scholarly journals Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Nutrients ◽  
2015 ◽  
Vol 7 (1) ◽  
pp. 706-729 ◽  
Author(s):  
Jose Miranda ◽  
Xaquin Anton ◽  
Celia Redondo-Valbuena ◽  
Paula Roca-Saavedra ◽  
Jose Rodriguez ◽  
...  
Keyword(s):  
Human Health ◽  
Functional Foods

scholarly journals Grapes and Their Derivatives in Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 672
Author(s):  
Panagiotis Kandylis
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Consumer Interest ◽  
Health Promoting

Consumer interest in the consumption of health promoting foods is growing worldwide due to the realization of the link between diet and human health [...]

scholarly journals Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽  
2021 ◽  
Vol 27 (2) ◽  
pp. 67-74
Author(s):  
Zlata Kralik ◽  
Gordana Kralik ◽  
Manuela Grčević ◽  
Danica Hanžek ◽  
Ewa Biazik
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Poultry Production ◽  
Composition Change ◽  
Omega 3 ◽  
Research And Innovation ◽  
Positive Effect

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

Probiotics as Functional Foods: Potential Effects on Human Health and its Impact on Neurological Diseases

2017 ◽  
Vol 7 (2) ◽  
pp. 23 ◽  
Author(s):  
Vanitha Venkataratnamma ◽  
PathanS Begum ◽  
Gujjula Madhavi ◽  
Senthilkumar Rajagopal ◽  
Buddolla Viswanath ◽  
...  
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Neurological Diseases

scholarly journals Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health: A Focus on Cancer Prevention and Interception

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1226 ◽  
Author(s):  
Christian Galasso ◽  
Antonio Gentile ◽  
Ida Orefice ◽  
Adrianna Ianora ◽  
Antonino Bruno ◽  
...  
Keyword(s):  
Disease Prevention ◽  
Human Health ◽  
Functional Foods ◽  
Dietary Intervention ◽  
Essential Amino Acids ◽  
Nutritional Intervention ◽  
Epidemiological Studies ◽  
Antioxidant Compounds ◽  
Health Food ◽  
Microalgal Biomass

Epidemiological studies are providing strong evidence on beneficial health effects from dietary measures, leading scientists to actively investigate which foods and which specific agents in the diet can prevent diseases. Public health officers and medical experts should collaborate toward the design of disease prevention diets for nutritional intervention. Functional foods are emerging as an instrument for dietary intervention in disease prevention. Functional food products are technologically developed ingredients with specific health benefits. Among promising sources of functional foods and chemopreventive diets of interest, microalgae are gaining worldwide attention, based on their richness in high-value products, including carotenoids, proteins, vitamins, essential amino acids, omega-rich oils and, in general, anti-inflammatory and antioxidant compounds. Beneficial effects of microalgae on human health and/or wellness could in the future be useful in preventing or delaying the onset of cancer and cardiovascular diseases. During the past decades, microalgal biomass was predominately used in the health food market, with more than 75% of the annual microalgal biomass production being employed for the manufacture of powders, tablets, capsules or pastilles. In this review, we report and discuss the present and future role of microalgae as marine sources of functional foods/beverages for human wellbeing, focusing on perspectives in chemoprevention. We dissected this topic by analyzing the different classes of microalgal compounds with health outputs (based on their potential chemoprevention activities), the biodiversity of microalgal species and how to improve their cultivation, exploring the perspective of sustainable food from the sea.

scholarly journals Biological properties of lactobacillus

2003 ◽  
Vol 2 (4) ◽  
pp. 50-58
Author(s):  
N. A. Glushanova
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Cholesterol Content ◽  
Biological Properties ◽  
Human Organism ◽  
Secondary Immunodeficiency ◽  
Antagonist Activity ◽  
Bioactive Substances ◽  
Causative Agents ◽  
Positive Effect

Lactobacillus are an important component of the human and animal resident microflora. Lactobacillus possess a pronounced antagonist activity with respect to pathogens and conditionally pathogens as well as to other kinds and even to lactobacillus strains. Lactobacillus have immunomodulatory and antineoplastic effects, decrease cholesterol content and synthesize vitamins and other bioactive substances. Along with the positive effect on the human health lactobacillus may be a reason of diseases of people with secondary immunodeficiency. L. casei sp. rhamnosus, L. plantarum, L. brevis, L. lactis, L. fermentum, L. acidophilus and L. salivarius have been registered as causative agents. Hyperlactacidemia syndrome of children during bowels colonization by L. fermentum and L. buchneri has been described. Some L. buchneri strains are able to synthesize histamine that may be a reason of food toxicosis. Lactobacillus strains used as probiotics for correction of resident microflora imbalance as well as in production of functional foods, should not possess the properties, negatively affecting a human organism.

scholarly journals Plant sterols for human health- A review

2015 ◽  
Vol 7 (2) ◽  
pp. 1081-1087 ◽  
Author(s):  
Tanu Jain ◽  
Shikha Bathla
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Specific Effect ◽  
Fermented Milk ◽  
Oxidation Products ◽  
Food Matrix ◽  
Question Mark ◽  
Fatty Food ◽  
Long Time ◽  
Positive Results

The aim of the article was to review phytosterols as functional food and its significance in lowering cholesterol as well as its specific effect on human health. Phytosterols has been known for its cholesterol lowering action long time back but the uprising of phytosterols in form of functional foods gained the interest once again. Fatty food matrix provides optimal solubility but fortification of phytosterols with other food matrices like low fat fermented milk, bread, juice are showing positive results. A dose of 2 g/day of either steryl or stanyl esters has been prescribed for an optimum effect which has been confirmed by FDA and EC. A number of studies have documented the safety and the efficiency of phytosterols. But there is still a big question mark on the use of it because of their adverse effect on body in form of Phytosterol oxidation products (POPs). It needs further investigation to elucidate effect of POPs within body.

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

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