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保健食品開發與展望

保健食品開發與展望. 國立屏東科技大學 楊季清教授. 保健食品開發實例 - 護肝飲料. 原因： 1. 肝病是台灣的國病，目前有 300 萬 B 型肝炎，約有 20 % 是慢性肝炎帶原者。 2. 肝臟沒有痛覺神經，許多人得了肝病而不自覺，有症狀時通常以相當嚴重。. 保健食品開發實例 - 護肝飲料. 3. 肝臟是沉默的器官，肝纖維多無明顯徵狀。 4. 一般人的肝臟只要保有 20~30 % 的正常組織，就足以應付身體所需，加上肝臟沒有痛覺神經，所以即使已受到損害、甚至纖維化，病人通常還是沒有什麼明顯的自覺病狀。. 保健食品開發實例 - 護肝飲料.

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保健食品開發與展望

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  1. 保健食品開發與展望 國立屏東科技大學 楊季清教授

  2. 保健食品開發實例-護肝飲料 • 原因： • 1.肝病是台灣的國病，目前有300萬B型肝炎，約有20%是慢性肝炎帶原者。 • 2.肝臟沒有痛覺神經，許多人得了肝病而不自覺，有症狀時通常以相當嚴重。

  3. 保健食品開發實例-護肝飲料 • 3.肝臟是沉默的器官，肝纖維多無明顯徵狀。 • 4.一般人的肝臟只要保有20~30 %的正常組織，就足以應付身體所需，加上肝臟沒有痛覺神經，所以即使已受到損害、甚至纖維化，病人通常還是沒有什麼明顯的自覺病狀。

  4. 保健食品開發實例-護肝飲料 • 5.肝臟是人體重要的消化器官，對脂類的消化、吸收、氧化、分解、合成、轉化等起著重要的作用。 • 6.脂肪肝可直接發展為肝纖維化，也可通過癌症發展為纖維化。

  5. 保健食品開發實例-護肝飲料 • 7.國外研發表明，平均每年約有10 %的脂肪肝患者發生肝硬化。 • 8.慢性活動性肝炎、慢性持續性肝炎合併脂肪肝比例最大，佔86.2 %，又以中型慢性活動性肝炎最易發生脂肪肝。 • 9.天然護肝草本植物配方，關懷您的寶貝肝。

  6. 新產品開發實例 • 品名:益苷苦薊 • 原料:苦薊草種子、蒲公英、冬蟲夏草、甜菊葉、靈芝、牛樟芝、玉米鬚、荷葉、熟地、百合及草本萃取物。

  7. 複方藥材種類 • 乳薊草種子 • 蒲公英 • 冬蟲夏草 • 甜菊葉 • 靈芝 • 牛樟芝 • 玉米鬚 • 荷葉 • 熟地 • 百合 • 草本萃取物

  8. 樣品製備 中草藥複方 水煮4小時 離心 減壓濃縮 冷凍乾燥 研磨成粉 放入4℃下冷藏備用

  9. 實驗方法 • 中草藥複方萃取物對經由四氯化碳誘導之小鼠肝細胞FL83B損傷之影響 • 實驗分為3組 1.對照組: 細胞培養於DMEM培養液中。 2.四氯化碳組: 細胞培養於含10mM之CCl4的DMEM培養液中。 3.實驗組: 細胞培養於含10mM之CCl4和不同濃度之複方萃取物 的DMEM培養液中。

  10. 檢測方法 • ALT 的活性是採用市售試劑組測得。取50μL 的培養液或血漿加入 R1 800μL 的反應液，震盪均勻後於37℃下反應5分鐘，再加入 R2 200μL 的反應液，震盪均勻後於37℃下反應1分鐘於波長340和405下測初始吸光值 A1，準確間隔1分鐘後在檢測終末吸光值 A2，結果計算如下：

  11. 目前結果

  12. 新產品開發實例

  13. 動物試驗結果 • 1.動物試驗顯示老鼠肝臟為32±5經過四氯化碳處理後GPT值升到75以上，如果鼠肝經過四氯化碳處理後，再注入益苷苦薊液，則GPT值迅速降至正常值。 • 2.試驗人體GPT值高達200±50連續達三個月之久，食用益苷苦薊液三個月後GPT值降至50以下 • 3.試驗人體有中度脂肪肝症狀達三個月之久，食用益苷苦薊三個月後中度脂肪肝降至輕度。

  14. 食品之三種功能 • 􀁼 第一種功能：營養功能(吃飽) • 􀁼 第二種功能：感官功能(吃風味) • 􀁼 第三種功能：調節人體生理活動的功能 • (吃健康)

  15. 健康食品保健功效通過概況（95.10.12，共85件）健康食品保健功效通過概況（95.10.12，共85件）

  16. 健康食品保健功效通過概況（95.10.12，共85件）健康食品保健功效通過概況（95.10.12，共85件）

  17. 1940s- Heat Preservation, Pasteurization 1950s- Technologies for Food Product Development Food Additives Speciality Food Ingredients 1960s- Food Packaging Systems Aseptic Packaging, UHT Processing Retortable Pouches 1970s- Microwave Cooking Foods with Nutritional Positioning 1980s- Food Irradiation Modern Biotechnologies 1990s- Functional Foods New Technologies in Food Industry

  18. Past years: 1999 - $16 billion 2000 - $17.3 billion 2002 - $20.2 billion 2003 - $18.5 billion 2004 - $19 billion 2005 - $29.39 billion 2006 - $35.86 billion Forecast: 2009 - $59.87 billion US Market Sizes of Functional Foods

  19. What is the “Functional Food”? • Very confusion in the United States! • Following terms are currently used interchangeably in publications: • Functional foods • Neutraceuticals • Phytochemicals • Designer foods • Pharma foods • Vitafoods

  20. In China • Functional food is any food possessing the general nature of food, being able to regulate functions of human body and suitable for specific consumer groups, but without any intention for therapeutic purpose. • Ministry of Health of China

  21. Increase immune Anti-oxidation Help memory improvement Improvement of growth Reduce body fatigue Weight loss Increase oxygen deficit tolerance Help protect radiation protection Help decrease blood lipid Help decrease blood sugar GI micro flora regulation Increase digestion Anti-constipation Help protect mucus of stomach 27 Functions for Functional Food

  22. Sleep improvement Anemia Improvement Protection of liver from chemical damages Lactation improvement Reduce eye fatigue Promotion of lead removal Removal of “heat” from throat Help lower blood pressure Increase bone density Reduce Acane Reduce yellow skin Improve moisture Improve oily skin 27 Functions for Functional Food

  23. In Taiwan • Functional food is the food with specific nutrient or specific health care effects as specially labeled or advertised, no food aimed at treating or remedying human disease • Department of Health of Taiwan

  24. 9 Functionsfor Health Food • Issued: Blood lipid regulation function Immunity regulation function Improvement of gastrointestinal tract function Prevention of osteoporosis Dental protection function Blood sugar regulation function Protection of liver function (chemical injury) Anti-fatigue action Delay of aging Proposed: Weight loss function Reducing occurrence of cancer Reducing side effects of chemotherapy Promoting the absorption of iron Blood pressure regulation function

  25. In United StatesDefined by American Dietetic Association • Functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. • American Dietetic Association (ADA) position (1994)

  26. NLEA Authorized Health ClaimsNutritional Labeling and Education Act 1990 • FDA originally approved 7 health claims: • Calcium and Osteoporosis • Dietary Fat and cancer • Sodium and Hypertension • Dietary Saturated Fat and Cholesterol and Risk of Coronary Heart Disease • Fiber-Containing Grain Products, Fruits, and vegetables and Cancer • Fruit, Vegetables and Grain Products that contain Fiber and Risk of Coronary Heart Disease • Fruits and Vegetables and Cancer

  27. Types of Dietary Supplements • 5 categories: • Vitamins & Minerals • Zinc, Calcium, Iron, Vitamin B, etc… • Weight Loss • Trimspa, Hydroxycut, Ephedrine, etc… • Bodybuilding • Creatine, Protein, Androstenedione, etc… • Herbal/Natural • Ginkgo, St. John’s Wort, Tribulus, etc… • Amino Acids • Glutamine, Lysine, Arginine, etc…

  28. The Dietary Supplement • The products can be extracts or concentrates and may be in form of pills, capsules, soft gels, tablets, powders, or liquid form • They may be in “food” form, such as a bar, but must be labeled as a “dietary supplement” and the label information is not representing the product as a conventional food or a meal replacer

  29. “Structure/Function” ClaimsDietary Supplement Health and Education Act 1994 • Have historically appeared on the labels of conventional foods, dietary supplements and drugs • The DSHEA established special guidelines for using on dietary supplement labels • Structure/function claims describe: the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans: • calcium builds strong bone; • antioxidants maintain cell integrity; • vitamin C and scurvy

  30. Children are increasingly at risk for being overweight, and for having high blood pressure and type 2 diabetes. 1. Reformulating children’s products (1)

  31. Reformulating children’s products to be more nutrient dense while lower in fat, calories, sugar and sodium will be a focus. Low fat dairy product, soy products, cereals, oat meals, portion-controlled More calcium, non-allergic 1. Reformulating children’s products (2)

  32. 2. Light and lower-calorie • Weight-conscious shoppers are choosing lower-calorie (100-calorie cut-offs) and reduced portion sizes more than they’re selecting reduced-fat and low-carb products. • Bite-sized nutrition bar (90 vs. 250+ for regular bars) • Chefs predict portion size will be the next big restaurant trend.

  33. Sales of products carrying an antioxidant claim jumped nearly 20 percent last year. One of every four consumers says they eat fruits or vegetables to prevent disease, One-in-three eat them to feel healthy, 3. Phytochemicals (1)

  34. Nearly nine-of-ten to stay healthy. Broccoli, tomato, spinach and dark leafy vegetables grapefruit, pomegranate, and mangosteen Green tea: catechins Lycopene, lutein, resveratrol, Dark chocolate: polyphenol, flavonols; with plant sterol (cholesterol-lowering effect) 3. Phytochemicals (2)

  35. 4. Low Sodium, Peptides • Two-thirds of consumers have used foods to help prevent obesity, • Slightly more than those seeking to prevent high cholesterol, or prevent heart disease. • Reformulation of low salt products • Blood –pressure lowering drinks: peptides and minerals

  36. Nu-Salt are: potassium chloride, cream of tartar and natural flavor derived from yeast. Contains less than 20 mg of sodium per 100 grams. NoSalt are: potassium chloride, potassium bitartrate, adipic acid, mineral oil, fumaric acid and silicon dioxide. Low sodium salt

  37. 5. Healthy Fats (1) • The popularity of omega-3 fatty acids are leading consumers to opt for healthier oils and avoid other fats. • Mayonnaise: made from canola (ALA + LA) • Margarine: omega-3, ALA, no trans fat • Bread: with DHA/EPA

  38. Low in saturated fat is the most appealing fat-directed label claim. Half of all shoppers try to avoid trans fats. Consumers use more olive oil soybean, sunflowers, canola, safflower, corn 5. Healthy Fats (2)

  39. Omega-3 products • Omega-3/6 and Polyunsaturated Fatty Acids • Omega-3 formulation

  40. Now, 49 million Americans are aged 60 and older; with more than 100 million Americans over 50 years old by 2010 food products will likely cater to their health concerns and dietary preferences. Joint pain/arthritis, osteoporosis (low bone mass), acid reflux/digestive issues, eye problems 6. Aging Population (1)

  41. Currently, 56% of all consumers who fill a prescription also purchase related food products while shopping, e.g. buy low-fat milk while filling a heart prescription. Glucosamine, chondroitin, boron; vitamin C, calcium Probiotics Medium-chain triglycerides (for who poorly digest fats) High protein supplements with multi-health claims 6. Aging Population (2) ：

  42. THANK YOU FOR ATTENDANCE

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