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Functional foods inter Flashcards

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1
Q

Name 3 sources of functional foods

A
  1. synbiotics
  2. industrial
  3. nutraceuticals
  4. animal source
  5. naturally occurring and plant source
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2
Q

Why are fermented foods not prebiotics?

A

because we need to know the exact amount and strain of bacteria

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3
Q

It’s the study of how certain molecules generated by species in response to environmental stress can generate protective responses in other species

A

xenohormesis

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4
Q

Phytosterols can compete with the absorption of what?

A

cholesterol

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5
Q

Phytochemicals responsible for the pungent taste of cruciferous vegetables such as broccoli and cauliflower

A

glucosinolates

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6
Q

What is a bioactive compound?

A

something that offers health benefits beyond the nutritional value

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7
Q

Amount of beta glucane that we need to consume in order to get its benefits

A

3 grams

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8
Q

3 benefits of beta carotene

A

improve vision, reduce inflammation, antioxidants, support immune system and it is a precursor of vitamin A

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9
Q

One property of phytochemicals

A

pigments, environmental protector, environmental poison detoxification

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10
Q

2 diseases where curcumin can help

A

cancer, Alzheimer, inflammatory disease, diabetes

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11
Q

Difference between sterols and stanols

A

sterols have a double bond; stanols don’t

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12
Q

Importance of organosulfur compounds

A

antioxidants, antimicrobial, antifungal and they generate smell, which protect the plant (we cry when we chop onions because they try to protect themselves by releasing sulfur)

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13
Q

How does lutein help brain function?

A

it protects us from inflammation that protects us from neurodegeneration, it is neuroprotective. It also prevents tau protein and another protein from aggregating and cause damage

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14
Q

Water-soluble pigments

A

betalaines and anthocyanins

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15
Q

Bioactive compound that blocks the same enzymes as aspirin, so it has anti-inflammatory and analgesic properties

A

curcumin, this is why it helps with cramps

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16
Q

What are phytochemicals

A

molecules naturally present in the plant kingdom

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17
Q

What is the effect of turmeric and ibuprofen

A

they block the prostaglandins (COX 1, COX 2) which are related with inflammation; turmeric has the same effect but with less side effects

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18
Q

What components can we find in broccoli, kale and cauliflower?

A

glucosinolates

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19
Q

Explain the process of how turmeric helps with type 2 diabetes

A

curcumin lowers the free fatty acids, blocks pro inflammatory cytokines, and reduces insulin resistance
curcumin can also bind to the receptor, acting as insulin, because it activates it
(these are 2 different mechanism)

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20
Q

Name a food that has lycopene

A

watermelon

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21
Q

Carotenoids that protect the eye macula and how

A

lutein and zeaxanthin accumulate in the macula and when the light hits the eye, they degrade instead of the macula

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22
Q

Categories of functional foods

A

conventional foods, modified foods and food ingredients

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23
Q

How many different types of sterols exist?

A

more than 250

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24
Q
  1. Which compound decreases the serum levels of LDL?
A

phytosterols

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25
Are all fortified foods functional?
no
26
If we don´t eat them, we get deficiencies
nutrients (around 50)
27
If we don´t eat them, apparently nothing happens
bioactive compounds (more tha 14,400)
28
Every functional food has a bioactive compound (true or false)
true
29
It is best to ingest the building blocks instead of eating the whole building. What is an example of this?
proline + vitamin C= collagen
30
Functional effects and potential mechanisms can be assessed by
basic research and clinical research
31
Why should we consume functional foods?
they offer health benefits beyond the nutritional needs, protect against chronic diseases, and improve the quality of life and longevity
32
Is stress related to GI symptoms?
yes, because the brain is closely related to the gut
33
Lipids don´t cause heart disease (true or false)
true, oxidized lipids do
34
Estudio de cohorte
hay una población y solo se observan los resultados
35
We not only feed our bodies with energy, but also with
information
36
Mayor amount of receptors that we have
endocannabinoids
37
What doesn´t kill plants makes us stronger
xenohormesis
38
_________________ increase the strength of the nutrients when they enter the bloodstream (carotenoids)
cooking and choping
39
It should be our main source of vitamin A
beta carotene
40
What do free radicals do?
they steal electrons from healthy atoms, oxidizing them; we produce them even when we breathe
41
Produced through genetic engineering to synthetize beta carotene
golden rice
42
Carotenoids that are isomers
zeaxanthin and lutein
43
What happens in lithiasis?
there is so much cholesterol that the liver produces a lot of bile, but it gets stuck and solidifies. (This happens frequently in obesity)
44
secondary metabolites of plants and are generally involved in defense against ultraviolet radiation or aggression by pathogens.
polyphenols
45
Polyphenols defend plants against what?
UV radiation or aggression by pathogens
46
May contribute to the bitterness, astringency, color, flavor, odor and oxidative stability
polyphenols
47
Fruits that contain up to 200-300 mg of polyphenols per 100 g
grapes, apple, pear, cherries and berries
48
Phenol structure
aromatic ring and a hidroxyl functional group
49
Polyphenols are divided in
1. phenolic acids (they have an acid group) 2. flavonoids 3. non-flavonoids (stilbenes, lignans, and tannins)
50
Responsible for the astringency in wine
tannins (non-flavonoids)
51
Carbohydrates that cannot be digested and lignans (functional definition, not chemical or structural, which is why they can be probiotics)
fiber
52
Why is cabagge an indicator of pH
because the structure of anthocyanins changes, so the light reflects differently
53
Enzyme from microbes that can change anthocyanines into other components (colonic metabolites)
glucosidase
54
Hormone produced by subcutaneaous adipose tissue, related with less inflammation
adiponectin
55
What are incretines?
hormones/peptides produced by the GI tract that increase insulin release, like GLP1
56
Plant-derived compounds with estrogenic activity
phytoestrogens
57
Richest sources of isoflavones
soybeans and soy products
58
The major flavonoids found in legumes, particularly soybeans
isoflavones
59
the compound derived from isoflavones with the greatest estrogenic activity
equol
60
Very important in PCOS
isoflavones
61
Vascular plant secondary metabolites, with widespread occurrence in the plant kingdom, and which are ascribed a wide range of physiological functions, positively affecting human health
lignans
62
Lignans sources
flaxseed, sesame seeds, whole-grain cereals (i.e.,wheat, oats, rye, and barley), legumes, various vegetables and fruit (particularly berries), as well as beverages, such as coffee, tea, and wine.
63
Molecules inherent in cereals and legumes reduceprotein digestibility and mineral release, respectively
trypsin inhibitors and phytates
64
Improves biological value of proteins
germination process
65
A polyphenolic compound naturally found in peanuts, grapes, red wine, and some berries.
resveratrol
66
Histone desacetylases are
activators
67
Isothiocyanates can block the function of histone desacetylase inhibitors, so they _______ genes
activate
68
Cis- and trans-resveratrol occur as
glucosides
69
Fat-soluble compoud that belongs to a class of polyphenolic compounds called stilbenes
resveratrol
70
Resveratrol in wine has health benefits?
no, only in nutraceuticals
71
Four mechanisms by which resveratrol helps in CVD
1. inhibit adhesion molecules in the endothelial cells 2. inhibit vascular smooth (atherogenic) cell proliferation 3. stimulates sx. of nitric oxide (vasodilation) 4. inhibition of platelet activation and aggregation
72
It´s the base of neurodegenerative diseases
neuroinflammation
73
Resveratrol sources
grapes, chocolates, pistachios, blueberries, peanuts, etc.
74
A molecule that has a particular color and can absorb light at different wavelengths, depending on the color.
pigment
75
Are cellulose and psyllium prebiotics?
no
76
It can be insoluble, soluble, fermentable
fiber
77
Fiber is something that cannot be digested (T or F)
true
78
Satiety
when we are full
79
Satiation
the time it takes to be hungry again (between meals)
80
▹ Beta-glucans ▹ Avenanthramides ▹ Phenolic acids ▹ Vitamin E ▹ Unsaturated fatty acids ▹ Minerals such as iron, zinc and magnesium ▹ Other fibers
oats
81
Type of fiber: -beta glucan -arabinoxylans -galactomanans
soluble
82
Type of fiber: -cellulose -lignin -hemicellulose
insoluble
83
29% of starch in oats
resistant starch
84
The following are polyphenols contained in _____: caffeic acids, coumaric acids, gallic acids, hydroxybenzoic acids, protocatechuic acids, syringic acids, and vanillic acids
oats

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