The Potential Role of Functional Foods in Medicine and Public Health

Wrick, Kathie L.

doi:10.1007/978-1-4615-2073-3_20

Cited by 6 publications

(3 citation statements)

References 3 publications

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“…Studies reveal that oat possesses beneficial health effects against gastrointestinal problems (Anderson and Bridges 1993;Wrick 1993Wrick , 1994Stark and Madar 1994), and also boasts of anti-cancerous effects (Oku 1994;Salminen et al 1998;Gallaher 2000). Oat consumption in human diet has been increased because of health benefits associated with dietary fibres such as β-glucan, functional protein, lipid and starch components and phytochemicals present in the oat grain.…”

Section: Introductionmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Introductionmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…The oats and barley are the cereals with highest content of beta-glucan, recognized as the main functional component of the cereal fibers. Studies have indicated the hypocholesterolemic effect of this compound, leading to 20-30% reduction of LDL-cholesterol, and to an expected overall effect of reduced cardiovascular disease risk (Stark & Madar, 1994;Wrick, 1994). The substrate was fermented with Lb.…”

Section: Non-dairy Probiotic Beveragesmentioning

confidence: 99%

Trends in non-dairy probiotic beverages

Prado

Parada

Pandey

et al. 2008

Food Research International

453

254

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“…This describes individuals who are on the whole healthy, with an adequate diet, and who are primarily interested in prevention of disease in later life. This group may be 'faddy dieters', moving from one trend to another frequently, and thus an unstable source of income for the food industry 18 . Second and more recently, it has been noticed that the ill/diseased are starting to receive a lot of attention from the food industry; for example, people with raised blood cholesterol, heart disease or high blood pressure.…”

Section: Consumersmentioning

confidence: 99%

Stakeholder interactions and the development of functional foods

McConnon

Cade

Pearman

2002

Public Health Nutr.

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Objective: This paper investigates the roles of the individual stakeholders involved in the development of functional foods and the implications of their actions for public perception of this new food concept. Results: At a time when consumer awareness of the link between diet and health is strong, a new food concept incorporating of a wide spectrum of foods has captured the imagination of the food industry and consumers alike. Functional foods provide a new category of foods that appear to be offering the public the opportunity to achieve a healthy lifestyle with minimal effort. Public perception may determine whether this new food concept is to become the next successful breakthrough in nutritional science or just another marketing gimmick devised by food manufacturers. The paper also addresses issues that arise directly as a result of the emergence of functional foods, such as appropriate legislation in connection to health claims in order to ensure consumer protection and also the lack of clarity in relation to definitions of what constitutes a functional food. Conclusion: The paper concludes that functional foods can only reach their maximum potential if the food industry, government and health professionals work together to improve communication between themselves and consumers and also to educate consumers, thereby allowing them to make informed decisions about dietary choices.

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The Potential Role of Functional Foods in Medicine and Public Health

Cited by 6 publications

References 3 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Trends in non-dairy probiotic beverages

Stakeholder interactions and the development of functional foods

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