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Análise comparativa de legislações internacionais referentes aos alimentos funcionais; Analyzing and comparing international legislation relating to functional foods

Franco, Roberta Calhes
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 12/06/2006 PT
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56.2%
Revisão com o objetivo de analisar e comparar a legislação brasileira, nos aspectos de desenvolvimento, avaliação e comercialização dos alimentos funcionais, com a legislação dos países: Austrália, Canadá, Estados Unidos, Japão; da União Européia e a opinião do Codex Alimentarius. Separou-se e analisou-se a legislação desses alimentos em cinco partes: a) Definição legal; b) Regulamentação; c) Alegações; d) Procedimentos de comunicação das alegações; e) Critérios de avaliação da segurança e eficácia desses alimentos. Constatou-se que, dos países analisados, somente o Japão possui uma definição legal e uma regulamentação própria para essa categoria de produto e que o Canadá é o único país que apresenta uma norma clara e objetiva sobre a divulgação, nos meios de comunicação, dos alimentos com alegações. Verificou-se que existem diferentes tipos de definições e usos para as alegações, sendo algumas vezes equivalentes entre os países e outras não. Constatou-se que todos os países em estudo compartilham de alguns pontos comuns quanto aos critérios de avaliação, como: as alegações devem ser baseadas em estudos científicos relevantes; e o produto deve ser seguro sem a necessidade de supervisão médica. A Austrália...

Determinação de isoflavonas e capacidade antioxidante de alimentos industrializados à base de soja e/ou produtos derivados consumidos no Brasil; Determination of isoflavones content and antioxidant capacity of industrialized foods containing soy and soy products consumed in Brazil

Alezandro, Marcela Roquim
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 18/05/2009 PT
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56.15%
A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptados ao paladar da nossa população. Os condimentos também têm sido incorporados aos ditos "alimentos funcionais" pela sua relação com efeitos benéficos à saúde. Este trabalho objetivou determinar o teor de isoflavonas dos produtos contendo soja e/ou derivados, o teor de flavonóides de diferentes condimentos e marcas, e a capacidade antioxidante destas amostras. Os resultados mostram que o quibe vegetariano destaca-se como fonte de isoflavonas, e o chocolate pela capacidade antioxidante. Entre os condimentos, houve diferença significativa entre tipos e marcas. O orégano destacou-se quanto à capacidade antioxidante e a salsa quanto ao teor de flavonóides. Alimentos contendo soja ou derivados e os condimentos podem representar fontes de compostos bioativos para a população brasileira.; Soy contains high protein and polyunsaturated lipids content and represents the main source of isoflavones. This grain is not part of the Brazilian diet, so some products containing soy emerged as sources of isoflavones...

Caracterização nutricional e funcional da farinha de chia (Salvia hispanica) e sua aplicação no desenvolvimento de pães; Nutritional and functional characterization of the chia flour (Salvia hispanica) and application on bread development

Ferreira, Tânia Rachel Baroni
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 14/10/2013 PT
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Os alimentos funcionais vêm despertando o interesse de governos, indústrias e principalmente dos consumidores, devido à importância que os mesmos representam para a saúde da população. A semente de chia, um alimento pouco conhecido pela população brasileira, apresenta uma composição nutricional rica em macro e micronutrientes essenciais à saúde humana, podendo auxiliar na prevenção de diversas enfermidades relacionadas ao elevado consumo de gordura saturada e baixa ingestão de fibras. Com base nisso, o presente trabalho teve como objetivos caracterizar a semente de chia e desenvolver pães funcionais elaborados com adição da farinha dessa semente (FSC) em detrimento à farinha de trigo em diferentes concentrações (0%, 3%, 6% e 9%). Tanto a semente de chia quanto os pães foram analisados quanto à composição centesimal e funcional. Os pães também foram avaliados microbiologicamente e através de análise sensorial. A semente de chia apresentou elevado teor de fibras, proteína e ácidos graxos poliinsaturados, sendo aproximadamente 70% desta fração composta por ácido linolênico (ômega-3). Apresentou também ótimo perfil de aminoácidos, sendo comparável ao da soja. Os resultados mostraram também elevados teores de fósforo...

Motives Driving Functional Food Consumption among Portuguese Students

Nascimento, Jorge Pimentel
Fonte: Instituto Universitário de Lisboa Publicador: Instituto Universitário de Lisboa
Tipo: Dissertação de Mestrado
Publicado em //2008 ENG
Relevância na Pesquisa
56.25%
Although Functional Foods are the fastest growing segment of the global food market, motives driving consumption remain somewhat unexplored. Literature points towards personal values as a vital theoretical concept to consider in motivational research, but requiring a mediating construct for measurement, with lifestyle succesfully tested for this effect. Furthermore, authors suggest that individuals are motivated by the self-relevant consequences of consumption and the ability to link them with product attributes and personal values. Exploratory qualitative work has been undertaken to elicit such beliefs, concerning University students’ perception of functional foods. Laddering interviews and focus group were used, establishing whole grain cereals, antioxidant fruit juices and probiotic yoghurts as the most popular products. The conceptual framework was afterwards tested, via questionnaire submission to a sample of 596 students, examining Food-Related Lifestyles (FRL) and those product-related beliefs as possible consumption motives. Five FRL segments were identified, with empirical confirmation of segment membership being determinant only for cereal consumption. Conversely, findings indicate a strong association between beliefs and consumption frequency for all products. The study revealed that Portuguese students are only ready to adopt functional cereals and juices if both their well-being and pleasure needs are satisfied...

Brazilian legislation for functional foods and the interface with the legislation for other food and medicine classes: contradictions and omissions

Silveira,Tatiana Feitoza Vianna da; Vianna,Cid Manso de Mello; Mosegui,Gabriela Bittencourt Gonzalez
Fonte: IMS-UERJ Publicador: IMS-UERJ
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2009 EN
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Functional foods are generally defined as foods that, due to their physiologically active substances, benefit health in addition to providing basic nourishment. As Brazilian legislation does not provide a definition for functional foods, the only possible actions is to claim that some foods have functional health proprieties. Based on a review of legislation, this paper discusses not only the lack of transparency in relation to the categories of products classified as foods and medicinal plants, but also the interactions and contradictions of functional food product legislation. Products may be classified either within the "New Food/or Ingredient category" or as "Bioactive Substances or Isolated Probiotics with Functional Properties and/ or Health Claims". Products such as garlic can also be classified into multiple food categories and as medicinal plants. Intersections in food legislation, especially with respect to functional and new food products, lead to misunderstandings and even omissions on the part of Brazilian National Sanitary Surveillance Agency (ANVISA). Moreover, health claims on food product labels can make distinction between foods and medicines difficult for consumers. In Brazil, clearer rules for the industry are necessary so that the consumer is not deceived by false cure promises.

What Can Your Food Do For You? (And Should FDA Let It?): An Overview of the Regulatory Regime (or Lack Thereof) Surrounding Functional Foods

Baher, Julie M.
Fonte: Harvard University Publicador: Harvard University
Tipo: Paper (for course/seminar/workshop)
EN_US
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Foods that provide a health benefit beyond basic nutrition, otherwise known as “functional foods,†may hold the key to better short- and long-term health for many Americans. In recent years, American consumers have grown more and more interested in the possibility of using foods, along with the traditional healthcare system, to promote well-being, reduce the risks of disease, and lower overall costs of care. In response, the food industry and, increasingly, the biotechnology industry have developed and marketed more and more products purporting to be functional foods of one type or another, making myriad claims as to their effects on health or the human body. The problem is that, unlike in Japan where there is a formalized regulatory system for approving the separate category of functional foods, the United States Food and Drug Administration does not even recognize the term. Instead, the FDA approves or rejects such products on a case-by-case basis under one of its currently existing regulatory categories, including conventional foods, dietary supplements, medical foods, foods for special dietary use, or, if necessary, drugs. The current regime, marked by a multitude of available labeling claims, all with different substantiation standards...

Functional Foods : Opportunities and Challenges for Developing Countries

Williams, Melissa; Pehu, Eija; Ragasa, Catherine
Fonte: World Bank, Washington, DC Publicador: World Bank, Washington, DC
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Functional foods have been the topic of considerable interest in the food and nutrition industry for years, but the term currently lacks a common definition. A practical definition adopted here includes products, in food or drink form, that influence specific functions in the body and thereby offer benefits for health, well-being, or performance beyond their regular nutritional value. This paper first discusses the economic opportunities from functional foods, and then discusses challenges and success factors in the sector. The paper concludes that developing countries can enjoy the benefits of the functional food sector to expand options for producers and to promote growth in the sector through partnerships between research centers, private entrepreneurs, and indigenous communities.

Brewers’ spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

McCarthy, Aoife L.; O'Callaghan, Yvonne C.; Piggott, Charles O.; Fitzgerald, Richard J.; O'Brien, Nora M.
Fonte: Cambridge University Press Publicador: Cambridge University Press
Tipo: info:eu-repo/semantics/conferenceObject; all_ul_research; ul_published_reviewed
ENG
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peer-reviewed; Brewers’ spent grain (BSG) is a low-value co-product of the brewing industry produced in large quantities annually. This paper reviews the existing evidence regarding the phenolic component of BSG, focusing on composition, extraction and biofunctions such as antioxidant, anti-atherogenic, anti-inflammatory and anti-carcinogenic activities. Furthermore, the incorporation of BSG in foodstuffs will be discussed, including the use of BSG as an animal feed supplement and the potential of BSG to be incorporated into foods for human consumption. BSG contains hydroxycinnamic acids including ferulic acid, p-coumaric acid and caffeic acid; which have shown bioactivity in the pure form (antioxidant, anti-inflammatory, antiatherogenic and anti-cancer). Phenolic extracts from BSG have also shown antioxidant potential, by protecting against oxidant-induced DNA damage, possibly by Fe chelation. Studies show that BSG has many benefits when used as a supplement in animal feed, such as increasing milk yield, milkfat content and in providing essential dietary amino acids. The incorporation of BSG in human foods such as cookies and ready-to-eat snacks has resulted in increased protein and fibre contents of the products, where the changes in organoleptic properties are controllable. It can be concluded that the phenolic component of BSG has potential bioactive effects...

Alegações sobre as propriedades funcionais do licopeno : um estudo com consumidores do municipio de Campinas, SP.; Claims about functional properties of licopene : a study with Campinas consumer's.

Viviane Helena Ferreira Moraes
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 06/07/2007 PT
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Alimentos funcionais são aqueles que além da nutrição básica, promovem a redução de risco de doenças e a manutenção da boa saúde, favorecendo a longevidade e a qualidade de vida. Neste cenário, as indústrias buscam desenvolver novos alimentos que atendam a este promissor mercado e também comunicar ao consumidor os benefícios à saúde desses alimentos, enquanto que os órgãos reguladores se empenham em garantir a segurança do consumidor e protegê-lo de propagandas enganosas. O licopeno é um carotenóide que tem apresentado resultados positivos em pesquisas relacionadas à redução de riscos de alguns cânceres e doenças cardíacas. Esta pesquisa teve por objetivo avaliar a opinião, o conhecimento e as práticas declaradas de consumidores adultos do município de Campinas, com relação à alimentos que reduzem riscos de doenças, em especial aqueles contendo licopeno e também analisar o papel da rotulagem de alimentos na veiculação de benefícios à saúde. Foram aplicados questionários a 155 indivíduos e os dados encontrados foram tratados estatisticamente, sendo utilizados os softwares XLSTAT 2006 e MINITAB 14.2. As mulheres representaram 56% dos entrevistados, destacaram-se no nível de escolaridade aqueles que tinham nível superior...

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

Mozzi, Fernanda Beatriz; Ortiz, María Eugenia; Bleckwedel, Juliana; de Vuyst, Luc; Pescuma, Micaela
Fonte: Elsevier Science Publicador: Elsevier Science
Tipo: info:eu-repo/semantics/article; info:ar-repo/semantics/artículo; info:eu-repo/semantics/publishedVersion Formato: application/pdf
ENG
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Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.; Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;; Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;; Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;; Fil: de Vuyst...

Obtención de péptidos bioactivos de origen vegetal -quínoa y amaranto- como agentes moduladores del estado fisiológico

Agrícola lo Vicuña Ltda.; Institute Of Nutraceuticals And Functional Foods (inaf); Pontificia Universidad Catolica de Valparaiso; Universidad de Santiago de Chile; Patricia Verónica Dauelsberg Tannenbaum
Fonte: Corporação de Fomento da Produção Publicador: Corporação de Fomento da Produção
Tipo: Proyecto
Publicado em 13/07/2011
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66.14%
Durante las últimas décadas se ha investigado ampliamente alimentos que cumplan con la propiedad de ser nutritivo saludables y seguro. Sólo en el último tiempo centros de investigación y empresas han focalizado su atención componentes naturales en alimentos que pudieran tener un efecto modulador de la fisiología o enfermedades con el objetivo de mejorar la salud y calidad de vida de las personas. En años recientes el estudio de las proteínas como componentes beneficiosos o nutraceuticos está siendo estudiada como fuente de compuestos bioactivos tales como péptidos. Los péptidos bioactivos son secuencias de aminoácidos (fragmentos de la proteína) de pequeño tamaño (<3000 Da) inactivas dentro de la proteína nativa pero que pueden activarse al ser liberados su hidrólisis enzimática y ejercer funciones tales como inmunoregulador anti-hipertensión y antioxidante entre otros. Estas funcionalidades están siendo investigados en su conjunto en varias aplicaciones fisiológicas complejas tales la mantención y recuperación muscular demostrando efectos positivos significativos en pruebas in vivo. Lo anterior demuestra que hoy en día el tradicional enfoque de considerar las proteína como compuestos con funcionalidad sólo nutritiva está cambiando. Chile cuenta con una serie de fuentes vegetales con un contenido de proteínas interesante en cuanto a la cantidad presente como a su composición de aminoácidos como la quínoa y el amaranto. Este proyecto busca determinar la presencia de péptidos bioactivos identificados en literatura que puedan estar presentes en los cultivos chilenos propuestos (u otros) investigar y proponer metodologías a nivel de laboratorio y escala piloto para la separación e identificación de péptidos junto a la validación mediante pruebas in-vitro e in-vivo de funcionalidad de estos compuestos. Es importante determinar indicadores para estandarizar la calidad de la materia prima para su procesamiento. Este trabajo se realizará en conjunto con grupos de investigadores de la Pontificia Universidad Católica de Valparaíso y del Institute of Nutraceuticals and Functional Foods (INAF) de Canada. Esta propuesta ha generado interés de una empresa nacional en comercializar estos compuestos cómo ingredientes funcionales. Finalmente se estudiará el marco regulatorio de estos compuestos y se buscará identificar y establecer contacto con empresas productoras y comercializadoras a nivel internacional de aislados proteicos y péptidos junto a una dimensionamiento de las demanda de este tipo de compuestos (usuarios finales) para dimensionar adecuadamente el mercado para estos productos formulando así una propuesta de investigación (Proyecto I+D aplicada) robusta en los aspectos científico tecnológicos y de mercado.; Reunir el estado del arte relacionado con metodologías de obtención de péptidos bioactivos de fuentes vegetales como la quínoa y el amaranto su actividad biológica validación de su funcionalidad marco regulatorio y sobre mercados potenciales para su comercialización para la formulación de un Proyecto I+D Aplicada Línea 2.; Corporación de Fomento de la Producción

Formulation and consumer acceptance of cereal bars with functional properties by the incorporation of peptides and β- glucans from Spent Brewer's Yeast

Amorim, Manuela; Pereira, Joana; Pinheiro, Hélder; Pacheco, Maria Teresa; Pintado, Manuela
Fonte: Universidade Católica Portuguesa Publicador: Universidade Católica Portuguesa
Tipo: Artigo de Revista Científica
Publicado em //2014 ENG
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The market for functional ingredients and foods has a high growth due to increased awareness and promotion of healthy eating and lifestyle of consumers. Food can be used as vehicle to intake bioactive compounds that provide health benefits and increase people well-being. Thus, cereal bars are a popular and convenient food, which is an ideal carrier to incorporate functional ingredients that promote health and prevent diseases. The design and development of functional foods should not be made based solely on nutritional function without taking into account product properties, such as color, texture, flavor and taste. The sensory properties are the most important attributes for the consumer acceptance, as well as other quality issues such as stability and texture. This work was focused on the formulation and sensory analysis of cereal bars obtained by incorporation of peptides and β-glucans extract obtained via autolysis and hydrolysis of spent brewer’s and presenting biological activities such as, antihypertensive and prebiotic. However, this ingredient results in particular taste and flavor that may constrain the matrix choice and consumer acceptance. The cereal bar was formulated based on oat, rice and corn and added 2% extract. Consumer acceptance tests were performed to test general acceptability in particular for the appearance...

IN THE SEARCH OF NEW FUNCTIONAL FOOD INGREDIENTS

Plaza, Merichel; Cifuentes, Alejandro; Ibáñez, Elena
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo Formato: 209194 bytes; application/pdf
ENG
Relevância na Pesquisa
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The well-known correlation between diet and health demonstrates the great possibilities of food to maintain or even improve our health. This fact has brought about a great interest for seeking new products that can contribute to improve our health and wellbeing. This type of foods able to promote our health has generically been defined as functional foods. Nowadays, one of the main areas of research in Food Science and Technology is the extraction and characterization of new natural ingredients with biological activity (e.g., antioxidant, antiviral, antihypertensive, etc) that can contribute to consumer’s well-being as part of new functional foods. The present work shows the results of a bibliographic revision done on the chemical composition of different macroalgae together with a critical discussion about their potential as natural sources of new functional ingredients.; This work has been financed by Ministerio de Educación y Ciencia (Project AGL2005-06726-C04-02) and by Comunidad de Madrid (Project ALIBIRD, S- 505/AGR-0153). MP would like to thank CSIC for a I3P grant.; Peer reviewed

Antioxidants in plant foods and microalgae extracted using compressed fluids

Mendiola León, Jose Antonio; Rodríguez Meizoso, Irene; Señorans, F. Javier; Reglero, Guillermo; Cifuentes, Alejandro; Ibáñez, Elena
Fonte: Universidad de Vigo Publicador: Universidad de Vigo
Tipo: Artículo Formato: 34828 bytes; application/pdf
ENG
Relevância na Pesquisa
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The well-known correlation between diet and health demonstrates the great possibilities of food to maintain or even improve our health. This fact has brought about a great interest for seeking new products that can contribute to improve our health and well-being. This type of foods able to promote our health has generically been defined as functional foods. Nowadays, one of the main areas of research in Food Science and Technology is the extraction and characterization of new natural ingredients with biological activity (e.g., antioxidant, antiviral, antihypertensive, etc) that can contribute to consumer’s well-being as part of new functional foods. The present review offers and update of the most relevant results obtained in our research group for the extraction and characterization of antioxidants from natural sources such as plants and microalgae using compressed fluids (supercritical fluid extraction, subcritical water extraction and pressurized liquids).; Ministerio de Educación AGL2005-06726-C04-01/02 Comunidad de Madrid ALIBIRD, S-505/AGR-0153.; Peer reviewed

Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae A review

Herrero, Miguel; Cifuentes, Alejandro; Ibáñez, Elena
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo Formato: 219360 bytes; application/pdf
ENG
Relevância na Pesquisa
56.08%
The increasing interest of consumers in functional foods has brought about a rise in demand for functional ingredients obtained using ‘‘natural’’ processes. In this review, new environmentally clean technologies for producing natural food ingredients are discussed. This work provides an updated overview on the principal applications of two clean processes, supercritical fluid extraction and subcritical water extraction, used to isolate natural products from different raw materials, such as plants, food by-products, algae and microalgae. Although the extraction of some compounds with antibacterial, antiviral or antifungical activity is discussed, special attention is paid to the extraction of antioxidant compounds, due to their important role in food preservation and health promotion.; M.H. thanks MCYT for a FPI grant. Authors thank MCYT (project AGL2002-04621-C02-02) for financial support.; Peer reviewed

Technological aspects of functional foods containing probiotics; Aspectos tecnológicos de alimentos funcionais contendo probióticos

Oliveira, Maricê Nogueira de; Sivieri, Kátia; Alegro, João Henrique Alarcon; Saad, Susana Marta Isay
Fonte: Universidade de São Paulo. Faculdade de Ciências Farmacêuticas Publicador: Universidade de São Paulo. Faculdade de Ciências Farmacêuticas
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; Artigo Avaliado pelos Pares Formato: application/pdf
Publicado em 01/03/2002 POR
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56.05%
Functional food science is being considered priority of research nowadays and studies are directed towards attempts to elucidate their proprieties and effects in promoting health. Probiotics are viable microbial dietary supplements that have beneficial effects over the health of the host by means of modulation of the intestinal microflora. Some beneficial properties attributed to probiotic microorganisms still need more controlled studies to be definitely established. This article deals with technology aspects related to probiotics, the effects associated with the consumption of food products containing these microorganisms and the main strains employed for that purpose. Experimental data are also presented in order to illustrate technological aspects of the manufacture of food products containing probiotics, intending to describe their limitations and alternatives.; Os alimentos funcionais constituem hoje prioridade de pesquisa em todo mundo com a finalidade de elucidar as propriedades e os efeitos que estes produtos podem apresentar na promoção da saúde. As bactérias probióticas são microrganismos vivos que, quando consumidos, exercem efeitos benéficos sobre o hospedeiro conferindo propriedades à microbiota endógena. Algumas propriedades benéficas atribuídas às culturas probióticas necessitam de estudos mais controlados para serem definitivamente esclarecidas. Neste artigo são enfocados os aspectos tecnológicos dos probióticos...

Consumption of functional foods in Europe: a systematic review

Özen,Asli E.; Bibiloni,María del Mar; Pons,Antoni; Tur,Josep A.
Fonte: Nutrición Hospitalaria Publicador: Nutrición Hospitalaria
Tipo: info:eu-repo/semantics/article; journal article; info:eu-repo/semantics/publishedVersion Formato: text/html; application/pdf
Publicado em 01/03/2014 ENG
Relevância na Pesquisa
66.43%
Objective: To assess differences in functional foods consumption between European countries. Design: Systematic review. The literature search was conducted in Medlars Online International Literature (MEDLINE), via PubMed© and Scopus. Twenty two studies were identified to examine the differences in functional food consumption between European countries. Results: Figures on consumers of functional foods reveal differences across European countries. Functional foods are popular in most of European countries like Finland, Sweden, the Netherlands, Poland, Spain and Cyprus, but not so in other countries like Denmark, Italy and Belgium. A high percentage of adolescents in the European Mediterranean countries (Spain and Cyprus, but not Italy) consume functional foods. Evaluation of functional foods consumption according to gender is difficult, because results differ from one study to another. Conclusions: Functional foods have become very popular in Europe in recent years, but still huge differences exist between Europeans on consumption of functional foods. Further research is needed to find out the reasons behind these differences and to understand consumers' needs for functional foods.

Knowledge, interest, predisposition and evaluation of functional foods in Spanish dietitians-nutritionists and experts in human nutrition and dietetics

Basulto Marset,J.; Casas-Agustench,P.; Babio Sánchez,N.; Salas-Salvadó,J.
Fonte: Nutrición Hospitalaria Publicador: Nutrición Hospitalaria
Tipo: info:eu-repo/semantics/article; journal article; info:eu-repo/semantics/publishedVersion Formato: text/html; application/pdf
Publicado em 01/04/2012 ENG
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Introduction: Little research has been conducted into the attitudes and knowledge of dietitians-nutritionists (DN) or of experts in human nutrition and dietetics (EHND) regarding functional foods (FFs). Objectives: To evaluate the knowledge of, interest in and predisposition towards FFs in Spanish DN and EHND, and how these professionals rate the potential benefits and risks associated with consuming FFs. Methods: 2100 DN and 122 EHND were asked to participate in a self-administered questionnaire. The results were expressed using percentages and the DN responses were compared with those of the EHND by means of chi-squared test. A significant difference was regarded as having been obtained if P < 0.05. Results: 204 DN and 112 EHND responded. After eliminating 45 surveys due to anomalies, 268 surveys were analyzed (170 from the DN, 8.1% participation; 98 from the EHND, 80.3% participation). No statistically significant differences were observed between the responses of the DN and the EHND except in: 1) the view that it was "dangerous" to consume certain FFs ≥ 4 times a day; and 2) the knowledge of the population regarding in which situations certain FFs should be consumed. Most of the professionals demonstrated good knowledge of FFs...

Mushrooms of the genus Agaricus as functional foods

Vinhal Costa Orsine,J.; Vinhal da Costa,R.; Carvalho Garbi Novaes,M.ª R.
Fonte: Nutrición Hospitalaria Publicador: Nutrición Hospitalaria
Tipo: info:eu-repo/semantics/article; journal article; info:eu-repo/semantics/publishedVersion Formato: text/html; application/pdf
Publicado em 01/08/2012 ENG
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Mushrooms of the genus Agaricus are noted for their pharmacological and culinary properties. In this study, it was performed a critical literature review, focusing primarily on aspects of the chemical composition of these mushrooms whose pharmacological properties and nutritional composition characterize them as functional foods. It was also discussed articles conducted in vitro and in vivo proving the high antioxidant potential of the Agaricaceae family, in addition to articles which emphasize the toxicity characteristics and safety for its use in therapy or in human nutrition. These mushrooms exhibit numerous bioactive substances as well as safety regarding toxicity, which characterize them as functional foods. Despite the countless beneficial effects on human health, mushrooms of the genus Agaricus are little known by the population, making it necessary partnership and combined efforts among producers, industries and researchers in order to disseminate, research and consumption of these foods.

Phytochemicals and functional foods. Current situation and prospect for developing countries

Rodriguez, Evelyn B.; Flavier, Maxima E.; Rodriguez-Amaya, Delia B.; Amaya-Farfán, Jaime
Fonte: Segurança Alimentar e Nutricional Publicador: Segurança Alimentar e Nutricional
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; Pesquisa exploratória. Formato: application/pdf
Publicado em 02/02/2015 POR
Relevância na Pesquisa
66.23%
This review updates and attempts to present the complex panorama of bioactive phytochemicals and functional foods. For such purpose and given the breadth of the field, it was necessary to survey a large volume of scientific literature. The different types of studies used to provide evidence for efficacy are described. The different groups of health-promoting substances (carotenoids, phenolic compounds, phytosterols and phytostanols, tocotrienols, organosulfur compounds, nondigestible carbohydrates) are presented with a discussion of the dietary sources and the chemical and biological properties that explain their modes of action. Functional foods of plant origin (broccoli and other cruciferous vegetables, oat, flaxseed, tomato, soybean, citrus, berries, tea, grapes and wine, garlic) are discussed in terms of their health effects, the phytochemicals responsible and the body of evidence supporting such effects. The review emphasizes the importance of consuming fruits and vegetables for the general state of health of the population and points out some technical and scientific opportunities that can be explored in developing countries.