Functional Foods As Personalised Nutrition: Definitions and Genomic Insights

Mohanty, Sujata; Singhal, Kopal

doi:10.1007/978-981-13-1123-9_22

Cited by 5 publications

(3 citation statements)

References 87 publications

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“…For the development of this type of food, fortification is used as a technique. Fortification consists of adding ingredients with functional properties to different foods to improve their biological activities [ 158 , 159 ]. This technique has been widely used in industry for the development of bakery and meat products.…”

Section: Dietary Fibre-rich Functional Foods and Claimsmentioning

confidence: 99%

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

2023

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In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.

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Section: Dietary Fibre-rich Functional Foods and Claimsmentioning

confidence: 99%

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

2023

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“…Products as diverse as isolated nutrients, dietary supplements, and diets to "designer" foods, synthetic products, herbal products, and processed foods fall under the umbrella of nutraceuticals. Nutraceuticals are beyond food but subordinate to pharmaceuticals (Dudeja and Gupta 2017;Mohanty and Singhal, 2018;Télessy et al, 2019). Functional foods and nutraceuticals (FFNs) possess numerous health benefits.…”

Section: Introductionmentioning

confidence: 99%

Omics Technology for the Promotion of Nutraceuticals and Functional Foods

Pandita¹,

Pandita²

2022

Front. Physiol.

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The influence of nutrition and environment on human health has been known for ages. Phytonutrients (7,000 flavonoids and phenolic compounds; 600 carotenoids) and pro-health nutrients—nutraceuticals positively add to human health and may prevent disorders such as cancer, diabetes, obesity, cardiovascular diseases, and dementia. Plant-derived bioactive metabolites have acquired an imperative function in human diet and nutrition. Natural phytochemicals affect genome expression (nutrigenomics and transcriptomics) and signaling pathways and act as epigenetic modulators of the epigenome (nutri epigenomics). Transcriptomics, proteomics, epigenomics, miRNomics, and metabolomics are some of the main platforms of complete omics analyses, finding use in functional food and nutraceuticals. Now the recent advancement in the integrated omics approach, which is an amalgamation of multiple omics platforms, is practiced comprehensively to comprehend food functionality in food science.

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“…Broadly, functional foods can be categorized according to the active components that have health benefits. Based on their origin, they can be classified as naturally derived products (plant or animal sources) or synthetic products (synbiotics, nutraceuticals) ( Mohanty and Singhal, 2018 ). The functional products from plant origin include phytochemicals such as polyphenolic compounds, alkaloids, flavonoids, carotenoids, saponins, allyl sulfides, catechins, nutraceuticals, etc.…”

Section: Introductionmentioning

confidence: 99%

Omics Technologies to Enhance Plant Based Functional Foods: An Overview

et al. 2021

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Functional foods are natural products of plants that have health benefits beyond necessary nutrition. Functional foods are abundant in fruits, vegetables, spices, beverages and some are found in cereals, millets, pulses and oilseeds. Efforts to identify functional foods in our diet and their beneficial aspects are limited to few crops. Advances in sequencing and availability of different omics technologies have given opportunity to utilize these tools to enhance the functional components of the foods, thus ensuring the nutritional security. Integrated omics approaches including genomics, transcriptomics, proteomics, metabolomics coupled with artificial intelligence and machine learning approaches can be used to improve the crops. This review provides insights into omics studies that are carried out to find the active components and crop improvement by enhancing the functional compounds in different plants including cereals, millets, pulses, oilseeds, fruits, vegetables, spices, beverages and medicinal plants. There is a need to characterize functional foods that are being used in traditional medicines, as well as utilization of this knowledge to improve the staple foods in order to tackle malnutrition and hunger more effectively.

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Functional Foods As Personalised Nutrition: Definitions and Genomic Insights

Cited by 5 publications

References 87 publications

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

Omics Technology for the Promotion of Nutraceuticals and Functional Foods

Omics Technologies to Enhance Plant Based Functional Foods: An Overview

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