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Exploring the Nutrition
and Health Benefits of
Functional Foods

Hossain Uddin Shekhar

University of Dhaka, Bangladesh

Zakir Hossain Howlader

University of Dhaka, Bangladesh

Yearul Kabir
University of Dhaka, Bangladesh

A volume in the Advances in Environmental

Engineering and Green Technologies (AEEGT)
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Title: Exploring the nutrition and health benefits of functional foods /
Hossain Uddin Shekhar, Zakir Hossain Howlader, and Yearul Kabir, editors.
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Table of Contents

Preface................................................................................................................................................... xv

Chapter 1
Food and Cardiac Health: Protective Effects of Food on Cardiovascular System................................... 1
Aditi Jain, Jaypee Institute of Information Technology, India
Vibha Rani, Jaypee Institute of Information Technology, India

Chapter 2
Functional Foods and Cardiac Health.................................................................................................... 16
Santosh Jain Passi, University of Delhi, India

Chapter 3
Lentils (Lens culinaris, L.): A Novel Functional Food.......................................................................... 42
Mo’ez Al-Islam Ezzat Faris, University of Sharjah, UAE
Amita Attlee, University of Sharjah, UAE

Chapter 4
Health Promoting Effects of Kimchi...................................................................................................... 73
Kim Hyun Ju, World Institute of Kimchi, Korea
Han Eung-Soo, World Institute of Kimchi, Korea

Chapter 5
Health Benefits of Tea: Beneficial Effects of Tea on Human Health.................................................... 99
Sumonto Mitra, Indian Institute of Toxicology Research, India
Shashi Khandelwal, Indian Institute of Toxicology Research, India

Chapter 6
Herbal Benefits of Tea......................................................................................................................... 117
Etetor Roland Eshiet, Sustainable Energy Environmental and Educational Development
(SEEED), USA
Ernest E. Smith, Texas Tech University, USA

Chapter 7
Functional Properties of Camel Milk................................................................................................... 147
Omar Amin Alhaj, King Saud University, Saudi Arabia


 

Chapter 8
Pomegranate Peel and Fruit Extracts: A Novel Approach to Avert Degenerative Disorders –
Pomegranate and Degenerative Diseases............................................................................................. 165
Tariq Ismail, Bahauddin Zakariya University, Pakistan
Saeed Akhtar, Bahauddin Zakariya University, Pakistan
Muhammad Riaz, Bahauddin Zakariya University, Pakistan

Chapter 9
Yerba Mate: Chemistry, Technology, and Biological Properties......................................................... 185
Roberto Buffo, Universidad de San Pablo-T, Argentina

Chapter 10
Health Benefits and Risks of Rice....................................................................................................... 195
Md Zakir Hossain Howlader, University of Dhaka, Bangladesh
Hossain Uddin Shekhar, University of Dhaka, Bangladesh

Chapter 11
Soy and Soy Products, Isoflavones, Equol, and Health........................................................................ 223
Baltasar Mayo, IPLA-CSIC, Spain
Lucía Guadamuro, IPLA-CSIC, Spain
Ana Belén Flórez, IPLA-CSIC, Spain
Susana Delgado, IPLA-CSIC, Spain

Chapter 12
Application of the Dietary Processed Sulfur Supplementation for Enhancing Nutritional and
Functional Properties of Meat Products............................................................................................... 254
Chi-Ho Lee, Konkuk University, South Korea

Chapter 13
Food in Health Preservation and Promotion: A Special Focus on the Interplay between Oxidative
Stress and Pro-Oxidant/Antioxidant.................................................................................................... 265
Saikat Sen, Assam Downtown University, India
Raja Chakraborty, Assam Downtown University, India

Chapter 14
Antimicrobial Edible Films and Coatings for Fruits and Vegetables.................................................. 301
Amrita Poonia, Banaras Hindu University, India

Chapter 15
Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional
African Foods...................................................................................................................................... 320
John H. Muyonga, Makerere University, Uganda
Sophie Nansereko, Makerere University, Uganda
Ilona Steenkamp, Stellenbosch University, South Africa
Marena Manley, Stellenbosch University, South Africa
Judith Kanensi Okoth, Jomo Kenyatta University of Agriculture and Technology, Kenya


Chapter 16
Functional Foods of the Indian Subcontinent...................................................................................... 347
Jiwan S. Sidhu, Kuwait University, Kuwait
Tasleem A. Zafar, Kuwait University, Kuwait

Chapter 17
Functional Foods in Hypertension: Functional Foods in Cardiovascular Diseases............................. 376
Anil Gupta, Eklavya Dental College and Hospital, India

Compilation of References................................................................................................................ 397

About the Contributors..................................................................................................................... 516

Index.................................................................................................................................................... 521
Detailed Table of Contents

Preface................................................................................................................................................... xv

Chapter 1
Food and Cardiac Health: Protective Effects of Food on Cardiovascular System................................... 1
Aditi Jain, Jaypee Institute of Information Technology, India
Vibha Rani, Jaypee Institute of Information Technology, India

Emerging influence of Cardiovascular Diseases (CVDs) and its impact on the society has raised much
awareness for its prevention. Healthy food habits and physical exercise has drawn a lot of attention of
the people from scientific as well as common world. The role of food-based bioactive compounds in
reducing risk of CVDs has been established with various health benefits apart from the basic nutrition have
been reported. The present chapter provides an overview of the role of different foods on cardiovascular
health of humans. Biological effects of plant derived food products and their bioactive compounds in
the context of relevance to cardiovascular health promotion are discussed in detail. The chapter also
covers the effects of the consumption of functional food on the intermediate clinical markers of CVDs
including cholesterolemia, hypertension, endothelial function and inflammation. The chapter will enable
the better understanding of the current knowledge on the potential health benefits of different functional
foods and bioactive compounds on cardiovascular health.

Chapter 2
Functional Foods and Cardiac Health.................................................................................................... 16
Santosh Jain Passi, University of Delhi, India

Functional foods containing physiologically-active components, have been reported to confer several
health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an
important role in primary prevention of numerous disease conditions and this has led to the identification
of putative functional foods. Research is necessary to substantiate the potential health benefits of various
functional foods for which the diet–health relationships have yet not been scientifically validated. The
term ‘functional foods’ may include health/functional health foods, foods fortified with minerals/vitamins,
dietary supplements or even the traditional medicines.





Chapter 3
Lentils (Lens culinaris, L.): A Novel Functional Food.......................................................................... 42
Mo’ez Al-Islam Ezzat Faris, University of Sharjah, UAE
Amita Attlee, University of Sharjah, UAE

Lentils have been part of human diet from ancient times. This chapter focuses on the nutritional
composition, presence of bioactive substances, antioxidants and health rendering properties of lentils.
Recent definitions have considered lentils as a prophylactic and therapeutic functional food due to its
considerable content of essential macronutrients, namely functional proteins and carbohydrates, and
essential micronutrients, as well as bioactive phytochemicals such as phytates and polyphenols. Indeed,
the presence of an impressive arsenal of secondary metabolites, minerals and bioactive constituents in
lentils have shown to be promising contributors in the management and prevention of several human
chronic diseases, attributed to their anticarcinogenic, hypoglycemic, hypocholesterolemic and blood-
pressure lowering properties.

Chapter 4
Health Promoting Effects of Kimchi...................................................................................................... 73
Kim Hyun Ju, World Institute of Kimchi, Korea
Han Eung-Soo, World Institute of Kimchi, Korea

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid
Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant
while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation.
The addition of other subingredients and formation of fermentation byproducts of LAB promote the
fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and
also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic
food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the
major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic,
ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients
undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts
from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and
highly functional, it is typically served with steamed rice at every Korean meal. Health functionality
of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation,
colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative
and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this
review we describe the health functionalities of kimchi and the probiotic properties of its LAB.

Chapter 5
Health Benefits of Tea: Beneficial Effects of Tea on Human Health.................................................... 99
Sumonto Mitra, Indian Institute of Toxicology Research, India
Shashi Khandelwal, Indian Institute of Toxicology Research, India

Tea is the second most widely consumed beverage throughout the world, after water. “Tea” is referred
to the aromatic beverage prepared by incubating cured leaves of the plant Camellia sinensis with hot
or boiling water. The origin of tea has remained a mystery and has been associated with legends in the
Chinese history. Under experimental conditions in laboratory, tea has been reported to act as an anti-
cancer agent in various models of lung, pancreas, liver, breast, fore-stomach, oesophagus, duodenum,
 

colon, and skin cancers induced by chemical carcinogens. Tea also contains a wide range of antioxidants
and has been found to possess several others health benefits. This chapter summarizes the history behind
its use, various health benefits, and current state of scientific literature and epidemiological evidence
of its usefulness.

Chapter 6
Herbal Benefits of Tea......................................................................................................................... 117
Etetor Roland Eshiet, Sustainable Energy Environmental and Educational Development
(SEEED), USA
Ernest E. Smith, Texas Tech University, USA

This chapter per the authors will introduce the reader to Complementary and Alternative Medicine
(CAM) and shall discuss herbalism as a subset of CAM. Particular emphasis will be placed on herbal
teas or rather infusions and decoctions used in disease therapy. This chapter will enumerate the different
types of teas and shall use maps, graphs, and other tools to illustrate location, consumption, use and
availability. Furthermore, the authors will highlight potential health benefits, recent studies (in vitro, in
vivo) undertaken by research scientists to validate efficacy, and shall call for more research (clinical data
management, clinical trials, etc.) and support for ongoing work in this area of expertise. The authors shall
place a spotlight on the plant family, Asteraceae, and their herbal plants of interest, Artemisia annua and
Brickellia cavanillesii. Extensive studies have been performed to determine the therapeutic potential of
Brickellia cavanillesii plant at Ernest E. Smith laboratory, The Institute of Environmental and Human
Health (TIEHH), Texas Tech University, Lubbock, USA.

Chapter 7
Functional Properties of Camel Milk................................................................................................... 147
Omar Amin Alhaj, King Saud University, Saudi Arabia

This chapter focuses on the potential health benefits of camel milk including angiotension I-converting
enzyme-inhibitory, anti-cancer and antioxidant activities, antidiabetic, antimicrobial and hypoallergenicity
effects. The bioactivity of oligosaccharide, conjugated linoleic acid and D-amino acid in camel milk
is provided. The proposed mechanisms behind these bioactive components and potential health claims
are explained. This chapter also describes camel milk composition, nutritional value, production and
population. The current available information in the literature on camel milk is not abundant. More
research is needed to give better understanding on functional properties of camel milk.

Chapter 8
Pomegranate Peel and Fruit Extracts: A Novel Approach to Avert Degenerative Disorders –
Pomegranate and Degenerative Diseases............................................................................................. 165
Tariq Ismail, Bahauddin Zakariya University, Pakistan
Saeed Akhtar, Bahauddin Zakariya University, Pakistan
Muhammad Riaz, Bahauddin Zakariya University, Pakistan

Pomegranate (Punica granatum L.), the fruit and its peel have been shown to hold tremendous potential
for the treatment of various ailments. Incorporation of pomegranate, peel and their extracts, as key
functional ingredients in various ethnopharmacological formulations are widely accepted in almost all
cultures of the World. In addition to their disease ameliorating features, pomegranate and the peel extracts
have gained significant popularity in functional food market as ingredient of choice in foods designed


to prevent onset of various non-communicable diseases. Health promoting features of the pomegranate
peel and fruit extracts define the scope of this natural reserve in global nutraceutical and functional
food industry. On account of their unique phytochemicals profile, plentiful pool of antioxidants, dietary
fibers, minerals and natural colors, both the valuable reserves have been remained as highly explored
plant material in last two decades. Building levels of interest in this fruit has created a deeper insight
among researchers to understand actual potential and pathways of pomegranate biomolecules reactivity
in human models. The chapter in hand meticulously deals with pomegranate and its extracts as source of
innovative healthy components responsible for averting cardiovascular diseases, inflammatory and non-
inflammatory disorders, type 2 diabetes, gastric ulcers, various types of cancers and neurodegenerative
disorders.

Chapter 9
Yerba Mate: Chemistry, Technology, and Biological Properties......................................................... 185
Roberto Buffo, Universidad de San Pablo-T, Argentina

Yerba mate (Ilex paraguariensis) is a plant original from the subtropical regions of South America,
present in Southern Brazil, Northeastern Argentina, Paraguay and Uruguay. It is primarily consumed as a
beverage made by steeping the leaves of the plant in hot water. The growing interest in mate products has
made it paramount that research on this herbal tea continues, as it has shown extraordinary possibilities
not only as a consumer beverage but also in the nutraceutical industry. Yet, there is much to be done:
human-based studies to support the properties verified in vitro and in vivo models with animas are scarce.

Chapter 10
Health Benefits and Risks of Rice....................................................................................................... 195
Md Zakir Hossain Howlader, University of Dhaka, Bangladesh
Hossain Uddin Shekhar, University of Dhaka, Bangladesh

Rice is a fundamental food in many cultural cuisines around the world, and it is an important cereal
crop that feeds more than half of the world’s population. The two main categories are white rice and
whole grain rice or bow ice. Whole grain rice is not processed very much, so it is high in nutritional
value, whereas white rice is processed so that the bran or outer covering is removed, leaving it with less
nutritional value. People choose different styles of rice for particular flavors, depending on their culinary
needs, the availability, and the potential for healthy benefits as well.

Chapter 11
Soy and Soy Products, Isoflavones, Equol, and Health........................................................................ 223
Baltasar Mayo, IPLA-CSIC, Spain
Lucía Guadamuro, IPLA-CSIC, Spain
Ana Belén Flórez, IPLA-CSIC, Spain
Susana Delgado, IPLA-CSIC, Spain

In Asian countries, soybeans have been used as food and food ingredients for centuries and their
consumption have been associated with beneficial health effects. In addition to their nutritive value,
soybeans have many active chemical compounds, among which isoflavones are the most important.
Isoflavones are plant-derived phytoestrogens, chemically comparable in their structure and properties to
human estrogens. For isoflavones to become bioavailable, their activation and/or conversion into more
active metabolites, such equol from daidzein, must occur. Equol is the isoflavone metabolite with the
 

greatest estrogenic activity and antioxidant capacity. Epidemiological studies have suggested that high
intakes of isoflavones reduce the symptoms of menopause as well as the incidence of hormone-dependent
and aging-associated diseases such as osteoporosis, cardiovascular disease and cancer. This chapter
reviews soy consumption, isoflavone metabolism, and briefly summarizes the results of recent clinical
trials on, and meta-analyses of, the effects of isoflavone consumption on human health.

Chapter 12
Application of the Dietary Processed Sulfur Supplementation for Enhancing Nutritional and
Functional Properties of Meat Products............................................................................................... 254
Chi-Ho Lee, Konkuk University, South Korea

In recent years, the consumer demands for healthier meat and meat products with reduced level of fat,
cholesterol, decreased contents of sodium chloride and nitrite, improved composition of fatty acid profile
and incorporated health enhancing ingredients are rapidly increasing worldwide and prevent the risk of
diseases. This review focuses on strategies to investigate the changes in physical, physicochemical and
microbial properties of meat and meat products in dietary processed sulfur fed animals. Overall, this
review focuses on sulfur supplementation to pigs, growth performance of pigs and meat quality, enhancing
the nutritional and functional values, shelf-life extension, improve sensory quality characteristics and
health benefit etc. This review further discusses the current status, consumer acceptance, and market
for functional foods from the global viewpoints. Future prospects for functional meat and meat products
are also discussed.

Chapter 13
Food in Health Preservation and Promotion: A Special Focus on the Interplay between Oxidative
Stress and Pro-Oxidant/Antioxidant.................................................................................................... 265
Saikat Sen, Assam Downtown University, India
Raja Chakraborty, Assam Downtown University, India

Association between food and health is complex. Healthy food can promote and maintain good human
health. Healthy food and nutrition is a key regulating factor for boosting the immunity and therapeutic
effectiveness of a treatment strategy. Oxidative stress is well involved in the pathogenesis of diverse
diseases and aging. Food always considered as good source of nutrients, protein, fat, carbohydrates,
vitamins, minerals and antioxidants. Consumed as part of a normal diet, phytochemicals present in food
like vitamins (vitamin C & E), minerals (like, zinc, selenium), phytoconstituents (phenolic compounds,
flavonoids, carotenoids) confer additional health benefits, by virtue of their antioxidant property. A diet
rich that rich in antioxidant molecule reduces the risk of several oxidative stress related diseases. Numerous
antioxidant molecules isolated from food showed the curative and health promotion effect. This chapter
majorly deals with the role antioxidant/pro-oxidant substances present in different foods on human body.

Chapter 14
Antimicrobial Edible Films and Coatings for Fruits and Vegetables.................................................. 301
Amrita Poonia, Banaras Hindu University, India

Non-degradable packaging materials are doing much damage to the environment. So the interest has
been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-
friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial
compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree,


and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on
the development of edible films and coatings with antimicrobial activity, effect of these coatings on the
target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties
and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.

Chapter 15
Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional
African Foods...................................................................................................................................... 320
John H. Muyonga, Makerere University, Uganda
Sophie Nansereko, Makerere University, Uganda
Ilona Steenkamp, Stellenbosch University, South Africa
Marena Manley, Stellenbosch University, South Africa
Judith Kanensi Okoth, Jomo Kenyatta University of Agriculture and Technology, Kenya

The nutritional state of large segments of the African population remains alarming despite the positive
socio-economic development that is taking place. The most significant nutritional problems include
undernutrition, iron deficiency and vitamin A deficiency. Malnutrition and deficiencies also exacerbate
a number of other diseases and health conditions. Besides undernutrition, the prevalence of overnutrition
and obesity on the African continent are rising, as are the associated health conditions such as diabetes
and coronary heart diseases. This chapter outlines the unique nutritional and bioactive properties of
Traditional African Foods (TAFs) and their potential to contribute to the alleviation of undernutrition,
overnutrition and associated health problems. Special emphasis is placed on vegetables, fruits, cereals,
edible insects, small fish species, mushrooms, legumes, sesame, tuber and root crops. Some of the identified
health benefits of these TAFs include lowering of serum cholesterol, anti-carcinogenic, anti-diabetic and
anti-inflammatory, cardiovascular disease prevention and anti-hypertensive properties.

Chapter 16
Functional Foods of the Indian Subcontinent...................................................................................... 347
Jiwan S. Sidhu, Kuwait University, Kuwait
Tasleem A. Zafar, Kuwait University, Kuwait

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries.
The current thinking on functional foods can easily be applied to many traditional Indian subcontinent
foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments,
and many fermented milk products. Consumption of such foods on a regular basis not only provides
most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions,
improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases,
various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome.
Various chemical and biological components present in Indian subcontinent traditional foods, such as
phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids,
carotenoids, and probiotic bacteria play an important role in improving the health of consumers of
these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011).
The traditional food habits of each specific area of the Indian subcontinent have been influenced by the
culture and the availability of locally grown food materials. Some of the important functional foods of
India subcontinent will be briefly discussed in this chapter.
 

Chapter 17
Functional Foods in Hypertension: Functional Foods in Cardiovascular Diseases............................. 376
Anil Gupta, Eklavya Dental College and Hospital, India

Functional foods contain bioactive compounds which are endowed with remarkable biologically significant
properties. These compounds have corrective and preventive potential for diseases affecting cardiovascular
system, endocrine system, nervous system, alimentary canal by virtue of their capability to influence bio-
macromolecules in the cells. Clinical evidence augments the anti-oxidant, anti-atherogenic, anti-ageing,
cardio-protective and immune system modulatory role of the functional foods. However, additional
research is necessitated to uncover concerns regarding optimal dose, duration, pharmaco-therapeutics
and adverse effects of active compounds in relation to the public health.

Compilation of References................................................................................................................ 397

About the Contributors..................................................................................................................... 516

Index.................................................................................................................................................... 521
 xv

Preface

In the last few decades, our understanding of functional foods has increased greatly and people around
the world are aware of the concept of functional foods. To them it is more than just a source of simple
nutrition. People are starting to realize not only the physiological and nutritional value of these foods, but
their health benefits as well. We now have a revolution in the way we understand nutrition and health.
Functional foods are an important part to the diet and play a vital role in health and nutrition. We may
have different ways of defining “functional food”. However, it is any fresh or processed food which is
supposed to have a health-promoting and/or disease-preventing property apart from providing only the
basic nutritional function of supplying nutrients. In the general category we have processed food made
from functional food ingredients, or fortified with health-promoting additives, like “vitamin-enriched”
products, and also fresh foods (e.g., vegetables) that have specific health claims attached to them. Fer-
mented foods with live cultures are often also considered to be functional foods with probiotic benefits.
The most noteworthy aspects of functional foods are their biological functions that augment several
health benefits to consumers due to the functional properties linked with them.
During the past few decades or so, consumption of functional foods has developed as a major health
trend among conscious people who want to have a greater control over their health and well being. It is
apparent that this life style trend will continue and gain momentum, so there is a continuous need for
scientific information on all aspects of functional foods in this evolving sector. Being a part of a regular
diet, functional foods are understood to provide a wide range of physiological benefits and potential
health benefits. This book on functional foods discusses these and other functional properties of foods
available and consumed by people. The book also reviews functional foods for the prevention and treat-
ment of diseases from a multidisciplinary perspective and covers a wide range of topics. Although many
topics have been included in this book, we do not claim the coverage to be comprehensive.
The necessity to provide a better understanding together with the need to disseminate the latest de-
velopments in this rapidly expanding field, this book, covers a wide range of functional foods, includ-
ing the source of the functional foods, their history, functionality, chemical, physical and physiological
properties, health benefits, mechanisms of antioxidant action, anticancer, antidiabetic properties, as
well as clinical and epidemiological evidence. This book discusses the theoretical and practical aspects
of functional foods, from the fundamental concepts of biochemistry, nutrition, and physiology to the
technologies involved in food processing.
In recent years, the health-promoting effects of foods have evolved into an area of intense research and
there is now a wealth of scientific evidence that supports the role of various foods and their components
in promoting human health. Recently, a great deal of consideration has been made to anti-carcinogenicity,
anti-mutagenicity, anti-oxidative and anti-aging properties of certain foods and such studies have revealed


 Preface

their potential health significance. These studies have also provided an understanding of the relationship
between diet and optimal health, particularly with respect to age-related degenerative disease risk reduc-
tion such as cancer, heart disease, osteoporosis, diabetes, and stroke. This book offers an assortment of
important information on functional foods and provides scientific evidence on therapeutic applications
of foods.
Due to potential health benefits of functional foods, consumers around the world have intensified
their interest in food selection and preparation as a means of maintaining good health and also for
protection against diseases and age related conditions. Such interest and changes in the approach of
consumers, together with the continuous advances made in food science and technology, have provided
food companies with substantial incentives to produce health-promoting foods and diets with advanced
formulations that takes into consideration the needs of the increasingly health conscious consumers who
are interested in self-administered health care.
Today more and more people have the firm belief that traditional functional foods can reduce disease
risk, maintain health, and thus make their dreams of having a long and healthy life come true. The his-
tory of traditional functional foods is based on herbal products which are in use as traditional medicines
from time immemorial. This together with health care which is based on natural products has given new
worldwide meaning tofunctional foods.
This book provides food scientists and technologists, food process engineers, biochemists, nutri-
tionists, medical doctors, public health professionals, entrepreneurs as well as students and researchers
interested in functional foods with comprehensive information on selected functional foods in terms of
the physiological effects of foods and food components able to promote good health and prevent or al-
leviate diseases. Individuals who believe in the need for real foods that combines nutritional and medical
benefits and who believe that such foods can be produced, will find this book to be immensely helpful.
The information provided in the book would be of enormous help to those who are keen in preserving
health through prevention of diseases. Augmented understanding of the role of functional foods will
open new possibilities of producing new elements for nutritionally optimized foods that care of both the
health and nutrition of a consumer.
This book will also be an invaluable source of information for a detailed understanding of the impact
of functional food nutrients on human metabolic pathways. Therefore, researchers and policy makers in
life sciences will find this information greatly resourceful for them. We believe a contemporary reference
and source book such as this, which describes, distils, and disseminates important and relevant scientific
information and advances in this field, is valuable for the flow of such information.
This book consists of a series of chapters focusing on the current state of functional properties of foods
in relation to health and diseases. It examines health-promoting and therapeutic properties of functional
foods and the resulting benefits to nutritional value and long-term health.
Chapters 1 and 2 describe the contribution of functional foods to the prevention of cardiovascular
health of humans and attempts to identify the role of dietary factors while bearing in mind the impact
of physiologically active components. The chapter also covers the role of functional foods in the treat-
ment of cardiovascular disorders. The chapters provide a better understanding of the current knowledge
on the potential health benefits of different functional foods and bioactive compounds such as dietary
fiber, omega-3 fatty acids, antioxidants, photochemical as well as probiotics, prebiotics and synbiotics
and its relation to the health of heart and blood vessels.

xvi
Preface

Chapter 3 provides information on the abilities of functional foods to prevent and manage hypertension
by virtue of their capability to influence bio-macromolecules in the cells. The chapter also describes the
etiology and pathophysiology of hypertension and the role of functional components of foods such as long
chain fatty acids, glucosinolate and polyphenols in the wellbeing of humans in relation to hypertension.
Chapters 4 and 5 focus on the potential health benefits of tea which contains a wide range of antioxi-
dants. These chapters also summarize the history behind the consumption of tea and describe the current
research on the mode of operation of the antioxidants as well as epidemiological evidence of health
benefits of tea. The functionality and physiological properties of conventional and medicinal herbal tea
in terms of their role in anti-aging and chronic diseases such as cancer has also been discussed.
Topics of Chapter 6 cover the functional benefits and risks of consumption of rice on human health.
Heath benefits of rice are described in terms of antioxidant properties of rice and the presence of phy-
tochemical such as flavonoids, tocopherol, tocotrienol, anthocyanins and steryl fevulate.
Chapter 7 describes the current research on kimchi, a traditional fermented Korean dish (made from
vegetables using an assortment of seasonings and its health benefits) as a vegetable probiotic food. Health
promoting effects of kimchi such as lipid lowering, antiatherosclerosis, anithrombotic, antihypertensive,
antioxidant, anti-aging, anticancer, antiviral, anti-asthma, obesity preventing, skin care, etc. has been
discussed.
Topics of Chapter 8 focus on the nutritional composition, presence of antioxidants and other bioactive
substances in relation to the health rendering benefits of lentils. This chapter provides information on
the presence of nutrients and bioactive phytochemicals that have prophylactic and therapeutic functional
properties in lentils. It also describes the role of lentils in the management and prevention of several
human chronic illnesses due to their anti-carcinogenic, hypo-glycemic, hypo-cholesterolemic properties
together with their blood-pressure lowering activities.
Chapter 9 focuses on the potential health benefits of camel milk in relation to different bioactive
components present in the milk. The presence of bioactive components such as oligosaccharide, conju-
gated linoleic acid, D and L amino acid have been particularly mentioned and the functional role of the
constituents of camel milk on antidiabetic, antimicromial, antioxidant, anticancer, hypoallergenicity and
Angiotension Converting Enzyme (ACE) inhibitory activity has been described. The proposed mecha-
nisms behind the activity of these bioactive components and potential health claims are also described.
In Chapter 10, the role of pomegranate (Punicagranatum L.) and its extract in the treatment of various
ailments is discussed, focusing particularly on antioxidants, phytochemicals and dietary fiber. Since ancient
times pomegranates have been turned to for their immense medical benefits responsible for protection
against a range of mild infections to several life threatening degenerative disorders. Pomegranate and
its extracts as source of bioactive healthy components responsible for averting cardiovascular diseases,
inflammatory and non-inflammatory disorders, type 2 diabetes, gastric ulcers, various types of cancers
and neurodegenerative disorders have also been described.
Chapter 11 discusses the beneficial health effects of soy and soy products in addition to their nutritive
value. The chapter focuses on the relationship between functional bioactive components of soybean, such
as isoflavones and equol, and their health benefits. The mode of action and the role of isoflavones on
menopause symptoms, bone health, cardiovascular and central nervous system and hormone-dependent
cancers have been illustrated in this chapter.
Chapter 12 covers the functional benefits of plant food, Yerba Mate. This chapter is devoted to dif-
ferent functional properties of this plant food. Some of the yerba health benefits are less widely known,
at least for those who do not live in a yerba-drinking part of the world. It is used as an antioxidant and

xvii
 Preface

antimicrobial agent. It is also used for the improvement of oral health. This chapter elaborates the role
yerba mate has in cancer prevention, as a hypo-cholesterolemic agent and as a source of photochemicals.
Relationship between bioactive food components and their health benefits has also been discussed.
Chapter 13 discusses some of the important functional foods of the Indian subcontinent. It describes
the presence of various chemical and biological functional components and their role in improving hu-
man health. The functional constituents of various food commodities consumed by the people of the
Indian Subcontinent e.g., cereals, legumes, oilseeds, milk and milk products, herbs and condiments and
exotic fruits such as Ber (Zizpplus), Jamun (Syzgium cumini) has been described in this chapter. Con-
sumption of such food on the corrective and preventive potential of gastrointestinal health, bone health,
cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and
metabolic syndrome has also been illustrated.
Chapter 14 discusses the unique nutritional and health-promoting bioactive compounds present in
traditional African foods that contribute to human health and influence various physiological pathways
involved in health promotion. The chapter also outlines the abilities of functional components of tradi-
tional African foods to prevent and manage chronic diseases, such as diabetes, hypertension, obesity,
cardiovascular diseases, cancer, and others. The chapter also includes the health benefits of traditional
African fermented foods.
Chapter 15 mainly focuses on the antioxidant functional components of different foods and identifies
the role of antioxidant/pro-oxidant substances present in different foods on health benefits. The chapter
also describes the association of health improvement and prevention of disease in relation to consump-
tion of natural foods containing various antioxidant molecules.
Chapter 16 reviews the current literature on the history, composition, classification and functional
properties of edible film coating, with regard to controlling microbiological growth and extension of
shelf-life of various foods. The chapter also presents the action of microbial films and coatings on food,
uses of antimicrobial food agents and additives in edible films with respect to food sensory quality and
nutrition. The impact and advantages of edible film coating in terms of food safety and consumer ac-
ceptability and health benefits has also been discussed.
Finally, Chapter 17 deals with sulfur supplementation to pigs and its impact on growth performance
and meat quality, and ways to enhance nutritional and functional values, extend shelf-life; improve
sensory quality characteristics and health benefits etc. This chapter further discusses the current status,
consumer acceptance, and market for functional foods from a global viewpoint. Future prospects for
functional meat and meat products are also discussed.
Functional foods in nutrition and health benefit is a rapidly advancing area of research and this book
discusses the science behind these foods and offers a great deal of information on how they can be used
to fight disease and improve overall health. This book will serve as a useful source book in understand-
ing what functional food is, its impact, potential, and how it relates to the well-being of human. The
chapters are clear, easy to read, and interesting for anyone who wishes to become more knowledgeable
about functional foods. This book is a compilation of various aspects of functionality and health benefits
of selected functional foods of the world.

xviii
Preface

1. Food and Cardiac Health: Protective effects of food on cardiovascular system by Aditi Jain and
Vibha Rani
2. Functional foods and cardiac health by Santosh Jain Passi
3. Functional Food in hypertension by Anil Kumar Gupta
4. Health benefits of tea by Sumonto Mitra and Shashi Khandelwal
5. Herbal benefits of tea by Etetor Roland Eshiet and Ernest E. Smith
6. Health benefits and Risks of Rice by Zakir Hossain Howlader and Hossain Uddin Shekhar
7. Health promoting effects of kimchi by Kim Hyun Ju and Han Eung-Soo
8. Lentils (Lens culinaris, L.): A novel functional food by “Mo’ez Al-Islam” Ezzat Faris and Amita
Attlee
9. Functional properties of camel milk by Omar Amin Alhaj
10. Pomegranate peel and fruit extracts - a novel approach to avert degenerative disorders by Saeed
Akhtar, Tariq Ismail and Muhammad Riaz
11. Soy and soy products, isoflavones, equol and health by Baltasar Mayo, Lucia Guadamuro, Ana
Belen Florez and Susana Delgado
12. Yerba Mate: Chemistry, technology and biological properties by Roberto Buffo
13. Functional foods of Indian subcontinent by Jiwan S. Sidhu and Tasleem A. Zafar
14. Traditional African foods and their potential to contribute to health and nutrition by John H.
Muyonga, Sophie Nansereko, Ilona Steenkamp, Marena Manley and Judith Kanensi Okoth
15. Food in Health Preservation and Promotion - A Special Focus on the Interplay between Oxidative
Stress and Pro-oxidant / Antioxidant by Saikat Sen and Raja Chakraborty
16. Antimicrobial edible films and coatings for fruits and vegetables by Amrita Poonia
17. Application of the dietary processed Sulphur supplementation for enhancing nutritional and func-
tional properties of meat products by Chi Ho Lee

There are several professional books on this subject matter and the choice for any particular one de-
pends on the needs of the users. The 17 chapters in this book represent collections of selected reviews
on the role of functional foods in nutrition and health benefits from a multidisciplinary perspective. It
not only introduces functional foods, but also shows the investigations and research that led to their cre-
ation with modern approaches in the prevention and treatment of chronic diseases such as cardiovascular
disease. As functional foods continue to become popular worldwide, a concrete understanding of these
functional foods will help food scientists take advantage of them to better maintain and promote health.
Each chapter has been contributed by dedicated professionals from across the globe representing
academia, government institutes, and industry. We hope this book would be a valuable information
source and reference book for scientists of diverse backgrounds including biologists, biochemists, chem-
ists, dieticians, food scientist, and nutritionists, medical doctors and pharmacologists from universities,
research institutes, and food industries. We sincerely hope this book addresses the needs of its readers
and advances their understanding and knowledge of functional food. We believe that this book will lead
to further stimulation of research and development in this emerging field, and will provide consumers
with up-dated information about products that could reduce disease risk and assist them in maintaining
a healthy life style. It is a joint effort of many individuals who worked hard to make this book a com-
prehensive one. This effort signifies significant cooperation and outstanding teamwork.

xix
 Preface

We express our gratitude to all the contributing authors who accepted our invitation to give their time
and effort and share the expertise they have achieved through their hard work and extensive research.
We also thank the reviewers for giving their valuable comments leading to improvements in the contents
of each chapter. We acknowledge and thank the members of the production team at IGI for their time,
effort, advice, and expertise, especially, Ms. Erin O’Dea and Ms. Courtney Tychinski for their guidance
and support to this project. They are the ones who made this book possible. It has been a pleasure to
work with IGI publisher and the co-operation of the editorial and production staff is highly appreciated.
We are grateful to our families and the institution we work for. It would not have been possible for us to
publish this book without their endless encouragement and their faith in us.

Yearul Kabir
On behalf of the Editors

xx
 1

Chapter 1
Food and Cardiac Health:
Protective Effects of Food on
Cardiovascular System

Aditi Jain
Jaypee Institute of Information Technology, India

Vibha Rani
Jaypee Institute of Information Technology, India

ABSTRACT
Emerging influence of Cardiovascular Diseases (CVDs) and its impact on the society has raised much
awareness for its prevention. Healthy food habits and physical exercise has drawn a lot of attention of the
people from scientific as well as common world. The role of food-based bioactive compounds in reduc-
ing risk of CVDs has been established with various health benefits apart from the basic nutrition have
been reported. The present chapter provides an overview of the role of different foods on cardiovascular
health of humans. Biological effects of plant derived food products and their bioactive compounds in
the context of relevance to cardiovascular health promotion are discussed in detail. The chapter also
covers the effects of the consumption of functional food on the intermediate clinical markers of CVDs
including cholesterolemia, hypertension, endothelial function and inflammation. The chapter will enable
the better understanding of the current knowledge on the potential health benefits of different functional
foods and bioactive compounds on cardiovascular health.

INTRODUCTION

Cardiovascular Diseases (CVDs) have a substantial influence on public health from past several decades
and it still remain the major cause of mortality and morbidity throughout the globe. CVDs comprise
group of different cardiac and vascular complications including hypertension, coronary heart, athero-
sclerosis, cerebrovascular disease (stroke), peripheral artery disease, rheumatic heart disease, heart
failure etc. Major lifestyle causes of CVDs include tobacco intake, physical inactivity and unhealthy
diet (World health organization, 2009). Major CVD events arise due to atherosclerosis, a pathophysi-

DOI: 10.4018/978-1-5225-0591-4.ch001

Copyright © 2017, IGI Global. Copying or distributing in print or electronic forms without written permission of IGI Global is prohibited.
 
Food and Cardiac Health

ological complication of innermost layer of arterial wall and such events can be prevented by nutritional
supplementation (O’Toole et al. 2008). Different parameters have been studied in this regard and life-
style changes have been suggested as the most helpful practices including physical activity and healthy
food habits. Healthy diet and food habits show an inverse relationship with onset of vascular diseases as
well as affect the longevity. Food provides both the essential nutrients required for basic life processes
as well as bioactive compounds that help in disease prevention and health enhancement. Balanced diet
including fruits, vegetables, whole grains and other plant foods helps in acquiring the required amounts
of nutrients, antioxidants, bioactive compounds and phytochemicals thereby prevents various health
related complications. Potential health promoting benefits of the natural bioactive compounds have
been studied over time. There is keen interest in assessing the role of food-based bioactive compounds
in reducing risk of chronic diseases including Cancer, CVD and diabetes mellitus.
For the reduction of coronary heart diseases, much emphasis is given on reducing the saturated fat,
trans fat and cholesterol to lower the low-density lipoprotein-cholesterol (LDL-C) levels. Other pathways
involved in the protective effects mediated by different food products with respect to CVDs onset has
also been studied extensively. Oxidative stress results in cellular damage by affecting proteins, DNA
and lipids, thereby increasing the risk CVDs. Oxidized LDL-C are a major factor that contributes to
the cardiac diseases. Antioxidant potential of fruits and vegetables accounts for the most of the health
promoting benefits and CVD prevention (Pandey & Rizvi, 2009). Major oxidative stress mediated events
that lead to various cardiovascular complications are summarized in the Figure 1. Other factors include
preventing vascular inflammation, reducing platelet hyper activity, vasodilation, cardiac hypertrophy etc.

Figure 1. Oxidative stress induced cardiac complications

2

Food and Cardiac Health

Inflammation is a critical factor in CVDs and its systemic marker, C-reactive protein, plays an important
role in disease progression. Inflammation promotes atherosclerosis initiation and progression resulting
in severe thrombotic complications of atherosclerosis (Shrivastava et al, 2015). Platelet activation and
aggregation play a key role in the pathogenesis of myocardial infarction and ischaemic cardiac com-
plications. Cardiac hypertrophy is a compensatory patholphysiological response of the heart to chronic
pressure, and is a critical risk factor for ischemic heart disease, arrhytmia and sudden death. Dietary
supplementation can promote the proper platelet function by reducing the hyper-reactivity of platelets
and maintain cardiovascular health.
Based on the extensive studies done in the previous decades, a throughout general observation has
been made to support the hypothesis that the precise intake of foods and beverages with high amount of
flavonoids and polyphenols play an important role in reducing CVD risk by improving vascular function
and modulating inflammation (Habauzit & Morand, 2012). There are ample epidemiologic evidences
from numerous studies that suggest a strong relationship between the consumption of diets high in fruits
and vegetables, legumes, whole grains, fish and cardiovascular disease protection. Phenolic compounds
including flavonoids, tannins etc. are present in almost all the plants and vegetables. These compounds
have been studied in detail for their protective and beneficial roles in human health.

NATURAL FOODS WITH CARDIOPROTECTIVE BENEFITS

There are increasing facts suggesting the uptake of natural food products as they are enriched in micro-
nutrients including minerals, vitamins and essential fatty acids that are required to sustain the cellular
antioxidant levels and other stress response mechanisms (Visioli & Hagen, 2007). It has also been
demonstrated in various studies that intake of a healthy balanced diet including whole food is evidently
more beneficial as compared to the consumption of processed food. It may be contributed to the fact
that isolated compounds either loses their biological activity or may not behave in the similar way as in
the whole foods. Hence, the usually present combination of phytochemicals of natural food products is
responsible for the various potential preventive effects. Number of food item has been reported to play
a significant role in prevention and cure of CVDs. These are discussed in detail in the following section
and their different mechanisms are depicted in Figure 2.
Fruits, vegetables, legumes, whole grains and fish are high in fiber and omega 3 (or n-3) fatty acids
as well as low in saturated fat, trans fat and dietary cholesterol. Whole grains, nuts and green leafy
vegetables are the rich source of vitamin E, which is well known for reducing the risk for atherosclero-
sis and coronary heart diseases. Fruit and vegetables have sufficient amount of antioxidants including
phytochemicals, phenolics and carotenoids that protect cellular systems and reduces the risk of various
diseases including CVDs. In a very recent UK Women’s Cohort Study, it has been eastablished that
total fruit intake lowers the risk of CVD mortality, with a 6–7% reduction in risk for each 80 g/day por-
tion consumed. Also, women in the highest intake group of grapes and citrus experienced a significant
reduction in risk of CVD and stroke as compared with the non-consumers (Lai et al., 2015).
Garlic, or Allium sativum has been used in daily food practices across the worlds from centuries
and it has been studied for various medically important effects including hypocholesterolaemic, anti-
atherosclerotic, antioxidant and cardioprotective (Bayan et al, 2013). Garlic comprises specific allyl
sulphides and other organosulpfur compounds that express the characteristic protective properties of
garlic in wide variety of patho-physiological conditions. These sulphide compounds restrict the oxidized

3
 
Food and Cardiac Health

Figure 2. Cardio protective mechanisms of different natural food products

LDL mediated cellular eNOS degradation as well as prevents the vasculae endothelium from oxidative
stress mediated effects (Seki & Hosono, 2015). Garlic is well known for reducing total cholesterol and
TAG thereby preventing cardiac complications (Tapsell et al, 2006). Garlic consumption decreases
mortality and morbidity rates of CVDs through its antithrombotic, hypoglycemic and lipid-lowering
properties. Garlic oil is shown to decrease hypercholesterol mediated cardiac hypertrophy in vivo by
modulating different signaling pathways and molecules including IL-6, p-extracellular signal-regulated
kinase-5, p-MAPK-5, calcineurin, p-GATA binding protein 4 thereby improving hypertrophy-associated
cardiovascular complications (Hseieh et al., 2014). It is also known for maintaining the homeostasis of
the immune system by stimulating specific cell types and other mechanisms important for the develop-
ment and advancement of various diseases including CVDs. Garlic modulates cytokine secretion thereby
contributing to its action for many of the therapeutic effects (Arreola et al., 2015). Garlic supplements
have also shown to reduce the high blood pressure. In a meta-analysis conducted by Wang et al., it was
observed that garlic consumption directly modulates blood pressure and it is significantly effective in the
hypertensive patients (Wang et al., 2015). Preventive effects of garlic powder on CVDs and risk factors
were studied in another meta-analysis where it was found that garlic significantly reduces blood total
cholesterol and LDL-C levels. Garlic was also found to decrease systolic and diastolic blood pressure
(Kwak et al, 2014).
Green Tea, derived from Camellia sinensis, is well studied for its role in cardiac protection and CVD
prevention (Cooper & Morre, 2005; Kuriyama et al., 2006; Sumpio et al., 2006). Green tea consump-
tion has shown to inhibits cardiomyocyte apoptosis, a critical factor in the transition from hypertrophy
to heart failure, prevents cellular damage caused by oxidative stress, p53 modulation and decrease in

4

Food and Cardiac Health

Bcl-2 expression (Sheng at al., 2007). It also reduces LDL-C levels thereby directly reducing different
cardiac complications.
Syzygium cumini, also known as black plum or jamun, is a well-known for its medicinal properties
including anti-inflammatory, hypoglycemic, anti-oxidant, antibacterial and cardioprotective (Chagas
et al., 2015). Various in vitro and in vivo studies have demonstrated the cardioprotective potential of S.
cumini. It has been shown to reduce isoproterenol-induced myocardial infarction in rats by inducing bio-
chemical alterations (Mastan et al., 2009). It also exerts cardioprotective effects against glucose induced
oxidative stress on cardiac myocytes by exerting free radical scavenging activity (Atale et al., 2013).
In studies, nuts consumption as a part of diet has shown different potential health benefits despite of
their high fat content (Coates & Howe, 2007). Nuts intake markedly decrease the risk of sudden cardiac
arrest and other associated heart problems like high cholesterol levels. Walnuts, almonds and hazelnuts
have drawn ample attention in the recent years for their cardio protective and other health benefits.
Oil derived from olives has been shown to decrease CVD risk by reducing LDL oxidizability and
downregulate CD40-ligand expression and their downstream products (Castaner et al., 2012). Canola
oil can reduce plasma cholesterol levels and influences various biological functions and biomarkers of
cardiac disease risks. Canola oil consumption also increases tocopherol levels and effects insulin sen-
sitivity, lipid peroxidation, inflammation, energy metabolism, and cancer cell growth (Lin et al., 2013).
In a recent study, it has been shown that the consumption of beans have hypercholesterolaemic with
resulting in reducing the LDL-C levels without disturbing the HDL-c levels (Winham & Hutchins, 2007).
Xuezhikang, Chinese red-yeast rice, comprises statins that are used to supplement the diet for the
prevention of cardio vascular diseases. Studies have shown that this rice can prevent the occurrence of
cardiac complications in diabetic patients by 50% (Zhao et al., 2004). It has no adverse effects associated
with the regular consumption and its commercial production should be encouraged in the other parts
of the world as well. Buttermilk consumption has shown to be associated with reduced cholesterol and
triglycerides concentrations in men and women by inhibiting intestinal absorption of cholesterol. There-
fore, it should be recommended as a natural and low cost dietary product for improving lipid profiles in
low risk patients (Conway et al., 2013).
These remarkable effects of natural food products thus reinforce the recommendation to raise the
intake for the cardiovascular protection.

FUNCTIONAL FOOD AND CARDIAC HEALTH

Functional food displays advantageous effect on different body functions by improving the state of health
and reducing the disease risk apart from its nutritional importance. Functional food comprises the food
that we consume as a part of our diet with beneficial effects. It has been observed in various clinical
and epidemiological studies that protective nutritional practices can reduce the risk of chronic heart
disease upto 60% (Everitt et al., 2006; Kris-Etherton et al., 2002; Habauzit & Morand, 2012). These
protective ingredients in our food reduce the major risk factors of cardiac abnormalities like reduction
in blood cholesterol levels, hypertension and diabetes. Functional foods majorly comprise soluble fibres,
phytostenols, sterols, long-chain n-3 fatty acids, soya proteins etc. These components majorly act upon
the serum lipids and reduce the risk of heart diseases. The major classes of functional foods along with
their main sources are illustrated in the Figure 3.

5
 
Food and Cardiac Health

Figure 3. Major categories of different functional foods and their sources

Dietary fibres help in reducing the cholesterol levels and considered as a safe approach for the preven-
tion as well as cure of high cholesterol levels (Erkkila & Lichtenstein, 2006). Soluble fibres decrease the
LDL-C levels thereby exerting hypocholestrolaemic effects and hence, recommended harmless. They
are majorly present in fruits, oat bran, barley, flaxseed and psyllium.
β-glucan from soluble oats and barley is also well known for the reduction of LDL-C levels. It is
primarily associated with the reduction in the bile acid absorption and cholesterol levels. Its consump-
tion in the form of a fruit drink has shown significant reduction in cholesterol levels (Naumann et al,
2006; Nwachukwu et al., 2015).
Long-chain fatty acids of the n-3 series are essential dietary compounds as they cannot be synthesized
in mammals. They play an important role in modulation of membrane properties and lipid mediated
signaling pathways by incorporating into the structural lipids (Sirtori et al, 2009). Intake of n-3 fatty
acids, like eicosapentaenoic and docosahexaenoic acids result in decreased incidence of coronary heart
disease and unexpected cardiac death (von Schacky C, 2004). They are generally present in animal diets,
especially fish, with few exceptions of certain seeds like nuts, flaxseeds, linseed, rapeseed and soy. The
role of fish consumption in reducing the risk of cardiovascular diseases was established several years
back and has become the basis of using fish oils and other fish derived products in purified forms for
supplementing the diet for the disease prevention (Elvevoll et al, 2006). It has been observed that n-3
fatty acids from fish oil are involved in a number of nuclear receptor-regulated mechanisms thereby
regulating tissue lipid metabolism and other associated metabolic and lipoprotein disorders (Dubey &
Cheema, 2006). The n-3 fatty acids also help in improving atherosclerosis risk factors like hypertension

6

Food and Cardiac Health

apart from triacylglycerolaemia and HDL-cholesterolaemia (Borghi & Cicero, 2006). Because of these
beneficial effects, different forms of n-3 fatty acids have been incorporated into variety of easily avail-
able food items, for example, cow’s milk and bread spreads.
Sterol compounds produced by plants can decrease the intestinal absorption of dietary and biliary
cholesterol by interfering with their transporters thereby altering the cholesterol metabolism. Stanols
are formed by saturating β-sitosterol and campesterol and incorporated in the different varieties of func-
tional foods (Winter, 2005). Phytosterols and phytostanols have hypocholesterolaemic efficacy as the
esterification of the fatty acids with plant sterols, improve the LDL-C:HDL-C ratio (Chan et al., 2007).
Soya proteins have shown various cardio protective effects in various animal and human studies
mainly by reducing the total cholesterol, LDL-C and ischaemic events. Consumption of low carbohydrate
diet including either soya or vegetable proteins have shown to reduce the cardiovascular risk (Halton
et al, 2006). In 1999, US Food and Drug Administration approved the health claim for the role of soya
protein intake in cardiovascular disease risk reduction based on the cholesterol lowering effect of soya
proteins. Similarly to soya protein, fish protein also reduces cholestrolaemia and blood pressure thereby
preventing cardiovascular risk. Protein derived from lupin seeds has also shown remarkable cholesterol-
lowering effects in various studies (Martins et al, 2005). Lupin has an advantage of having the whole
protective ingredients for the cardiac protection including fibres, phtosterols and protein. Lupin protein
isolates have also shown to decrease the development of hypertension (Pilvi et al, 2006). Red wine and
purple-grape juice has shown to exert platelet-inhibitory properties. The antioxidant potential of red wine
provides cardioprotection by reducing oxidative stress in different pathological conditions of cardiac
system (Das et al., 2007).

BIOACTIVE COMPOUNDS FROM FOOD AS CARDIOPROTECTANTS

Bioactive compounds are defined as the extranutritional components that are present in food in small
quantities. Phytochemicals are the bioactive nonnutrient plant compounds present in fruits, vegetables
and other plant based foods. They are known to reduce the risk of various chronic diseases directly or
indirectly. Phenolic compounds and flavonoids are the extensively studied bioactive compounds as they
are present in all the plants. They have been studied widely in cereals, nuts, olive oil, legumes, vegetables,
fruits, tea etc. Studies have reported protective relationship among flavonoids and CVD. Their antioxidant
potential reflects favorable effects on CVD risk factors. Different classes of bioactive compounds along
with their natural sources and protective roles have been summarized in Table 1.
Various plant-derived foods and drinks, comprising chocolate, wine, berry juices, tea, coffee etc.,
have been extensively studied in vitro and in vivo for their potential benefits on cardiovascular health.
They hold a wide range of phenolic compounds, including flavonols, flavanols, procyanidins and an-
thocyanins (Pascual-Teresa et al, 2010).
Flavonoids are the most common polyphenolic compounds present in plant derived food products.
The reduction in CVD risk as observed after flavonoid intake is clinically significant (Hooper et al, 2008;
Mursu et al, 2008). Based on an hypothesis for understanding the polyphenols portective effect, acidic
nature of flavonoids may act as chemical uncouplers in the mitochondria leading to an increased resting
energy expenses and results in the increased cell longevity (Modriansky & Gabrielova, 2009). Cocoa
is rich in flavonoid content that has been well studied for its protective role in cardio vascular disorders
(Ding et al., 2006). Other than flavonoids, Cocoa also contains catechins and procyanidins, which can

7
 
Food and Cardiac Health

Table 1. Bioactive compounds, their natural sources, and protective roles in human health

Bioactive Molecules Major Natural Sources Protective Roles

Anthocyanins Red, blue and purple berries Anti-oxidant, cardio protective, DNA damage
protection
Proanthocyanins and Procyanidins Cocoa, grapes, apple, cinnamon Anti-oxidant, anti-carcinogenic
Phytoestrogen Soy, flaxeed oil, whole grains, fruits and Anti-oxidant, cardio protective
vegetables
Hydroxytyrosol Olive oil Anti-oxidant, cardio protective
Reserveratol Nuts, red wine Anti-oxidant, anti-thrombonic, anti-inflamatory,
anti-carcinogenic
Lycopene Carotenoid fruits including tomatoes Anti-cancerous
Organosulphur Onion, garlic Anti-carcinogenic, cardio protective, anti-oxidant
Isothiocyanates Cruciferous vegetable Anti-carcinogenic, cardio protective
Monoterpenes Citrus fruits, cherries, herbs Anti-carcinogenic, cardio protective
Quercetin Onions, fruits, broccoli Anti- inflammatory, cardio protective, anti-
hypertensive, anti diabetic, anti cancerous
Myricetin Berries, fruits, vegetables, herbs, tea and Anti-oxidant, anti diabetic, anti cancerous
wine
Kaempferol Aloe vera, fruits Anti-inflammatory, anti-apoptotic, anti oxidant, anti
cancerous, anti bacterial
Luteolin Fruits, vegetables, medicinal herbs Anti cancerous, anti oxidant, anti- inflammatory,
anti-hypertensive
Fisetin Strawberry, onion, grapes, wine Bone protective, neuro protective
Catechin and Epicatechin Tea, chocolate, apples, pears, grapes and Anti oxidant, anti-obese, cardio protective
red wine
Tannins or Proanthocyanidins Fruits and vegetables Anti oxidant, cardio protective, anti-inflammatory,
anti-carcinogenic and anti-mutagenic

reduce the oxidant-induced peroxynitrite production in vitro, enhance the NO synthase expression and
NO-dependent vasodilation in the aorta and prevent hypertension (Grassi et al, 2005; Kurosawa et al,
2005). Cocoa polyphenols exhibit antioxidant, anti-inflammatory and anti-atherogenic activity and targets
NF-κB and iNOS (Rimbach et al, 2009). These benefits make dark chocolate consumption, either in
powder, as chocolate or from different cocoa flavanol-rich drinks, a very important measure for reducing
cardiovascular risks (Corti et al., 2009).
Phenolic compounds and polyphenols have shown to regulate various signaling pathways involved
in cell survival, growth and differentiation. Polyphenols represents the major contender to explain the
protective effects of plant-derived food products. The anti-inflammatory action of phytochemicals present
in wide variety of plants may play an important role in the prevention of CVDs. Phytochemicals have
also been shown to have roles in the reducing platelet aggregation, cholesterol synthesis modulation
and blood pressure maintenance.
Catechin and epicatechin are the most common flavonoids. Catechins are also called monomeric
flavonols and they are the biosynthetic precursor of proanthocyanidins and well known for their anti-

8
Exploring the Variety of Random
Documents with Different Content
 CHAPTER XXI
The Britannic, bound for Liverpool, rose, fell, and plunged on
stubbornly, in a wintry head sea.
Enoch lay in his berth, reading. Every little while her bow buried
itself under a great wave. Some burst upon her fore-deck, with the
boom and vibration of big guns, her bow obliterated under the
explosion in a blinding mass of spray.
Heavy-booted sailors clambered back and forth over the ceiling of
the plain little stateroom, busily lashing some canvas as a windbreak
on the starboard-deck. Below, the woodwork creaked in unison to
the lift and roll of the ship. People who had no longer any interest in
life rang for the stewards or stewardesses, and groaned while they
waited.
None of these sounds, however, disturbed Enoch. He was not only
thoroughly comfortable, but supremely happy. It showed in every
line of his face, in the quiet twinkle in his eyes. He read on. Now and
then his smile widened into a broad grin over a page—pages he
knew by heart, and had never yet grown tired of.
“What a wonderful fellow Carroll is,” he declared. “What a subtle
artisan in humor!
“‘They were learning to draw,’ the Dormouse went on, yawning and
rubbing its eyes, for it was getting very sleepy, ‘and they drew all
manner of things—everything that begins with “M”——’
“‘Why with an “M”?’ said Alice,” as Enoch turned the page.
“‘Why not?’ said the March Hare.
“Delicious!” exclaimed Enoch aloud.
Two thousand miles back over that vast desert of wintry sea, the old
house in Waverly Place stood stark and empty. Robbed even of its
sign, “For Sale”—having been sold, and only waiting now for the
crow-bars of a wrecking crew to complete its final ruin and give
place to a new building.
A general exodus of its tenants and their belongings from cellar to
roof had occurred immediately after Joe and Sue’s quiet wedding.
Fortune and Mercury still smiled at the passer-by, but over a filthy
vestibule, dust begrimed, a refuge for stray cats and dentists’
circulars.
Close to the locked area gate stood a battered ash-can, from which
emerged a pair of cast-off shoes, and the skeleton of a broken
umbrella; the whole place seemed dead and forgotten.
Even Moses and Matilda’s black cat now dozed contentedly before a
new kitchen fire in Brooklyn, in a snug frame house Enoch had
bestowed upon these faithful servitors, including an income
sufficient for their declining years.
Since her sister Jane’s death, Miss Ann had been living in Virginia, in
a fine old estate close to Richmond, an inheritance from a cousin. An
old school friend, a Miss Patricia Belford, lived with her now—a
maiden lady of rare humor, a gentle voice, and continuous
cheerfulness. And here it would not be amiss to state that Emma
Ford had persuaded Ebner at last to relinquish his strenuous
business career in New York and return to her plain native town in
North Carolina, where he became a really successful dealer in simple
real estate and a popular superintendent of the Sunday-school and
local Lyceum. The firm of Atwater & Grimsby had moved up-town,
away from the redolent lemons and bananas, and was now newly
installed in Twenty-third Street, just opposite the National Academy
of Design, Atwater selecting his bachelor quarters as far up as Forty-
third Street. As for the Seamaid, she was still cruising, her arrival in
Havana being cited only the week before as follows:
 Havana—Cuba—Dec. 18th arrived the auxiliary schooner
Seamaid with her owner Mr. J. Lamont and guests—all
well.
Enoch read on through Alice’s fascinating, playful wonderland,
cradled by the lift and roll of the good ship.
Now and then a big sea caught her under its dead weight amidships,
sent her staggering up under tons of water, and the swash scurrying
down her scuppers.
The raw, wintry afternoon began to wane. Presently a sailor, whose
duty it was to attend to the stateroom lights, lit Enoch’s from the
corridor, a fat sort of coach-candle, back of a round glass, close to
his berth, its glow screened by a green baize curtain, with a roller-
shade attachment.
Enoch pulled up the curtain and continued in company with the
Dormouse, Alice, and the March Hare, the Hatter joining them on
the next page. So absorbed was he that he almost forgot it was
Christmas Eve, or that he had missed his usual afternoon cup of tea
and chat with his old friend, the captain. Finally he laid aside his
book, stretched himself, flung himself out of his berth briskly, went
to his port-hole and peered out at the mountainous leaden sea.
“A head sea,” he said aloud, as the crest of a wave smashed against
the port-hole. “The skipper was right; he expected it.”
The perfume of a sizzling hot plum pudding from the pantry wafted
down the corridor and over the ventilating space of his stateroom.
“So it’s Christmas Eve,” he said, turning from the dreary outlook to
his wash-basin.
He put on a clean shirt, carefully combed his sparse hair, washed his
face and hands vigorously, and rang for the steward.
“A rough night, Tim,” said Enoch, as the man appeared with a
steaming tin pitcher.
“’Tis cruel bad, sor,” declared the Irishman. “’Twill be worse before
mornin’. If it was the hot water, sor, you be after ringin’ for, sure here
it is, sor,” said he, setting down the pitcher safely in the wash-basin.
“I biled it meself. They be busy in the pantry to-night—seein’ it’s
Christmas Eve.”
“Thank you, Tim, for the hot water,” smiled Enoch, “but I’ve washed.
Are you married, Tim?”
“Yis, sor; to as fine a little woman as iver came from the County
Kerry.”
“Any children?”
“Three, sor—two byes and a gurl.”
“I want you to wish them a merry Christmas when you reach port,”
said Enoch. He dove into his pocket, separated two gold sovereigns
from some keys and silver, and forced them into the astonished
steward’s hand.
The man’s eyes slowly filled with tears.
“God bless ye, sor,” he said, and paused. “’Tis thim that’ll bless ye,
too. May I be so bold as to ask if ye have any childer, sor? If ye
have, sor, ’tis Christmas Eve, an’ I wish thim a merry wan.”
“Two,” said Enoch. “Both married.”
“They’ll be missin’ ye to-night, sor,” said Tim. “’Tis a long ways to
land.”
The first gong for dinner reverberated down the corridor. As the
steward withdrew and closed the stateroom door, Sue came laughing
down the corridor, followed by Joe.
“Uncle Enoch, may we come in?” she asked, knocking at his door.
“Come in, my children,” cried Enoch heartily, flinging his door wide
open to them both.
“Oh, it’s glorious on deck,” cried Sue, pushing back the soaked hood
of her ulster, her fair hair glistening from the salt spray.
“Great!” cried Joe, filling the doorway. “Ripping old weather—
splendid old sea—smashing right over her,” he declared. “We’ve been
watching it for hours. Hello! there’s the second gong. I’m as hungry
as a bear.”
“Do you realize it’s Christmas Eve?” said Enoch, meeting Sue’s eyes.
“Your first Christmas Eve together?”
She looked up at him radiantly, then she flung her arms about his
neck, pressing her fresh, girlish cheek to his, and kissed him.
“A merry Christmas, dear,” she whispered. “I’m going to wish you a
merry Christmas now; I just can’t wait till morning.”
Then the three struggled down the long corridor to dinner.
“I’ve been thinking things over since luncheon,” said Enoch, as they
entered the dining-saloon. “What do you say to our taking in Venice
on our way back, and going straight to Cairo? Venice is as cold as
Christmas in January,” he added gayly, as he turned Sue’s chair for
her and slipped into his own beside her, next to the captain.
THE END
 BOOKS BY F. HOPKINSON SMITH
FELIX O’DAY
Illustrated. 12mo $1.35 net
“This is an American classic in fiction—persuasive in
interest; intense in its humanity; brilliant and sympathetic
in present-day characterization. It belongs of right to the
scanty array of permanent contributions to American
literature.”—Philadelphia North American.

ENOCH CRANE
A novel planned and begun by F. Hopkinson Smith and
completed by F. Berkeley Smith

Illustrated by Alonzo Kimball. 12mo

$1.35 net
The story is of New York; specifically, the scene is Waverly
Place, in one of the characteristic old houses of that
section. In this respect it has much of the flavor of
“Peter”—its characters as lovable, its scenes as colorful.

THE FORTUNES OF OLIVER HORN

Illustrated. 12mo $1.35 net
“It is in the character-drawing that the author has done
his best work. No three finer examples of women can be
found than Margaret Grant, Sallie Horn, Oliver’s mother,
and Lavinia Clendenning, the charming old spinster.”—
Louisville Courier-Journal.

PETER
Illustrated. 12mo $1.35 net
“It is an old-fashioned love story.”—The Outlook.
“Old Peter Grayson is a charming character, with his old-
fashioned virtues, his warm sympathies, and his readiness
to lend a hand.”—Springfield Republican.

THE ROMANCE OF AN OLD-FASHIONED

GENTLEMAN
Illustrated. 12mo $1.35 net
“A breath of pure and invigorating fragrance out of the
fogs and tempests of the day’s fiction.”—Chicago Tribune.

COLONEL CARTER’S CHRISTMAS

Illustrated. 12mo $1.35 net
“The dear old colonel claims our smiles and our love as
simply and as whole-heartedly as ever.”—Life.

THE ARM-CHAIR AT THE INN

Illustrated. 12mo $1.30 net
“It would be hard to find a more entertaining, piquant,
and sweet-spirited companion in book form.”—Chicago
Herald.

KENNEDY SQUARE
Illustrated. 12mo $1.30 net
“All that was best in the banished life of the old South has
been touched into life and love, into humor and pathos, in
this fine and memorable American novel.”—Chicago
Herald.

THE TIDES OF BARNEGAT

Illustrated. 12mo $1.35 net
“The story is one of strong dramatic power. Its style is
direct and incisive, revealing a series of strongly drawn
pictures.”—Philadelphia Record.

THE WOOD FIRE IN NO. 3

Illustrated. 12mo $1.35 net
“None of Mr. Smith’s writings have shown more
delightfully his spirit of genial kindliness and sympathetic
humor.”—Boston Herald.

FORTY MINUTES LATE and Other

Stories
Illustrated. 12mo $1.35 net
“It overflows with friendliness and enjoyment of life, and it
furnishes a capital example of impressionistic writing.”—
The Outlook.

THE VEILED LADY

Illustrated. 12mo $1.35 net
“These little stories are as entertaining as any he has
written, and we can recommend them confidently to his
many admirers.”—New York Sun.
“They are exceedingly agreeable stories with an
atmospheric quality which the versatile author imparts to
them.”—Philadelphia Press.

AT CLOSE RANGE
Illustrated. 12mo $1.35 net
“These simple tales contain more of the real art of
character-drawing than a score of novels of the day.”—
New York Evening Post.
“He has set down with humorous compassion and wit the
real life that we live every day.”—The Independent.

THE UNDER DOG

Illustrated. 12mo $1.35 net
“Mr. Hopkinson Smith’s genius for sympathy finds full
expression in his stories of human under dogs of one sort
and another ... each serves as a centre for an episode,
rapid, vivid, story-telling.”—The Nation.
“The Thackeray of American fiction.”—Boston Herald.

THE NOVELS, STORIES, AND SKETCHES

OF F. HOPKINSON SMITH
Beacon Edition. In Twenty-three Volumes
“He has always had unquestioning faith in the significance
and interest of the simple, universal human experiences
as they come to normal, brave, affectionate, gentle-
mannered, or robust, untrained men and women.
“As he looks at nature so he looks at man: with clear
vision; with sympathy rather than curiosity; with an eye
for the fine things in the rugged man and the vigorous,
sinewy, self-sustaining woman; and for the natural virtues,
the deep tenderness, the true-heartedness in the man of
long descent and the woman of gentle breeding.
“His style is singularly concise, exact, compact; possessed
of a vitality which uses various arts of expression; his style
is notable for concentration, solidity, reality.”—Hamilton W.
Mabie.
FOR PARTICULARS
concerning the Beacon Edition of the works of F.
Hopkinson Smith,
sold onto by subscription, send for circular
 CHARLES SCRIBNER’S SONS
597-599 FIFTH AVENUE NEW
YORK
 TRANSCRIBER’S NOTES:
Obvious typographical errors have been corrected.
Inconsistencies in hyphenation have been
standardized.
Archaic or variant spelling has been retained.
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