功能食品与膳食健康

膳食对居民健康有重要的影响,合理营养、平衡膳食是预防疾病、维持健康的基础。目前,我国仍存在营养调控不足、膳食结构失衡、健康产品缺乏等问题,与膳食相关慢性疾病发病率有上升趋势。作者将从居民对营养健康的关注、功能食品的监管政策和功能食品对营养健康的调控作用3个方面对我国功能食品与膳食健康发展现状进行综述,总结了我国功能食品产业的现存问题以及营养健康产业的未来发展趋势。     

Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases

Abstract: This article presents an overview of the recent advances into the health promoting potentials of oat β‐glucan. Oat β‐glucan (OβG) consists mainly of the linear polysaccharide (1→3), (1→4)‐β‐D‐glucan and is often called β‐glucan. This soluble oat fiber is able to attenuate blood postprandial glycemic and insulinemic responses, to lower blood total cholesterol and low‐density lipoprotein (LDL) cholesterol, and to improve high‐density lipoprotein (HDL) cholesterol and blood lipid profiles as well as to maintain body weight. Thus, OβG intake is beneficial in the prevention, treatment, and control of diabetes and cardiovascular diseases. In addition, OβG can stimulate immune functions by activating monocytes/macrophages and increasing the amounts of immunoglobulin, NK cells, killer T‐cells, and so on, which will improve resistance to cancer and infectious and parasitic diseases, as well as increase biological therapies and their prevention. All these health benefits of OβG may be explained by its physicochemical properties (such as viscosity, molecular weight) which can be affected by extraction methods and its behavior in gastrointestinal tract. Articles documenting these health benefits and effects are reviewed.     

Health Risks and Adverse Reactions to Functional Foods

Functional foods have become increasingly popular with consumers anxious to mitigate the effects of an unhealthy lifestyle or aging. In spite of attractive health claims, these products do not have legal or regulatory status in most countries and are regulated through their health claims. Regulation of functional foods by health claims does not address health risks and adverse effects of these products. In this essay regulatory aspects of functional foods are reviewed along with adverse effects published in the peer-reviewed literature. We detail why the lack of an internationally accepted definition of functional foods places consumers at risk of adverse outcomes. Our review will assist regulatory agencies, manufacturers and consumer groups to assess the benefits and reduce the risks associated with these products.     

欧洲功能食品与健康声称管理概况

对欧洲健康声称管理相关法律法规主要内容进行归纳和总结,介绍欧洲功能食品与健康声称的管理概况、“欧洲功能食品科学研究项目（FUFOSE）”的主要研究成果、欧洲对于健康声称采取分类管理的制度和关于健康声称科学论证倡导PASSCLAIM循证程序。欧洲关于健康声称的科学论证方法及对健康声称的分类管理制度对我国保健（功能）食品的功能学评价及审批制度改革具有的借鉴意义。     

缓解视疲劳功能食品及其功效成分研究进展

随着科技的发展,工作、生活压力的与日俱增,视疲劳已成为困扰大部分人群的普遍症状,人们的保健意识也随之增强,对缓解视疲劳功能食品的需求也会越来越旺盛。本文就视疲劳的产生机制、缓解视疲劳功能食品的功效成分及其功能食品的研发现状进行综述,以期为缓解视疲劳功能食品的开发提供新思路和科学依据。     

发酵食品源功能活性肽及其应用研究进展

随着老龄化人口加剧、亚健康人群增多和慢性疾病发病率的持续攀升,人们的健康意识不断增强,消费者对天然、营养、功能性食品的诉求日益凸显,呈现多元化和个性化发展趋势.活性肽是由氨基酸组成的小分子多功能化合物,具有显著的呈味、抑菌、抗氧化、降血压、调节免疫等功能,是功能食品、调味料、药品中的重要活性成分,是当前国际食品领域最热...     

植物性食品中雌激素的化学结构和生理活性及在功能食品中的应用

异黄酮(isoflavone)、木脂素(lignan)和香豆雌酚(coumestrol)等多酚类雌激素,是大豆、芝麻、大米、水果和蔬菜等食品特有的天然生理活性成分,具有重要的生理功能和健康效应。作为食品的功能因子,具有广阔的应用前景。植物雌激素的化学结构、生物活性、作用机理及抗癌效应的研究受到普遍关注,成为功能食品研究的新的生长点。本文综述了植物雌激素的测定方法、结构与生理活性、生物学功能等最新研究进展,并提出了雌激素在功能食品生产的应用前景。     

功能食品中的功能因子

本文概述了功能食品中功能因子的分类及功效，并对功能因子的检测及评价作了系统的分析。     

Nutraceuticals and Functional Foods: The Foods for the Future World

The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases such as cancer, cardiovascular diseases, obesity, and gastrointestinal tract disorders. Lot of research is required to substantiate the potential health benefits of those foods for which the diet–health relationships are not sufficiently validated, and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.     

食品中寡肽的研究进展

本文阐述寡肽的营养作用、生理活性和几种寡肽的研究现状，并对寡肽的市场前景做了展望。     

绿豆肽功能活性及其在食品中的应用进展

肽是生物活性小分子物质,具有来源广、安全性高以及微量高效的特点.绿豆是我国传统的药食同源性杂粮豆类,是良好的蛋白质来源,其蛋白不仅含量高,且具有多种生物学功能.绿豆肽的氨基酸组成与绿豆蛋白相似,但却具备更多样的生物活性,如抗氧化性、免疫活性、降血压作用等;还具有较强的金属螯合能力,可提升其功能活性以及金属离子在机体中的...     

灵芝多糖保健作用及在功能性食品中应用

该文对近年来有关灵芝多糖具有免疫调节、抗衰老、抗肿瘤等保健作用及在功能性食品中应用等方面研究进行综述。     

槲皮素——有益于健康的天然化合物

槲皮素属于生物黄酮类,广泛分布于人们的食用植物中。槲皮素具有多方面的生物活性。槲皮素作为一个对人们健康非常有益的天然化合物,近几年来引起了国内外研究者的广泛的兴趣,研究论文呈直线上升趋势。自由基可导致细胞损伤,是产生许多疾病的主要原因。槲皮素主要的功能是抗氧化,清除自由基。槲皮素能使血管舒张作用,改善内皮细胞、加强氧化应激;抑制低密度脂蛋白氧化;减少粘附分子和其他炎症标记物;防止神经元氧化和炎性损伤血管内皮功能。槲皮素还可通过清除超氧阴离子、羟自由基及与自由基相关酶作用对抗氧化应激过程,从而保护心肌细胞。大量的证据表明,多食用含有槲皮素的水果和蔬菜可减少心血管疾病。槲皮素可以阻止潜在的致癌物成为最终的致癌物。研究表明槲皮素能有效地阻止环境中致癌物在人体内的活化;能加快致癌物在人体内的降解,并促进其排出;能诱导肿瘤细胞的分化,促进肿瘤细胞的凋亡。槲皮素对癌症防治具有重要作用。     

Functional Beverages: The Emerging Side of Functional Foods

In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf‐stable products. Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω‐3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics. However, in most cases, specific concerns have been raised over their safety. This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.     

Metabolic Fate of Ellagitannins: Implications for Health,and Research Perspectives for Innovative Functional Foods

Consumption of dietary ellagitannins (ETs) has been associated with different health benefits. Nonetheless, ETs are not bioavailable as such and are metabolized in vivo. They are partially converted into ellagic acid (EA) in the upper gastrointestinal (GI) tract, but this first metabolite is also poorly bioavailable. In the lower GI tract, EA and residual ETs are metabolized by gut microbiota to produce urolithins, which, together with their conjugate relatives, persist at relatively high concentrations in plasma and urine for days after ingestion of dietary ETs. Thus, ETs and EA may exert local health benefits on the GI tract but systemic health benefits are more likely to result from urolithins. Cellular models suggest that, at physiological concentration, urolithins are active against chronic degenerative diseases. Health benefits have been proven in animal models and during clinical studies. Even so, the crucial involvement of gut microbiota in ET bioconversion induces important variability of physiological response among humans, giving rise to the concept of high and low urolithin producers. This variability among consumers in obtaining potential health benefits from dietary ETs raises new challenges for the functional food industry. Different research perspectives are discussed to tackle this significant issue for nutritionists, food technologists, and consumers.     

A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods

Polycyclic aromatic hydrocarbons (PAHs) are a family of toxicants that are ubiquitous in the environment. These contaminants generate considerable interest, because some of them are highly carcinogenic in laboratory animals and have been implicated in breast, lung, and colon cancers in humans. Dietary intake of PAHs constitutes a major source of exposure in humans. Factors affecting the accumulation of PAHs in the diet, their absorption following ingestion, and strategies to assess risk from exposure to these hydrocarbons following ingestion have received very little attention. This review, therefore, focuses on concentrations of PAHs in widely consumed dietary ingredients along with gastrointestinal absorption rates in humans. Metabolism and bioavailability of PAHs in animal models and the processes, which influence the disposition of these chemicals, are discussed. Finally, based on intake, disposition, and tumorigenesis data, the exposure risk to PAHs from diet is presented. This information is expected to provide a framework for refinements in risk assessment of PAHs.     

Minimally Processed Functional Foods: Technological and Operational Pathways

This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh‐like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well‐being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready‐to‐eat) meals, a variety of fresh‐like meat‐, fish‐, and egg‐based products, fresh‐cut fruits and vegetables, cereal‐based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio‐preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high‐pressure treatment, cook‐chill, sous‐vide, mirco‐encapsulation, vacuum impregnation and others. “De‐constructive” culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market‐oriented to offensive market‐developing strategies including collaborative networks with research organizations.