Alimentos Funcionais: a Revolução Silenciosa na Alimentação
Palavras-chave:
Compostos bioativos. Probióticos/prebióticos. Polifenóis.
Resumo
Os alimentos funcionais representam um domínio intensamente pesquisado e podem fornecer benefícios que vão além da nutrição básica, uma vez que são capazes de promover e melhorar a saúde humana, além de reduzir o risco de diferentes doenças crônico-degenerativas, a maioria delas relacionadas com o processo de envelhecimento. Parte do seu impacto positivo é atribuída à bioatividade, responsável pela atividade antioxidante, ação anti-inflamatória e efeito imunomodulatório. A indústria de alimentos e os pesquisadores podem se beneficiar de uma colaboração próxima neste campo, devido ao grande potencial que esta nova classe de alimentos pode proporcionar.
Referências
1. Puupponen-Pimiä, R. A. M. A.; Aura, A. M.; Oksman-Caldentey, K. M.; Myllärinen, P.; Saarela, M.; Mattila-Sandholm, T.; Poutanen, A. K. Development of functional ingredients for gut health. Trends Food. Sci. Tech. 2002, 13, 3-11.
2. Roberfroid, M. B. Concepts and strategy of functional food science: the European perspective. Am. J. Clin. Nutr. 2000, 71, 1660s-1664s.
3. Kaur, N.; Gupta, A. K. Applications of inulin and oligofructose in health and nutrition. J. Bioscience. 2002, 27, 703-714.
4. Sikand, G.; Kris-Etherton, P.; Boulos, N. M. Impact of functional foods on prevention of cardiovascular disease and diabetes. Curr. Cardiol. Rep. 2015, 17, 1-16.
5. Marangoni, F.; Poli, A. Phytosterols and cardiovascular health. Pharmacol. Res. 2010, 61, 193-199.
6. Abuajah, C. I.; Ogbonna, A. C.; Osuji, C. M. Functional components and medicinal properties of food: a review. J. Food. Sci. Technol. 2015, 52, 2522-2529.
7. Doyon, M.; Labrecque, J. Functional foods: a conceptual definition. Brit. Food. J. 2008, 110, 1133-1149.
8. Siró, I.; Kapolna, E.; Kapolna, B.; Lugasi, A. Functional food. Product development, marketing and consumer acceptance - A review. Appetite. 2008, 51, 456-467.
9. Yamada, K.; Sato-Mito, N.; Nagata, J.; Umegaki, K. Health claim evidence requirements in Japan. J. Nut. 2008, 138, 1192S-1198S.
10. Humpf, H. U.; Schneider, C.; Stevens, J. F. Functional food - where do we go? Mol. Nutr. Food Res. 2014, 58, 5-6.
11. Figueiredo, M. C.; Lajolo, F. M. Supplements and functional foods legislation in Brazil. Em Nutraceutical and functional food regulations in the United States and around the world; Bagchi, D., ed.; Elsevier, 2008, cap. 23.
12. Binns, N.; Howlett, J. Functional foods in Europe: international developments in science and health claims. Eur. J. Nut. 2009, 48, 3-13.
13. Khan, R. S.; Grigor, J.; Winger, R.; Win, A. Functional food product development - Opportunities and challenges for food manufacturers. Trends Food Sci. Tech. 2013, 30, 27-37.
14. Hasler, C. M. Functional foods: Benefits, concerns and challenges - A position paper from the American Council on Science and Health. J. Nut. 2002, 132, 3772-3781.
15. Swinbanks, D.; O’Brien, J. Japan explores the boundary between food and medicine. Nature. 1993, 364, 180.
16. Henry, C. J. Functional foods. Eur. J. Clin. Nutr. 2010, 64, 657-659.
17. Crowe, K. M.; Francis, C. Position of the academy of nutrition and dietetics: functional foods. J. Acad. Nutr. Diet. 2013, 113, 1096-1103.
18. Gibson, G.R.; Williams, C.M. Functional Foods: concept to product. Cambridge: Woodhead Publishing, 2000.
19. BRASIL. Regulamento Técnico que Estabelece as Diretrizes Básicas para Análise e Comprovação de Propriedades Funcionais e ou de Saúde alegadas em Rotulagem de Alimentos. Resolução nº 18, de 30 de abril de 1999. Disponível em: http://portal.anvisa.gov.br/wps/wcm/connect/815ada0047458a7293e3
d73fbc4c6735/RESOLUCAO_18_1999.pdf?MOD=AJPERES. Acesso em 10/05/2016.
20. BRASIL. ANVISA atualiza lista de alegações de propriedades funcionais e de saúde. 14 de março de 2016. Disponível em: https.anvisa.gov.br/wps/s/r/wwr, Acesso em 10/05/2016.
21. Arvanitoyannis, I. S.; Van Houwelingen-Koukaliaroglou, M. Functional foods: a survey of health claims, pros and cons, and current legislation. Crit. Rev. Food Sci. Nutr. 2005, 45, 385-404.
22. Granato, D.; Branco, G. F.; Nazzaro, F., Cruz; A. G.; Faria, J. A. Functional foods and nondairy probiotic food development: trends, concepts, and products. Compr. Rev. Food Sci. Food Saf. 2010, 9, 292-302.
23. FAO/WHO. Probiotics in food. Health and nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper No. 85. Rome, 2006.
24. Ng, S. C.; Hart, A. L.; Kamm, M. A.; Stagg, A. J.; Knight, S. C. Mechanisms of action of probiotics: recent advances. Inflamm. Bowel Dis. 2009, 15, 300-310.
25. Saad, S. M. I. Probiotics and prebiotics: the state of the art. Braz. J. Pharm. Sci. 2006, 42, 1-16.
26. Bisanz, J. E.; Enos, M. K.; Mwanga, J. R.; Changalucha, J.; Burton, J. P.; Gloor, G. B.; Reid, G. Randomized open-label pilot study of the influence of probiotics and the gut microbiome on toxic metal levels in Tanzanian pregnant women and school children. MBio. 2014, 5, e01580-14.
27. Yeoh, N.; Burton, J. P.; Suppiah, P.; Reid, G.; Stebbings, S. The role of the microbiome in rheumatic diseases. Curr. Rheumatol. Rep. 2013, 15, 1-11.
28. Ettinger, G.; MacDonald, K.; Reid, G.; Burton, J. P. The influence of the human microbiome and probiotics on cardiovascular health. Gut microbes. 2014, 5, 719-728.
29. Gibson, G. R.; Scott, K. P.; Rastall, R. A.; Tuohy, K. M.; Hotchkiss, A.; Dubert-Ferrandon, A., et al. Dietary prebiotics: current status and new definition. Food Sci. Technol. 2010, 7, 1-19.
30. Danone. Processo de Fabricação do Iogurte. Disponível em http://danone.com.br/tudo-sobre-iogurte/processo-de-producao/. Acesso em 12/05/2016.
31. Hui, Y. H.; Meunier-Goddik, L.; Josephsen, J.; Nip, W. K.; Stanfield, P. S. Handbook of food and beverage fermentation technology. CRC Press, 2004.
32. Mussatto, S. I.; Mancilha, I. M. Non-digestible oligosaccharides: a review. Carbohydr. Polym. 2007, 68, 587-597.
33. Crittenden, R. G.; Playne, M. Production, properties and applications of food-grade oligosaccharides. Trends Food Sci. Tech. 1996, 7, 353-361.
34. Carvalho, A. F. A.; de Oliva Neto, P.; Da Silva, D. F.; Pastore, G. M. Xylo-oligosaccharides from lignocellulosic materials: chemical structure, health benefits and production by chemical and enzymatic hydrolysis. Food Res. Int. 2013, 51, 75-85.
35. Al-Sheraji, S. H.; Ismail, A.; Manap, M. Y.; Mustafa, S.; Yusof, R. M.; Hassan, F. A. Prebiotics as functional foods: A review. J Funct. Foods. 2013, 5, 1542-1553.
36. Mello, V. D. D.; Laaksonen, D. E. Dietary fibers: current trends and health benefits in the metabolic syndrome and type 2 diabetes. Arq. Bras. Endocrinol. Metabol. 2009, 53, 509-518.
37. Eswaran, S.; Muir, J.; Chey, W. D. Fiber and functional gastrointestinal disorders. Am. J. Gastroenterol. 2013, 108, 718-727.
38. Yangilar, F. The application of dietary fibre in food industry: structural features, effects on health and definition, obtaining and analysis of dietary fibre: a review. J. Food Nut. Res. 2013, 1, 13-23.
39. Rodrigues-Amaya, D. B.; Kimura, M; Amaya-Farfan, J. Fontes brasileiras de carotenóides: Tabela brasileira de composição de carotenóides em alimentos. Brasília, Ministério do Meio Ambiente , 2008.
40. Müller, L.; Caris-veyrat, C.; Lowe, G.; Böhm, V. Lycopene and its antioxidant role in the prevention of cardiovascular diseases - a critical review. Crit. Rev. Food Sci. Nutr., 2015, doi:10.1080/10408398.2013.801827.
41. Vance, T. M.; Su, J.; Fontham, E. T.; Koo, S. I.; Chun, O. K. Dietary antioxidants and prostate cancer: a review. Nutrition Cancer. 2013, 65, 793-801.
42. Abdel-Aal, E. S. M.; Akhtar, H.; Zaheer, K.; Ali, R. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients. 2013, 5, 1169-1185.
43. Berman, J.; Zorrilla-López, U.; Farré, G.; Zhu, C.; Sandmann, G.; Twyman, R. M., . Capell, T; Christou, P. Nutritionally important carotenoids as consumer products. Phytochem. Rev. 2015, 14, 727-743.
44. Scalbert, A.; Manach, C.; Morand, C.; Rémésy, C.; Jiménez, L. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 2005, 45, 287-306.
45. Kumar, S.; Pandey, A. K. Chemistry and biological activities of flavonoids: an overview. Sci. World J. 2013, doi: 10.1155/2013/162750.
46. Sancho, R. A. S.; Pastore, G. M. Evaluation of the effects of anthocyanins in type 2 diabetes. Food Res. Int. 2012, 46, 378-386.
47. Pandey, K. B.; Rizvi, S. I. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell. Longev. 2009, 2, 270-278.
48. Simopoulos, A. P. The importance of the omega-6/omega-3 fatty acids ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 2008, 233, 674-88.
49. Marangoni, F.; Poli, A. Phytosterols and cardiovascular health. Pharmacol. Res. 2010, 61, 193-199.
50. Skinner, M.; Hunter, D. Bioactives in fruit: health benefits and functional foods. John Wiley & Sons, 2013.
51. Brasil. Pesquisa Nacional de Saúde 2013: percepção do estado de saúde, estilos de vida e doenças crônicas. Instituto Brasileiro de Geografia e Estatística (IBGE). Rio de Janeiro, 2014.
52. Sloan, A. E. The top ten functional food trends. Food Technology. 2010, 64, 22-41.
53. Bigliardi, B.; Galati, F. Innovation trends in the food industry: the case of functional foods. Trends Food. Sci. Tech., 2013, 31, 118-129.
54. Arai, S. Global view on functional foods: Asian perspectives. Br. J. Nutr., 2002, 88, S139-S143.
55. Saxelin, M. Probiotic formulations and applications, the current probiotics market, and changes in the marketplace: a European perspective. Clin. Infect. Dis. 2008, 46, S76-S79.
2. Roberfroid, M. B. Concepts and strategy of functional food science: the European perspective. Am. J. Clin. Nutr. 2000, 71, 1660s-1664s.
3. Kaur, N.; Gupta, A. K. Applications of inulin and oligofructose in health and nutrition. J. Bioscience. 2002, 27, 703-714.
4. Sikand, G.; Kris-Etherton, P.; Boulos, N. M. Impact of functional foods on prevention of cardiovascular disease and diabetes. Curr. Cardiol. Rep. 2015, 17, 1-16.
5. Marangoni, F.; Poli, A. Phytosterols and cardiovascular health. Pharmacol. Res. 2010, 61, 193-199.
6. Abuajah, C. I.; Ogbonna, A. C.; Osuji, C. M. Functional components and medicinal properties of food: a review. J. Food. Sci. Technol. 2015, 52, 2522-2529.
7. Doyon, M.; Labrecque, J. Functional foods: a conceptual definition. Brit. Food. J. 2008, 110, 1133-1149.
8. Siró, I.; Kapolna, E.; Kapolna, B.; Lugasi, A. Functional food. Product development, marketing and consumer acceptance - A review. Appetite. 2008, 51, 456-467.
9. Yamada, K.; Sato-Mito, N.; Nagata, J.; Umegaki, K. Health claim evidence requirements in Japan. J. Nut. 2008, 138, 1192S-1198S.
10. Humpf, H. U.; Schneider, C.; Stevens, J. F. Functional food - where do we go? Mol. Nutr. Food Res. 2014, 58, 5-6.
11. Figueiredo, M. C.; Lajolo, F. M. Supplements and functional foods legislation in Brazil. Em Nutraceutical and functional food regulations in the United States and around the world; Bagchi, D., ed.; Elsevier, 2008, cap. 23.
12. Binns, N.; Howlett, J. Functional foods in Europe: international developments in science and health claims. Eur. J. Nut. 2009, 48, 3-13.
13. Khan, R. S.; Grigor, J.; Winger, R.; Win, A. Functional food product development - Opportunities and challenges for food manufacturers. Trends Food Sci. Tech. 2013, 30, 27-37.
14. Hasler, C. M. Functional foods: Benefits, concerns and challenges - A position paper from the American Council on Science and Health. J. Nut. 2002, 132, 3772-3781.
15. Swinbanks, D.; O’Brien, J. Japan explores the boundary between food and medicine. Nature. 1993, 364, 180.
16. Henry, C. J. Functional foods. Eur. J. Clin. Nutr. 2010, 64, 657-659.
17. Crowe, K. M.; Francis, C. Position of the academy of nutrition and dietetics: functional foods. J. Acad. Nutr. Diet. 2013, 113, 1096-1103.
18. Gibson, G.R.; Williams, C.M. Functional Foods: concept to product. Cambridge: Woodhead Publishing, 2000.
19. BRASIL. Regulamento Técnico que Estabelece as Diretrizes Básicas para Análise e Comprovação de Propriedades Funcionais e ou de Saúde alegadas em Rotulagem de Alimentos. Resolução nº 18, de 30 de abril de 1999. Disponível em: http://portal.anvisa.gov.br/wps/wcm/connect/815ada0047458a7293e3
d73fbc4c6735/RESOLUCAO_18_1999.pdf?MOD=AJPERES. Acesso em 10/05/2016.
20. BRASIL. ANVISA atualiza lista de alegações de propriedades funcionais e de saúde. 14 de março de 2016. Disponível em: https.anvisa.gov.br/wps/s/r/wwr, Acesso em 10/05/2016.
21. Arvanitoyannis, I. S.; Van Houwelingen-Koukaliaroglou, M. Functional foods: a survey of health claims, pros and cons, and current legislation. Crit. Rev. Food Sci. Nutr. 2005, 45, 385-404.
22. Granato, D.; Branco, G. F.; Nazzaro, F., Cruz; A. G.; Faria, J. A. Functional foods and nondairy probiotic food development: trends, concepts, and products. Compr. Rev. Food Sci. Food Saf. 2010, 9, 292-302.
23. FAO/WHO. Probiotics in food. Health and nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper No. 85. Rome, 2006.
24. Ng, S. C.; Hart, A. L.; Kamm, M. A.; Stagg, A. J.; Knight, S. C. Mechanisms of action of probiotics: recent advances. Inflamm. Bowel Dis. 2009, 15, 300-310.
25. Saad, S. M. I. Probiotics and prebiotics: the state of the art. Braz. J. Pharm. Sci. 2006, 42, 1-16.
26. Bisanz, J. E.; Enos, M. K.; Mwanga, J. R.; Changalucha, J.; Burton, J. P.; Gloor, G. B.; Reid, G. Randomized open-label pilot study of the influence of probiotics and the gut microbiome on toxic metal levels in Tanzanian pregnant women and school children. MBio. 2014, 5, e01580-14.
27. Yeoh, N.; Burton, J. P.; Suppiah, P.; Reid, G.; Stebbings, S. The role of the microbiome in rheumatic diseases. Curr. Rheumatol. Rep. 2013, 15, 1-11.
28. Ettinger, G.; MacDonald, K.; Reid, G.; Burton, J. P. The influence of the human microbiome and probiotics on cardiovascular health. Gut microbes. 2014, 5, 719-728.
29. Gibson, G. R.; Scott, K. P.; Rastall, R. A.; Tuohy, K. M.; Hotchkiss, A.; Dubert-Ferrandon, A., et al. Dietary prebiotics: current status and new definition. Food Sci. Technol. 2010, 7, 1-19.
30. Danone. Processo de Fabricação do Iogurte. Disponível em http://danone.com.br/tudo-sobre-iogurte/processo-de-producao/. Acesso em 12/05/2016.
31. Hui, Y. H.; Meunier-Goddik, L.; Josephsen, J.; Nip, W. K.; Stanfield, P. S. Handbook of food and beverage fermentation technology. CRC Press, 2004.
32. Mussatto, S. I.; Mancilha, I. M. Non-digestible oligosaccharides: a review. Carbohydr. Polym. 2007, 68, 587-597.
33. Crittenden, R. G.; Playne, M. Production, properties and applications of food-grade oligosaccharides. Trends Food Sci. Tech. 1996, 7, 353-361.
34. Carvalho, A. F. A.; de Oliva Neto, P.; Da Silva, D. F.; Pastore, G. M. Xylo-oligosaccharides from lignocellulosic materials: chemical structure, health benefits and production by chemical and enzymatic hydrolysis. Food Res. Int. 2013, 51, 75-85.
35. Al-Sheraji, S. H.; Ismail, A.; Manap, M. Y.; Mustafa, S.; Yusof, R. M.; Hassan, F. A. Prebiotics as functional foods: A review. J Funct. Foods. 2013, 5, 1542-1553.
36. Mello, V. D. D.; Laaksonen, D. E. Dietary fibers: current trends and health benefits in the metabolic syndrome and type 2 diabetes. Arq. Bras. Endocrinol. Metabol. 2009, 53, 509-518.
37. Eswaran, S.; Muir, J.; Chey, W. D. Fiber and functional gastrointestinal disorders. Am. J. Gastroenterol. 2013, 108, 718-727.
38. Yangilar, F. The application of dietary fibre in food industry: structural features, effects on health and definition, obtaining and analysis of dietary fibre: a review. J. Food Nut. Res. 2013, 1, 13-23.
39. Rodrigues-Amaya, D. B.; Kimura, M; Amaya-Farfan, J. Fontes brasileiras de carotenóides: Tabela brasileira de composição de carotenóides em alimentos. Brasília, Ministério do Meio Ambiente , 2008.
40. Müller, L.; Caris-veyrat, C.; Lowe, G.; Böhm, V. Lycopene and its antioxidant role in the prevention of cardiovascular diseases - a critical review. Crit. Rev. Food Sci. Nutr., 2015, doi:10.1080/10408398.2013.801827.
41. Vance, T. M.; Su, J.; Fontham, E. T.; Koo, S. I.; Chun, O. K. Dietary antioxidants and prostate cancer: a review. Nutrition Cancer. 2013, 65, 793-801.
42. Abdel-Aal, E. S. M.; Akhtar, H.; Zaheer, K.; Ali, R. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients. 2013, 5, 1169-1185.
43. Berman, J.; Zorrilla-López, U.; Farré, G.; Zhu, C.; Sandmann, G.; Twyman, R. M., . Capell, T; Christou, P. Nutritionally important carotenoids as consumer products. Phytochem. Rev. 2015, 14, 727-743.
44. Scalbert, A.; Manach, C.; Morand, C.; Rémésy, C.; Jiménez, L. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 2005, 45, 287-306.
45. Kumar, S.; Pandey, A. K. Chemistry and biological activities of flavonoids: an overview. Sci. World J. 2013, doi: 10.1155/2013/162750.
46. Sancho, R. A. S.; Pastore, G. M. Evaluation of the effects of anthocyanins in type 2 diabetes. Food Res. Int. 2012, 46, 378-386.
47. Pandey, K. B.; Rizvi, S. I. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell. Longev. 2009, 2, 270-278.
48. Simopoulos, A. P. The importance of the omega-6/omega-3 fatty acids ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 2008, 233, 674-88.
49. Marangoni, F.; Poli, A. Phytosterols and cardiovascular health. Pharmacol. Res. 2010, 61, 193-199.
50. Skinner, M.; Hunter, D. Bioactives in fruit: health benefits and functional foods. John Wiley & Sons, 2013.
51. Brasil. Pesquisa Nacional de Saúde 2013: percepção do estado de saúde, estilos de vida e doenças crônicas. Instituto Brasileiro de Geografia e Estatística (IBGE). Rio de Janeiro, 2014.
52. Sloan, A. E. The top ten functional food trends. Food Technology. 2010, 64, 22-41.
53. Bigliardi, B.; Galati, F. Innovation trends in the food industry: the case of functional foods. Trends Food. Sci. Tech., 2013, 31, 118-129.
54. Arai, S. Global view on functional foods: Asian perspectives. Br. J. Nutr., 2002, 88, S139-S143.
55. Saxelin, M. Probiotic formulations and applications, the current probiotics market, and changes in the marketplace: a European perspective. Clin. Infect. Dis. 2008, 46, S76-S79.
Publicado
2016-01-04
Como Citar
Sancho, R. A. S., & Pastore, G. M. (2016). Alimentos Funcionais: a Revolução Silenciosa na Alimentação. Revista Processos Químicos, 10(19), 13-24. https://doi.org/10.19142/rpq.v10i19.343
Seção
Artigos Convidados
Copyright (c) 2005 Revista Processos Químicos
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
