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Functional Foods as Source of Bioactive Principles: Some Marked Examples

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Natural Products as Source of Molecules with Therapeutic Potential

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Abstract

Functional foods are those that have a beneficial effect on health beyond the basic function of nutrition, helping to promote better health conditions and to reduce the risk of various diseases. This concept was created in Japan in the 1980s and is widely used around the world. The regulation of these products is made by different authorities and has not been defined yet in many countries. The field of food production has increased and changed considerably in the last decades, since the consumers believe that foods, besides satisfy hunger and to provide necessary nutrients for humans, also contribute directly to improve their health conditions. The present chapter will focus with marked examples the main categories of functional foods and respective therapeutic potential (cardioprotective, hepatoprotective, hypolipidemic, antioxidant, anticancer, anti-inflammatory properties, etc.) as well as the active principles responsible for the medicinal properties (flavonoids, alkaloids, terpenes, etc.), including curcuma, garlic, olive oil, grape, broccoli, and probiotic, among others.

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Abbreviations

ABG:

Aged black garlic

AChE:

Acetylcholinesterase

AGE:

Aged garlic extracts

AK:

Autophosphorylation-activated protein kinase

AP-1:

Protein-1

ATP:

Adenosine triphosphate

BDMCur:

Bisdemethoxycurcumin

CAT:

Catalase

CCur:

Cyclocurcumin

CDPK:

Ca2+ -dependent protein kinase

COX-2:

Cyclooxygenase-2

CREB:

CAMP-response element-binding protein

CVD:

Cardiovascular disease

DADS:

Diallyl disulfide

DHA:

Docosahexaenoic acid

DMCur:

Demethoxycurcumin

DPA:

Docosapentaenoic acid

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

DAS:

Diallyl sulfide

DATS:

Diallyl trisulfide

DM:

Diabetes mellitus

EC:

Epicatechin

EGC:

Epigallocatechin

EGCG:

Epigallocatechin gallate

EGFR:

Epidermal growth factor receptor

EPA:

Eicosapentaenoic acid

EVOO:

Extra virgin olive oil

FDA:

Food and Drug Administration

FFDCA:

Federal Food, Drug, and Cosmetic Act

GRAS:

Generally recognized as safe

GR:

Glutathione reductase

GPx:

Glutathione peroxidase

GST:

Glutathione- S -transferase

GSH:

Reduced glutathione

HDL:

High-density lipoprotein

HO-1:

Heme-oxygenase 1

IFG:

Impaired fasting glucose

IFN-γ:

Interferon-γ

IGF:

Insulin-like growth factor

IkB:

Inhibitory factor I-kappa B kinase

iNOS:

Inducible nitric oxide synthase

IRAK:

IL-1 receptor-associated kinase

JAK:

Janus kinases (JAK) through inhibition of

LDL:

Low-density lipoprotein

LPa:

Lipoprotein A

MAP:

Mitogen-activated protein

MAPKs:

Mitogen-activated protein kinases

MCP:

Monocyte chemoattractant protein

MIC:

Minimum inhibitory concentration

MDA-MB-231:

Metastatic process in human breast cancer cells

MMPs:

Matrix metalloproteinases

NF-kB:

Nuclear factor-kappa B

NF-jB:

Nuclear factor-jB

Nrf2:

Nuclear factor erythroid-derived 2

NQO1:

NAD(P)H:quinone oxido-reductase 1

PhK:

Phosphorylase kinase

PUFAs:

Polyunsaturated fatty acids

ROS:

Reactive oxygen species

SAC:

S-allylcysteine

SAMC:

S-allylmercaptocysteine

SCFA:

Short-chain fatty acids

SIRT:

Silent information regulator

SOD:

Superoxide dismutase

TAG:

Triacylglycerols

T2DM:

Type2 diabetes mellitus

TNF-α:

Tumor necrosis factor

USA:

United States of America

US:

United States

USDA:

US Department of Agriculture

USDHHS:

US Department of Health and Human Services

VLDL:

Very-low-density lipoprotein

γ-GCL:

γ-glutamyl-cysteine ligase

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Authors and Affiliations

  1. Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo-USP, São Paulo, Brazil

    Adriana Campos

  2. Department of Environmental Biology, Sapienza University of Rome, Rome, Italy

    Elisa Brasili

  3. Programa de Pós-Graduação em Ciências Farmacêuticas and Núcleo de Investigações Químico-Farmacêuticas (NIQFAR), Universidade do Vale do Itajaí – UNIVALI, Itajaí, Santa Catarina, Brazil

    Camile Cecconi Cechinel-Zanchett & Valdir Cechinel Filho

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  1. Adriana Campos
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  2. Elisa Brasili
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  3. Camile Cecconi Cechinel-Zanchett
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  4. Valdir Cechinel Filho
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Correspondence to Valdir Cechinel Filho .

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  1. University of Vale do Itajaí – UNIVALI, Itajaí, Santa Catarina, Brazil

    Valdir Cechinel Filho

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Campos, A., Brasili, E., Cechinel-Zanchett, C.C., Cechinel Filho, V. (2018). Functional Foods as Source of Bioactive Principles: Some Marked Examples. In: Cechinel Filho, V. (eds) Natural Products as Source of Molecules with Therapeutic Potential. Springer, Cham. https://doi.org/10.1007/978-3-030-00545-0_4

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