Ordinary foods with functional

ingredients
Heli J. Roy, PhD, MBA, RD
LSU AgCenter
Pennington Biomedical Research Center
Louisiana State University System

The 5
th
Medicinal Biotech Forum, Beijing, China,
November 5, 2011

All About Blueberries
Functional foods
Has a function beyond basic nutrition
Functional foods are "foods and beverages with
claimed health benefits based on scientific
evidence"
Nutrition Labeling and Education Act of 1990
Health Claims on food products
Currently there are 18 approved structure/function claims
in the US
Green Tea & Cancer
Antioxidant Vitamins & Cancer
Walnuts & Heart Disease
In the U.S., functional foods are not defined by law

Chronic diseases
Mortality from chronic diseases has surpassed
mortality from infectious diseases.
Heart disease, cancer, aging - free radicals,
such as superoxide, singlet oxygen, and
hydroxyl radicals.
Obesity - chronic inflammation.

Chronic diseases
Cardiovascular disease is the leading cause of death
Cancer is second, 35% of all cancers are diet
related
Multifactorial
Long induction phase
Diet is very important
Diabetes
Obesity
Phytochemicals
Biologically active chemical compounds.
Cell wall support materials, induced under stress
Bright and vivid colors
Found in fruits, vegetables, beans, grains, and
other plants
Antioxidant or hormone-like action
1000s
Some of the more commonly known
phytochemicals include beta carotene, ascorbic acid
(vitamin C), folic acid, and vitamin E

Functional Ingredients With Influence
Phytochemical In
Organosulfur,
glucosinolates
Cruciferous vegetables:
broccoli, cauliflower, cabbage,
dark leafy greens
Anthocyanins:
Cyanidin, Delphinidin, Malvidin,
Pelargonidin, Peonidin, Petunidin,
Grapes, strawberries, blueberries,
cranberries, blackberries,
raspberries, nuts
Flavonols: Quercetin, Kaempferol,
Myricetin, Isorhamnetin ,
Naringin, Nobiletin, Rutin
Tea, apples, grapes, citrus fruits,
Isoflavones: Daidzein, Genistein,
Glycitein, saponins
Soy foods
Functional Ingredients With Influence
Phytochemical In
Carotenes: Lycopene Tomatoes and watermelons
Allium compounds Onions, garlic, scallions, chives
Monoterpenes: Limonene,
Hesperetin, Naringenin, Eriodictyol
Citrus fruits
Phenolic acids: Ellagic acid Honey
Other Phenols: curcumin,
capsaicin, xylenol
Turmeric, chili peppers,
Catechins: Catechin, Epicatechin,
Epigallocatechin Epicatechin gallate,
Epigallocatechin gallate
Camellia Sinensis, Green tea
Organosulfur, glucosinolates
Cruciferous vegetables:
broccoli, cauliflower, cabbage, dark leafy greens
Modulates enzyme activities
Decreased cancer risk
Decreased heart disease risk
Decreased cerebrovascular disease

Anthocyanins: Cyanidin, Delphinidin, Malvidin,
Pelargonidin, Peonidin, Petunidin
Grapes, strawberries, blueberries, cranberries,
blackberries, raspberries, blue corn, nuts and beans
Cancer (antioxidant, anti-angiogenic)
Diabetes
Infections (antibacterial)
Reduces light induced photo damage to eyes and
vision loss, stimulate regeneration of rhodopsin
Dermal health
Decrease inflammatory response
Cognitive function



Lila 2004
Flavonols: Quercetin, Kaempferol, Myricetin,
Isorhamnetin , Rutin, Luteolin
Found in onions, tea, apples, grapes, citrus fruits
Metal chelators and free radical scavengers
Anti-inflammatory, antioxidant, neuroprotective,
antiallergic, hepatoprotective, antithrombotic,
antiviral, and anticarcinogenic activities
Significantly affect the function of various
mammalian cellular systems
Inhibit platelet aggregation by blocking eicosanoid
production
Kaempferol suppress the growth of cancer cells
Hakkinen 2000
Isoflavones: Daidzein, Genistein, Glycitein,
Saponins
Soy foods
Mimic the female hormone estrogen preventing
bone absorption and protecting bone health.
Reduce visceral fat, reducing risk for metabolic
syndrome etc.
Reduced cholesterol levels, reduced risk for
ischemic heart disease
Exhibit angiogenesis inhibiting action thereby
restricting the growth of cancer cells and preventing
metastasis.
Carotenes: Lycopene
Tomato products, watermelon
Complex cocktail of chemicals, as well as the
potentiating interactions with other foods (such as
oils) in the diet that are actually responsible for the
health-protective benefits
Suppresses expression of proteins in tumor
progression
Strong antioxidant
Eliminates singlet oxygen

Lila, MA
Allium compounds
Garlic, onions, leeks, and chives
CANCER
Stomach
Colorectal
Breast
Modulate the activity of several metabolizing
enzymes
Protects DNA
Antiproliferative
Apoptosis
Monoterpenes: Limonene, Hesperetin,
Naringenin, Eriodictyol
Eucalyptus, citrus fruits, lavender, cherries,
peppermint, dill
Prevent carcinogenesis of initiation and promotion/
progression stage
Cancers of breast, skin, liver, stomach
Inhibit cholesterol synthesis
Consumption of fruits has also been associated with
inhibition of the growth of Helicobacter pylorii
Antibacterial


Phenolic acids: Ellagic acid, Caffeic acid,
Chicoric acid, etc
Phenolic acids, namely caffeic, chlorogenic, ferulic,
gallic and ellagic acid, are found in blackberry,
raspberry, strawberry
Potential antioxidant, antimutagenic,
anticarcinogenic, anti-inflammatory, antiviral with
immunostimulating properties
Inhibits HIV integrase
Diabetes prevention
Vision enhancement
Neuroprotection
Other phenols: curcumin, capsaicin
Turmeric - curcumin
Prevents AD by inhibiting oxidative stress of lipids in the
brain
Anti bacterial - Inhibits bacterial growth
Anti-inflammatory
Cancer preventive
Chili peppers - capsaicin
Pain

Catechins
Green tea, 20 times more potent antioxidant than
vitamin C
Cardiovascular diseases
Obesity and weight loss
beneficial for the suppression of diet-induced obesity
Diabetes
Cancer
effective in inhibiting cancer growth
Microbial diseases
Neurodegenerative diseases
EGCG Weight Loss Effects
Reduces body weight
Reduced fat absorption
Inhibit lipases
Decreasing lipogenesis
Decreasing FAS
ACC1
Increasing hepatic lipid
oxidation
Inhibiting adipocyte
growth
Increased fecal fat
excretion
Increasing UCP2
Decreasing SCD1 enzyme
Decreasing MA enzyme
Decreasing GK

Klaus, et al. IJO, 2005; Wolfram, et al. Ann Nutr Metab 49:54, 2005
Regulating body weight
Caffeine
Salicin
Yohimbine
Forskolin
Yerba Mate
Capsicum
Hydroxycitric acid
Resistant starch
Calcium
Gum guggul
Corosolic acid
Glucomannan
Chromium picolinate
Thermogenic vs non-thermogenic mechanism
Prevention of chronic diseases
Unsaturated vegetable fats, whole grains, vegetable
proteins
Colorful fruits and vegetables, berries
Spices, herbs
Calorie restriction with adequate nutrients





Lila, M.A. Ann. N.Y. Acad. Sci. 1114: 372380 (2007).
And back to Blueberries
5 and 10% blueberry powder
Mice were fed control or blueberry diet for 8 weeks
Tumor volume was significantly smaller in the 5%
and 10% BB supplemented groups than those on
the control diet
BB ingestion (anthocyanins) mediated key
processes of inflammation, signaling, cell migration
BB modulated 100s of genes involved in
inflammation, cell-to-cell interaction and cancer
Adams et al. J. Nutr 141:1805, 2011
Warning supplementation might not
work
NIH-FUNDED STUDY SHOWS INCREASED PROSTATE
CANCER RISK FROM VITAMIN E SUPPLEMENTS
Men who took 400 international units (I.U.) of vitamin E daily
had more prostate cancers compared to men who took a
placebo, according to an updated review of data from the
Selenium and Vitamin E Cancer Prevention Trial (SELECT).
The findings showed that, per 1,000 men, there were 76
prostate cancers in men who took only vitamin E
supplements, vs. 65 in men on placebo over a seven-year
period, or 11 more cases of prostate cancer per 1,000 men.
This represents a 17 percent increase in prostate cancers
relative to those who took a placebo.
Warning supplementation might
not work
Fred Hutchinson Cancer Research Center
The results of the Beta-Carotene And Retinol Efficacy Trial
(CARET) suggest that high-dose supplementation of vitamin
A and beta-carotene should be avoided in people at high
risk of lung cancer. About 9,000 people (smokers and
people with asbestos exposure) were assigned a daily
regimen of 25,000 IU of retinol and 30 milligrams of beta-
carotene, while a similar number of people were assigned
a placebo. After four years of follow-up, the incidence of lung
cancer was 28% higher in the supplemented group
compared to the placebo group.
Conclusions
It is not a single component in plant-derived foods,
but rather complex mixtures of interacting
natural chemicals, that produce such powerful
health-protective effects. These natural
components accumulate simultaneously together in
a plant, and provide a multifaceted defensive
strategy for both the plant, and the human
consumer.
Bioactive food constituents used to combat disease
progression can be more comprehensive and
broad-spectrum than the effects of any single-
component synthetic drugs.
Lila, M.A. Ann. N.Y. Acad. Sci. 1114: 372380 (2007).
Thank You