Functional Foods

1
Functional Foods

• Dr. Kathryn Orvis
• Assistant Professor
• Depts. of 4-H and Horticulture L.A.
• Purdue University

2

• The whole food is better then the sum of its
  phytochemicals
• --James Duke, USDA-ARS

3
Food and Health Risks

• Most important personal habits influencing health
  are Smoking, alcohol, and diet
• For two of three adults who dont smoke or drink
• Diet is the key factor influencing long term
  health
• 35 of all cancer deaths in the US
• May be related to diet
• Surgeon Generals Report on Nutrition and
  Health, 1996

From Dr. Goldman, Univeristy of Wisconsin
4
Functional Foods

• Very prevalent trend today
• Diet proven important in chronic diseases such as
  cancer, cardiovascular disease, and diabetes
• Population told to eat healthy diet for disease
  prevention
• But we always want a Quick Fix

5
Functional Foods

• Many names used interchangeably
• Nutraceutical, Phytopharmaceutical,
  Phytonutrients, Phytoceuticals, Designer food,
  etc.
• Defined as
• Food that has some nutritional value above and
  beyond its existing or intended amount(s)

6
Functional Foods

• Similar to conventional foods in appearance
• Consumed as part of a usual diet
• Demonstrated physiological benefit
• Reduces risk of disease beyond nutritional
  functions

7
U.S. Food Market
Pharm/Drug (120 billion)
Functional Foods Nutraceuticals (20 billion)
US Conventional Food Industry (486 billion)
Dietary Supplement (15.3 billion)
Luis Cisneros-Zevallos, Ph.D.Department of
Horticultural SciencesTexas AM University
8
Top Selling Extracts 1997
Value US Million
9
7
6.4
78
13.3
13.5
27
66
67
Source International Food Marketing and
Technology, December, 1998

- Luis Cisneros-Zevallos, Ph.D., Texas AM
University
9
Functional Foods

• Examples
• Calcium fortified orange juice
• Folic acid added to cereals and pastas
• Heart healthy properties of oats
• Labeling of fresh fruits vegetables such as
• the cardiovascular traits found in red
  purple grapes (and red wine)
• Vitamin A (carotenoids) in high color carrots

10
Functional Foods
11
Types of Nutraceutials

• Micronutrients
• Vitamins, beta carotene, molybdenum, calcium
• Synthetics
• Vitamin derivatives
• Phytochemicals
• Organosulfides --Tannins
• Isothiocynates --Folic acid
• Indoles --Carotenoids
• Dithiolthiones --Indole
• Polyphenols --Saponins
• Flavonoids --Coumarins
• Dietary Fiber --Isoflavones
• Protease inhibitors --Glucosinolates

12
Priority Fruits and Vegetables to Improve for
Health at the Vegetable Improvement Center (VIC)

• Crops containing or that can be developed with
  anthocyanins, carotene, lycopene, quercetin and
  vitamins C D

From Dr. Pike, Texas AM
13
Priority Fruits and Vegetables to Improve for
Health

• Blackberries
• Blueberries
• Carrots
• Citrus
• Cranberries
• Cruciferous crops
• Grapes

• Leafy vegetables
• melons
• Onions
• Peaches
• Solanaceous crops
• Sweet potatoes

From Dr. Pike, Texas AM
14
CompoundComparisons

• Quercetin,
• Onion gt1,000 ppm
• Anthocyanins,
• onion gt200 ppm
• Cranberry, gt700 ppm
• Blueberry, gt4,000 ppm
• Cherry, gt4,000 ppm
• Grape, gt6,000 ppm

From Dr. Pike, Texas AM
15
Functional Foods and Biotechnology

• New methods of biotechnology allow genes to be
  transferred from any species for plant
  improvement
• Tomatoes with longer shelf life
• Flowers that last longer
• Plants resistant to viruses
• Chemical tolerant/resistant crops
• Improved nutritional qualities
• functional foods

16
Driving Force

• Aging demographics (Ages 35, 140million)
• Silent revolution of alternative medicine
• Changing attitudes about Food and Health
• 95 of U.S. population making the
  diet/disease connection
• Increasing scientific evidence
• Many foods are becoming functional foods
• Regulatory framework encourages health messages
  and promotion

-- Luis Cisneros-Zevallos
17
Why Study?

• Many food crops originally domesticated for
  medicinal uses
• However
• Despite much folklore ..
• .the biology still needs to be unraveled
  before we can address many issues

18
Functional Food Research

• Case Study

19
So why are onions good for you?

• Implicated as folk medicines for thousands of
  years.
• Chinese -- stomach ailments
• Ancient Egyptians -- healing effects
• Greek Athletes -- run faster
• Some purported benefits include
• Antimicrobial properties
• Cancer prevention
• Cardiovascular benefits
• Organosulfur compounds important component in
  many traits

20
Cardiovascular Disease
Heart Attack and Stroke
25 of Americans suffer from some form of
cardiovascular disease
21
Blood, Sweat, and Tears...
Measuring Onions Effects on Human Platelet
Activity
Juicing Onions
22
What have we Learned?

• Work at University of Wisconsin, Madison
• Dr. I.L. Goldman Dr. M.J. Havey
• Kathryn Orvis -- Claudio Galmarini
• Bill Briggs
• Jan Debaene
• Dr. J. Folts
• Hashim Osman
• Onions inhibit platelet aggregation in vitro, in
  vivo, ex vivo
• Strongly flavored (pungent) onions inhibit to a
  greater degree
• Cooking deactivates the anti-aggregatory effects

23
Next Step

• Dosing information
• Metabolism of compounds internally
• Identification of specific inhibitory compounds
• Clinical trials human

24
(No Transcript)
25
All is not as it seems

• There is still much to be learned about
  metabolism of compounds by human system
• Many myths and misconceptions
• Issues with bioavailability

26
Dispelling Myths
M. Grusak, 1999
27

• Use information gained from research on
  functional foods and bioavailability to
• Label foods for related health benefits
• Educate the consumer about healthful properties
  of food
• Provide means for growers to improve profits
• Develop niche markets

28
Breeding has excellent potential for improving
Fruits and vegetables for health and Nutrition
29
Functional Foods

• It may be possible to increase the nutritional
  value of our food by plant breeding methods
• Example Increased carotenoid content (Vitamin
  A) in carrots obtained thru traditional breeding
  methods

30
Carrots Have
Color (pigment) is often what is good for you!

• Anthocyanins (yellow)
• Carotene (orange)
• Lycopene (red)

31
BetaSweet

• Designer vegetable to
• create new market

From Dr. Pike, Texas AM
32
BetaSweet Carrots

• Developed at Texas AM
• Targeted education for children
• Designer vegetable to create new market
• BetaSweet
• high beta-carotene
• high anthocyanin

33
Additional Benefits from Development of new crops

• New products, natural food colors
• Healthy snack foods, chips, juices,etc.
• Extracts for supplements
• Many of these from culls

From Dr. Pike, Texas AM
34
Breeding Vegetables and Fruits for Better Health
and Improved Nutrition

• High priority for consumers
• High priority for industry growth

An Obligation of Scientists
From Dr. Pike, Texas AM
35
National Cancer Institute
36
Next few slides are work from

• Frederick Khachik, Ph.D
• University of Maryland, College Park, MD

37
Fruits Vegetables according to their
Carotenoids distribution may be divided into

• Green Fruits Vegetables
• Yellow/Red Fruits Vegetables
• Yellow/Orange Fruits Vegetables

38
Green Fruits Vegetables

• Beans (Green), Beans (Lima), Broccoli, Brussels
  Sprouts, Cabbage, Kale, Kiwi, Lettuce, Muskmelon
  (Honeydew), Peas (Green) and Spinach

Sources

• Chlorophylls Epoxycarotenes (not absorbed into
  human blood)
• Lutein, alpha-carotene, beta-carotene (high
  concentrations found in human blood)
• Lutein is also found in human retina

39
Yellow/Red Fruits Veggies

• Yellow
• Apricots, Cantaloupe, Carrots, Pumpkin, Sweet
  Potato are Sources of
• Alpha-carotene and beta-carotene (high
  concentrations found in human blood)
• Red
• Grapefruit (pink), Tomatoes and Watermelon are
  sources of
• Lycopene, zeta-Carotene, beta-Carotene,
  Phytofluene, and and Phytoene (high
  concentrations found in human blood)

40
Yellow/Orange Fruits Veggies
Mango, Papaya, Peaches, Prunes, Squash (Acorn),
Squash (Winter), Oranges
Sources

• Epoxycarotenes (not absorbed into human blood)
• Lutein, Zeaxanthin, alpha-Cryptoxanthin,
  beta-Cryptoxanthin, alpha-Carotene,
  beta-Carotene, Zeta-Carotene, Phytofluene, and
  Phytoene (absorbed into human blood)

41
(No Transcript)
42
Wine and Health

• The French Paradox
• Louis Pasteur -Wine is the most healthful and
  most hygienic of beverages

43
Wine and Health

• Common Cold
• Kidney Stones
• Insulin Sensitivity
• Parkinson's Disease
• Bone Fractures / Osteoporosis
• Alzheimer's Disease

• Digestive Ailments
• Diabetes
• Pancreatic Cancer
• Hepatitis A
• Rheumatic Arthritis
• Stress and Depression

Dr. Greggory Cobb
44
(No Transcript)
45
(No Transcript)
46
Commercial Processing

• Preserves food quality and extends shelf life by
  destruction of food-spoilage and disease-causing
  microorganisms.
• Some losses in certain nutrients
• The nutritive value of foods may be improved by
  an increase in nutrient content and/or
  digestibility of food components

Luis Cisneros-Zevallos, Ph.D.Department of
Horticultural SciencesTexas AM University
47

• Use information gained from research on
  functional foods and bioavailability to
• Label foods for related health benefits
• Educate the consumer about healthful properties
  of food
• Provide means for growers to improve profits
• Develop niche markets

48
Nutrition Labeling
49
Labeling Educates and Promotes Product

• Heart Healthy
• Cholesterol Lowering
• Cancer Preventative

50
Labeling Educates and Promotes Product

• Prevention of
• Cardiovascular
• Cancer
• Birth Defects
• Osteoporosis

51
Potential New Functional Foods

• Some examples
• Chickpea -- good source of protein and high in
  calcium ( other minerals)
• Breeding efforts underway in Texas
• Abbo et al., 2000
• Arrugula, Endive and other designer greens high
  in glucosinolates and flavonoids
• Research and breeding work mostly in Europe
• Graser et al., 2000 DuPont et al., 2000
• Cilantro, Basil, Oregano, Thyme
• Research at Purdue

52
What does this mean for you as a consumer?

• Existing crops are new again for thru labeling of
  fruits and veggies
• New novelty or designer crops
• Education and research are important!

53
Questions?
Some information included in this presentation
was from
a dual level undergrad and grad course in the
Texas post-secondary education system