Cereals pp 233-239 | Cite as

Functional Foods for Health

Opportunities for Novel Cereal Processes and Products
  • Peter J. Wood
Chapter

Abstract

The term “functional food” has been coined to describe a product which, as well as providing the normal attributes expected of food (basic sustenance and pleasing texture and flavour) also confers a specific health benefit or benefits. The terms “designer food” and “nutraceutical” are also used and highlight the fact that a population with a specific health problem might be targeted, much as with a pharmaceutical product. The underlying rationale for producing such foods is that many of the diseases of industrial, developed societies are life-style related, with diet playing a major role. The conditions take many years to develop and consequently prevalence increases with an ageing population. Once established, the illnesses, such as heart disease and cancer, are difficult or impossible to treat successfully. Dietrelated disease is therefore an enormous social and financial burden on society and diet modification has become a worthwhile goal for that society. Individuals, however, respond variously to advice on diet and it is notoriously difficult to obtain a response, even when acute health problems such as diabetes are present. Nevertheless, all surveys in North America suggest that nutrition does now play a role in consumer choice (Wrick 1993).

Keywords

Wheat Bran Functional Food Health Claim Soluble Fibre Designer Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Bhatty RS (1992) “ß-Glucan content and viscosities of barleys and their roller-milled flour and bran products.” Cereal Chem. 69, 469–471Google Scholar
  2. Braaten JT, Wood PJ, Scott FW, Wolynetz MS, Lowe MK, Bradley-White P and Collins MW (1994) “Oat beta glucan reduces blood cholesterol concentration in hypercholesterolemic subjects.” Eur. J. Clin. Nutr. 48, 465–474PubMedGoogle Scholar
  3. Dexter JE and Wood PJ (1996) “Recent applications of debranning of wheat before milling.” Trends in Food Sci. Technol. 7, 35–41CrossRefGoogle Scholar
  4. Doublier J-L and Wood PJ (1995) “Rheological properties of aqueous solutions of (1→3)(1→4)-ß-D-glucan from oats (Avena sativa L.).” Cereal Chem. 72, 335–340Google Scholar
  5. Fulcher RG and Wood PJ (1983) “Identification of cereal carbohydrates by fluorescence microscopy.” In “New Frontiers in Food Microstructure” DB Bechtel, ed., pp 111–147, Amer. Assoc. Cereal Chem., St. Paul, MNGoogle Scholar
  6. Jenkins DJA, Jenkins AL, Wolever TMS, Vuksan V, Rao VA, Thompson LU and Josse RG (1995) “Effect of reduced rate of carbohydrate absorption on carbohydrate and lipid metabolism.” Eur. J. Clin. Nutr. 49 , S68–S73Google Scholar
  7. Knuckles BE, Chiu MM and Betdchsrt AA (1992) “ß-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats.” Cereal Chem. 69, 198–202Google Scholar
  8. Wood PJ, Weisz J and Fedec P and Burrows VD (1989) “Large-scale preparation and properties of oat fractions enriched in (1→3)(1 –4)-ß-D-glucan.” Cereal Chem. 66, 97–103Google Scholar
  9. Wood PJ, Weisz J and Blackwell BA (1991 a) “Molecular characterization of cereal ß-D-glucans. Structural analysis of oat ß-D-glucan and rapid structural evaluation of ß-D-glucans from different sources by high-performance liquid chromatography of oligosaccharides released by lichenase.” Cereal Chem. 68, 31–39Google Scholar
  10. Wood PJ, Weisz J and Fedec P (1991 b) “Potential for ß-glucan enrichment in brans derived from oat (Avena sativa L.) cultivars of different (1→3)(1→4)-ß-D-glucan concentrations.” Cereal Chem. 68, 48–51Google Scholar
  11. Wood PJ, Weisz J and Mahn W (1991c) “Molecular characterization of cereal ß-glucans. II. Size-exclusion chromatography for comparison of molecular weight.” Cereal Chem. 68, 530–536Google Scholar
  12. Wood PJ (1992) “Aspects of the chemistry and nutritional effects of non-starch polysaccharides of cereals.” In “Developments in Carbohydrate Chemistry.” RJ Alexander and HF Zobel, eds. pp. 293–314, Amer. Assoc. Cereal Chem., St. Paul, MNGoogle Scholar
  13. Wood PJ, Braaten JT, Scott FW, Riedel KD, Wolynetz MS and Collins MW (1994a) “Effect of dose and modification of viscous properties of oat gum on blood glucose and insulin following an oral glucose load.” Brit. J. Nutr. 72, 731–743PubMedCrossRefGoogle Scholar
  14. Wood PJ, Weisz J and Blackwell BA (1994b) “Structural studies of (1→3),(1→4)-ß-D-glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase.” Cereal Chemistry 71,301–307Google Scholar
  15. Wrick KL (1993) “Functional foods, cereal products at the food-drug interface.” Cereal Foods World, 38, 205–214Google Scholar
  16. Wu YV, Stringfellow AC and Ingett GE (1994) “Protein and ß-glucan enriched fractions from high-protein, high ßglucan barleys by sieving and air classification.” Cereal Chem. 71, 220–223Google Scholar

Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Peter J. Wood
    • 1
  1. 1.Centre for Food and Animal ResearchAgriculture and Agri-Food CanadaOttawaCanada

Personalised recommendations