PL EN


Preferences help
enabled [disable] Abstract
Number of results
Journal
2010 | 59 | 3-4 | 527-538
Article title

Żywność funkcjonalna - rola nutraceutyków w profilaktyce chorób układu krążenia

Content
Title variants
EN
Functional food - a role of nutraceuticals in cardiovascular disease prevention
Languages of publication
PL EN
Abstracts
EN
The primary role of diet is to provide sufficient nutrients to meet the nutritional requirements of an individual, but there is now increasing scientific evidence supporting the hypothesis that some food components have beneficial effects over and above the provision of the basic nutrients. Foods with the plant origin, besides of numerous nutrients contain many non-nutritive compounds, which may prevent many diet-related diseases, such as cardiovascular diseases or cancers. Plants produce a large number of phenolic compounds as secondary metabolites that may play a role in reducing the risk of disease or in improving the health. Many traditional food products including fruits, vegetables, soya, whole grains and milk have been found to contain components with potential health benefits beyond basic nutritive value. Additionally, new foods are being developed to enhance or incorporate these beneficial components for their health benefits or desirable physiological effects. Rapid advances in food science and technology and consumer interest in functional foods has increased during the late twentieth century. The concept of functional foods was born in Japan and then the concepts of foods, developed specifically to promote health or reduce the risk of disease were introduced in Europe. Generally, functional foods are considered as those intended to be consumed as a part of the normal diet and contain biologically active components, and offer the potential enhancement of health or reduced risk of disease. Functional foods include products that contain specific minerals, vitamins, fatty acids or dietary fibre, foods with added biologically active substances such as phytochemicals or other antioxidants and probiotics with the live beneficial cultures. A variety of functional foods have been found to be potentially beneficial in the prevention and treatment of cardiovascular disease, which is the main cause of mortality in the world. These foods administered in adequate amounts may result in the decrease of cardiovascular diseases risk, at least by several potential mechanisms: lowering blood lipid levels, improving arterial compliance, reducing low-density lipoprotein oxidation, decreasing plaque formation, scavenging free radicals, and inhibiting platelet aggregation.
Keywords
Journal
Year
Volume
59
Issue
3-4
Pages
527-538
Physical description
Dates
published
2010
Contributors
  • Katedra Biochemii Ogólnej, Uniwersytet Łódzki, Banacha 12/16, 90-237 Łódź, Polska
  • Katedra Biochemii Ogólnej, Uniwersytet Łódzki, Banacha 12/16, 90-237 Łódź, Polska
  • Katedra Biochemii Ogólnej, Uniwersytet Łódzki, Banacha 12/16, 90-237 Łódź, Polska
  • Katedra Biochemii Ogólnej, Uniwersytet Łódzki, Banacha 12/16, 90-237 Łódź, Polska
References
  • Antosiewicz I., 1997. Żywność o określonych funkcjach prozdrowotnych - żywność funkcjonalna na tle doświadczeń japońskich. Żywność, Żywienie a Zdrowie 4, 346-352.
  • Arai S., 1996. Studies on functional foods in Japan - State of the art. Rev. Biosci. Biotech. Biochem. 60, 9-15.
  • Ascherio A., Willet W. C., 1995. New directions in dietary studies of coronary heart disease. J. Nutr. 125, 647S-655S.
  • Athar M., Back J. H., Kopelovich L., Bickers D. R., Kim A. L., 2009. Multiple molecular targets of resveratrol: anti-carcinogenic mechanisms. Arch. Biochem. Biophys. 486, 95-102.
  • Auger C., Al-Awwadi N., Bornet A., Rouanet J.-M., Gasc F., Cros G., Teissedre P.-L., 2004. Catechins and procyanidins in Mediterranean diets. Food Res. Int. 37, 233-245.
  • Babicz-Zielińska E., Zabrocki R., 2007. Postawy konsumentów wobec prozdrowotnej wartości żywności. Żywność Nauka Technologia Jakość 6, 81-89.
  • Bail S., Stuebiger G., Krist S., Unterweger H., Buchbauer G., 2008. Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem. 108, 1122-1132.
  • Bang H. O., Dyerberg J., Sinclair H. M., 1980. The composition of the Eskimo food in north western Greenland. Am. J. Clin. Nutr. 33, 2657-2661.
  • Berner L. A., O'Donell J. A., 1998. Functional foods and health claims legislation: application to dairy foods. Int. Dairy J. 8, 355-362.
  • Breslow J. L., 2006. n-3 fatty acids and cardiovascular disease. Am. J. Clin. Nutr. 83 (Suppl. 6), 1477S-1482S.
  • Broda G., 1991. Czynniki środowiskowe i osobnicze wpływające na lipidy i lipoproteiny. Przeg. Lek. 48, 307-312.
  • Brufau G., Canela M. A., Rafecas M., 2008. Phytosterols: physiologic and metabolic aspects related to cholesterol-lowering properties. Nutr. Res. 28, 217-225.
  • Calder P. C., Yaqoob P., 2009. Understanding omega-3 polyunsaturated fatty acids. Postgrad. Med. 121, 148-157.
  • Calzolari I., Fumagalli S., Marchionni N., Di Bari M., 2009. Polyunsaturated fatty acids and cardiovascular disease. Curr. Pharm. Des. 15, 4094-4102.
  • Campbell M. J., Woodside J. V., Honour J. W., Morton M. S., Leathem A. J. C., 2004. Effect of red clover-derived isoflavone supplementation on insulin-like growth factor, lipid and antioxidant status in healthy female volunteers: a pilot study. Eur. J. Clin. Nutr.58, 173-179.
  • Capewell S., Beaglehole R., Seddon M., McMurray J., 2000. Explanation for the decline in coronary heart disease mortality rates in Auckland, New Zealand, between 1982 and 1993. Circulation 102, 1511-1516.
  • Clifton P., 2006. The science behind weight loss diets--a brief review. Aust. Fam. Physician. 35, 580-582.
  • Critchleyll J. A., Capewell S., Unal B., 2003. Life-years gained from coronary heart disease mortality reduction in Scotland: prevention or treatment ? J. Clin. Epidemiol. 56, 583-590.
  • Das D. K., Mukherjee S., Ray D., 2010. Resveratrol and red wine, healthy heart and longevity. Heart Fail. Rev. 15, 467-477.
  • Do G.-M., Kwon E.-Y, Kim H.-J., Jeon S.-M., Ha T.-Y., Park T., Choi M.-S., 2008. Long-term effects of resveratrol supplementation on suppression of atherogenic lesion formation and cholesterol synthesis in apo E-deficient mice. Biochem. Biophys. Res. Commun. 374, 55-59.
  • Dyerberg J., Bang H. O., 1979. Haemostatic function and platelet polyunsaturated fatty acids in Eskimos. Lancet 114, 433-435.
  • García-Martínez M. C., Hermenegildo C., Tarín J. J., Cano A., 2003. Phytoestrogens increase the capacity of serum to stimulate prostacyclin release in human endothelial cells. Acta Obstet. Gynecol. Scand. 82, 705-710.
  • Göktürk Baydar N., Akkurt M., 2001. Oil content and oil quality properties of some grape seeds. Turk. J. Agric. 25, 163-168.
  • Grajek W., Olejnik A., SIP A., 2005. Probiotics, prebiotics and antioxidants as functional foods. Acta Biochem. Polonica 3, 665-671.
  • Grajeta H., 2004. Żywność funkcjonalna w profilaktyce chorób układu krążenia. Adv. Clin. Exp. Med. 13, 503-510.
  • Griendling K. K., FitzGerald G. A., 2003. Oxidative stress and cardiovascular injury. Part I: Basic mechanisms and in vivo monitoring of ROS. Circulation 108,1912-1916.
  • Grzelak K., 2006. Cebula jako źródło prebiotyków w okresie jesienno-zimowym. Żywność. Nauka. Technologia. Jakość, 2, 67-74
  • Guesry P. R., 2005. Impact of 'functional food'. Forum Nutr. 57, 73-83.
  • Hassler C. M., 1998. Functional foods: their role in disease prevention and health promotion. Food Technol. 52, 63-70.
  • Hertog M. G. L., Feskens E. J. M., Hollman P., Katan M. B., Kromhout D., 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study. Lancet 342, 1007-1011.
  • Hertog M. G. L., Kromhout D., Aravanis C., Blackburn H., Buzina R., Fidanza F., Glampaoli S., Jansen A., Menotti A., Nedeljkovic S., Pekkainen M., Simic B. S., Toshima H., Fesens E. J. M., Hollman P. C. H., Katan M. B., 1995. Flavonoid intake and longterm risk of coronary heart disease and cancer in the seven countries study. Arch. Internal Med. 55, 381-386.
  • Hertog M. G. L., Feskens E. J. M., Kromhout D., 1997. Antioxidant flavonols and coronary heart disease risk. Lancet 349, 699.
  • Hornstra G., Barth C. A., Galli C., Mensink R. P., Mutanen M., Riemersma R., Roberfroid M., Salminen K., Vansant G., Verschuren P. M., 1998. Functional food science and the cardiovascular system. Br. J. Nutr. 80 (Suppl. 1), S113-S146.
  • Hu F. B., Willet W., 2002. Optimal diets for prevention of coronary heart disease. JAMA 288, 2569-2578.
  • Hung L.-M., Chen J.-K., Huang S.-S. Lee R. S., Su M. J., 2000. Cardioprotective effect of resveratrol, a natural antioxidant derived from grapes. Cardiovasc. Res. 47, 549-555.
  • Jew S., Abumweis S. S., Jones P. J., 2009. Evolution of the human diet: linking our ancestral diet to modern functional foods as a means of chronic disease prevention. J. Med. Food 12, 925-934.
  • Jimenez-Colmenero F., Carballo J., Cofrades S., 2001. Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13.
  • Jones P. J., 2002. Clinical Nutrition: 7. Functional foods - more than nutrition. CMAJ 166, 1555-1563.
  • Jones P. J., Abumweis S. S., 2009. Phytosterols as functional food ingredients: linkages to cardiovascular disease and cancer. Curr. Opin. Clin. Nutr. Metab. Care 12, 147-151.
  • Joshipura K. J., Hu F. B., Manson J. E., Stampfer M. J., Rimm E. B., Speizer F. E., Colditz G., Ascherio A., Rosner B., Spiegelman D., Willett W. C., 2001. The effect of fruit and vegetable intake on risk for coronary heart disease. Ann. Intern. Med. 134, 1106-1114.
  • Joshipura K. J., Hung H. C., Li T. Y., Hu F. B., Rimm E. B., Stampfer M. J., Colditz G., Willett W. C., 2009. Intakes of fruits, vegetables and carbohydrate and the risk of CVD. Public Health Nutr. 12, 115-121.
  • Kaliora A. C., Dedoussis G. V. Z., Schmidt H., 2006. Dietary antioxidants in preventing atherogenesis. Atherosclerosis 187, 1-17.
  • Kalra E. K., 2003. Nutraceutical - definition and introduction. AAPS Pharm. Sci. 5, 25.
  • Kang J. X., Weylandt K. H., 2008. Modulation of inflammatory cytokines by omega-3 fatty acids. Subcell. Biochem. 49, 133-143.
  • Karalis V., Macheras P., Van Peer A., Shah V. P., 2008. Bioavailability and bioequivalence: focus on physiological factors and variability. Pharm. Res . 25, 1956-1962.
  • Knekt P., Jarvinen R., Reunanen A., Maatela J., 1996. Flavonoid intake and coronary mortality in Finland: a cohort study. Brit. J. Med. 312, 478-481.
  • Kolanowski W., Świderski F., 1997. Wielonienasycone kwasy tłuszczowe z grupy n-3 (n-3 PUFA). Korzystne działanie zdrowotne, zalecenia spożycia, wzbogacanie żywności. Żyw. Człow. Metab. 24, 49-63.
  • Kurzer M. S., 2003. Phytoestrogen supplement use by women. J. Nutr. 1983S-1986S
  • Kurzer M. S., Xu X.,1997. Dietary phytoestrogens. Ann. Rev. Nutr. 17, 353-381.
  • Lee N., 2006. Phytoestrogens as bioactive ingredients in functional foods: Canadian regulatory update. J. AOAC Int. 89, 1135-1137.
  • Malepszy S., 2001. Biotechnologia roślin. PWN, Warszawa.
  • Matkowski A., 2008. Plant in vitro culture for the production of antioxidants - a review. Biotechnol. Adv . 26, 548-560.
  • McCann B. S., Retzlaff B. M., Dowdy A. A., Walden C. E., Knopp R. H., 1990. Promoting adherence to low-fat, low-cholesterol diets: review and recommendations. J. Am. Diet Assoc. 90, 1408-1417.
  • Micallef M. A., Garg M. L., 2009. Beyond blood lipids: phytosterols, statins and omega-3 polyunsaturated fatty acid therapy for hyperlipidemia. J. Nutr. Biochem. 20, 927-939.
  • Nagle P. C, Nicita C. A., Gerdes L. A., Schmeichel C. J., 2008. Characteristics of and trends in the late-stage biopharmaceutical pipeline. Am. J. Manag. Care 14, 226-229.
  • Namdeo A. G., 2007. Plant cell elicitation for production of secondary metabolites: a review. Pharmacognosy Rev. 1, 69-79.
  • Nawirska A., Kwaśniewska M., 2004. Frakcje błonnika w wytłokach z owoców. Acta Sci. Pol. Technol. Aliment. 3, 13-20.
  • Noonan P. W., Noonan C., 2004. Legal requirements for 'functional food' claims. Toxicol Lett. 150, 19-24.
  • Nowicki M., Zimmer-Nowicka J., 2007. Biofarmaceutyki oryginalne i leki biopodobne - co należy o nich wiedzieć, aby zapewnić bezpieczeństwo leczenia? Onkologia w Praktyce Klinicznej. Via Medica, 3.
  • Occhiuto F., Zangla G., Samperi S., Palumbo D. R., Pino A., De Pasquale R., Circosta C., 2008. The phytoestrogenic isoflavones from Trifolium pratense L. (Red clover) protects human cortical neurons from glutamate toxicity. Phytomedicine 15, 676-682.
  • Okolska G., Skrzypek B., 1998. Żywność o obniżonej wartości energetycznej. Żyw. Człow. Metab. 25, 73-84.
  • Olas B., Wachowicz B, 2005. Resveratrol, a phenolic antioxidant with effects on blood platelet functions. Platelets 16, 251-260.
  • Olas B., Nowak P., Kołodziejczyk J., Ponczek M., Wachowicz B., 2006. Protective effects of resveratrol against oxidative/nitrative modifications of plasma proteins and lipids exposed to peroxynitrite. J. Nutr. Biochem. 17, 96-102.
  • Olędzka R., 2007. Nutraceutyki, żywność funkcjonalna - rola i bezpieczeństwo stosowania. Bromat. Chem. Toksykol. 40, 1-8.
  • Parmley W. W. 1997. Nonlipoprotein risk factors for coronary heart disease: evaluation and management. Am. J. Med. 102, 7-144.
  • Rader A. R., 2008. (Re)defining biopharmaceutical. Nature Biotechnol. 26, 743-751.
  • Rahman I., Biswas S. K., Kirkham P. A., 2006. Regulation of inflammation and redox signaling by dietary polyphenols. Biochem. Pharmacol. 72, 1439-1452.
  • Richard D., Kefi K., Barbe U., Bausero P., Visioli F., 2008. Polyunsaturated fatty acids as antioxidants. Pharmacol. Res. 57, 451-455.
  • Roberfroid M. B., 1998 Prebiotics and synbiotics: concepts and nutritional properties. Br. J. Nutr. 80, S197-202.
  • Roberfroid M. B., 2000. Prebiotics and probiotics: are they functional foods? Am. J. Clin. Nutr. 71(Suppl. 6),1682S-1687S; discussion 1688S-1690S.
  • Ryan A. S., Astwood J. D., Gautier S., Kuratko C. N., Nelson E. B., Salem N. Jr., 2010. Effects of long-chain polyunsaturated fatty acid supplementation on neurodevelopment in childhood: a review of human studies. Prostaglandins Leukot. Essent. Fatty Acids 82, 305-314.
  • Samaha F. F., Foster G. D., Makris A. P., 2007. Low-Carbohydrate Diets, Obesity, and metabolic risk factors for cardiovascular disease. Curr. Atheroscler. Rep. 9, 441-447.
  • Sano A., Uchida R., Saito M., Shioya N., Komori Y., Tho Y., Hashizume N., 2007. Beneficial effects of grape seed extract on malondialdehyde-modified LDL. J. Nutr. Viaminol. 53, 174-182
  • Schaefer E. J., Brousseau M. E., 1998. Diet, lipoproteins, and coronary heart disease. Endocrinol. Metab. Clin. North. Am. 27, 711-732.
  • Schroeder P., Klotz L.-O., Sies H., 2003. Amphiphilic properties of (-)-epicatechin and their significance for protection of cell against peroxynitrite. Biochem. Biophys. Res. Commun. 307, 69-73.
  • Scientific Concepts of Functional Foods in Europe, 1999. Consensus Document. Br. J. Nutr. 81, S1-S27.
  • Seeram N. P., Nair M. G., 2002. Inhibition of lipid peroxidation and structure-activity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins. J. Agric. Food Chem. 50, 5308-5312.
  • Seth Loomba R., Arora R., 2009. Fibrates: where are we now? Ther. Adv. Cardiovasc. Dis. 3, 91-96.
  • Sheludko Y. V., 2010. Recent advances in plant biotechnology and genetic engineering for production of secondary metabolites. Tsitol. Genet. 44, 65-75.
  • Siemann E., Creasy L., 1992. Concentration of the phytoalexin resveratrol in wine. Am. J. Enol. Vitic. 43, 49-52.
  • Siow R. C., Li F. Y., Rowlands D. J., De Winter P., Mann G. E., 2007. Cardiovascular targets for estrogens and phytoestrogens: transcriptional regulation of nitric oxide synthase and antioxidant defense genes. Free Radic. Biol. Med. 42, 909-925.
  • Smetanska I., 2008. Production of secondary metabolites using plant cell cultures. Adv. Biochem. Eng. Biotechnol . 111, 187-228.
  • Stańczak A., Ochocki Z., 2003. Żywność funkcjonalna i nutraceutyki. Bromat. Chem. Toksykol. 36, 185-201.
  • Świderski F., Kolanowski W., 2003. Żywność funkcjonalna i dietetyczna, PWN Warszawa.
  • Toufektsian M.-C., De Lorgeril M., Nagy N., Salen P., Donati M. B., Giordano L., Mock H. P., Peterek S., Matros A., Petroni K., Pilu R., Rotilio D., Tonelli C., De Leiris J., Boucher F., Martin C., 2008. Chronic dietary intake of plant-derived anthocyanins protects the rat heart against ischemia-reperfusion injury. J. Nutr. 138, 747-752.
  • Unal B., Critchleyll J.A., Capewell S., 2004. Explaining the decline in coronary heart disease mortality in England AND Wales between 1981 and 2000. Circulation 109, 1101-1107.
  • Verpoorte R., Van Der Hejden R., Hoge J. H. C., Ten Hoopen H. J. G., 1994. Plant cell biotechnology for the production of secondary metabolites. Pure & Appl. Chem. 66, 2307-2310
  • Walker C., Reamy B. V., 2009. Diets for cardiovascular disease prevention: what is the evidence? Am. Fam. Physician 79, 571-578.
  • Watanabe S., Melby M., Aiba N., 2009. Food safety and food labeling from the viewpoint of the consumers. Asia Pac. J. Clin. Nutr. 18, 532-537.
  • Włodarek D., 2005. Stanole - znaczenie w leczeniu hipercholesterolemii. Endokrynologia, Otyłość i Zaburzenia Przemiany Materii 1, 31-34
  • Yang Y., 2008. Scientific substantiation of functional food health claims in China. J. Nutr. 138,1199-1205S.
  • Zeisel S. H., 1999. Regulation of 'nutraceuticals'. Science 285, 185-186.
Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.bwnjournal-article-ksv59p527kz
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.