Abstract
There is growing evidence that functional components (bioactives and phytochemicals) of food play an integral role in the link between food and the prevention of diseases. Although some functional components were labelled anti-nutrients, their role as potential healthy biochemical components of diets for the prevention of degenerative pathologies have been scientifically elucidated. Some properties which link functional components to potential health-modulating roles and functions can be classified into anti-oxidation, anti-cancer, anti-diabetic, anti-inflammatory, cardiovascular, anti-microbial, immunomodulatory and anti-hypertensive. However, the mechanisms through which they impact on human health are not completely clear. Food processing techniques exercise effects on functional components of food. While some processing techniques increase their concentration in food, others decrease them. Therefore, in this era when the role of a healthy diet in preventing degenerative, non-communicable and chronic diseases is well accepted, the borderline between food and medicine is becoming very thin. Thus, the concept of food has obviously gone beyond basic nutrition only. While products intended to cure diseases are classified as medicine, a healthy diet consisting of foods with functional components can help optimize health and promote well-being as well as reduce or prevent the risk of developing certain diseases.
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Abbreviations
- AK1:
-
Adenylate kinase1 encoding gene
- CAT:
-
Catalase
- CLA:
-
Conjugated linoleic acid
- CR3:
-
Complementary receptor3
- DF:
-
Dietary fiber
- DHA:
-
Docosahexaenoic acid
- DNA:
-
Deoxyribonucleic acid
- DP:
-
Degree of polymerization
- EGC3G:
-
Epigallocatechin-3-gallate
- EPA:
-
Eicosapentaenoic acid
- FOS:
-
Fructo-oligosaccharide
- GPX :
-
Glutathione peroxidase
- GR:
-
Glutathione reductase
- HD:
-
High density lipoprotein
- HG-2:
-
Human hepatoma cells G2
- HPP:
-
High pressure processing
- HTLV-1:
-
Human T-celllymphotroic virus type1
- HWE:
-
Hot water extract
- IL-1:
-
Interleukin-1
- LAB:
-
Lactic acid bacteria
- LacCer:
-
Lactocylceramide (a bioactive lipid)
- LDL:
-
Low density lipoprotein
- MAPK:
-
Mitogen activated protein kinases
- MP2:
-
Microphage inflammatory protein2
- mRNA:
-
Messenger ribonucleic acid
- MyD88:
-
Myeloid differentiation primary receptor gene 88
- NFAT:
-
Nuclear factor of activated T cells
- NF-kB:
-
Nuclear factor kappa light-chain-enhancer of activated β cells.
- NK:
-
Natural killer
- Nrf2:
-
Nuclear factor2 pathway
- NTP:
-
Non-thermal processing
- PEF:
-
Pulsed electric field
- Pi3k:
-
Phosphatidyl inositol-4,5-biphosphate-3-kinase
- PKC:
-
Protein kinase C
- PUFA:
-
Poly-unsaturated fatty acid
- RNS:
-
Reactive Nitrogen species
- ROS:
-
Reactive oxygen species
- SIGNR3:
-
Specific ICAM (intracellular adhesion molecule)-3 grabbing non-intergrin-related antigen
- SOD:
-
Superoxide dismutase
- syk:
-
Spleen tyrosine kinase encoding enzyme gene
- TLR:
-
Toll-like receptors
- TNF-α :
-
Tumor necrosis factor alpha
- TRAF6:
-
TNF receptor associated factor6
- WBC:
-
Water binding capacity
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Acknowledgements
The author expresses grateful acknowledgement to Dr. Elena Barascu of Department of Food Engineering, Valahia University, Targoviste, Dambovita, Romania and Prof. Lavinia Buruleanu, the Editor-in-Chief, Annals Food Science and Technology for granting kind permission to reuse the original article, Current developments on β-glucans as functional components of food: a review published in volume 14, issue 2, and pages 217–229 of its 2013 edition in this work. It is further acknowledged that the journal article, Functional components and medicinal properties of food: a review which was first published in the Journal of Food Science and Technology, volume 52, issue 5, pages 2522–2529 in 2015 also contributed to this book chapter project.
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Abuajah, C.I. (2017). Functional Components and Medicinal Properties of Food. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_39-1
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-54528-8
Online ISBN: 978-3-319-54528-8
eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics