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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
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Valutazione: 5 stelle su 55/5 (1 recensione)
Lunghezza: 754 pagine8 ore
- Editore:
- Academic Press
- Pubblicato:
- Jul 20, 2019
- ISBN:
- 9780128175170
- Formato:
- Libro
Descrizione
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.
Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potentialInformazioni sul libro
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Valutazioni:
Valutazione: 5 stelle su 55/5 (1 recensione)
Lunghezza: 754 pagine8 ore
Descrizione
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.
Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential- Editore:
- Academic Press
- Pubblicato:
- Jul 20, 2019
- ISBN:
- 9780128175170
- Formato:
- Libro
Correlati a The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Greece
Preface
Charis M. Galanakis, Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria, Research & Innovation Department, Galanakis Laboratories, Chania, Greece
Incorporating new ingredients with traditional products is important to food industries who are always looking to attract consumers with healthier and value added foods. Indeed, the fortification of foods with components and ingredients owning technological and/or nutritional properties has attracted attention over recent years and is nowadays the new trend. Functional foods, superfoods, tailor-made foods, and other products are generated by manufacturing typical or traditional food products with ingredients that modify their properties (e.g., by binding, modifying structure or interface, etc.) or enable them to provide health benefits for consumers.
However, with the recent advances in food processing (e.g., nonthermal technologies, modern encapsulation techniques, food waste recovery, etc.) and the continuously higher demands of consumers for wellness, new developments and state-of-the-art advances have been made in the field. In line with this, modern food scientists, technologists, and nutritionists are often involved with development of alternative products and functional foods, and thereby more integral information is needed in order to satisfy the urgent needs of consumers.
Over the last 5 years, the Food Waste Recovery Group (www.foodwasterecovery.group) of ISEKI Food Association has organized a series of activities (webinars, workshops, e-course, etc.) and published handbooks dealing with sustainable food systems, innovations in the food industry and traditional foods, food waste recovery, and nonthermal processing, as well as targeting functional compounds such as polyphenols. Following these efforts, this book fills the existing gap in the literature by studying the incorporation of innovative food ingredients in new food products and revealing their role in consumer wellness. The ultimate goal is to support the scientific community, professionals, and businesses, as well as to promote innovative ideas in the food market.
The book consists of 11 Chapters. Chapter 1 provides an overview of bioactive compounds, how they are related to health and how they work on chronic disorders, as well as in degenerative diseases, by reporting in vitro tests, experiments in animal models, and clinical studies. In addition, it highlights the crucial role of natural bioactives by presenting claims and regulations about functional food worldwide. Fruit-based functional foods, which are very attractive for consumers’ health promotion and disease prevention, are discussed in Chapter 2. Phenolic compounds, dietary fiber, essential oils and terpenoids, and vitamins are the main active ingredients in fruits, and these ingredients are popular as additives into some conventional foods like juices, drinks, smoothies, snacks, yoghurt, and bread.
Chapter 3 aims to provide a better understanding of superfoods, with different perspectives and their relation with superdiets, in addition to summarizing the health benefits of some commonly studied superfoods such as goji, camu-camu, quinoa, chia seeds, flaxseeds, maqui, açaí, pomegranate, mangosteen, cocoa, and spirulina on the basis of some recent scientific evidence.
Chapter 4 provides a complete overview of the scientific knowledge compiled to date regarding microalgae production and composition, and looks at their important place in bioactives to be used as healthy ingredients and development of functional foods. Chapter 5 discusses the state-of-the-art on the usage of edible insects and related products as food and feed, their potential as alternative food, and different aspects of their utilization. It focuses on the recent (last 5 years) findings of insects’ benefits and properties for human and animal health, nutrition, and wellness.
In Chapter 6, the effects of low glycemic index ingredients and modified starches on cereal-based food systems are reviewed, denoting their important role in preventing a wide range of health disorders. In Chapter 7, sources and benefits of ω-3 PUFAs on human health and the extraction methods of omega-3 fatty acids are discussed, whereas Chapter 8 introduces the concept of gluten-free food production in relation to the current gluten-free product market and labeling regulations, worldwide. The need to improve the quality of gluten-free products, highlighting both nutritional and formulations aspects is also examined. In this context, a comprehensive overview of various techniques applied in the production of gluten-free foods for combating the commonly encountered problems related to the elimination of gluten is provided.
In another approach, by-products and wastes are considered as a possible source of functional compounds, such as dietary fiber, which can be used to develop dietary supplements, for addition into low-in-fiber food products and for designing new functional foods. The recovery of functional ingredients for incorporation into new food products to improve their nutritional composition and/or functionality is the subject of Chapter 9.
Chapter 10 focuses on the evidence base regarding the effects pro- and prebiotics on human health and the bioavailability of these functional elements in functional food. Probiotics have numerous important and functional effects, such as the production of valuable nutrients for their host, preventing multiplication of pathogens, modulating the immune system, complementing the function of missed digestive enzymes, and so on. Finally, Chapter 11 provides an overview of biotechnological approaches for the production of aromatic compounds using microorganisms, describing how these bioprocesses can contribute to a sustainable production of bioaromas in the food industry.
This book addresses food scientists, food technologists, food chemists, and nutrition researchers working with food applications and food processing, as well as those product developers who are interested in the development of innovative products and functional foods. It could be used by university libraries and Institutes all around the world as a textbook and/or ancillary reading in undergraduate and postgraduate level multidiscipline courses dealing with nutritional chemistry, and food science and technology. It specifically concerns new product development scientists and managers who want to know about the quality of new commercial foods and how new products can be developed.
At this point, I would like to thank all the authors for their participation in this collaborative project that brought together alternative food ingredients and food products and discussed their role in consumer wellness. The acceptance of my invitation, editorial guidelines, and timeline are highly appreciated. I consider myself fortunate to have had the opportunity to collaborate with so many experts from Brazil, Bulgaria, Chile, China, Finland, Germany, Greece, Portugal, Romania, Spain, Turkey, and the United Arab Emirates. I would also like to thank the acquisition editors Megan Ball and Nina Bandeira, the book manager Susan Ikeda, as well as Elsevier’s production team for their help during the editing and publishing process.
Last but not least, a message for all the readers. This kind of cooperative project of hundreds of thousands of words may always contain errors and gaps. Thereby, instructive comments or even criticism are, and always will be, welcome. In that case, please do not hesitate to contact me in order to discuss any issues regarding this book.
Chapter 1
Wellness ingredients and functional foods
M.E. Romero; M.T. Toro; F. Noriega; M.D. Lopez Department of Plant Production, Faculty of Agronomy, Universidad de Concepción, Concepción, Chile
Abstract
The bioactive compounds in foods are diverse and they are present in plants, animals, and other organisms in small quantities as secondary metabolites, alkaloids, growth factors, phenolic compounds, lignans, salicylates, stanols, sterols, and glycosinolates, among others. These bioactives have been tested either for health benefits or as potential factors for the prevention of pathological processes. This chapter highlights the crucial role of these natural products, emphasizing their beneficial effects. It brings to the readers an overview of bioactive compounds, how they are related to health, and how they work on chronic disorders as well as in degenerative diseases, by reporting some in vitro tests, experiments in animal models, and in clinical studies. Moreover, a brief description of claims and regulations about functional food worldwide is presented. This section intends to foster the consumption either of foods with bioactive compounds or functional foods.
Keywords
Bioactive compound; Functional ingredients; Chronic diseases; Clinical trials; Functional foods policy
Contents
1.Introduction to relationship between bioactive components and health benefits
1.1General considerations of bioactive compounds
1.2The role of bioactive compounds in society
1.3Diversity of bioactive compounds: general vision
1.4Bioactive compounds present in food and their relation to the state of health and disease
2.Functional foods and degenerative or chronic disease
2.1Importance of functional food in obesity, diabetes, and cardiovascular diseases
2.2Functional food and neurodegenerative diseases
2.3Functional food related to cancer
3.Bioactive compounds from vegetable and animal sources
3.1Bioactive compounds from plant sources
3.2Bioactive compounds from animal sources
4.Scientific standards for evaluating functional food claims, regulation, preclinical and clinical studies
4.1Functional foods policy and regulations
5.Conclusion
References
1 Introduction to relationship between bioactive components and health benefits
1.1 General considerations of bioactive compounds
During the last century, knowledge about food, nutrition, and health matters has seen important advances based on studies of composition, epidemiological studies (analytical, descriptive and ecological), analytical models, and experimental, statistical, and laboratory studies to determine biological activities. These advances have contributed to the identification of certain components (bioactive: phytochemical or zoochemical, as well as synthetic products) of the diet as potential factors for the prevention of pathological processes and have encouraged intervention studies with isolated bioactive compounds in order to prove their effectiveness (Aguilera et al., 2010).
A bioactive component of a food is one that provides a health benefit beyond basic nutrition. These components are generally found in small quantities in products of vegetable or animal origin, but differ from nutrients because the bioactive components are not essential and there is no precise information about daily intake values for these compounds yet (Gibney et al., 2009).
It should be considered that new food or dietary supplement may differ significantly from an existing product by the presence or concentration of additional bioactive compounds. The biological activity of naturally derived bioactive compounds as synthetic products seems not to present any difference in their action, although there are a few examples where naturally derived nutraceuticals have a distinctly different biological activity from synthetic ones: vitamin E-d-α-tocopherol in natural form is around 1.36 whereas the synthetic one, dl-α-tocopherol, has a lower activity (around 1.0). The explanation for this difference is in transfer and transport within very LDL/LDL (Biesalski et al., 2009). Another compound, β-carotene, shows strong differences in the isomeric pattern when it is extracted from natural sources. In contrast, synthetic β-carotene has a clearer and constant pattern. The conclusion that the differences in isomeric patterns is of biological importance is still not confirmed (Biesalski et al., 2009); however, only natural products are discussed in this chapter, leaving the synthetic compounds out.
1.2 The role of bioactive compounds in society
Plants or animal sources have been used in folklore traditions in different countries around the world for treating many diseases. However, with some exceptions, this information has not been properly studied or tested.
Nutrition-related health concerns have focused attention on nutrients and beneficial compounds that can improve health conditions. On the other hand, lack or excess of nutrients and bioactive compounds can cause health problems. Social conditions such as poverty can lead to malnutrition, due to lack of food (energy or specific nutrients). However, lack of knowledge and availability of cheap foods that are high in fat, sugar, and salt, are causing obesity, as well as specific deficiencies like insufficiency of vitamin D (Tulchinsky and Varavikova, 2000). The average intake of a micronutrient depends on its availability in dietary sources, which may differ due to specific traditions or access in different countries. Special considerations are required regarding phytochemicals, which are neither usually present in the traditional diet, nor do analyses or biomarkers exist (e.g., extracts from green tea, seaweed, etc.). In these special cases, an average intake range calculated from traditional diets could be useful. This is based on the assumption that human beings have adapted to a variable input range of nutrients in a long period. If the admission range is not exceeded for any significant period, this adaptation ensures an adequate metabolism in healthy people. However, in instances where nutrients belong to a traditional diet of a special group, in the short term, an adaptation may have occurred that is not present in other groups (Biesalski et al., 2009).
Use of bioactive compounds in the diet to improve health status, or to reduce the risk of chronic diseases with a higher incidence in developed countries, are increasing. In fact, studies are mainly focused on the aging of the population and the budding prevalence of certain chronic diseases. Among the proposals to face these challenges are functional foods as one of the anchoring points in reducing the risk of pathologies and maintaining good health (Halliwell and Gutteridge, 2015).
1.3 Diversity of bioactive compounds: General vision
The bioactive compounds in foods are numerous, chemically diverse, and occur naturally in small amounts in plants and fruits (Kris-Etherton et al., 2002) and also other organisms (either of land or marine origin). In fact, nature offers us a wide range of sources to search for bioactive compounds, whether in plants, terrestrial animals, marine sources, fungi, algae, or bacteria. Plants are still the favorite source in terms of finding new compounds, since they biosynthesize many secondary metabolites with functions not yet studied; nevertheless, the search is increasingly being extended into other, nonvegetable sources. Summarizing, the diversity of bioactive compounds of natural products can be classified, generally, with a prebiotic or microbial origin, as from plants or animal sources (Nakanishi, 1999). Plants and microorganisms, such as fungi and bacteria, have proven to be an excellent source of novel natural products, including peptide antibiotics, polyketides, and several other bioactive compounds (O’Keefe, 2001). Some of the microbial metabolites are used as antineoplastic agents, antimicrobial agents, and bioinsecticides (Demain, 1998). Likewise, the marine environment is a rich source of natural bioactive compounds, as more than 70% of Earth's surface is covered by oceans (Faulkner, 1998; Wright et al., 2001).
As indicated above, many of the bioactive compounds include structurally varied secondary metabolites like mycotoxins, alkaloids, growth factors in plants, phenolic compounds, lignans, salicylates, stanols, sterols, and glycosinolates, among others. (Hooper and Cassidy, 2006; Singh et al., 2009). The phenolic compounds include flavonoids, phytoestrogens, sulfur compounds, monoterpenes, and bioactive peptides. Plants have a high content of phenolic compounds that are considered an excellent source for therapeutic, nutritional, and phytochemical applications. This is due to their allelopathic, antifungal, bactericidal (Pandey, 2009), antioxidant (Kim et al., 2004), and antiinflammatory properties (Vincent et al., 2010), ability to regulate lipid profile alterations (Wang et al., 2011), and antitumor, nutritional, antiaging (Nile and Park, 2014), and antiobesity effects (Herrera Chalé et al., 2014). In addition to the beneficial properties for human health, phytochemicals are responsible for color, taste, and smell (Miglio et al., 2008) (Fig. 1).
Fig. 1 Chemical structure of some phytochemicals from plants.
The content of bioactive compounds in plants is influenced by the type of crop, variety, environmental conditions, location, phenology, ripeness, processing, and storage (Björkman et al., 2011), as well as cultural practices, the addition of nitrogen, and irrigation (Pennington and Fisher, 2010). Compounds from other sources are also influenced by environmental conditions, location, or genetic factors.
1.4 Bioactive compounds present in food and their relation to the state of health and disease
Mechanisms of action in diverse compounds, especially those related to reducing the risk of disease in human beings, are not fully understood. Some act as antioxidants, while others stimulate defense mechanisms improving responses to oxidative stress, preventing widespread damage, or repairing DNA damage (Halliwell and Gutteridge, 2015).
Epidemiological studies have observed a constant association between the consumption of diets rich in fruits and vegetables and a lower risk of chronic diseases such as CVD, cancer, diabetes, Alzheimer's disease, cataracts, and functional impairment related to age (Liu, 2013). Diets that contain a variety of fresh fruits and vegetables, whole grains, nuts, legumes, and plant-based foods such as olive oil and wine, are rich in phytochemicals, fiber, and antioxidants. This provides different nutrients and a range of bioactive compounds that include vitamins (vitamin C, folic acid, and provitamin A), minerals (potassium, calcium, and magnesium), phytochemicals (flavonoids, phenolic acids, alkaloids, and carotenoids) and fibers (Rajaram, 2003).
The additional benefits derived from increasing plant-based food consumption include better control of diabetes and a lower risk of obesity, due to the high fiber content and low calories provided by a balanced diet. Although fruits and vegetables represent only between 5% and 10% of the total calories consumed, they contribute significantly to overall health.
Scientists have chosen groups of fruits and vegetables associated with specific health benefits. For example, cruciferous vegetables, alliums, and tomatoes are related to a lower risk of certain cancers (Steinmetz and Potter, 1996), while tea, onions, and apples are associated with lower risk of coronary heart disease (Hertog et al., 1993).
Some examples for bioactive compounds and their involvement in nonmetabolic diseases are polyketides (e.g., Picromycin or sporostatin), secondary metabolites from bacteria, fungi, plants, and animals. Similarly, chevalierin-A45, a cyclicpeptide isolated from Jatropha chevalieri, was found to possess antimalarial qualities whereas quinine, isolated from the Cinchona bark, is one of the earliest natural compounds against malaria (Faulkner, 1998) (Fig. 2).
Fig. 2 Chemical structure of picromycin, sporostatin and quinine.
2 Functional foods and degenerative or chronic disease
Neurodegenerative diseases are mostly age-related and irreversible diseases characterized by learning deficit, memory loss, cognitive decline, and behavioral disturbances (Auld et al., 2002). Likewise, chronic conditions are noninfectious, long duration, slow progression disorders, like cardiovascular disease, dementia, osteoporosis, and diabetes (Asgary et al., 2018). Lifestyle factors, including nutrition, play an important role in prevention and treatment, since bioactive compounds can decrease the risk of many degenerative and chronic diseases and have some physiological advantages. The active components from plant or animal sources are capable of reducing the risk of heart disease, focusing mainly on the established risk factors such as hyperlipidemia, diabetes, metabolic syndrome, excessive weight or obesity, high level of lipoprotein A, lipoprotein cholesterol (LDL-C), and high levels of inflammatory markers (Asgary et al., 2018).
Consumption of a healthy diet, enriched mainly by fruits and vegetables, is linked with a better lifestyle. The lack or low consumption of fruit and vegetables lead to an imbalanced metabolism that is considered in the top 10 risk factors for mortality in the world (World Health Organization, 2014). Nevertheless, it should not require the mortality index to inspire people to have a good way of life and avoid chronic and degenerative diseases. In humans, the pathogenesis of many diseases has been associated with oxidative stress and, consequently, the use and consumption of antioxidants is studied intensively.
The regular aerobic cellular metabolism generates free radicals as a normal process and the built-in antioxidant system of the human body has a crucial function in controlling these radicals (Cadet and Davies, 2017). An imbalanced diet leads to a serious problems, whether from an intrinsic regulation problem (overproduction) or incorporation of free radicals from external factors (environment).
An imbalanced metabolism and the toxicity of free radicals cause DNA injury (Shafirovich and Geacintov, 2017), structural and functional alterations of proteins, inflammation, tissue damage, and subsequent cellular apoptosis. Thus, a range of disorders appears, such as chronic diseases (Lee et al., 2010), degeneration accompanied by an array of atherosclerotic processes (Reverri et al., 2014), and neurodegenerative diseases (Spagnuolo et al., 2018).
In the early stages of adulthood, probably, people do not feel any fear of diseases, leading to the neglect of health and the lack of prevention and education for awareness. Preparing our body to live healthy in 20 or 30 years’ time is the new trend; thus, the drive to understand how functional food could assist with this.
Some bioactive compounds with antioxidant capacity contribute to more than 90% of all processes by increasing and/or improving the speed of a reaction to stress stimuli that generate free radicals. They are now being looked upon as effective therapeutic to prevent cancer (Thibado et al., 2018), reduce diabetes (Tsuda, 2016), against solemn neuronal loss (Rocha-Parra et al., 2018). Hence, fruits are a major source of antioxidants, as are medicinal herbs, and both are receiving attention as a possible commercial source of antioxidants.
Thus, a balanced diet with a diversity of nutritive compounds (vitamins and minerals, along with nonnutritive, bioactive compounds such as flavonoids, anthocyanins, and phenolic acids) has received increasing attention worldwide. The idea is to foster the consumption either of foods with bioactive compounds or functional foods, cardiovascular diseases, and diabetes (Keaney et al., 2003). These compounds exert a synergistic and cumulative effect on human health promotion and in disease prevention.
2.1 Importance of functional food in obesity, diabetes, and cardiovascular diseases
For certain diseases, animal sources, mainly of marine origin, have long been associated with cardiovascular protection since they are rich in acids such as omega 3 or omega 6 and, historically, these two compounds have been administrated to vulnerable groups of older adults and children who are overweight or have functional disorders (Kiecolt-Glaser et al., 2012). In fact, it is not only marine derivatives that have been part of the diet for their functional contribution; others, such as fruit, perhaps prepared as compotes, have traditionally been recommended for their protein contribution especially for infants and the pregnant.
A few years ago, phytochemicals were the focus of study, mainly due to compounds with antioxidant properties. Recent studies show that some bioactive compounds that are found in foods exert their cardioprotective effects mainly at the level of the blood lipid profile and improve the control of hypertension, endothelial function, platelet aggregation, and antioxidant actions (Reshef et al., 2017). Clinical and epidemiological observations indicate that vegetables, fruit fiber, nuts, seeds, along with seafood, coffee, tea, and dark chocolate have a cardioprotective potential in humans. Similarly, integral products that contain intact fiber-rich grains and nutrients have shown to be effective as regulators of blood pressure (Del Gobbo et al., 2015). All those mentioned above are nutritionally more important because they contain photoprotective substances that could work synergistically to reduce cardiovascular risk.
There are numerous studies examining polyphenols activity that demonstrate the relationship between imbalanced diet and cardiovascular diseases or metabolic syndromes like obesity and diabetes. Obesity is a metabolic syndrome that also could be associated with insulin resistance and settled by a chronic inflammatory state established in adipose tissue (Olusi, 2002). Similarly, researchers have analyzed diabetes as a consequence of an imbalanced diet and how phenolic compounds could help to reduce risks and dysfunctionalities caused by this metabolic disease (Tsuda, 2016).
Oxidative processes are involved with the pathogenesis, progression, complications, and poor prognosis of diabetes mellitus. The overproduction of reactive oxygen species produced by the increased activity of the electron transport chain, the autoxidation of glucose, the sorbitol pathway, the glycation of proteins, the advanced glycation products, the excessive expenditure of reduced cofactors, in addition to the reduction of antioxidant defenses, the redox capacity of the cell and the antioxidant buffering capacity, all generate a pro-oxidant state that conditions the oxidative damage to proteins, lipids, nucleic acids and carbohydrates. This can contribute in different ways to the development of the different manifestations of the diabetic patient's disease (Salinas et al., 2013).
The possible mechanisms of protection through a diet rich in phytochemicals include the decrease of cardiovascular disease precursors, the reduction of oxidative stress, inflammation (Sánchez-Moreno et al., 2000) and the preservation of vascular function (Esposito et al., 2004a; Esposito et al., 2004b), as well as a lower incidence of obesity. Obesity is considered a state of stress and chronic oxidative inflammation (Daví et al., 2002; Esposito et al., 2004a; Keaney et al., 2003; Olusi, 2002). Obese people consume fewer fruits, vegetables and other nutrient-rich foods compared to their normal-weight counterparts. Low dietary patterns in fruits and vegetables, whole grains, beans, and lean meats are associated with weight gain and larger waist circumferences (He et al., 2004; Ledikwe et al., 2004), as well as inflammation. The inflammation in obesity is reflected in the elevations of several interleukins in the blood (Daví et al., 2002). The low intake of phytochemicals or bioactive compounds is probably associated with weight gain and increased oxidative stress and inflammation.
Berries present molecular mechanisms focused on prevention and treatment of chronical disorders. Scientists have been studying the use of berries as antiobesity and antidiabetes resources. The biological activity of compounds like quercetin associated with antiinflammatory benefits has achieved twice the reaction as that of traditional medicine. This compound, present in onions, some berries, and seeds has been tested in cellular and animal models as well as in humans (Lesjak et al., 2018). The method, based on measurement of compounds derived from the biosynthesis of eicosanoids upon inflammation mediators (arachidonic acid-AA) showed, as a result, an efficient inhibition of AA metabolism on COX 1, 2, and LOX pathways and production of eicosanoids (mediators of inflammation).
Observational and clinical studies suggest that flavonoids provide cardioprotective benefits through inhibition of platelet aggregation, decreased low-density lipoprotein (LDL) and improvements in endothelial function and, likewise, bring favorable effects on blood lipids, decrease inflammation, and reduce blood pressure, supporting the recommendation to incorporate flavonoid-rich products into a heart-healthy diet (Wightman and Heuberger, 2015).
An additional choice for cardiometabolic problems comes from encapsulated bioactive ingredients (prebiotics and probiotics). In vitro and in vivo studies suggest that removing free radicals in the body, protection of DNA, regulation of cellular metabolism, and apoptosis by the use of phenolic compounds into a matrix could ensure both the delivering of probiotics and health benefits (Gbassi and Vandamme, 2012). The new strategies to combat cardiovascular diseases and metabolic disorders highlight prevention being as important as treatment. Thus, ensuring the reliability and accuracy of the efficacy of functional food, together with the study of the physiological function of these phytochemical compounds, need to be strengthened further (Yang et al., 2017).
2.2 Functional food and neurodegenerative diseases
It has been reported that neuronal decline and brain deterioration are a consequence of bad sleep habits, inadequate nutrition, and lack of exercise, as well as oxidative stress caused by the consumption of cigarettes and alcohol. Aging is an extra cause of neurodegenerative diseases and environmental contaminants can also lead to increase as much the oxidative stress in the brain as neurodegeneration (Spagnuolo et al., 2018). The most common mental disorders include Alzheimer’s, Parkinson’s, ataxia, Huntington's disease, amyotrophic lateral sclerosis, dementia, and spinal muscular atrophy, among others. Specialists are primarily concerned with Alzheimer's and Parkinson's because of the high incidence at present.
Antioxidants have been studied for their effectiveness in reducing these deleterious effects and neuronal death in many in vitro and in vivo studies (Sabogal-Guáqueta et al., 2015). Oxidative stress can induce neuronal damage and modulate intracellular signaling, ultimately leading to neuronal death by apoptosis or necrosis. Studies reveal that other mechanisms than antioxidant activities could be involved in the neuroprotective effect of these phenolic compounds (Hwang et al., 2017).
The importance of food consumption in relation to human health has increased consumer's attention regarding nutraceutical components and functional food (Sarkar and Shetty, 2014). Nonetheless, compounds of plant origin have been tested more than those of animal origin as a potential for human health because of a wide variety of bioactive compounds that plants produce. Flavonoids, phenolics, anthocyanins, phenolic acids, stilbenes, and tannins are examples of bioactive compounds produced by plants.
Antioxidant, anticancer, antimutagenic, antimicrobial, antiinflammatory, and antineurodegenerative properties have been analyzed by both in vitro and in vivo assays (Nile and Park, 2014). The role of antioxidants in neurodegenerative diseases has a wide scope to sequester metal ions involved in neuronal plaque formation to prevent oxidative stress (Spagnuolo et al., 2018). In vitro assays in clinical trials have proven and documented health benefits for the prevention, management, and treatment of chronic disease (Baptista et al., 2014).
Due to the high percentage of adults suffering from degeneration on cognitive and communicative skills, considerable research has demonstrated the importance of functional food and some wellness ingredients on neurodegenerative disorders, especially Alzheimer’s. Antioxidant therapy is crucial in scavenging free radicals and ROS preventing neuronal degeneration in a postoxidative stress situation (Rocha-Parra et al., 2018).
The evidence-based trials which have been properly reported in the literature as well as relating to intact species and not ex vivo as in cell culture. For elderly people, exploratory analyses have been supported in order to achieve a reduction in the incidence of Alzheimer's (Chai et al., 2016). Acetylcholinesterase inhibitors are used to treat neurological disorders including Alzheimer's disease (Meilán and Gutiérrez, 2017) and Parkinson's (Khan, 2016), and it has been suggested that some plant-derived dietary agents like functional foods often seem to be a panacea for treating all ailments. Due to this, studies in preventive treatment have been considered a priority. Some examples for neurological problems report the use of Padina gymnospora (Balakhrisna—IF) with 150 μg/mL. The effectiveness in reducing deleterious effects and neuronal death have been assayed in several in vitro and in vivo studies (Mathew and Subramanian, 2014).
Several compounds have been tested against degenerative diseases: vitamins A, B, C, and E, carotenoids, some quinones, and nearly all polyphenols (Dixon and Pasinetti, 2010). Resveratrol, silymarin, and quercetin highlight between polyphenols. These three compounds have the capacity to cross the blood-brain barrier, which facilitates and improves their protective action at the neuronal, cognitive, and memory levels. Regarding resveratrol, some epidemiological studies suggest fruits rich in resveratrol are associated with the reduction of risk of dementia (Pasinetti et al., 2015). Silymarin can be useful in the treatment and prevention of some neurodegenerative and neurotoxic processes (Kumar et al., 2015). This compound can increase the concentration of certain neurotransmitters in the brain. The dose of 200 mg/kg/day reduced the protein oxidation in the hippocampus and bark of rats in old age (Karimi et al., 2011). At the brain level, it has been shown that treatment with silymarin decreases lipid peroxidation, because it activates and induces an increase in the levels of antioxidant defense systems (such as the enzyme glutathione peroxidase, ascorbic acid, and the enzyme superoxide dismutase) (Nencini et al., 2007). Finally, quercetin, one of the flavonoids with greater antioxidant activity, is able to inhibit lipid peroxidation (activating and increasing the levels of endogenous antioxidants, such as the enzyme glutathione S-transferase). At the brain level, quercetin is capable of reversing aging and cognitive dysfunction that are produced by the action of certain molecules such as ethanol or the β-amiloide peptide (Aβ (1–42)) (associated with oxidative stress and neurotoxicity in the disease of Alzheimer’s) (Sabogal-Guáqueta et al., 2015).
2.3 Functional food related to Cancer
The bioactivity of certain compounds has been widely studied. One of the most addressed areas is anticancer because cancer is the leading cause of death worldwide. This overwhelming disease is the result of the interaction between a person's genetic factors and external agents, including ultraviolet and ionizing radiation, chemical carcinogens such as asbestos, components of tobacco smoke, aflatoxin (a food contaminant), arsenic in drinking water, and less common by biological carcinogens, etc. (World Health Organization, 2014).
Research spans compounds of animal origin and plant origin; for example, propolis (bee glue) together with caffeic acid phenethyl ester (CAPE) is a key anticancer component. CAPE activates DNA damage signaling in cancer cells (Ishida et al., 2018). Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumors (Bonatto et al., 2015). Even oral administration of lipopolysaccharide (LPS) from the wheat symbiotic bacteria Pantoea agglomerans can improve an individual's immune condition, especially small intestinal immune competence and macrophage activity, to ameliorate the effects of malignant tumors’ (Morishima and Inagawa, 2016).
The protective and preventive effects of functional food of plant origin related to cancer have been proven (Yang et al., 2016), and the bioactive components responsible for cancer chemopreventive effects of various edible plants have now been identified. The first chemical compounds studied were ascorbic acid and β carotene (Stan et al., 2008). Nevertheless, leading the list of metabolites are the polyphenols. The effects of these compounds are mainly preventive against tumor initiation, avoiding formation of genotoxic molecules, blocking the activity of the mutagens-transforming enzymes, and prevention of the formation of DNA adducts (Dammann et al., 2017).
Scientific evidences suggests that the health benefits of the consumption of polyphenols in fruits and vegetables and are attributed to the additive and synergistic interactions of the phytochemicals by targeting multiple signal transduction pathways (Pelicano et al., 2014). Likewise, results from earlier studies have suggested a crosslink between diet and autophagy (a mechanism that disassembles unnecessary or dysfunctional components inside the cells). Some polyphenols of which this has been proven by in vitro and in vivo trials are:
•Quercetin (3,3′,4′,5,7-pentahydroxyflavanone)—present in a wide range of fruits and vegetables, such as onions, apples, and berries; can inhibit tyrosine kinase and induce cytoprotective autophagy.
•Resveratrol—mediates numerous mechanisms, such as apoptosis, cell cycle arrest, kinase signaling pathways, and autophagy.
•Silibinin—derived from the milk thistle (Silybum marianum); possesses protective effects for the liver and neurons as well as lead the activation of the extrinsic (receptor-related) and intrinsic (mitochondria-related) apoptosis pathway and the activation of the autophagic process (Abdal Dayem et al., 2016).
The major governing factors in tumor progression and cancer drug sensitivity are the epigenetic changes in DNA methylation patterns at CpG sites (epimutations) or deregulated chromatin states of tumor-promoting genes and noncoding RNAs. Since epigenetic marks (epimutations) are reversible in contrast to genetic defects, chemopreventive nutritional polyphenols (resveratrol, catechin, and curcumin among others) have been evaluated for their ability to reverse adverse marks in cancer (stem) cells to attenuate tumorigenesis-progression and prevent metastasis (Berghe, 2012).
Berry-type fruits contain great quantities of polyphenols, especially anthocyanins. It has previously been demonstrated that anthocyanins upregulate tumor suppressor genes, induce apoptosis in cancer cells, repair and protect genomic DNA integrity (which is important in reducing age-associated oxidative stress), and improve neuronal and cognitive brain function (Santos et al., 2013). Although, anthocyanins present low stability under given environmental conditions and interaction with other compounds in a food matrix, through encapsulation, the stability and/or bioavailability can be improved. Simulated gastrointestinal models, as well as in vivo trials, are required to ensure the attributes of the anthocyanins (Thibado et al., 2018).
In conclusion, it is important to increase antioxidants consumption, which could provide protection against possible adverse agents that can cause cell cancer. Further studies to know the properties of bioactive molecules as chemopreventive agents are required, as well as formulation assays for targeted therapy and increased bioavailability of these compounds related to cancer prevention and treatment.
3 Bioactive compounds from vegetable and animal sources
Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent mixture of molecules to produce nutraceuticals, functional foods, and food additives. Some of those compounds, such as polyphenols, can be found in nature at high concentration but others can only be found at very low levels.
Mainly, plants and animals have been natural sources where a wide range of bioactive compounds have been found and incorporated into our food, but although it is not the purpose of this chapter, we could also highlight some bioactive compounds of microorganisms or algae that have functionality and could be future constituents of functional foods. The main reason for using microorganisms to produce compounds from plants and animals is the relative simplicity for environmental and genetic manipulation (Demain, 2000).
As noted, plants have been an excellent source of bioactive natural products and their extracts have been used as medicines in the treatment of various diseases. Plant compounds are divided into primary (sugars, amino acids, fatty acids, and nucleic acids) and secondary metabolites (polyketides, isoprenoids, alkaloids, phenylpropanoids, and flavonoids) (Mykkänen et al., 2014; Oksman-Caldentey and Inzé, 2004; Wu and Chappell, 2008). Also, animal sources, such as marine organisms, synthesize several complex and chemicals that we absorb when we eat them, and which can be utilized to treat various ailments (Shahidi and Ambigaipalan, 2015). Mayer et al. (2010) studied almost 600 marine compounds that displayed antitumor and cytotoxic activity and 666 additional chemicals with demonstrated pharmacological activities (i.e., antiinflammatory, anticoagulant, antiviral, and cardiovascular treatments, among others).
Among microorganisms, fungi synthesize bioactive compounds such as antibiotics, enzymes, and organic acids (Silveira et al., 2008). These bioactive compounds can be incorporated into foods as nutritional supplements, flavor enhancers, texturizers, preservatives, emulsifiers, acidulants, surfactants, or thickeners (Gil-Chavez et al., 2012). Bacteria can produce some isoprenoids like carotenoids (such as β-carotene and lycopene) and phenylpropanoids like stilbene derivatives (resveratrol and others), among others (Donnez et al., 2009; Klein-Marcuschamer et al., 2007), but research on natural compounds from microorganisms remains unexploited since the low levels of bioactive compounds produced limit their potential use (Van Lanen and Shen,
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