What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods? (original) (raw)
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Role of food as an agent for improving health has proposed a new class of food, called functional food, with positive effects on host health and /or well-being beyond their nutritional value. In the early 1980's, the Japanese were the first to recognize dairy components as having significant contributions to " physiologically functional foods. " They have been associated with health benefits containing bioactive peptides, probiotic bacteria, antioxidants, vitamins, specific proteins, oligosaccharides, organic acids, highly absorbable calcium, conjugated linoleic acid and other biologically active components with an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth and immunoregulation. Consumers increasing interest for maintaining or improving their health by eating these specific food products has led to the development of many new functional dairy products. These dairy products contain many functional ingredients that decrease the absorption of cholesterol, can significantly reduce blood pressure, play role in the regulation of satiety, food intake and obesity-related metabolic disorders and may exert antimicrobial effects. This paper reviews and discusses some of the latest findings regarding the role of milk and dairy products as functional foods.
Functional Aspects of Dairy Foods in Human Health: An Overview
International journal of clinical pharmacology and therapeutics
Role of food as an agent for improving health has proposed a new class of food, called functional food, with positive effects on host health and /or well-being beyond their nutritional value. In the early 1980's, the Japanese were the first to recognize dairy components as having significant contributions to "physiologically functional foods." They have been associated with health benefits containing bioactive peptides, probiotic bacteria, antioxidants, vitamins, specific proteins, oligosaccharides, organic acids, highly absorbable calcium, conjugated linoleic acid and other biologically active components with an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth and immunoregulation. Consumers increasing interest for maintaining or improving their health by eating these specific food products has led to the development of many new functional dairy products. These dairy products contain many functional ingredients that decrease the absorption of cholesterol, can significantly reduce blood pressure, play role in the regulation of satiety, food intake and obesity-related metabolic disorders and may exert antimicrobial effects. This paper reviews and discusses some of the latest findings regarding the role of milk and dairy products as functional foods.
Chapter -The Potential Role of Dietary Foods as Medicine
akinik , 2023
Research has found a correlation between functional food components and improved health and well-being. The treatment and prevention of disease are both capabilities of functional foods. They promote physiological benefits and wellness by acting simultaneously at different or identical target sites, such as lowering blood cholesterol, neutralizing reactive oxygen species and charged radicals, having an anticarcinogenic effect, having a low-glycemic response, and a number of other effects. Plant foods (whole grains, fruits, and vegetables) are rich sources of phytochemicals known as functional ingredients. These include non-starchy carbohydrates, soluble and insoluble dietary fibres, fucoidan; antioxidants such as polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols and isoflavones; plant sterols; and soy phytoestrogens. Milk, fermented milk products, and coldwater fish all contain a variety of beneficial microorganisms, including probiotics, prebiotics, conjugated linolenic acid, long-chain omega-3, 6 and 9 polyunsaturated fatty acids, and bioactive peptides. Processing a meal alters its natural properties. The lines between food and medicine are beginning to disappear as researchers reveal the connection between diet and the prevention of chronic diseases. Keywords: Functional food, diet and disease, nutraceutical, plant foods, antioxidant, vitamins, Omega
Nutraceuticals: In the treatment & prevention of diseases –an overview
Abstract The aim of this current review article was to examine the impact of Nutraceuticals as an alternative treatment for different types of disease. In this scenario natural products (nutraceuticals) play vital role which is plant based. The term of Nutraceuticals was coined by Dr. Stephen Defelice in 1989.
Dairy Products and Health: Recent Insights
Journal of Agricultural and Food Chemistry, 2015
Milk, cheese, yogurt, and other dairy products have long been known to provide good nutrition. Major healthful contributors to the diets of many people include the protein, minerals, vitamins, and fatty acids present in milk. Recent studies have shown that consumption of dairy products appears to be beneficial in muscle building, lowering blood pressure and low density lipoprotein cholesterol, and prevention of tooth decay, diabetes, cancer, and obesity. Additional benefits might be provided by organic milk and by probiotic microorganisms using milk products as a vehicle. New research on dairy products and nutrition will improve our understanding of the connections between these products, the bioactive compounds in them, and their effects on the human body.
The Use of Medical Foods to Fight Chronic Diseases: A Narrative Review
Tarım Bilimleri Dergisi , 2024
Chronic diseases cannot be treated completely, and, therefore, often require repeated treatments. This issue leads to long-term drug utilization. However, medical foods can offer alternative natural drugs in the management and treatment of chronic diseases. Medical foods are specially formulated food to meet the particular nutritional requirements of patients affected by certain diseases. They play an important role in nutritional support for patients in clinical applications such as deglutition, dyspepsia or eating disorders. Moreover, they considerably enhance the quality of living of patients by reducing drug usage, preventing complications that may arise through the overreliance of drugs, and reducing the expenses of treatments. The nutritive value of medical foods can be regulated and personalized depending on the disease. Since they are not drugs, they exempt from regulations applying to drugs. Each medical food is formulated specifically for the relevant chronic disease. However, there are no studies in the literature that provide examples of medical foods for different diseases available in the market. The examination and compilation of medical foods, including examples from the market, is vital both in terms of creating new products and filling the gap in the relevant literature. Consequently, the aim of this review is to explain the use of medical foods for Alzheimer's, Parkinson's, anxiety and sleep disorder, pain syndrome, cancer, congenital metabolic disorders, diabetes mellitus, and indicate why should be used as a nutritional supplement for these chronic diseases.
Nutraceutical: A New Scope and Opportunity of Healthcare
PharmaTutor, 2018
Nutraceuticals refers to foods having a medicinal effect on health of human beings. It consists of food supplements, herbal products, probiotics and prebiotics, medical foods meant for prevention and treatment of diseases. Major nutraceuticals possess multiple therapeutic effect with lacking of unwanted effects. A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic disease. I try to redefine functional foods and nutraceuticals. When food is being cooked or prepared using scientific intelligence with or without knowledge is called functional food. Thus, functional food provides the body with the required amount of vitamins, fats, proteins, carbohydrates, etc, needed for its healthy survival When functional food aids in the prevention, treatment of disease(s) and disorder(s) other than anemia, it is called a nutraceutical. Nutraceuticals are non toxic food components which claimed to possess multiple therapeutic benefits. Some popular nutraceuticals include glucosamine, ginseng, echinacea, folic acid, cod liver oil, omega-3 fatty acid(MUFA,PUFA), calcium-enriched orange juice, green tea, plant phenols etc .
Role of nutraceuticals in health and disease prevention: A review
The term nutraceutical was originally defined by Dr. Stephen L. De Felice, founder and chairman of the Foundation of Innovation Medicine (FIM), Crawford, New Jersey. About 2000 years ago, Hippocrates correctly emphasized " Let food be your medicine and medicine be your food". Nutraceuticals are medicinal foods that play a role in maintaining well being, enhancing health, modulating immunity and thereby preventing as well as treating specific diseases. Thus the field of nutraceutical can be envisioned as one of the missing blocks in the health benefit of an individual. Probiotics are ingested for their purported positive advantages in the digestive tract and/or systemic area like the liver, brain, vagina or blood stream. Antioxidants are very essential in the treatment of almost all diseases because most chronic diseases carry with them a great pact of oxidative stress. Oxidative stress is accelerated by the ageing process along with lack of dietary antioxidants. Flavonoids have anti-cancerous properties by acting as antioxidants. Phytochemicals have specific actions and can be used variously for e.g. as antioxidants and have a positive effect on health. Recently, much attention has been given to phytochemicals that possess cancer preventive properties. Omega-3 polyunsaturated fatty acids (PUFAs) have been shown to decrease the production of inflammatory eicosanoids, cytokines and reactive oxygen species, possess immunomodulatory effects and attenuate inflammatory diseases. With the evolution of " Smart Nutraceuticals " , a Futuristic " Physician's Desk Reference " would contain information on individual genetic profiles to be matched with specific nutritional interventions as well. This would be a vast improvement over current nutritional recommendations which being too generalized are reported to benefit only 60% of population.
New Era of Medicine: Role of Nutraceuticals in Treatment and Prevention of Various Diseases
Universal Journal of Pharmaceutical Research, 2017
Nutraceutical is a term coined to describe substances which are not traditionally recognized nutrients but which have positive physiological effects on the human body. Nutraceuticals are derived from various sources such as medicinal plants, marine organisms, vegetables and fruits. Since ancient times mankind has believed in role of appropriate amount of nutrition for maintaining proper health. In the past few years the increasing interest is seen among the consumers, as they feel that it is a relatively safer way to good health. The potential of nutraceuticals/functional foods/food supplements in mitigating health problems. Nutraceuticals are alternative to modern medicine. Development of better characterized and research proven products will help enhance consumer confidence in nutraceuticals. In this review, an attempt has been made to discuss all aspects of nutraceuticals-definition, categories, classification their use in various diseases.
Nutraceuticals as natural healers: Emerging evidences
African Journal of Biotechnology, 2009
Various components of foods have clearly established strong links with human health and it is learnt that their deficiencies provoke diseases. The epidemiological evidences and modern research in nutrition during the last few decades have elaborated the molecular level of such interactions of specific food constituents with that of the toxicants generated in the living cells to control and prevent many of the diseases. Edible products possessing such fantastic healing capacity due to the presence of more than 700 non nutrients functional food factor (FFFs) are effective and epochal for health promotion, disease prevention and cure. The natural products releasing such superb active components are known as nutraceutical foods. The bioactive constituents of many foods have been identified during the goal oriented scientific studies and are used frequently in community and clinical nutrition. The protective effects of tocotrienols in flax seed oil, the curcuminoids in turmeric, carotenoids in carrots, flavonoids in fruits/vegetables, omega-3 fatty acids in sea foods, allyl-sulfides in garlic and-glucans in mush-rooms/cereals are few common examples to be cited here. Excess saturated fat is attributed to pose adverse effects on many metabolic processes. However, certain components of fats are now postulated for their clinical manifestations, such as the sphingolipids as inhibitors of carcinogenesis, conjugated linolenic acid (CLA) as immunomodulator, and monounsaturated fatty acids (MUFAs) for control of lipid profile. The nuts, although rich in fat are influential in cholesterol lowering in view of their suitable polyunsaturated fatty acid: saturated fatty acid ratio and excess of the presence of MUFAs. Recent emphasis on fat-replacements to introduce low caloric foods, advances in nutritional immunology, stimulating actions of phytochemicals on neuronal diseases have indicated wide spectrum of applications of functional foods both in daily life and in the industry. Some examples of nutraceutical foods, their chemical diversity and mode of actions are part of presentation which is based on consulting several review articles published since 2005.