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Food for Health

Food for Health. Barbara H. Ingham Assistant Professor Extension Food Scientist. Food for Health. Pharmacy Foods Medical Foods Functional Foods. Functional Food.

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Food for Health

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  1. Food for Health Barbara H. Ingham Assistant Professor Extension Food Scientist

  2. Food for Health • Pharmacy Foods • Medical Foods • Functional Foods

  3. Functional Food A food product that has been clinically shown to maintain human health or to promote human well-being better than similar traditional foods

  4. Functional Foods Foods and ingredients that may play a role in optimal health

  5. Phytochemicals Medical edibles from plants

  6. Medicinal agents from plants • 25% pharmaceutical agents are extracted from plants • 3.2 billion people use plants as primary source of medicine • Can food plants be used to prevent or fight disease?

  7. Plant-based Products Cancer Fighting Foods • Broccoli, garlic, onions • Soy • Tea • Tomatoes and tomato sauce • Spinach and kale • Cranberries

  8. Sulfur-Containing Foods(Allium Compounds- Sulforaphane) Garlic and Onions Broccoli

  9. Sulforaphane • Healing Benefits: Inhibit cancer cells, lower cholesterol, protect against heart disease • Suggested Amount: • 1-2 garlic cloves a day • Let garlic stand for 10 minutes before heating

  10. Soy Phytoestrogens and Isoflavones

  11. Levels of Phytoestrogens mg/kg Green beans, fresh, raw 2 Lima beans, raw, dry 15 Green split peas, dry 73 Alfalfa sprouts 47 Soybeans 340 Tofu 150 Soy flour 230

  12. SOY • Decreased risk of breast and ovarian cancer • Decreased atherosclerosis • Lower blood cholesterol • 4 oz tofu; 8 oz soy milk per day

  13. Green Tea(catechins) Protective effects against cancer and heart disease

  14. Green Tea- antioxidants • Fluoride-prevention of tooth decay • Caffeine-less than coffee • Phytochemicals- stop the activity of cell-damaging free radicals • Dark chocolate too! • Suggested amount- 1 cup of tea/day

  15. Tomato-Based Products Lycopene: Providing the red color in tomato products, and cancer protection too!

  16. Lycopene Content of Foods mg/100 g wet wt Tomatoes, fresh 2.0 Tomatoes, canned 3.7 Tomato sauce 6.2 Tomato paste 5.4-15.0 Tomato juice 5.0-12 Pizza sauce 13 Ketchup 12 Grapefruit, pink 4 Watermelon 5

  17. Lycopene- antioxidant • Protection against breast cancer, cancer of the GI tract, and skin cancer • Protection against cardiovascular disease • Suggested amount: 10 servings per week

  18. Spinach and Kale (Lutein) • Food sources: kale, spinach, collards • Antioxidant that filters UV rays • May protect against cataracts and macular degeneration • May protect against colon cancer • Suggested amount: ½ C cooked greens or 2 C. raw per day

  19. Lutein-Rich Vegetables Vegetable*Lutein (mg/100g) Raw carrot 0.26 Kale 21.9 Raw spinach 10.0 Broccoli 1.90 Green peas 1.70 Leaf lettuce 1.80 Collard greens 16.3 * Also in oranges, celery, tomatoes.

  20. Cranberries(Anthocyanins) • Protection against heart disease • Protection against age-related mental decline • Less pain and inflammation of diseases like arthritis and gout • Foods: berries, cherries, grapes • Suggested amount: 1 pint

  21. Margarine(Over-the-Top Functional Food) • Benecol and Take Control • Stanol and sterol ester-based (plant-based ‘cholesterol’) • 50% of the population has high cholesterol • 10% reduction in serum cholesterol in 2 weeks • Block absorption of LDL in the blood • May reduce risk of CHD • Additional benefit if used w/ medication • Recommended: 2 servings/day

  22. Animal-Based Products Cancer Fighting Foods • Yogurt • CLA Conjugated Linoleic Acid

  23. Yogurt- the ultimate functional food • Probiotics- products that contain health-promoting bacteria • Lactic acid bacteria- slow or prevent the initiation of tumors

  24. Yogurt • Calcium • Protein • B vitamins • Minerals (Bacterial supplements have none of these added benefits)

  25. CLA- Conjugated Linoleic Acid • One of the most potent naturally occurring anti-carcinogens • A component of animal fat • Found in dairy products and meat • Suppresses heart disease in rabbits

  26. CLA Physiological Effects: • Animals eat less • Increased body protein • Decreased body fat (re-partitioning agent)

  27. CLA- Downside Risks • Associated with fatty foods • Link to cholesterol • Association of some fats and cancer(?)

  28. Safety of Functional Foods • Complicated inter-play between bioactive compounds and other substances • Lack of research on some ingredients • Supplements vs foods

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