce body CLA fat, reduce cancers (conjugated linoleic acid) OMEGA-3 Fish oil, flaxseed Reduce CVD & FA(DHA, EPA) improve mental, visual function  EXAMPLES OF FUNCTIONAL FOODS Class / Source Potential benefit components 2. Polyphenols Anthocyanin Fruits Nutralises free radicals, reduce risk of cancer Catechins Green Tea, mustard seeds Flavonone Citrus fruits Flavonoids Grapes, Fruits, Resveratrol vegetables, beans Theobromine Cocoa, chocolate, Reduce CVD tea. 3. Saponins Soybeans, Lower cholesterol, chickpeas anti cancer 4.Probiotics / Prebiotics. Lactobacillus Yogurt, kefir Improve GI health Fructo - Whole grains, fibers oligosaccharides 5.Phytoestrogen Daidzein, Soybean, flax. Reduce menopause Zenistein symptoms,  bone health Lignans Flax, rye, vegetables Reduce cancer and heart diseases 6.Caroteinoids - carotene Orange/red fruits & Neutralize free vegetables radicals Lutein vegetables Healthy vision xanthine Eggs, citrus, corn Lycopene Tomatoes Reduce prostate cancer 7.Dietary fiber Insoluble fiber Wheat bran Reduce breast, colon cancer -glycan Oats Reduce CVD Whole grain Cereal grains  HERBS AS FUNCTIONAL FOODS FLAX SEEDS CHEMICAL CONSTITUENTS :  Gamma linolenic acid  Alpha linolenic acid  Lignans, proteins. USES :  Prevents breast, colon and rectal cancers.  Reduces BP in hypertensive patients.  Reduces diabetes and coronary heart diseases.  GINKGO BILOBA CHEMICAL CONSTITUENTS Bilobelin, ginkgetin, isoginkgetin, flavanols, ginkgolides A,B,C. USES In treating asthma, impairment of memory.  SPIRULIN A CHEMICAL CONSTITUENTS:  Gamma linoleic acid,  Oleic acid ,  Glycolipids and sulpholipids.  Rich in vitamin B and  beta-carotenes. 13  SPIRULINA USES : Immuno-stimulant activity. Management of HIV and other viral infections such as herpes, cytomegalovirus, influenza, mumps To treat arthritis, atherosclerosis, diabetes and aging process  TURMERIC CHEMICAL CONSTITUENTS Curcumin. USES :  Antimicrobial activity Potent Anti-inflammatory.  GINSENG USES :  Ginseng helps the body to cope with stress and fatigue.  Aids cognitive functions.  In treatment of hypertension and hypoglycemia  GARLIC USES :  In treatment of hyperlipidaemia.  It shows antihypertensive, hypoglycemic, anti spasmodic activity.  Prevents colon and lung cancers.  TOMATO LYCOPENES CHEMICAL CONSTITUENTS : Lycopene USES :  Prevents prostate cancer  Reduces risk of cancers of digestive tract, pancreas, cervix, bladder and skin. GRCP( DEPT OF PHARMACOLOGY CHALLENGES IN NUTRACEUTICALS PRODUCTION/CLAIMS  Regulatory credibility and uncertain claims in labelling.  The lack of quality control is an area of concern for nutraceuticals.  The safety of nutraceuticals must be assured, and all the claims must be substantiated, truthful and non-misleading.  Commercial claims and abuse of these supplements.  TIPS FOR CONSUMING PHYTOCHEMICALS  Eat more fruit  The average U.S. diet provides little more than 0.5 cups of fruit a day  Remember to choose juices and raw, dried, or cooked fruit at mealtimes, as well as for snacks.  Choose dried fruit in place of candy  Increase vegetable portions  Double the normal portion of cooked plain, nonstarchy vegetables  Dip cut raw vegetables into yogurt-based dips for snacks  Use herbs and spices  Cookbooks offer ways to include parsley, basil, garlic, hot peppers, oregano, turmeric, and other phytochemical-rich seasonings  TIPS FOR CONSUMING PHYTOCHEMICALS  Replace some meat  Replace some of the meat in the diet with grains, legumes, and vegetables  Add grated vegetables  Carrots in chili or meatballs, celery and squash in spaghetti sauce, and similar combinations add phytochemicals without greatly changing the taste of the food  Consume all the colours of fruits & vegetables  Try a new fruit, vegetable, or whole grain each week  Walk through vegetable aisles and visit farmers’ markets  Read recipes  College of Health Sciences Human Nutrition and Dietetics Nutrition and Non-Communicable Diseases Dr. Nauman Khalid HND 221: Principles of Human Nutrition  LEARNING OBJECTIVES 1. Define non-communicable diseases. 2. Articulate who is at risk of such diseases. 3. Explain NCDs risk factors. 4. Discuss strategies of prevention and control of NCDs.  DEFINITION OF NCD(S)  A non-communicable disease (NCD) is a disease that is not transmissible directly from one person to another.  Non-communicable diseases (NCDs), also known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. The main types of NCDs diseases are:  Cardiovascular diseases (like heart attacks and stroke)  Cancer  Chronic respiratory diseases (such as chronic obstructed pulmonary disease and asthma)  Diabetes.  Chronic neurologic disorders (e.g., Alzheimer’s, dementias)  Arthritis/Musculoskeletal diseases  Others (chronic liver disease, chronic kidney disease)  Unintentional injuries (e.g., road accidents ) MORTALITY FROM NON- COMMUNICABLE  Non-communicable diseases are the leading DISEASES: cause of mortality in the world, representing more than 60% of all deaths. (WHO)  NCDs currently cause more deaths than all other causes combined  NCD deaths are expected to increase from 38 million in 2012 to 52 million by 2030.  Approximately 42% of all NCD deaths occurred before the age of 70 years.  The majority of premature deaths (82%), are  WHO IS AT  People of all RISK?? age groups, socio-economic classes and countries can be affected by non-communicable diseases.  Though, these conditions are often associated with older age groups, evidence shows that 15 million of all deaths attributed to NCDs occur between the ages of 30 and 69 years.  Children, adults and the elderly are all vulnerable to the risk factors contributing to NCDs, whether from unhealthy diets, physical inactivity, exposure to tobacco smoke or the harmful use of alcohol.  Poverty is closely linked with NCDs, vulnerable and socially disadvantaged people get sicker and die sooner than people of higher social positions, especially because they are at greater risk of being DEATHS UNDER THE AGE 70 YEARS, BY THE CAUSE OF DEATH  Cardiovascular (37%),  cancers (27%)  chronic respiratory (8%).  Diabetes (4%)  other NCDs were 24%  NCD(S) RISK FACTORS MODIFIABLE NON-MODIFIABLE  SMOKING.  Age.  Unhealthy  Gender diet.  Family  Physical history Inactivity.  Genetic  Alcohol Abuse factors METABOLIC RISK FACTORS: Metabolic risk factors contribute to four key metabolic changes that increase the risk of NCDs:  Elevated blood pressure.  Overweight/Obesity.  Hyperglycemia.  Hyperlipidemia. In terms of attributable deaths, the leading metabolic risk factor globally is elevated blood pressure (to which 19% of global deaths are attributed), followed by overweight and obesity and raised blood glucose.  Tobacco accounts for over 7.2 million deaths every year (including from the effects of exposure to second-hand smoke), and is projected to increase markedly over the coming years.  4.1 million annual deaths have been attributed to excess salt/sodium intake.  More than half of the 3.3 million annual deaths attributable to alcohol use are from NCDs, including cancer.  1.6 million deaths annually can be attributed to insufficient physical activity.  Chronic Disease Risk Factors Risk Atherosclero Hypertensi Diabetes Cancer Obesity Factors/ sis on , s Diseases Type 2 Advancing ☑ ☑ ☑ ☑ age (unmodifia ble) Family ☑ ☑ ☑ ☑ ☑ history, or heredity (unmodifiabl e) Diet high in ☑ ☑ salty/pickled foods Diabetes ☑ ☑ Hypertension ☑ Obesity ☑ ☑ ☑ ☑  Chronic Disease Risk Factors Risk Atheroscler Hypertensi Diabet Cancer Obesity Factors/Dis osis on esTyp s eases e2 Excessive ☑ ☑ ☑ alcohol intake Physical ☑ ☑ ☑ ☑ ☑ inactivity Smoking/ ☑ ☑ ☑ tobacco use Diet high in ☑ added sugars Atherogenic ☑ ☑ ☑ ☑ diet (high in saturated and/or trans fat and low in vegetables, fruit, and whole grainsc  DIET, NUTRITION & THE PREVENTION OF CHRONIC DISEASES THROUGH THE LIFE COURSE  There is increasing evidence that chronic disease risks begin in fetal life and continue into old age.  Adult chronic disease, therefore, reflects cumulative differential lifetime exposures to damaging physical and social environments.  There is considerable evidence, mostly from developed countries, that intrauterine growth retardation (IUGR) is associated with an increased risk of coronary heart disease, stroke, diabetes and raised blood pressure.  On the other hand, large size at birth (macrosomia) is also associated with an increased risk of diabetes and cardiovascular disease.  Higher birth weight has also been related to an increased risk of breast and other cancers.  Blood pressure has been found to be highest in those with retarded fetal growth and greater weight gain in infancy.  Short stature, a reflection of socioeconomic deprivation in childhood is also associated with an increased risk of CVD and stroke, and to some extent, diabetes.  Among term and pre-term infants, breastfeeding is associated with significantly lower blood pressure levels in childhood.  There is increasingly strong evidence suggesting that a lower risk of developing obesity may be directly related to length of exclusive breastfeeding.  In conclusion, the evidence suggests that optimal birth weight and length distribution should be considered, not only in terms of immediate morbidity and mortality but also in regard to long-term outcomes such as susceptibility to diet- related Underweight, Overweight, and Mortality  NCD(S) PREVENTION & CONTROL Goals: To prevent disease incidence. To prevent / delay onset of disability. To alleviate severity of the disease. To prolong the individual’s life.