8 - Functional Foods

Question 1

What are functional foods?

Answer 1

Foods that provide health benefits beyond basic nutrition

e.g. epidemiological studies - diet rich in fruits and vegetables related to low incidence of cancer

Question 2

What are phytochemicals?

Answer 2

phyto - plant derived

non-nutrient compounds that have biological activity in the body

Question 3

What are phytoestrogens?

Answer 3

Phyto - plant derived

similar to human estrogen in structure and function

Question 4

What are phytosterols?

Answer 4

Phyto - plant derived

Similar to cholesterol in structure

Question 5

What are polyphenolic compounds?

Answer 5

Poly - many

Phenol - phenol groups or more than one hydroxyl group on benzene ring

Question 6

What are secondary metabolites?

Answer 6

Organic compounds not directly involved in normal growth, development or reproduction

Question 7

What are flavonoids?

Answer 7

Plant pigments
Secondary metabolites of plants
Some are polyphenolic

Question 8

What are lycopenes?

Answer 8

Red pigments in tomatoes

A carotene which is an intermediate in the biosynthesis of many carotenoids e.g., β carotene

Question 9

What are isoflavonoids?

Answer 9

A class of flavonoid
Phytoestrogens
Some are polyphenolic

Question 10

What are the benefits of functional foods compared to basic nutrition?

Answer 10

May contain compounds other than basic nutrients that may confer health benefit beyond the basic requirements for growth and development

e.g., phytochemicals (phytoestrogen, antioxidants), zoochemicals

Question 11

What does phytoestrogen do in the body?

Answer 11

Mimic estrogen and bind to estrogen receptors, may modulate the effects of estrogen in the body

Correlates to reduced rates of some cancers

Taken as supplement may stimulate estrogen dependent cancers

More studies are required

Question 12

What are the benefits of antioxidants?

Answer 12

Fruits and vegetables - lower risk of heart disease and neurological diseases
Prevent oxidative stress - scavenge biological radicals (e.g., ROO·) before they oxidise/damage DNA, protein and lipids leading to cancer, atherosclerosis, etc.
Donate H to neutralise free radicals
Many polyphenolic compounds in plants have antioxidant activities

Question 13

What are some of the benefits of resveratrol?

Answer 13

Life extension, cancer prevention, endurance, cardio-protective, anti-diabetic

Question 14

What do enzyme inhibitors do in the body?

Answer 14

Inhibit the digestion of energy providing nutrient

e.g., carbohydrate inhibitors - control release of glucose for diabetics, weight management

Question 15

What are some possible benefits of zoochemicals that are being investigated?

Answer 15

Immunoglobins - antibodies from milk sources
Antimicrobial effect (active biopeptides, lactoferrin, lysozyme)

Question 16

What can vitamin C + Zinc do vs a common cold?

Answer 16

May reduce duration and severity of cold and reduce illness incidence when exposed to physical and environmental stress

Question 17

When a food is modified (e.g., removal of fats) to provide health benefits, what does it make the food?

Answer 17

It is a functional food

Question 18

What is the effect of consuming low fats foods?

Answer 18

Lower risk of getting heart disease

Question 19

What is the effect of consuming low sodium/salt?

Answer 19

Reduce blood pressure/hypertension

Question 20

Fresh milk with added omega 3,
bread with added folic acid,
cranberry juice which decrease the risk of UTIs,
foods with probiotics,
foods with prebiotics (naturally found in wheat, barley, rye, garlic, leeks etc.)

are examples of ______

Answer 20

functional foods

Question 21

What are nutraceuticals?

Answer 21

Extracts of plants or other functional components in a pill

Effectiveness compared to consumption of wholesome food is yet to be verified

Question 22

High intake of fruits and vegetables rich in β carotene is related to lower incidence of lung cancer for smokers.
This is not the case for β carotene supplements. Why?

Answer 22

Synerginistic phytochemicals - β carotene in blood shows high intake of fruits and vegetables, other phytochemicals may contribute to the reduced risk of cancer

Question 23

Increase of lycopene in tomato,
vitamin B in rice,
increase isoflavones in soy,
addition of essential amino acid in vegetables,
removal of protein causing allergic reactions in nuts,
heme in ‘Impossible burger’
are examples of _____

Answer 23

GM (genetic modification) functional foods

Question 24

What are some benefits of GM foods?

Answer 24

Improved nutritional or functional compound content
Reduced herbicide and pesticide used
Improved flavours
Production of seedless crops
Production of crops without allergenic protein

Question 25

What are some concerns of GM foods?

Answer 25

Cross pollination/breeding with non-GM crop/animals
Cost of GM seeds
Insect may become resistant to GM crops
Unknown long-term effects
Ethical issues
Introduction of allergenic protein

Question 26

What are some dangerous phytochemicals in foods?

Answer 26

Cassava (cyanogenic glycosides –> cyanide - affect central nervous system, lethal)

Green potato (solanine - toxic, affects gastrointestinal tract and nerve impulses)

Red kidney beans (lectin - stomach ache, vomiting and diarrhoea if not cooked at high enough temperatures)

Question 27

What are some concerns regarding functional foods?

Answer 27

Are they really better? Do they work?
How much should one consume added phytochemicals or zoochemicals?
Is it safe?
Will the addition/removal or one ingredient necessarily make the food a better choice?

Question 28

What must nutrient function claims have?

Answer 28

Established recommended intakes
Scientific evidence
Enables public to understand the significance to their overall daily diet
Not imply that nutrient is for prevention or treatment of disease