Functional foods

They are the future of our food; they were created in Japan in the '80s and the term "functional foods" is defined as fresh or processed food, characterized by additional effects due to the presence of generally non-nutritious components, naturally present or added. These components interact physiological functions of the organism, determining a biomodulation and, therefore, positive effects on the health and / or prevention of diseases.

They are divided into Type A and Type B foods:

Type A: foods that improve a specific physiological function beyond their specific role in body growth and development. This type of food does not have functions in relation to diseases or pathological states. Example may be coffee, due to its caffeine content which increases cognitive abilities.

Type B: foods that reduce the risk of an illness. For example, thanks to its lycopene content, tomato can reduce the risk of tumors.

They perform functions:
- antioxidants,
- probiotics,

prebiotics. "Food ingredient that is not hydrolyzed by the enzymes of the human gastrointestinal tract and which stimulates the growth and / or activity of one or a limited number of bacteria in the colon leading to an improvement in the health of the host" Gibson and Robertfroid, 1995 of aid in digestion like food fibers. The concept of probiotic (from the Greek: "pro-bios" in favor of life) was born in 1908, when Nobel laureate Elie Metchnikoff suggested that the longevity of Bulgarian peasants was linked to the high consumption of fermented milk.

Mechanisms hypothesized for the supposed anti-neoplastic action

Induce detoxifying enzymes
Inhibit the formation of nitrosamines
Provide substrates for the synthesis of anti-carcinogenic substances
Dilute and sequester carcinogens in the digestive tract
Change the hormonal balance
Enhance antioxidant activity

Important actions that they carry out are carried out combating free radicals

and therefore, cell aging; furthermore, other functions are:
reinforce the immune system;
improve intestinal functions;
protect us from diseases affecting the cardiovascular system.

What are functional foods?

They contain active ingredients with a function: verdure

• Antioxidants, active in defense against oxidative stress
• Antimutagens, anticarcinogenic, detoxifiers
• Antimicrobial and antiviral
• Stimulators of the Intestinal Gastro function
• Immunomodulators and anti-inflammatories
• Neuroregolatori
• Anti-hypertensives
• Hypo-serum cholesterol
• At reduced allergenic activity

We have the following food categories:

• Vitamins and minerals
• Bacterial cultures
• Fiber (intrinsic or added)
• Fish oil or n-3 fatty acids (intrinsic or added)
• Fats (saturated, PUFA)
• Plant extracts

Quality of functional foods

chives

Food functions contain principles that modulate gene expression, biochemical functions and determine potential physiological effects. They are divided into natural foods, which we can obtain without the help of the food industry and which we find every day from the vegetable; for example chives, onions, garlic that contain sulfur compounds that strengthen the immune and cardiovascular system; garlic is able to lower blood pressure and protects us against certain types of cancer.
We still remember the tomato, especially if in season, cheap, which contains lycopene, a carotenoid, consisting of a structure made of hydrogen and carbon, able to protect us from some tumors of the digestive system and prostate cancer. Its plasma concentrations range from 0.22 to 1.06 nmol / ml and is widely distributed in body tissues: in adipose tissue, in testes and in seminal fluid, in the liver and in the prostate. It has an antioxidant activity, scavenger against free radicals. Broccoli, cabbage, Brussels sprouts contain glucosynin inhibiting tumor cell growth; glusinolate contained in broccoli (glurafanine) generates in its degradation the sulforafano, a substance with markedly aggressive activity towards cancer cells. Apart from the characteristic compounds of the Brassicaceae, the glusosinolates, it should not be forgotten that in broccoli (and also in its siblings) we also find a high content of vitamin C, vitamin E, fiber, flavonoids (which are antioxidants). legumi e pomodoro

Then there are legumes and soy that contain isoflavones, substances extracted from soy proteins that have a structure similar to estrogens and also mimic their physiological actions. The study of these substances, and their therapeutic application was induced by the observation that Asian women have fewer problems related to menopause. Asian women, for example, who feed on soybeans, compared to Westerners, have a better adaptation to the hormone imbalance that is created with menopause.

Comparative studies have shown that with about three months of isoflavone therapy, there are noticeable improvements in symptomatology, while the first benefits begin to occur after a month. The recommended dosages vary between 60 and 80 mg per day, this quantity can also be taken in divided doses. The daily quantity of isoflavones to be taken can be replaced with a food supplement of about 60 g of soy or 40 g of soy proteins that contain isoflavones that protect against cardiovascular disease, for the beneficial action of prevention of atherosclerosis processes and training of atheromatous plaque. Then come carrots, melons, apricots, green leafy vegetables that, thanks to the carotenoids contained in them, protect against heart attacks, damage to sunlight and respiratory problems. An example of functional food is yogurt and other fermented products, for their content in probiotics, live microorganisms with beneficial impact on the host through a beneficial action on the intestinal tract. Finally we mention the coffee as an exciting and the green tea with jasmine: excellent source of EC, ECG, EGC, EGCG Inhibits the processes of genesis tumors

An optimal diet reduces the risk of adiposopathy

The optimal diet for the prevention and treatment of obesity, if one exists, remains to be determined. In particular, the effects of GI on body weight regulation must be explored in the longterm clinical trials. And dietary supplements, dietary supplements, and dietary supplements hyperinsulinemia, such as diabetes mellitus (Salmeron et al., 1997) and cardiovascular disease (Frost et al., 1999)

How to reduce the values of cholesterol and triglycerides with functional foods

The patient with cholesterol_triglycerides.htm
Hypercholesterolemia affects 15-20% of the population in Western countries. In most cases it is linked to a bad diet, to smoking, to a sedentary lifestyle, to being overweight, to diabetes; it is rarely due to genetic alteration. Healthy eating can reduce blood cholesterol between 5 and 10%; a 10% reduction in cholesterol reduces the chance of dying from a 20% cardiovascular disease. Cholesterol found in foods (liver, eggs and seafood) does not contribute much to raising the level of LDL-cholesterol. The main cause of hypercholesterolemia is a diet too rich in saturated fats (of animal origin, such as red meat, cheese, sausages): saturated fats increase the level of LDL-cholesterol and decrease the level of HDL-cholesterol. Polyunsaturated fats (such as seed oil) and monounsaturated fats (such as olive oil), in limited quantities, have a positive effect because they tend to lower the level of LDL-cholesterol.

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