Lecture+12

Lecture+12 - Lecture12 Functional Foods FunctionalFoods...

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Lecture 12 Functional Foods
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Functional Foods Nutraceuticals Foods that may provide a health benefit beyond basic nutrition. What you do eat may be more important than what you don’t eat.
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Phytochemicals Chemopreventive agents assumed to prevent or treat specific diseases. and/or Enhance health.
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USDA has identified thousands of phytochemicals in fruits and Vegetables Grouped alphabetically—citing chemical structure Chemical formula Molecular weight Biological activities
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Types of functional foods Unmodified whole foods Oats Fruits/vegetables Yogurt nuts Modified foods Fortified or enriched foods, such as high-fiber cereals, Ca- fortified orange juice, flour with folate New foods created for functional food benefits Soyburgers, spreads with plant stanols Foods produced through biotechnology Increased content of certain nutrients Lycopene in tomatoes Carotinoids in potatoes
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Role of oxygen in the body Oxygen is essential to life O 2 is required for aerobic respiration, cellular metabolism When O 2 is used by cells, free radicals are produced. (oxygen by-products) Free radicals are compounds with an unpaired electron in its outer orbit Missing electron looks to “pair up” Believed to cause tissue damage, DNA destruction, cellular aging.
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Free Radical
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Role of oxygen outside the body Two common food reactions Enzymatic oxidative browning of apples, bananas Dip fruit in lemon juice (orange juice) fruit does not
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This note was uploaded on 01/30/2011 for the course 709 201 taught by Professor Barbaratangel during the Spring '10 term at Rutgers.

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Lecture+12 - Lecture12 Functional Foods FunctionalFoods...

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