Nutraceutical and Functional Foods

‘Let food be thy medicine, and medicine be thy food’
Hippocrates (460–377 BC)

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There are a lot of vegetables that have bioactive compounds that are useful to prevent, treat and revert diseases. That kind of food are called functional foods or nutraceutical foods. Functional foods are foods that possess demonstrated physiological benefits such as food that provide vitamins while the term nutraceutical is applied to foods that have demonstrated to have a physiological benefit or provide protection against diseases or disorders. Nutraceuticals are foods or food ingredients that provide medical or health benefits, such as they may increase our health and our lifespan, and/or they may help to prevent or cure blood pressure, cardiovascular diseases, osteosporosis, cholesterol and other health problems.

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Actualy nutraceuticals and functional foods are considered as a part of new era of the nutrition science and to the medicine and health. The role of dietary active compounds in human nutrition is one of the most important areas of investigation with the findings having wide‐ranging implications for consumers, health care providers, regulators, food producers, processors and distributors. Thus, the concept of ‘adequate nutrition’ is beginning to be replaced by ‘optimal nutrition’ with consumer belief increasing at an unprecedented pace.[5].

The term "nutraceutical" was coined from "nutrition" and "pharmaceutical" in 1989 by Stephen DeFelice, MD, founder and chairman of the Foundation for Innovation in Medicine (FIM), Cranford, NJ[2]. According to DeFelice, nutraceutical can be defined as, a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease[2] while according to the International Food Information Council (IFIC), functional foods are foods or dietary components that may provide a health benefit beyond basic nutrition.[1].

Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits[4]. They provide the body with the required amount of vitamins, fats, proteins, carbohydrates, etc, needed for its healthy survival[2]. When a functional food aids in the prevention and/or treatment of disease(s) and/or disorder(s) (except anemia), it is called a nutraceutical[2].

A nutraceutical is applied to foods that have demonstrated to have a physiological benefit or provide protection against diseases or disorders and many nutraceutical substances can be found in both plants and animals, and also sometimes in microbes that are in fermented or in probiotic foods. Such products may range from isolated nutrients, dietary supplements and specific diets to genetically engineered designer foods and herbal products[3]. They have bioactive compounds or phytochemicals that are responsible of their actions. Examples of nutraceutical food are supplemented foods with minerals and/or vitamins, fruits such as citrus that content vitamin C, red yeast rice that content lovastatin a cholesterol-lowering compound or tomatoes that content licopene. In other words, nutraceuticals are foods or food ingredients that provide medical or health benefits[3], such as they may increase our health and our lifespan, and/or they may help to prevent or cure blood pressure, cardiovascular diseases, osteosporosis, cholesterol and other health problems.

In the world there are a lot of examples that the pharmaceutical industries are extracting bioactives ingredients from plants with health properties and commercialise the compounds. One of the examples is the red yeast rice made by a natural fermentation process, which generates multiple statins and provides the cholesterol-lowering benefit. When the pharmaceutical company Merck tested this supplement, they found that the active ingredient was lovastatin, a known cholesterol-lowering agent available on prescription, which is made from the isolation of one of these statins and included in their product Mevacor[6]. Natural products have, until recently, been the primary source of commercial medicines and drug leads. A recent survey revealed that 61% of the 877 drugs introduced worldwide can be traced to or were inspired by natural products[7].

So, this is a good reason for expending our money buying a variety of foods for including them in our diet. As said Hippocates let food be the medicine, and medicine be the food, and also start enjoying the taste of the flavor of natural foods.

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[1] Wildman, Robert E. 2006. Handbood of nutraceutical and functional foods. CRC Press.

[2] Kalra, Ekta K. 2003. Nutraceutical - Definition and Introduction. AAPS PharmSci 5 (3) Article 25.

[3] Pandey, Manisha et al. 2010. Nutraceuticals: new era of medicine and health. Asian Journal of Pharmaceutical and Clinical Research Vol.3 Issue 1, January-March.

[4] Shahidi, Fereidoom. 2012. Nutraceuticals, Functional Foods and Dietary Supplements in Health and Disease. Journal of Food and Drug Analysis, Vol. 20, Suppl. 1, Pages 226-230.

[5] Prasad Palthur, M. Et al. 2010. Nutraceutical: a conceptual definition. Int J Pharmacy Pharm Sci.

[6] Lockwood, Brian, 2007. Nutraceuticals. PhP Pharmaceutical Press.

[7] Cseke, Leland J. Et al. 2006. Natural products from plants. Informa Taylor & Francis Group.

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The Reasons for Including Brassica Vegetables in our Diet

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Vegetables such as cauliflower, turnip, cabbage, kale, mustard and broccoli belong in the family of Brassicaceae. Brassica plants are functional and nutraceutical foods that have phytochemical compounds that have been found to exert health-promoting effects, such as a reduction in the risk of chronic diseases, particularly cardio-vascular diseases and several types of cancer. They are considered to have a high health-promoting potential for their richness in vitamins, minerals, fibers, and bioactive secondary metabolites. Glucosinolates is a class of secondary metabolites that synthetized almost exclusively by this plant family. Glucosinolates hydrolysis and metabolic products have proven chemoprotective properties against chemical carcinogens. Including Brassica plants in your daily diet a serving your can improve your health.

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The plant family of Brassicaceae consists of a large variety of vegetables. Among the most valuable vegetables for improving health that belong to the Brassicaceae or Cruciferae family can be mentioned: subspecies that belong to the Brassica rapa such as Bok choi (subsp. Chinensis), Mustard (subsp. Oleifera), Komatsuna (subsp. Perviridis), Napa cabbage (subsp. Pekinensis), Turnip (subsp. Rapa); Brassica oleacea such as Red cabbage (var. capitata f, rubra), Cabbage (var. capitata f, alba), Collard greens (var. Viridis), Kale (var. Viridis), Brussel sprouts (var. Gemmifera), Broccoli (var. Italica), Cauliflower (var. Botrytis); Brassica napus such as Rutabaga ( var. napobrassica), and, also are part of this family Rapeseed oil used for getting canola oil; and Maca (Epimidium meyenii) known as Peruvian ginseng. It is well known that species represent an important part of the human diet worldwide; indeed, when regularly consumed, they have been found to exert health-promoting effects, such as a reduction in the risk of chronic diseases, particularly cardio-vascular diseases and several types of cancer. These effects have been linked to the presence in these plants of phenolics, glucosinolates, carotenoids, tocopherols, and ascorbic acid, well-known antioxidants[1].

Brassicaceae are a good source of many phytochemicals with health-related activity, and dietary consumption of Brassica vegetables has been associated with a reduction in the incidence of several pathological conditions including cancers and several chronic inflammatory diseases, and they are considered to have a high health-promoting potential for their richness in vitamins, minerals, fibers, and bioactive secondary metabolites. Among these, considerable attention has been given to glucosinolates, a class of secondary metabolites synthetized almost exclusively by this plant family, and, in particular, to their hydrolysis products’ isothiocyanate for their ability to induce phase II detoxification enzyme activities and anticancer potential [3].

It has been demonstrated that extracts of broccoli and watercress inhibit the invasive potential of human breast cancer cell lines in vitro. This effect may be explained by the ability of glucosinolates-hydrolysis products to regulate the phase I and/or phase II detoxification enzymes activity. Therefore, isothiocyanates could be considered as a new class of invasion inhibitors[1].

Glucosinolates are a group of plant thiogluco-sides found among several vegetables. The first crystal-line glucosinolate, sinalbin, was isolated from the seeds of white mustard in 1831. Since then, more than 100 different glucosinolates have been characterized. Glucosinolates occur mainly in the order Capparales, principally in the families Cruciferae or Brassicaceae[5]. Glucosinolates hydrolysis and metabolic products have proven chemoprotective properties against chemical carcinogens. They block the initiation of tumours in a variety of tissues, e.g. liver, colon, mammary gland, pancreas, etc.[5]

They are well known for their toxic effects (mainly as goitrogens) in both man and animals at high doses. Eating large amounts of foods containing glucosinolates may reduce appetite, cause thyroid gland hypertrophy and reduce levels of circulating thyroid hormones, mainly by inhibiting the iodine uptake by the gland (goitrogens effect)[5], but consumed in small amounts eating normal portions of Brassica vegetables in the diet, glucosinolates benefit largely our health.

Brassica vegetables such as white cabbage, kale, Chinese cabbage, broccoli sprouts, kale or cauliflower are known for their pro-healthy properties which are inter alia caused by presence of antioxidant compounds in high amounts. Plants of cabbage vegetables family contain also phenolic compounds, where particularly rich sources are: kale, broccoli and Brussels sprouts. Brassica vegetables contain also derivatives of hydroxycynnamic acid – caffeic, chlorogenic, ferulic, and synapic as well as flavonols [2].

The antidiabetic effects of an ethanolic extracts of Brassica oleracea var. Italica (Broccoli) plant evaluated in STZ-induced type 2 diabetic SD rats at a doses of 800mg/kg possesses a definite antihyperglycemic properties in HFD-STZ- type 2 diabetic rats after 28 days of treatment[4].

For getting all the benefits for our health from the Brassica vegetables it is important to know about the effect of the common household, processing and preparation practices over the phytocompounds presents in Brassica food. See the article Processing, preaparing and eating Brassica sp vegetables.

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[1] Raiola, Assunta et al. 2018. Bioactive Compounds in Brassicaceae Vegetables with a Role in the Prevention of Chronic Diseases. Molecules, 23, 15.
[2] Sikora, Elżbieta et al. 2008. The sources of natural antioxidants. Acta Sci. Pol., Technol. Aliment. 7(1), 5-17.
[3] Ferruzza, Simonetta et al. 2016. Nutraceutical Improvement Increases the Protective Activity of Broccoli Sprout Juice in a Human Intestinal Cell Model of Gut Inflammation. Pharmaceuticals, 9, 48.
[4] MA , Shah et al. 2016. Antidiabetic Potential of Brassica Oleracea Var.Italica in Type 2 Diabetic Sprague Dawley (SD) Rats. IJPPR, Volume 8, Issue 3.
[5] Das, Srinibas et al. 2000. Cancer modulation by glucosinolates: A review. CURRENT SCIENCE, VOL. 79, NO. 12, 25

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Maca: The Peruvian Ginseng

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Maca (Lepidium meyenii Walpers) is a native plant in the Andes region and belongs to the Brassicaceae family and is know as Peruvian Gingsen for its presumed medicinal properties. Experimental and clinical studies on this species, reveal the importance of this plant as nutraceutical food. It was domesticated more than 2000 years ago and used by Andean Indians as food and folk medicine to enhance the fertility and sexual performance of men and women. The root of maca has been used to help alleviate the symptoms of menopause. Extract of maca was effective in the prevention of estrogen deficient bone loss. Also it is used in psychiatry for the treatment of depressive disorders, and in neurology for the alleviation of the symptoms of Parkinson’s disease and for its anti-fatige properties.

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Maca (Lepidium meyenii Walpers) is a native plant in the Andes region and belongs to the Brassicaceae family. This root is grown in altitudes varying between 3700 and 4450 m. Maca grows at a habitat of intense cold, extremely intense sunlight, and strong winds. Maca is used as a food supplement and for its presumed medicinal properties [3]. Historical aspects and biological properties of maca, gathered from experimental and clinical studies on this species, reveal the importance of this plant as nutraceutical food, and that maca was adapted to conditions as harsh as observed at high altitude[3].

It was domesticated more than 2000 years ago and used by Andean Indians as food and folk medicine to enhance the fertility and sexual performance of men and women. Our previous in vivo study on lipidic extracts showed the enhancement of sexual function of mice and rats, as evidenced by an increase in the number of complete intromissions and the number of sperm-positive females in normal mice, and a decrease in the latent period of erection in male rats with erectile dysfunction[5]. The plant is used by the Andine people boiled or roasted as a food and also in ethnological medicine as an antidepressive and injury cicatrizing drug[6].

Many kinds of secondary metabolites have been found in maca root with biologically active components.

It has been proposed that macaene and macamide be the group of biologically active components in maca involved in improving sexual performance. Glucosinolates, and their derived products, have received significant scientific attention because of their biological activities, in particular their ability to cambat pathogens and cancer. The content of glucosinolates in fresh maca is about 1% which is about 100 times that found in cruciferous crops such as cabbage, cauliflower and broccoli[4]. The root of maca has been used to help alleviate the symptoms of menopause. The effect of ethanol extract of maca on osteoporosis in ovariectomized rat was studied. The findings derived from the basis of bone mineral density, biomechanical, biochemical and histopathological parameters indicated that higher dose of ethanol extract of maca was effective in the prevention of estrogen deficient bone loss. Maca has also been traditionally used to increase fertility[7]. A compound which can act as an inhibitor of the enzyme monoamineoxidase, has been identified in maca. Monoamine-oxidase inhibitors (MOAI), which inhibit monoamine oxidation, are mainly used in psychiatry for the treatment of depressive disorders, and in neurology for the alleviation of the symptoms of Parkinson’s disease[4].

Looking maca as a food with anti-fatigue properties, the results of mice experiment showed that intake of maca for 400 mg/kg body w and 1200 mg/kg body weight can decrease blood lactic acid content as well as increase liver glycogen content and forced swimming time[2]. However, maca intake of 1200 mg/kg bw can significantly increase the serum urea nitrogen content as to do harm to the body. So Xinjiang maca has a dose-dependent antifatigue effect by decreasing blood lactic acid as well as increasing liver glycogen content and forced swimming time. The intake dose of maca for 400 mg/kg bw can bring out significant antifatigue activity[2].

The process of preparation of maca is important to obtain adequate biological effects. Traditionally maca is boiled or extracted in alcohol before it is consumed. In experimental studies, aqueous extract of maca is only effective after boiling pulverized maca roots in water[3]. Increased temperature affects the availability of several secondary metabolites in plants sometimes increasing some metabolites and in others a reduction in metabolites is observed. In maca, one of the important constituents is glucosinolates that are sensitive to heating[3]. Heating decreases the activity of epithiospecifier protein and increases formation of sulforaphane, a derivative of isothiocyanates and glucosinolates[3].

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[1] Rondán-Sanabria, Gerby Giovanna and Finardi-Filho, Flavio. 2009. Physical–chemical and functional properties of maca root starch (Lepidium meyenii Walpers). Food Chemistry 114, 492–498.

[2] Li, Jieying et al. 2017. The composition Analysis of Maca (Lepidium meyenii Walp.) from Xinjiang and its antifatigue activity. Journal of Food Quality.

[3] Gonzalez, Gustavo E. 2012. Ethnobiology and Ethnopharmacology of Lepidium meyenii (Maca), a Plant from the Peruvian Highlands. Evidence-Based Complementary and Alternative Medicine Volume 2012, Article ID 193496.

[4] Wang, Yali et al. 2007. Maca: An Andean crop with multi-pharmacological functions. Food Research International 40 (2007) 783–792.

[5] Cui, Baoliang et al. 2003. Imidazole Alkaloids from Lepidium meyenii. Journal of Natural Products, 2003, Vol. 66, No. 8.

[6] Dini, A. et al. 1994. Chemical composition of Lepidium meyenii. Food Chemistry 49, 347-349.

[7] Muhammad, Ilias et al. 2010. Maca (Lepidium meyenii).

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