Functional Foods: Benefits and Applications for Health
Functional Foods
Functional foods provide a beneficial effect on health beyond their nutritional value. Examples include:
- Removed Component: unsalted luncheon
- Replacement Components: whole wheat bread, flour
- Adding Component: DHA butter, milk, omega-3, calcium
Probiotic Foods
Probiotic foods contain live bacteria capable of producing tangible health benefits. Example: BAL lactic acid bacteria (in yogurt).
Prebiotics
Prebiotics are food products that promote the development and growth of beneficial bacteria in the gut. They are non-digestible ingredients that selectively promote the growth and activity of beneficial bacterial species. Examples: oligosaccharides, inulin, oligofructose.
Functional Foods and Health
Developed countries face health challenges like aging and chronic diseases. Functional foods help maintain good health and reduce disease risk.
The focus is shifting towards nutrition’s positive health effects. Functional foods play a role in immunological diseases.
Certain foods contain nutrients and ingredients that promote immunomodulatory effects, such as prebiotic fibers, probiotic bacteria, fatty acids, vitamins, and minerals.
The interaction of probiotic lactic acid bacteria with intestinal mucosa immune cells is related to:
- Prevention of allergic phenomena
- Antigen exclusion (isolating harmful substances)
- Trophic effects on intestinal mucosa, increasing infection resistance
- Regulation of immune responses with anti-inflammatory nature
Resistance to Infection
Lactobacillus benefits include decreased diarrhea duration.
Allergies
Childhood allergy therapy involves stimulating the immature immune system to achieve tolerance. Probiotics can aid immune system maturation.
The body’s responses to food proteins can be modified by intestinal flora. Probiotics are used in controlling allergies, such as cow’s milk allergy in children.
Gastrointestinal Diseases
Functional foods are studied for their benefits on gastrointestinal tract physiology and function:
- Improving bowel function and stool formation
- Stimulating the growth of beneficial bifidobacteria, enhancing lymphoid tissue
- Preventing and treating bacterial and viral gastrointestinal infections
Yogurt and fermented milk are important functional foods for the gastrointestinal tract, offering numerous benefits. They are also used in preventing and treating infectious diarrhea, antibiotic-induced diarrhea, and lactose intolerance.
Diarrhea Procedures
Yogurt and fermented milk drinks inhibit the growth of pathogenic bacteria like Salmonella, reducing symptoms and duration of diarrhea, including rotavirus-induced diarrhea.
Lactose Intolerance
Fermented milk products containing live bacteria (probiotics) are well-tolerated by lactose-intolerant individuals because the bacteria digest lactose in the duodenum.
Cancer
Some traditional food compounds may reduce cancer risk.
Probiotics produce anticancer substances during their development.
Fiber (prebiotics) can also aid in cancer prevention.
Obesity
Obesity is a growing concern, and functional foods can help address it. Low-fat or low-sugar foods are not the sole solution, as they may only have 30% fewer calories.
Fiber intake is inversely related to weight because:
- Fiber displaces other energy-providing nutrients
- Chewing is required, causing gastric secretion, stomach dispersion, and satiety
- It empties the stomach, increasing satiety
- It lowers blood insulin levels
- It reduces nutrient absorption
Cardiovascular Disease
Fiber influences cardiovascular risk factors. Solid cereal fiber is linked to a lower risk of myocardial infarction and coronary heart disease death. Soluble fiber can modify the lipid profile.
Diabetes
Diabetics should manage protein and lipid consumption in addition to carbohydrates.
Functional foods for diabetics include: crackers, bread, cereals, and dairy products.
Bone Health
Functional foods for bone health are rich in calcium and contain substances like vitamin D and K, which are involved in bone metabolism.
Probiotics
The microorganisms most commonly used in probiotic foods belong to the genera Lactobacillus, Bifidobacterium, and Streptococcus.
Probiotic Effects on Health
- Stimulation of the immune response
- Improving the balance of intestinal flora
- Vaccine adjuvant effect
- Reduction of fecal enzymes implicated in cancer onset
- Treatment of traveler’s diarrhea
- Adjunct to antibiotic therapy
- Cholesterol reduction
- Antagonism with food pathogens or in body cavities
- Reducing symptoms of lactose intolerance
Viability of Lactic Acid Bacteria
- Exposure to pH (acid) in the intestinal mucosa
- Concentration and exposure time to bile salts action
- Properties of microorganisms and host
- Probiotic use in different life stages:
- Children: 60% of immune cells are in the duodenum and jejunum, making the small intestine essential for studying probiotic effects.
- Elders: Aging-related changes adversely affect the immune system.