Functional Foods

Objective
• Define functional foods
• Describe importance of functional foods
• Explain oligosaccharides as dietary fiber
• Describe about free radicals and antioxidants
effect on health.
• Identify different types of phytochemicals,
food sources and potential health benefit.

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 Functional Foods

• Functional foods are foods that provide health benefits

beyond (in addition to) basic nutrition

• Foods with beneficial physiological or psychological

effects beyond providing essential nutrients
• A food that beneficially affects one or more target
functions in the body beyond adequate nutritional
effects in a way that is relevant to either an improved
state of health and well-being and/or reduction of risk of
disease.

• It is consumed as part of a normal food pattern. It is not

a pill, a capsule or any form
12/05/2023 of dietary supplement.
[Link] 3
 Cont..

Functional foods, according to their generally

accepted definition, are foods including
– whole foods and fortified
– Enriched, or enhanced foods
– Dietary components that may reduce the risk of
chronic disease and provide a health and
physiological benefit beyond the traditional
nutrients it contains.
• Functional foods are one of the fastest-growing
segments of the food industry.
• In some countries, functional foods have
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 Cont..
• Examples of a functional food:
– Natural food such as fruit or grain.
(e.g. lycopene-enhanced tomatoes, vitamin E-
enriched vegetable oils, vitamin A-enriched rice)
– A food to which a component has been added
(e.g. a spread with added phytosterols)
– A food from which a component has been
removed or reduced (e.g. a yogurt with reduced
fat);
– Food in which one, or several components, have
been modified, replaced or enhanced (e.g. a juice
drink with enhanced antioxidant content, a yogurt
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with added [Link]
or probiotic) 5
12/05/2023 [Link] 6
 Why functional foods?
1, Awareness of links between food and health
increases
– Healthy eating can make a key contribution to
health and well-being

2, Changes in lifestyle and the increase of

chronic diseases

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 Health benefits of
functional foods
 Better early development and growth
 Health maintenance (e.g. immune function,
gastrointestinal health, mental health, health
in ageing, physical performance)
 Reduced risk of obesity
 Reduced risk of chronic diet-related diseases
(e.g. cardiovascular disease, type 2 diabetes
and metabolic disease, musculoskeletal
disease).
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 Health ben cont..
Better early development and growth
• Nutrition during pregnancy and lactation can
influence the short and long-term development
of the child.
• The course of pregnancy and the composition
of breast milk can be influenced by energy and
protein intake as well as nutrients such as n-3
and n-6 (PUFAs), amino acids and
micronutrients ( folic acid, iron, zinc and iodine)
• Such nutrients may be useful as ingredients in
functional foods.
12/05/2023 [Link] 9
 Cont..
Immune function
• Functional foods that could contribute to
optimal immune response include the
antioxidant vitamins, trace elements (e.g. zinc,
copper and manganese), n-3 and n-6 PUFAs, l-
arginine, nucleotides and nucleosides,
probiotics, prebiotics and synbiotics.

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 Cont..
Gastrointestinal health
• GI function depends on an appropriate balance of
healthy bacteria to prevent the invasion of harmful
bacteria.
• Gastrointestinal growth influenced by probiotics and
also prebiotics, such as oligosaccharides and inulin
• Functional foods that use of ingredients to modify
the composition and metabolic activity of the gut
microflora
– probiotics
– prebiotics
– synbiotics
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 Cont..
Potential health benefits of probiotics include:

– Reduced incidence or severity of GI infections

– Alleviation of lactose intolerance
– Overall improvement in gut function, including
reduction in constipation as well as diarrhea.

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 Cont..
Mental health

• Some functional foods could potentially promote optimal mental

state and mental performance and influence behavior.

• They may influence:

– cognitive performance
– mood and vitality
– reaction to stress
– short-term memory
– vigilance and attention
– changes in memory and other mental processes during ageing.

• E.g- B vitamins increase Cognitive performance and maintenance of

mental health in older people [Link]
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 Cont..
• n-3 fatty acids and folic acid
– Potential functional ingredients for improving depression.
– (n-3 fatty acids ) prevent age-related dementia

• Antioxidants or reverse Vitamin C and E prevent memory

loss.
Physical performance
• Liquid food formulae that deliver an appropriate
balance of fluid, electrolytes and energy
substrates,Such liquid foods may also help people
who cannot easily consume enough food to meet
their nutritional requirements.
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 Cont..
Reduce risk of Obesity
– Fat and sugar replacers are potential candidates
for functional foods to reduce energy density,
– Foods with low glycemic index or dietary fiber
may enhance satiety.

Reduce Cardiovascular disease

• Functional foods low in saturated fatty acids
and trans fatty acids could help to promote
optimal low density lipoprotein(LDL)
cholesterol levels.
12/05/2023 [Link] 15
 Cont..
• Olive oil has been the subject of many research
studies for its antioxidant, anti-inflammatory and
anti-thrombotic properties in reducing CVD risk.

• The long chain n-3 fatty acids (eicosapentaenoic

acid and docosahexaenoic acid) found in fish oils
can reduce plasma triacylglycerol counteract blood
clotting and promote blood vessel integrity.

• Functional foods enriched in these unsaturated

fatty acids could reduce CVD risk.
12/05/2023 [Link] 16
 Cont..
• Diets high in plant foods and rich in polyphenols
and flavonoids have been associated with reduced
risk for CVD and other chronic diseases.

• Possible mechanism of action include their anti-

inflammatory, vasodilatory, anti-platelet and
antioxidant effects.

• These compounds could offer potential as functional

food ingredients.
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 Cont..
Diabetes mellitus

• Evidence supports the use of

• Whole grain foods, vegetables, fruits, foods low in
saturated fat and also starchy foods with a low glycemic
index.
• Soluble fibers with a low glycemic index, such as psyllium
and inulin, can have potential beneficial effects on
glucose metabolism and insulin sensitivity.

• Functional foods rich in these type of food may be

valuable in both treatment
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and prevention of D.M
[Link] 18
 Cont..
• The American Dietetic Association (ADA)
breaks down functional foods into four
categories:
– Conventional foods
– Modified foods
– Medical foods, and
– Foods for special dietary use.

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 Cont..

Conventional Foods
• Conventional foods are the most basic of the
functional foods because they haven't been
modified by enrichment or fortification;
they're still in their natural state.
• Most whole fruits and vegetables fall into this
category because they're rich in
phytochemicals such as lycopene and lutein,
as well as other beneficial compounds.
12/05/2023 [Link] 20
 Cont..
Modified Foods
• Modified foods have been enriched, fortified or
enhanced with nutrients or other beneficial
ingredients. Calcium-fortified orange juice, folic
acid enriched breads and margarine enhanced with
plant sterols are functional foods that have been
modified.

• Energy drinks that have been enhanced with herbs

such as ginseng and guarana, as well as other
potentially controversial foods, also fall into this
category.
12/05/2023 [Link] 21
 Cont..
Medical Foods
• The FDA defines medical food as "food which
is formulated to be consumed or administered
enterally under the supervision of a physician
and which is intended for the specific dietary
management of a disease or condition for
which distinctive nutritional requirements,
based on recognized scientific principles, are
established by medical evaluation."
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 Cont..
Foods for Special Dietary Use

• Foods for special dietary use are similar to

medical foods, but they're available
commercially and don't require the
supervision of a health care provider.

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• The healing power of foods is a popular concept that
focuses on how "super foods" can have health protecting
properties.

• Functional food products typically include health claims on

their label touting their benefits: for example: "Cereal is a
significant source of fiber

• Studies have shown that an increased amount of fiber in

one's diet can decrease the risk of certain types of cancer
one in (4)individuals.“

([Link]
12/05/2023 [Link] 24
 Phytochemicals Make Food Functional
• Phytochemicals make food functional
– Substances in plants
– Promote health
– Are not essential
for life
– Are a benefit to
the plant itself
• Benefits of phytochemicals
– Anticancer activity
– Prevent chronic disease
• Phytoestrogens
– Neutralize free radicals
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 Functional foods
• Phytochemicals make food
functional

• Phytochemicals:
– Antioxidants
• Neutralize free radicals
• Reduce heart disease,
cancer risk
– Found in fruits, vegetables,
whole grains, and legumes,
wine
Photos © PhotoDisc

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 “Some of top functional/Super foods”
• Soy
• Beans
• Spinach
• Berries
• Sweet Potatoes
• Cruciferous vegetables
• Tea
• Chocolate
• Tomatoes
• Citrus fruits
• Nuts
• Pumpkin
• Whole grains
• Fish
• Yogurt

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 Fun…Food sources

• Many foods may be considered functional foods:

– Catechins in black and green tea reduce risk of
cancer
– Sulforaphane in broccoli reduces cancer risk
– Omega-3 fatty acids in fish or flaxseed reduce risk
of heart disease & aid joints
– Fruits and vegetables contain many different
phytochemicals which reduce risk for cancer and
heart disease
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 Cont..
– Garlic has sulfur compounds that reduce risk for
cancer and heart disease
– Oats and oat-containing foods, with soluble fiber
beta glucan, reduce cholesterol level
– Polyphenolic compounds in purple grape juice
support normal, healthy cardiovascular function
– Soy protein reduces cholesterol levels
– Lycopene in tomatoes and products reduce risk for
cancer
– Yogurt and fermented dairy products contain
probiotics which may improve gastrointestinal
health
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 Dietary Supplements
Foods or Drugs?

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 Definition
• A dietary supplement also known as food
supplement, or nutritional supplement, is a
preparation intended to provide nutrients that are
missing or are not consumed in sufficient quantity in
a person's diet.

• Marketed as pills, tablets, capsules, liquids in

measured doses.

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 Cont..
In 1994 American Congress Dietary Supplement Health
and Education Act (DSHEA) defined the term dietary
supplement
A dietary supplement is a product (other than
tobacco) that is
 Intended to supplement the diet
 Contains one or more of the following dietary ingredients
Vitamins ,Minerals,Herbs or other
botanicals,Amino acids ,Enzymes
 Intended to be taken by mouth as a pill, capsule, tablet,
or liquid
 Labeled on the front panel as being a dietary supplement.
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 When Dietary Supplement is Needed
 When some one eat a very low-calorie diet
 When some one eat an all-plant diet (vegan)
 When some one is in a certain stage of the life cycle
(e.g., a pregnant, breastfeeding)
 The doctor may prescribe a supplement if a person :
 Have a disease, infection, or injury or recently had
surgery
 Have a nutritional deficiency
 Is taking medications that interfere with body’s
use of specific nutrients
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 Dietary Supplements:
Vitamins and Minerals
Various forms

– Moderate doses

– Mega doses

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 Dietary Supplements:
Vitamins and Minerals

• Moderate supplementation
– Increased nutrient needs and/or
poor intake
• Pregnant and
breastfeeding women
• Women with heavy
menstrual losses
• Children
• Infants

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 Dietary Supplements:
Vitamins and Minerals

• Moderate supplementation
– Increased nutrient needs and/or poor intake
• People with severe food restrictions
• Strict vegetarians
• Elders

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 Dietary Supplements:
Vitamins and Minerals
• Mega doses

– Conventional medicine
• Drug interactions
• Malabsorption syndromes
• Treatment of deficiencies
• Drug like effects

– Orthomolecular nutrition
• Proposed for disease prevention
– Risks: toxicity from [Link]
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doses 37
 Dietary Supplements: Natural Health Products
• Herbal therapy (phytotherapy)
– Traditional medical practices
– Little scientific evidence of efficacy, safety
• Helpful herbs: examples
– St. John’s wort antidepressant
– Milk thistle dyspepsia; diabetes
– Ginkgo biloba improve the mind
– Saw palmetto extract prostate problems
– Cranberry juice Prevents UTI

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 Dietary Supplements:
Natural Health Products
• Helpful herbs, harmful herbs
– Strong enough to help, strong enough to hurt
– Can interfere with standard medicines
– DANGER: Examples of products with toxic side
effects

• Yohimbe erectile dysfunction

• Ephedra weight loss
• Chaparral Wounds; skin probs etc
• Comfrey multiple ailments
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Dietary Supplements
• Distinguished from Drugs:
– Drug = article intended to diagnose, cure, mitigate,
treat, or prevent disease
– Both intended to affect structure and function of
body
– Drug must undergo FDA approval after clinical
studies to determine effectiveness and safety
– D/S = no pre-market testing

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Dietary Supplements
• Distinguished from Foods:
– Foods not intended to affect structure and
function
– D/S intended only to supplement diet
• Not represented for use as conventional
food
• Not intended as sole item of a meal or the
diet”

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Labeling of Dietary Supplements
• DSHEA(Dietary Supplement Health and Education
Act of 1994) authorized to provide accurate
information to consumers
• Label must include:
– Name of each ingredient
– Quantity of each ingredient
– Total weight of all ingredient if a blend
– Identity of part of plant derived from
– Term “Dietary Supplement”
• Must contain nutritional labeling information
also
– Calories, fat, sodium
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Dietary Supplements in the Marketplace

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 Health Claims
• DSHEA authorized use of FDA approved “Health
claims” on label
• Describe the connection between a nutrient or
food substance and a disease or health-related
condition
– (diet/disease relationship)
• Statements may be included on the label that give
the manufacturers description of the role of the D/S
– Not authorized by FDA
– Manufacturer resp. for accuracy and truth of
statement
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Health claim- A claim that describes how the
supplement reduces the likelihood of
developing a disease or health condition.
“Diets low in sodium may
reduce the risk of high blood
pressure, a disease associated
with many factors.”
“Development of cancer
depends on many factors. A
diet low in total fat may reduce
the risk of some cancers.”
Life Sciences-HHMI Outreach. Copyright 2009 President and Fellows of Harvard College.
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 Dietary Supplements in the Marketplace

• Supplement labels
– Claims allowed
• Health claims (approved by FDA)
– Examples
» Calcium and osteoporosis
» Folate and neural tube defects

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FDA Approved Health Claims
• Folic acid and neural tube pregnancies
• Calcium and osteoporosis
• Sodium and hypertension
• Fruits and vegetables and cancer
• Dietary lipids and cancer
• Saturated fat and cholesterol and
coronary artery disease

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Structure and Function Claims
• Manufacturers may use S/F claims
– Not authorized by FDA
• Must be true and not misleading
• Must be accompanied by disclaimer
– “This statement has not been evaluated by
the FDA. This product is not intended to
diagnose, treat, cure or prevent any
disease”
• Examples:
– “Calcium builds strong bones”
– “Antioxidants maintain cell integrity”
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 Dietary Supplements in the Marketplace

• Structure/function
claims
– Link substance and
effect on the body
– No approval required
– Must have “disclaimer”
statement on label

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 Other Claims:
• Health-maintenance claims:
– “Maintains healthy circular system”
• Non-disease claims:
– “helps you relax”
– “for muscle enhancement”
• Cannot make maintenance claims about
osteoporosis and other “serious diseases”
• Can make health claim about relationship
between a product or substance and the
disease if approved

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 Dietary Supplements in the
Marketplace
• Nutrient content claims
– Consistent with definitions approved for foods

12/05/2023 [Link] 51
 Pharmaceutical Interactions with Dietary Supplements
• St. John’s Wort: Amitryptilline, Anticonvulsants, Antihistamine,
Benzodiazepines, Calcium channel blockers, Chemotherapy, Oral
Contraceptives (OC), Digoxin, Simvastatin, SSRIs, Warfarin
• Milk Thistle: Metronidazole
• Black Cohosh: Iron, Hormones, Warfarin, Salicylates
• Echinacea: Immunosuppressants
• Saw Palmetto: Hormones (including OC)
• Gingko biloba: Tylenol, Anticonvulsants, Antidepressants,
Aspirin, Thiazides, Haloperidol
• Garlic: Aspirin, HIV medications, Warfarin
• Cranberry: low interaction profile
• Soy: low interaction profile
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Possible Side Effects of Supplement Use
 Dehydration
 Nervousness and Dizziness
 Changes in Blood Pressure and Heart Rate
 Heart Attack
 Seizures
 Psychosis
 Death
 Interaction with medications
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 Food and Drug Administration (FDA) advises caution with
amino acid supplements.
E.g.: L-tryptophan and phenylalanine in dietary supplement
caused potential risks for:
 Pregnant women.
 Infants.
 Children.
 Adolescents.
 Elderly.
 Individuals with inherited disorders of amino acid
metabolism.
 Individuals with certain diseases.
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 Oligosaccharides, Dietary fiber,
Oligosaccharides
• Oligosaccharides are type of carbohydrate found in
plant foods ,polymers of simple sugars
(monosaccharides),composed of 2 to10 monosaccharide
residues

• Oligosaccharides that are resistant to digestion are

another form of dietary fiber that contributes to a
healthy digestive system.

• Resistant starch (RS) which is recognized as a type of

dietary fiber is one of the most widely used ingredients
in functional foods.
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 Cont..
• Resistant starch occurs naturally in foods but is also
added to foods by the addition of isolated or
manufactured types of resistant starch.

• The short-chain fatty acids are produced in the large

intestine where they are rapidly absorbed from the
colon, then are metabolized in colonic epithelial
cells, liver or other tissues.

• The fermentation of resistant starch produces more

butyrate than other types
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of dietary fibers.
[Link] 56
 Cont..

• Dietary fiber is considered a “nutrient of public health

concern” because low intakes are associated with
potential health risks.

• Diets higher in dietary fiber promote intestinal

regularity and can reduce the risk of developing
cardiovascular disease.

12/05/2023 [Link] 57
 Cont..

• Oligosaccharides are gaining attention for their

numerous roles in promoting and protecting
human health.

• Researchers have reported beneficial effects of

oligosaccharides:
– Prevents or alleviate constipation
– Increase mineral absorption
– Adjust lipid metabolism
– Improve glucose metabolism and immunomodulation.
12/05/2023 [Link] 58
 Cont..
• Consumption of oligosaccharide-producing enzymes
along with meals is one tool that may be beneficial in
managing glucose and caloric availability.

• Oligosaccharide-producing enzymes transform

digestible carbohydrates to indigestible forms and
offer the advantage of increased fiber.
– transglucosidase
– levansucrase.
• The enzyme produces glucose polymers known as
gluco-oligosaccharides or GLOS, fructo-
oligosaccharides (FOS).
12/05/2023 [Link] 59
 Cont..
• Oligosacharidesare being added to many food and
supplement products and include inulin,
oligofructose, FOS (fructo-oligosaccharides) and GOS
(galacto-oligosaccharides).

• Natural constituents of many plants and vegetables

including
– chicory root
– Jerusalem artichoke
– onions, legumes
– wheat, barley and asparagus.
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 Cont..
• Human breast milk is another source of
oligosaccharides; it provides a rich supply of
GOS that has been shown to support a healthy
immune system in infants.

• With their mildly sweet flavor and low glycemic

index, oligosaccharides are gaining interest for
use as functional foods

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 Oligosaccharides groups

• Sucrose-related oligosaccharides.
• Starch-related oligosaccharides.
• Lactose-related oligosaccharides.
• Fructose -related oligosaccharides.

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 Oligosaccharides Substrates
Oligosaccharides Substrate
• Fructo-oligosaccharide Sucrose/Innulin.
• Malto- oligosaccharide Starch.
• Isomalto-oligosaccharide Starch.
• Galacto-oligosaccharide Lactose.
• Lactosucrose Lactose+ sucrose.
• Lactulose Lactose.
• Xylo- oligosaccharide Xylan.
• Soy- oligosaccharide Soy.

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 Fructo-oligosaccharide(FOS)
• Naturally occurring sugar (fruits and vegetable).
• Built from sucrose (D-glucose and D-fructose).
G- (F)n-F
Enzymatic reaction:
- GF +GF GF2 (1-Kestose)
- GF +GF2 GF3 (Nestose)
- GF + GF3 GF4 (fructosyl-nestose)
By-product:
- Free glucose (process enzyme inhibitor)
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 FOS production enzymes
• Enzymes:
- Fructosyltransferase
- B-fructofuranosidase
• Microbial source:
- Aspergillus niger.
- Aureobacidium pullulans.
- Arthrobacter sp.
- Fusarium sp.
- Lactobacillus vulgalicus
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 Properties of oligosaccharides
• Low sweetness intensity (1/3 of sucrose )
• Calorie free.
• Resistance to hydrolysis by digestive enzymes.
• Non-cariogenic (inhibit the growth of
Streptococcus mutans)
• Highly soluble than sucrose.
• Heat stable (doesn't degrade by heating process)
• Hydrolyze in high acid environment.

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 Benefits
 Prebiotic (enhance befidus bacteria in colon).
 Increase digestion of lactose metabolism.
 Increase mineral absorption.
 Increase HDL/LDL ratio.
 Decrease serum lipids and blood cholesterol.
 Decrease blood pressure.
 Decrease glycemic response.
 Decrease fecal PH, toxic, and carcinogenic metabolites.
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 Examples of Oligosaccharides in Foods

• Arabinoxylan-oligosaccharides (derived from cereal grains)

• Fructo-oligosaccharides (FOS) or oligofructose (Jerusalem artichokes,
onions, canned foods)
• Galacto-oligosaccharides (GOS): raffinose, stachyose and verbascose (in
beans, peas, lentils, cabbage, whole grains), soybean oligosaccharides in
soy, and trans-galactooligosaccharides (TOS),
• Gentio-oligosaccharides (produced from pustulan)
• Gluco-oligosaccharides (produced from sucrose)
• Human milk oligosaccharides (HMO) (human breast milk)
• Isomalto-oligosaccharides or IOS (produced from starch)
• Lactosucrose (produced from lactose and sucrose)
• Maltotriose (produced from starch during digestion, found in liquid
glucose, brown rice syrup)
• Mannan-oligosaccharides or MOS (artificially produced)
• Melibiose-derived oligosaccharides
• N-acetylchito-oligosaccharides (derived from chitosan)
• Pectic oligosaccharides (derived from pectin)
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• Xylo-oligosaccharides (produced from corncob and birch wood)
 General Health Aspects of Resistant
Starch
• Helping maintain normal gut function – recycling
bile acids, water and electrolyte balance and
motility.
• Protection against colonization with bad bacteria
(pathogens).
• Production of butyrate – possible protective role
in cancer and inflammatory bowel disease.
• Vitamin production – we can’t make biotin, folate
and vitamin K – bacteria can.
• Immune stimulation – gut microbes help “train”
our immune [Link]
12/05/2023 69
 Cont..
• Degradation of toxins and carcinogens.
• Improved blood glucose levels and insulin
regulation
• Lower blood cholesterol and triglyceride
levels
• Improved satiation
• Reduced colon cancer risk

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 Food sources of oligosaccharides
• wheat , rye, barley, onion, garlic, Jerusalem
and globe artichoke, asparagus, beetroot,
chicory, dandelion leaves, leek, radicchio, the
white part of spring onion, broccoli, brussels
sprouts, cabbage,

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 Antioxidants
• What are antioxidants?
• Antioxidants are capable of stabilizing, or
deactivating, free radicals before they attack
cells.
• Compounds that protect cells from the damage
caused by oxidation
• Antioxidants are absolutely critical for
maintaining optimal cellular and systemic
health and well-being.
12/05/2023 [Link] 72
 Cont..
The term “antioxidant” has many definitions

• Chemical definition: “a substance that opposes oxidation or

inhibits reactions promoted by oxygen or peroxides”

• Biological definition: “synthetic or natural substances that

prevent or delay deterioration of a product, or are capable
of counteracting the damaging effects of oxidation in animal
tissues”

• Institute of Medicine definition: “a substance that

significantly decreases the adverse effects of reactive
species such as ROS or RNS on normal physiological function
in humans.
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 Cont..
• Antioxidants are molecules capable of reducing
the causes or effects of oxidative stress

• Oxidative stress can be caused by environmental

factors, disease, infection, inflammation, aging
(ROS production)

• ROS or “reactive oxygen species” include free

radicals and other oxygenated molecules
resulting from these factors
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 Cont..
• The body produces some endogenous
antioxidants, but dietary antioxidants may
provide additional line of defense

• Flavonoids & other polyphenolics, Vitamins C

& E, and carotenoids are the most common
dietary antioxidants

• Many herbs and botanicals also contain

antioxidants
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 Sources of antioxidants in the diet:

Polyphenols, carotenoids & vitamins

• Red wine (tannins, resveratrol, flavonoids)

• Cranberries & blueberries (flavonoids & tannins)
• Strawberries (ellagic acid, ellagitannins)
• Tea (EGCG & other catechins, tannins)
• Chocolate (catechins)
• Onions (quercetin)
• Spinach & leafy greens (lutein & zeaxanthin)
• Eggs (lutein)
• Citrus fruits (Vitamin C)
• Plant oils (Vitamin E & omega-3)
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 Free radicals
• What are free radicals?
• What are Reactive oxygen species (ROS)

Free radicals :. Are unstable highly reactive

molecules that cause oxidative stress.
 are byproducts of metabolism

 Free radicals are electrically charged molecules, i.e.,

they have an unpaired electron, which causes them
to seek out and capture electrons from other
substances in order to neutralize themselves.
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 Cont..
 Free radicals are capable attacking the healthy
cells of the body causing them to lose
their structure, function and eventually
destroying them.

 Connected with the development of 50

or more diseases including heart disease
and cancer.

12/05/2023 [Link] 78
 Reactive oxygen Species
Reactive oxygen species (ROS) are all highly reactive, oxygen-
containing molecules, including free radicals
The enemy: “Reactive Oxygen Species” (ROS) are highly
reactive free radicals
Includes:
• hydroxyl radicals (.OH)
• Superoxide anions (O2-)
• singlet oxygen(1O2)
• hydrogen peroxides (H2O2)
• organic peroxides (R-OOH)
• nitric oxide
• Peroxynitrite (ONOO-)
They target tissue, proteins, lipids and DNA
Aging = cumulative damage over
12/05/2023 the years
[Link] 79
 Cont.…
• ROS also known as Free oxygen radicals
• Any molecule with an unpaired electron
• Extremely chemically reactive
• Damage cell membranes
– All are capable of reacting with membrane lipids,
nucleic acids, proteins and enzymes, and other
small molecules, resulting in cellular damage
• Responsible for more than 100 human
diseases
• Aging, cancer, heart attacks, stroke and
arthritis
12/05/2023 [Link] 80
 How are ROS Formed?
• consequence of normal aerobic metabolism
• Oxidative burst from phagocytes (white blood cells)
disease, infection, inflammation, aging
• Xenobiotic metabolism, i.e., detoxification of toxic
substances
• Environmental contaminants
• Ionizing and ultraviolet radiation
• Diet (fatty and processed foods)
• Low levels of antioxidant
• in vivo, many are formed in the mitochondria, by
phagocytes and peroxisomes, and by cytochrome P450
system activities.
12/05/2023 [Link] 81
How our body protects from ROS damage ?
Includes endogenous and exogenous
antioxidants origin
• Superoxide dismutase
• glutathione peroxidase
• Catalase
• Glutathione reductase
• Antioxidants in diet
• Supplementation

12/05/2023 [Link] 82
 Aging and Effect on Antioxidant Enzymes

• Significant decline in SOD(superoxide dismutase)

• Significant decline in catalase and glutathione

• Significant decline in energy production

• Cellular, tissue and system aging and failure

12/05/2023 [Link] 83
Scientific Support for Antioxidants
• Animals with longer life spans have higher
antioxidant levels
• Dietary increase in antioxidants increase life
span
• Caloric restriction (reduces ROS formation) leads
to significantly increased life span

12/05/2023 [Link] 84
 Antioxidant Nutrients in Disease
Prevention
• Oxidants are compounds in the body that oxidize
other compounds.
• Antioxidants have a role in preventing oxidation,
and thus assist in the prevention of chronic
disease.
• Researchers and medical experts are still
clarifying the roles of these nutrients in
relationship to health and disease.

12/05/2023 [Link] 85
What do antioxidants do?
 Prevent formation of ROS
 Inhibit xanthine oxidase, COX, LOX, GST monooxygenases,
chelate metals
 Scavenge/remove ROS before they can
damage important biomolecules
 Aid the human body’s natural defenses
 Upregulate superoxide dismutase (O2-.), catalase (H2O2),
glutathione peroxidase (endogenous AO)
 Repair oxidative damage
 Eliminate damaged molecules
 Prevent mutations
12/05/2023 [Link] 86
 Antioxidant protection

These components include:

• Nutrient-derived antioxidants like ascorbic acid (vitamin C),
tocopherols and tocotrienols (vitamin E), carotenoids, and
glutathione and lipoic acid.

• Antioxidant enzymes, e.g., superoxide dismutase, glutathione

peroxidase, and glutathione reductase, which catalyze free
radical quenching reactions.

• Metal binding proteins, such as ferritin, lactoferrin, albumin,

and ceruloplasmin that sequester free iron and copper ions
that are capable of catalyzing oxidative reactions.
• Antioxidant phytonutrients present in a wide variety of plant
foods.
12/05/2023 [Link] 87
 Cont..
DIETARY ANTIOXIDANTS
• Vitamin C, vitamin E, and beta carotene are
among the most widely studied dietary
antioxidants.
• Research suggests beta carotene may work
synergistically with vitamin E.
PHYTONUTRIENTS
• Many plant-derived substances, collectively
termed “phytonutrients,” or“phytochemicals,” are
becoming increasingly known for their antioxidant
activity.
12/05/2023 [Link] 88
 Cont..
• Phenolic compounds such as flavonoids have
been demonstrated to have anti
inflammatory, antiallergenic, anti-viral, anti-
aging, and anti-carcinogenic activity, this due
to antioxidant activity.

• In addition to an antioxidant effect, flavonoid

compounds may exert protection against
heart disease.
12/05/2023 [Link] 89
 Flavonoids as antioxidants
Flavonoids are especially effective because of structural
features including:
• Conjugation to further stabilize radicals
• ortho-dihydroxy substituted B ring allows for chelation of
pro-oxidant metal ions
(Fe2+, Fe3+, Cu2+, etc.)
• a,b-unsaturated ketone and 3-OH on C-ring
• The beneficial health effects of flavonoids are attributed
to their antioxidant and chelating capacities OH
OH

HO O

Recently, phenolics and flavonoids have been considered as great antioxidants

12/05/2023 [Link] OR 90
and proved to be more effective than Vitamin C, E and carotenoids O
OH
 The “French Paradox”
In certain regions of France,
the incidence of
cardiovascular disease is Resveratrol
relatively low, despite a diet
high in saturated fats &
Flavonoids

12/05/2023 [Link] 91
 Flavonoids protect against effects of
cardiovascular disease

The Zutphen Elderly Study

• A large cohort of Dutch men aged 50 to 69
years were examined in 1970 and followed up
for 15 years for dietary factors and incidence
of disease
• Dietary intake of flavonoids correlated with
reduced incidence of stroke and reduced
coronary heart disease mortality
(Hertog, et al, Lancet 1993)
12/05/2023 [Link] 92
 Sources of antioxidants in the diet

12/05/2023 [Link] 93
 Cont..
ENDOGENOUS ANTIOXIDANTS
• In addition to dietary antioxidants, the body relies
on several endogenous defense mechanisms

• The antioxidant enzymes – glutathione peroxidase,

catalase, and superoxide dismutase (SOD)

• Metabolize oxidative toxic intermediates and

require micronutrient cofactors such as selenium,
iron, copper, zinc, and manganese for optimum
catalytic activity.
12/05/2023 [Link] 94
 Antioxidant enzymes
A. Superoxide Dismutase (SOD) – to get rid of superoxide
produced from electron transport chain, converts free
radicals to less damaging substances, the product is
hydrogen peroxide.
– MnSOD (mitochondria).
– CuZn SOD (cytosol).
• Production of superoxide
– Hb-Fe2+-O2 -> Hb-Fe3+ + O2-.
• Spontaneous rxn, 1% per hour
• O2-. + 2H2O -> 2H2O2
• Both O2-. & H2O2 can produce reactive free radical
species, damage cell membranes,
12/05/2023 [Link]
and cause hemolysis95
 Oxygen Radical Defense Enzymes

GSH
CuZnSOD Peroxidase

O2•¯ H2O2 H2O + O2

Fe2+
Mn SOD Catalase

OH•
12/05/2023 [Link] 96
12/05/2023 [Link] 97
 Antioxidant Enzymes
[Link] Peroxidase (GSH PX) – to get rid of
hydrogen peroxide (H2O2) and some lipid
peroxide.

 It requires reduced glutathione (GSH) as

substrate and produces oxidized glutathione
(GSSG) as product.
 A cytosolic enzyme.

12/05/2023 [Link] 98
 Cont..
• Glutathione directly quenches ROS such as
lipid peroxides, and also plays a major role in
xenobiotic metabolism.

• Lipoic acid, yet another important

endogenous antioxidant, categorized as a
“thiol” or “biothiol,”
• capable of quenching free radicals in both
lipid and aqueous domains and as such has
been called a “universal antioxidant.
12/05/2023 [Link] 99
 Functions of GSH-dependent Enzymes

L-OH
H2O GSSG NADPH

GSH Px GSH--Rx
L-OOH
GSH NADP+
H2O2
X.
GSH-TR

GSX

12/05/2023 X-Mercapturic Acid

[Link] 100
Detoxification of Superoxide Anion and
Hydrogen Peroxide
• Antioxidant enzymes
– Superoxide dismutase
– Glutathione peroxidase
– Glutathione reductase

12/05/2023 [Link] 101

 Glutathione
• GSH is the most abundant non-protein thiol in
mammalian cells
• GSH is a substrate for two enzymes that are
responsible for detoxification and antioxidation.

• Other physiological roles including cysteine

storage and transport, prostaglandin metabolism,
immune function, cell proliferation and redox
balance
12/05/2023 [Link] 102
 Glutathione Synthesis

Protein
Methionine
Cysteine
Glutamate
g-Glutamylcysteine
Glycine

12/05/2023 [Link] 103

 Antioxidant Enzymes
C. Catalase –to get rid of hydrogen peroxide
produced in peroxisome.
Antioxidant Quenchers
Metal binding proteins
• Cellular proteins which chelate pro-oxidant
minerals (iron and copper or others)
• Transferrin – iron transport protein
• Ferritin – iron storage protein
• Metallothionein – minerals and heavy metals
(Zn/Cu/Cd/Hg)
• Ceruloplasmin – copper transport and storage
12/05/2023 [Link] 104
 What do the fruits and veggies do?
Provide antioxidants that the body cannot make
on its own, thereby blocking free radical damage.

What does that damage look

like?
Skin Wrinkles

Joints Arthritis

Arteries Heart Disease

Brain Alzheimer's

DNA Cancer

12/05/2023 [Link] 105

 Conditions associated with oxidative
damage
• Atherosclerosis • Multiple sclerosis
• Cancer • Pancreatitis
• Pulmonary dysfunction • Inflammatory bowel
• Cataracts disease and colitis
• Arthritis and inflammatory • Parkinson’s disease
diseases
• Neonatal lipoprotein
• Diabetes
oxidation
• Shock, trauma, and
• Drug reactions
ischemia
• Renal disease and
• Skin lesions
hemodialysis • Aging
12/05/2023 [Link] 106
 Phytochemicals, functional foods
Definitions
 Phyto- Greek word means plants
 Phytochemicals are biologically active

compounds present in plants used for food

and medicine.
 Phytochemicals literally mean “plant

chemicals.”
“Let food be thy medicine and medicine be thy
food,” espoused by Hippocrates nearly 2,500
years ago,
12/05/2023 [Link] 107
 Phytochemicals cont …
• Phytochemicals are certain
organic components of plants
which scientists have isolated
as being beneficial to human
health in a different way from
traditional antioxidants. Liu,
R. H. (2003)

• They are sometimes referred

to as phytonutrients, but
unlike the traditional
nutrients (protein, fat,
vitamins, minerals), they are
not "essential" for life so the
term phytochemical is more
accurate.
12/05/2023 [Link] 108
 Cont..
• Phytochemicals include compounds such as
salicylates, phytosterols, saponins, glucosinolates,
polyphenols, protease inhibitors, monoterpenes,
phytoestrogens, sulphides, terpenes, lectins, and many
more

12/05/2023 [Link] 109

 Cont..
 Scientists have identified thousands of different
phytochemicals, found in vegetables, fruits, beans,
whole grains, nuts and seeds.

• So far, scientists know of 4,000 different

phytochemicals with possible health benefits.

12/05/2023 [Link] 110

 Cont..
• Phytochemicals are bioactive compounds found in
vegetables, fruits, cereal grains, and plant based
beverages such as tea and wine.

• Phytochemical consumption is associated with a decrease

in risk of several types of chronic diseases due to in part to
their antioxidant and free radical scavenging effects.

• Eating lots of plant foods rich in phytochemicals may help

to prevent at least one in every five cases of cancer, as
well as other serious ailments such as heart disease.
12/05/2023 [Link] 111
12/05/2023 [Link] 112
 How do phytochemicals work?

• Antioxidant - Most phytochemicals have antioxidant activity and

protect our cells against oxidative damage and reduce the risk
of developing certain types of cancer.

• Phytochemicals with antioxidant activity: allyl sulfides (onions,

leeks, garlic), carotenoids (fruits, carrots), flavonoids (fruits,
vegetables), polyphenols (tea, grapes).

• Hormonal action - Isoflavones, found in soy, imitate human

estrogens and help to reduce menopausal symptoms and
osteoporosis.

12/05/2023 [Link] 113

 Cont …
• Stimulation of enzymes - Indoles, which are found in
cabbages, stimulate enzymes that make the estrogen less
effective and could reduce the risk for breast cancer.

• Other phytochemicals, which interfere with enzymes, are

protease inhibitors (soy and beans), terpenes (citrus fruits and
cherries).

• Interference with DNA replication - Saponins found in beans

interfere with the replication of cell DNA, thereby preventing
the multiplication of cancer cells.
• Capsaicin, found in hot peppers, protects DNA from
12/05/2023 [Link] 114
carcinogens.
 Cont …
• Anti-bacterial effect - The phytochemical allicin from garlic
has anti-bacterial properties.

• Physical action - Some phytochemicals bind physically to

cell walls thereby preventing the adhesion of pathogens to
human cell walls.

• Consumption of cranberries will reduce the risk of urinary

tract infections and will improve dental health.

12/05/2023 [Link] 115

 How Do Phytochemicals Help Prevent
Diseases?
Stimulate the immune system, the body’s defense against
viruses, bacteria and other disease‐causing agents
Block the potential for carcinogens (cancercausing
substances) to be formed in the body from substances we
eat, drink and absorb from the environment
Reduce oxidation, the damage to cells that occurs with
aging and exposure to pollution.
Oxidation, caused by molecules called “free radicals,” can
cause abnormalities in cells that may eventually lead to
cancer
12/05/2023 [Link] 116
 Cont …
Slow the growth rate of cancer cells
Reduce inflammation that provides a setting favorable
for cancer growth
Trigger death (a process known as apoptosis) of
damaged cells that may be precursors to cancer
Prevent DNA damage and help with DNA repair
mechanisms
Help to regulate hormones, such as estrogen and
insulin. Excess levels of these hormones are linked
with increased risk for breast and colon cancer
12/05/2023 [Link] 117
What is the evidence that phytochemicals protect against disease?

• Epidemiological studies suggest that consumption of a diet

high in fruits and vegetables is associated with a reduced risk
of chronic disease . Hung, H.C., et al., 2004.

• Fruits and vegetables are important sources of a variety of

beneficial agents including vitamins, minerals, fiber, and
phytochemicals.

• More research is needed to fully explain the actions of

phytochemical compounds in the human body . Halliwell, B.,
2007.
12/05/2023 [Link] 118
 Potential disease-preventive mechanisms of fruits &
vegetables & their constituents (phytochemicals) as
identified in human dietary studies
 Antioxidant activity
 Modulation of detoxification enzymes
 Stimulation of the immune system
 Decrease in platelet aggregation
 Alteration of cholesterol mechanism
 Modulation of steroid hormone concentration
and hormone metabolism
 Blood pressure reduction
 Antiviral & antibacterial activity
Lampe
12/05/2023
1999, Am J Clin Nutr [Link]
70(3): 475S-490S 119
Phytochemicals could provide health benefits as:

1. Substrate for biochemical reactions

2. Cofactors of enzymatic reactions
3. Inhibitors of enzymatic reactions
4. Absorbents that bind to & eliminate undesirable
constituent in the intestine

5. Scavengers of reactive or toxic chemicals

12/05/2023 [Link] 120

 Cont ...
6. Enhance the absorption and / or stability of essential nutrients
7. Selective growth factor for beneficial bacteria
8. Fermentation substrate for beneficial bacteria
9. Selective inhibitors of deleterious intestinal bacteria
10. Reduction of the risk of developing many forms of cancer (lung,
prostate, pancreas, bladder and breast).
[Link] of the risk of cardiovascular diseases.

12/05/2023 [Link] 121

 Why is it important to eat a variety of plant-
based foods?
• Hundreds of phytochemical compounds, with several different
biological functions, have been identified in plant-based foods.
• Therefore, consuming a variety of plant-based foods helps to
ensure that individuals receive the optimum benefits from the fruits
and vegetables consumed. Manach, C., et al., 2004.
• The health effects attributed to the consumption of phytochemicals
are primarily due to the synergistic actions of bioactive dietary
components which include micronutrients and phytochemicals.
• It is largely accepted that the additive effects of the combinations
of various phytochemicals in whole plant-based foods are shown to
have stronger protective actions than single, isolated
phytochemical compounds.
12/05/2023 [Link] 122
 consuming a variety of plant-based foods helps to ensure that
individuals receive the optimum benefits from the fruits and
vegetables consumed

12/05/2023 [Link] 123

 There are thousands of phytochemicals. But some of the basic
classes of them are found in these foods:
 Cruciferous vegetables: broccoli, cauliflower, cabbage, dark
leafy greens.

 Phytochemicals found are: organosulfur and glucosinolates and

they may help prevent cancer.

12/05/2023 [Link] 124

 Cruciferous Vegetables

 Cabbage, broccoli and Brussels

sprouts are in the family of
cruciferous vegetables.

 The health benefits associated

with cruciferous vegetables has
been attributed to their high
concentration of glucosinolates.

12/05/2023 [Link] 125

 Cruciferous Vegetables
Nutritional Value
• Cabbage is one of the oldest vegetables around. It continues to be a
dietary staple for many and is an inexpensive source of vitamins A
and C, and fiber.
• Broccoli is a good source of:
vitamins A and C, potassium, folacin, iron, and fiber.
• It has as much calcium per ounce as milk!
• Brussels sprouts contain significant amounts of the antioxidants
vitamins A and C and is a good source of fiber. This vegetable is also
a good source of vegetable protein. However, this protein is not
complete protein, and should be combined with whole grain
and other protein foods.

12/05/2023 [Link] 126

 Cruciferous Vegetables
Health Benefits

The consumption of cruciferous vegetables has been

associated with a reduced risk of cancer of the lung,
stomach, colon, and rectum.

12/05/2023 [Link] 127

 Tomatoes and Watermelons

 Phytochemical found: Lycopene

 Lycopene has been found to be 2 times as powerful as

beta carotene (Vitamin A) in the destruction of free
radicals.

12/05/2023 [Link] 128

 Tomatoes

 Lycopene is the pigment principally responsible for the deep-red color

of ripe tomato fruits and tomato products.

 Tomato products, including ketchup, tomato juice, and pizza sauce,

are the richest sources of lycopene.

 The consumption of tomatoes and tomato products containing

lycopene have been shown to be associated with decreased risk of
chronic diseases like cancer and cardiovascular diseases in several
recent studies.

12/05/2023 [Link] 129

 Tomatoes and Prostate Cancer
HPFS Study
 In 1995, a study was conducted examining the
relationship between the intake of various
carotenoids, fruits, and vegetables and the risk of
prostate cancer.

 Of the 46 fruits, vegetables, and related products

that were analyzed in the study, only four were
significantly associated with a lower prostate cancer
risk.

 Of these four, tomato sauce, tomatoes and pizza

sauce, but not strawberries, were primary sources
of lycopene.
12/05/2023 [Link] 130
 Tomatoes and Other Effects

 The evidence suggests that the anti-proliferative properties of

lycopene may extend it’s effects to other types of cancer,
beyond just that of prostate cancer.

 In addition, lycopene may be useful in preventing heart disease.

 Studies have shown that lycopene inhibits cholesterol synthesis

and enhances the breakdown of the bad cholesterol, low-density
lipoprotein (LDL).

12/05/2023 [Link] 131

 Onions, Garlic, Scallions, Chives

 Phytochemicals Found: Allium compounds

 They help to keep healthy cells in the body from
being damaged by free radicals.
12/05/2023 [Link] 132
 Grapes, Strawberries, Cranberries, Nuts, Blackberries,
Raspberries
 Phytochemicals found: Ellagic Acid

 Appears to make blood less likely to clot therefore is

beneficial in preventing heart disease.

12/05/2023 [Link] 133

 Berries
Nutritional Value
 Berries, include blueberries,
strawberries, raspberries, and
blackberries, also other varieties
such as cranberries,
boysenberries and gooseberries
 Berries are loaded with:
vitamin C,
potassium, and fiber.

 All berries with strong red and

blue colors have phytochemicals
that can potentially reduce cancer
rates and other radical
• Oxygen chronic diseases.
absorptive capacity (ORAC),
is a way to measure the antioxidant capacity of fruits and
vegetables.
• Berries have some of the highest antioxidant levels of any fresh fruits!
12/05/2023 [Link] 134
 Berries
Strawberries
• Because of the antioxidant power found in strawberries,
regular consumption of this fruit has been shown to have the
potential to lower one’s risk of heart disease.

• In addition, studies have shown that

strawberries are involved in inhibiting
inflammatory enzymes. This reduces the
inflammatory response that is involved in
the etiology of many diseases.

12/05/2023 [Link] 135

 Strawberries
Recent Findings

• Studies on two antioxidant compounds in

strawberries (ellagic acid and quercetin) have
demonstrated that these substances:

– Have anticancer activity

– Work to block the initiation of carcinogenesis
– Suppress progression and proliferation of tumors

12/05/2023 [Link] 136

 Nuts
Nutritional Value

• Nuts are important for what they don’t offer:

– 1. Nuts do not contain cholesterol.
– 2. Nuts only contain trace amounts of sodium.
(Unless it has been added to the nuts during
processing)

• Nuts are usually thought of as a high fat food. Although, this is

true– nuts are high in fat-- it is not the same as animal fat. Nuts
are mostly high in heart-healthy unsaturated fats, the fats that
lower your bad cholesterol,reduce the risk of heart disease.

12/05/2023 [Link] 137

 The Importance of Specific Nuts
• Walnuts
– One ounce of walnuts (about 14 shelled walnut halves) is all that
is needed to meet the 2002 dietary recommendations for omega-
3 FA. The type of omega-3 FA found in walnuts is alpha-linolenic
acid, which can be transformed into either EPA or DHA in humans
and animals.

• Almonds
– One ounce of almonds (about 20-24 shelled whole almonds)
provides 35% of the daily value for vitamin E.

• Peanuts
– Although it is often discussed with nuts, peanuts are actually a
legume, along with dry beans, peas and lentils. One ounce of
roasted peanuts provides about 10% of the daily value for folate.

12/05/2023 [Link] 138

 The Importance of Specific Nuts
• As discussed earlier, omega-3 fatty acids (alpha-
linolenic acid found in walnuts and other sources
included) help to decrease one’s risk for CVD.

• Vitamin E is an antioxidant and is important in that it is

believed to help promote healthy aging. A recent study
has also suggested that a diet rich in foods containing
vitamin E may help protect some against the
development of Alzheimer’s disease.

• Folate is a B vitamin that has been recognized for some

time now, particularly for women of childbearing age, as
it is believed to help reduce the incidence of birth
defects and lower the risk of heart disease.
12/05/2023 [Link] 139
Citrus Fruits

 Phytochemical found:
monoterpenes and Flavonoids

 May help to prevent cancer.

12/05/2023 [Link] 140

 Citrus Fruits
 Citrus fruits contain phytochemicals called flavonoids.

 The flavonoid hesperidin was first described about two centuries ago.

 Research throughout past years has confirmed that hesperidin is an

anti-inflammatory agent used to treat many conditions.
Hesperidin blocks an enzyme involved in an inflammatory reaction such
as the release of histamine.

12/05/2023 [Link] 141

 Citrus Flavonoids & Cancer
 Research has shown that citrus
flavonoids and their metabolites
are potent antioxidants. It is
believed that they are able to
suppress many of the events of
cancer and inflammation which
involve reactive oxygen species.

 Some of the flavonoids in citrus

fruits such as tangerine and orange
are the most potent cancer fighting
compounds, particularly against
lung and prostate cancer cells.
12/05/2023 [Link] 142
 Soybeans

 Phytochemicals found:
Isoflavones and saponins.

 There is a growing recognition of the health effects of soy

on cholesterol levels
 Have a wide range of benefits

including lowering the risk for heart disease

 Soy has been nicknamed the Miracle Bean
 Chinese have regular consumption of soybeans and tofu.

They have ½ the risk of cancer than Americans.

12/05/2023 [Link] 143
  May also help prevent osteoporosis, and reduce the
symptoms of menopause.

 Exact component that is responsible for the positive effect is

still unknown.
 Average intake of 47g/day soy protein results in 9%
decrease in total cholesterol,13% decrease in LDL
cholesterol, and a trend towards HDL cholesterol.

12/05/2023 [Link] 144

  Soy flours- simplest form. Can be used in baked goods.
 Soy isolates - used to make dairy like products. Usually used

to add texture to meat products.

 Tofu- rich in minerals and is an excellent source of protein.

12/05/2023 [Link] 145

  Soymilk- consumed by dairy sensitive individuals and strict
vegetarians.
 Textured soy protein- used as a meat enhancer, extender and

substitute.
 Tempeh- made of whole cooked soybeans.
 Soy recipe: Tofu Pumpkin Cheesecake

12/05/2023 [Link] 146

 Adding Soy into the Diet
 A daily intake 25 grams of soy protein per day
is considered beneficial.

 Most don’t realize it, but a lot of foods that are

eaten every day contain soy.

 The ingredient lists of several commonly consumed food items show

that soybean oil is high on the list: mayonnaise, margarines, salad
dressings, and vegetable shortenings.

12/05/2023 [Link] 147

FDA
 Soy Isoflavones
Benefits
• Soy has phytoestrogens called isoflavones. Two of the most
common ones are daidzein and genistein.

• Soy isoflavones are believed to play a role in

prostate cancer, where supplementation with isoflavones has
shown a reduction in prostate cancer risk in studies.

• Soy isoflavones, and possibly soy proteins as well, are believed to

play a role in bone health.

12/05/2023 [Link] 148

 Soy Protein
Benefits
 There is also the biologically active non-isoflavone
component of soy that has received much attention
in past years– soy protein.

 The protein part is believed to be responsible for the

additional benefits seen from soy consumption,
which are:

– Cholesterol-lowering effects
– Blood pressure-lowering effects
– Reduction of cancer risks
– Favorable effects on kidney function

12/05/2023 [Link] 149

 Spinach
 Spinach is one of the most important
antioxidative vegetables and is consumed
either fresh or cooked.
 Phytochemicals found: flavonoids

 Spinach is composed of various active

compounds, such as flavonoids and other
polyphenolic active ingredients. These
compounds are believed to act in combination
with one another as:

– Anti-inflammatory agents
– Antioxidative agents
– Anticancer agents
12/05/2023 [Link] 150
 Spinach
Active Components

• The active compounds are believed to be highly available to the

body.

• A powerful, water-soluble, natural antioxidant mixture (NAO) was

identified in spinach leaves, which contains its main active
compounds.

• NAO is stable at high temperatures and is nontoxic. It is used in

studies of chemoprevention and dietary intervention in humans.

12/05/2023 [Link] 151

 Sweet Potatoes
Nutritional Value

 One baked sweet potato (3 ½ ounce serving) provides about

twice the recommended daily allowance for vitamin A.

 One baked sweet potato contains only about 140 calories and
this nutritious vegetable provides:
– 42 percent of the Recommended Daily Allowance (RDA) for
vitamin C
– 6 percent of the RDA for calcium
– 10 percent of the RDA for iron
– 8 percent of the RDA for thiamine for healthy adults.

12/05/2023 [Link] 152

 Sweet Potatoes

 It is low in sodium and is a good source of fiber and other important

vitamins and minerals.

 Because sweet potatoes are a good source of beta carotene,

consumption of this food is likely to help reduce risk of certain
cancers.

12/05/2023 [Link] 153

 Tea
Phytochemicals found ; catechins.

 Tea, in the form of green or black tea, is one

of the most widely consumed beverages in
the world.
 Although its consumption does varies from
place to place, it is believed to be second
only to water.

 Black tea is consumed predominantly in

Western countries, along with some Asian
countries, whereas green tea is consumed
predominantly in China, Japan, India, and a
number of countries in north Africa and the
Middle East.
12/05/2023 [Link] 154
 Green Tea
Overview
 Green tea comes from the mature leaves
of the plant and is sold as either fresh or
dried unfermented leaves.
 The very early shoots are highly sought
after and from these, white tea is made.
 Total polyphenols in these early shoots
comprise about 20-30% by weight,
60 to 80 percent of which are
catechins.
 Mature leaves naturally contain lesser

amounts of catechins than do the early

12/05/2023 [Link] 155
leaves, and with the processing of green
 Black Tea
Overview
 Unlike green tea, the preparation of black tea requires fermentation.
 During this process, catechins in black tea are partially converted to
theaflavins.
 A less extensive fermentation leads to a lighter flavored tea, called
oolong tea.
 Therefore, of the teas mentioned, white tea has the highest
concentration of catechins, followed by green tea, oolong tea and,
lastly, black tea.

12/05/2023 [Link] 156

 Green Tea
Health Effects

• The catechins found in green tea have been shown to possess biological
activity which may be beneficial in the prevention and treatment of
various forms of cancer.
• May boost immune system, increase metabolism, act as
antioxidant, lower cholesterol and triglycerides

Green tea is also believed to exhibit

beneficial effects on the

following:
Arthritis
Bone Density
Stress

In addition, it has also found to exhibit:

12/05/2023 Antiviral properties [Link] 157
 Green/Yellow- Lutein, Zeaxanthin

 Spinach, Avocado, Kale, Green

Beans, Green Peppers, Kiwi,
Collard Greens,
Mustard
Greens,
 Turnip Greens
12/05/2023 [Link] 158
  Orange- Alpha and Beta Carotene

 Carrots Pumpkins, Squash, Mangos, Apricots,

Cantaloupe

12/05/2023 [Link] 159

  Orange/Yellow- Vitamin C Flavonoids

 Oranges, Orange Juice, Tangerines, Peaches,

lemons, Limes, Pineapple.

12/05/2023 [Link] 160

 The colors we need in our lives
• Yellows and oranges – Carrots are
an awesome source of beta
carotene. Pineapple is a natural
anti-inflammatory.

• Blues and purples – Grapes with

flavinoids decreases the stickiness
of our blood. Blackberries reduce
colon cancers. Elderberries fight
viruses. Blueberries are the highest
in antioxidants.
12/05/2023 [Link] 161
Blue/purple fruits and veg- Green fruits and vegetables
etables 1. phytochemicals such as
lutein
1. phytochemicals such as and indoles (potential
anthocyanins and phenolics antioxidant)
(antioxidant and anti-aging 2. A lower risk of some
benefits) cancers
2. lower risk of some cancers 3. Vision health
12/05/2023
4. Strong bones and teeth162
[Link]
12/05/2023 163
 What are flavonoids and why are they of
particular interest?
• Flavonoids are the largest, most varied, and most
studied group of phytochemicals.

• Flavonoids and phenolic are well known for their

antioxidant activity.
• More than 6,000 flavonoids that occur in plant
foods.
• Flavonoids have gained recent attention because
of their broad biological and pharmacological
activities
12/05/2023 [Link] 164
 Cont..
• Recently, flavonoids and phenolics have been
considered as great antioxidants and proved to be
more effective than Vitamin C, E and carotenoids.

• The flavanol, catechins seem to be the most

powerful flavonoids for protecting the body against
reactive oxygen species (ROS)

• Flavonoids from the leaves of Licania licaniaeflora

and reported quercetin derivatives to possess
strongest antioxidant activity (Saxena, & Pradhan,
2012)
12/05/2023 [Link] 165
 Cont..
• The capacity of flavonoids to act as powerful
antioxidants depends upon their molecular
structure.

• The position of hydroxyl groups and other features in

the chemical structure of flavonoids are important
for their antioxidant and free radical scavenging
activities.

• Quercetin, the most abundant dietary flavonol, is a

potent antioxidant because it has all the right
structural features for free
12/05/2023 radical scavenging activity.
[Link] 166
Figure 1: Basic structure of flavonoid
12/05/2023 [Link] 167
 Cont..
• Flavonoids have six subclasses are termed as
flavones, isoflavones and isoflavanes,
flavanones, flavanols, anthocyanidins,

12/05/2023 [Link] 168

 Structures of main classes of dietary flavonoids.

Figure 3 Structures of main classes of dietary flavonoids.

12/05/2023 [Link] 169
 Cont..
• In general, flavonoids can play an important role in
decreasing disease risk through various physiologic
mechanisms. Some of these include
–antiviral
–anti-inflammatory
–cytotoxic
–Antimicrobial
–and antioxidant effects
–antitumor activities
–Prevent platelate agregation.
12/05/2023 [Link] 170
 Different classes of flavonoids
• Flavones - Apigenin,Luteolin ,Chrysin
• Flavonols - Quercetin ,Kaempferol ,Galangin
• Flavanone - Naringenin ,Hesperetin
• Isoflavones - Ganistein ,Daidzein
• Flavan-3-ol - Catechin ,Epicatechin
Epigallocatechin
• Flavanol - Taxifolin

12/05/2023 [Link] 171

 Cont..

• In the Zutphen Elderly Study, findings revealed a significant

inverse association between flavonoid intake and
myocardial infarction (Hertog, M.G., et al., . 1993).

• Flaviola Health Study (Germany)reported that intake of

cocoa flavanol significantly predicted a lowering of 10-
year risk for CHD, heart attack, CVD, and death from
CVD or CHD in high risk subjects, as well as the potential
to maintain health in low-risk subjects (Sansone et al.,
2015).
12/05/2023 [Link] 172
 Cont..
• Similarly, findings from the Seven Countries Study
(comparing the diets of men living in Finland, Italy, Greece,
the former Yugoslavia, Japan, Serbia, the Netherlands, and
the United States) ----suggested that consumption of
flavonoids was responsible for 25 percent of the observed
difference in mortality rates in the various countries
studied . Hertog, M.G., et al., 1995

12/05/2023 [Link] 173

 Flavonoid Intake and Risk of CHD Mortality
35
Age-Adjusted CHD Mortality, %

30

25

20

15

10

0
0 10 20 30 40 50 60 70 80

Mean Flavonoid Intake (mg/day)

12/05/2023 Hertog et al. [Link]

Intern Med 155: 381-386, 1995
174
 some examples of flavonoids and their
food sources
Class Example Common food
source
Flavonol Quercetin Citrus fruits, apples,
onions
Flavanol Catechin Chocolate, tea,
coffee
Isoflavone Genistein Lupin, fava beans,
soybeans
Isoflavone Hesperetin Citrus fruits:
oranges,
lemons, grapefruit
Anthocyanidin Cyanidin Berries
12/05/2023 [Link] 175
 Food sources
 Major food sources of flavonoids are, tea, red
wine, apple, tomato, cherry, onion, thyme,
parsley, soyabeans, and other legumes, grape
fruit,orange, lemon, ginkgo, and neem.

12/05/2023 [Link] 176

 Apple phytochemicals
• Apples contain a large concentration of flavonoids, as well as
a variety of other phytochemicals

• The concentration of these phytochemicals may depend on

many factors, such as cultivar of the apple, harvest and
storage of the apples, and processing of the apples.

An Apple a Day Keeps the Doctor Away

12/05/2023 [Link] 177

 Health benefits of apples: epidemiological
evidence
• Cancer
• Cardiovascular disease
• Asthma and pulmonary function
• Antioxidant activity
• Diabetes and weight loss
• Antiproliferative activity
• Inhibition of lipid oxidation
• Cholesterol-lowering effects
Jeanelle Boyer and Rui Hai Liu* 2004
12/05/2023 [Link] 178
 Flavonoids may play a role in the prevention and/or treatment of the
following health conditions:
• Allergy • Stomach ulcer
• Asthma
• Varicose veins
• Atopic dermatitis
• Candida infection • Cardiovascular diseases include
• Cataracts atherosclerosis, coronary heart
• Diabetes disease, arterial hypertension, and
• Gout heart failure.
• Hemorrhoids • The major reason behind CVS
• Macular degeneration diseases is oxidative stress and
• Migraine hence with the help of antioxidant
• Periodontal disease decreases the oxidative stress.
• Soy flavonoids (isoflavones) can also • Tea flavonoids reduce the
reduce blood cholesterol and can help
to prevent osteoporis. Soy flavonoids
oxidation of low-density
are also used to ease menopausal lipoprotein,
Tiwari AK, 2001lowers the blood levels
symptoms.
12/05/2023 [Link]
of cholesterol and triglycerides.179
 Phenolics
• Phenolics, phenols or polyphenolics (or polyphenol extracts)
are chemical components that occur ubiquitously as natural
colour pigments responsible for the colour of fruits of plants.

• The most important dietary phenolics are the

phenolic acids

• They are very important to plants and have multiple

functions. The most important role may be in plant defence
against pathogens and herbivore predators, and thus are
applied in the control of human pathogenic infections
(Puupponen- Pimiä et al., 2008)
12/05/2023 [Link] 180
 Cont..
• The term “phenolic acids”, in general, designates
phenols that possess one carboxylic acid functionality.

• They are bioprecursors of polyphenols and, more

importantly, they are metabolites of polyphenols.

• Naturally occurring phenolic acids contain two

distinctive carbon frameworks: the hydroxycinnamic
and hydroxybenzoic structures

12/05/2023 [Link] 181

12/05/2023 [Link] 182
12/05/2023 [Link] 183
12/05/2023 [Link] 184
 A summary of the potential health benefits
12/05/2023 [Link] 185
of dietary (poly)phenols.
12/05/2023 [Link] 186
 Carotenoids.
• Carotenoids are nature’s most widespread pigments and
have also received substantial attention because of both their
provitamin and antioxidant roles.

• More than 600 different carotenoids have been identified in

nature.

• They occur widely in plants, microorganisms, and animals.

Carotenoids have a 40-carbon skeleton of isoprene units .

• The structure may be cyclized at one or both ends, may have

various hydrogenation levels, or may possess oxygen-
containing functional groups.
12/05/2023 [Link] 187
Chemical structures of common dietary carotenoids.

[Link]
6 chemical structures of common dietary 188
carotenoids.
 Lycopene
• Caroteinoid
• Tomatoes
• Prostate/colon
cancer,
cardiovascular
disease, pre-
mature aging

12/05/2023 [Link] 189

 Alpha-Carotene
• Ten times more anti-carcinogenic than beta-
carotene
• enhances release of immunogenic cytokines
IL-1 and TNF-alpha

12/05/2023 [Link] 190

 Cont …
Lutein Beta-Carotene
• gives corn, avocado and egg yolk
a yellow color • weak antioxidant, but strong
• lutein and zeaxanthin constitute against singlet oxygen
about half of all carotenoids in • supplements can enrich LDL
the retina cholesterol ß-carotene
• lutein and zeaxanthin are the
content without affecting
only carotenoids in the macula of
the eye other carotenes
• absorbs damaging blue light • can boost the activity of NK
• protects the eye from macular (Natural Killer) immune cells
degeneration and cataracts • can stimulate DNA repair
• may protect against colon cancer
enzymes
• highest concentrations in kale,
spinach, watercress and parsley • gives better cornea
(in that order) protection against UV light
12/05/2023 [Link] than lycopene 191
 Cont …
Zeaxanthin • Astaxanthin
• lutein and zeaxanthin are • gives color to salmon,
the only carotenoids in the shrimp and crab
macula of the eye • ten times more powerful
• (the macula retina is about antioxidant than any other
5% of the total retina) carotenoid
• lutein and zeaxanthin are • boosts T-cell production
present in nearly equal and cytokine release
amounts in the macula • can cross the blood-brain
• absorbs damaging blue light barrier (brain antioxidant)
• has water-soluble
• protects the eye from
component allowing it to
macular degeneration and
release trapped radicals to
cataracts
Vitamin C
12/05/2023 [Link] 192
 Non-Carotenoid Terpenoids
Perillyl Alcohol
• in cherries and mint Terpeneol
• gives carrot flavor to
• anticancer, slows cell
carrots
division and increases
apoptosis • causes cell cycle arrest in
cancer cells
Saponins
• in legumes (chickpeas
and soybeans)
• removes cholesterol
• effective against colon
cancer
12/05/2023 [Link] 193
 Terpene Limonoids
• in peels & membranes of oranges
• 45 times more anticarcinogenic
than hesperetin
• detoxifies carcinogens and
promotes cancer cell apoptosis
• l-limonene smells "piney" (like
turpentine)
• d-limonene smells like orange
• limonene can be used as a
solvent and cleaner
• limonene promotes glutathione-
S-transferase (detoxification by
glutathione addition)
12/05/2023 [Link] 194
 Source of Carotenoids
• Carotenoids make corn yellow, carrots orange and
tomatos red. Carotenoids also give color to salmon,
goldfish, flamingos and autumn leaves (when the green
chlorophyll has gone, the carotenoids and phenols
remain).

• Bell peppers of different colors offer a selection of

carotenoids.
• Orange Carotenoids — alpha, beta and gamma carotene
• Red Carotenoids — lycopene and astaxanthin
• Yellow Carotenoids — lutein and zeaxanthin
12/05/2023 [Link] 195
12/05/2023 [Link] 196
 What Are the Health Benefits of Carotenoids?

12/05/2023 [Link] 197

 Ta

Tanaka et al. 2012 Molecules, 17,3202-3242.

12/05/2023 [Link] 198
12/05/2023 [Link] 199
 What do we tell consumers?
• Eat more fruit
• Increase vegetable portions
• Use herbs and spices
• Replace some meat
• Add grated vegetables
• Try new foods

12/05/2023 [Link] 200

 Th a n k yo u
12/05/2023 [Link] 201