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Functional Components and Medicinal Properties of Food

  • Living reference work entry
  • First Online:
Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

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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  1. Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

    Christian Izuchukwu Abuajah

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  1. Christian Izuchukwu Abuajah
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Correspondence to Christian Izuchukwu Abuajah .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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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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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_39-1

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