Evolution of Naturally Occurring Compounds
Transcript of Evolution of Naturally Occurring Compounds
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Evolution of Naturally Occurring Compounds
Peter J Jones, PhDRichardson Centre for Functional Foods and
NutraceuticalsU i i f M i bUniversity of Manitoba
Winnipeg, Manitoba, Canada
Science of Foods for Health-Lecture Slides
Quiz – question 1
• Which of the following foods did not exist in the paleolithic diet?
a) fruitsb) vegetablesc) lean meatd) cereal grainse) fish/seafood
Paleolithic diet : comparison with current energy sources
Eaton World Rev Nutr Diet 1997
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Abuissa, Dir Psych 2005
1,000 years ago?
• With the spread of agriculture, people shifted from nomadic groups to relatively stable and larger societies to tend the fields Culture and knowledge flourishedfields. Culture and knowledge flourished. People also began consuming large amounts of grain, milk, and domesticated meat as well as fermented products. And they became more sedentary as well.
100 years ago
• With the industrial revolution, the diet changed even more dramatically. Beginning around 1900, whole grains were routinely refined, removing much of their nutrition, and refined sugar started to become commonplace. Reflecting on the changes in 1939, nutritionist Jean Bogert noted,"The machine age has had the effect of forcing upon the peoples of the industrial nations the most gigantic human feeding experiment ever attempted”.
Quiz – question 2
One hundred years ago, people ate how much fat, relative to what they eat nowadays?
a) 1/5tha) 1/5thb) 1/3rdc) One halfd) The samee) Twice as much
Cordain, Amer J Clin Nutr 2005
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Cordain, Amer J Clin Nutr 2005
5,000BC Discovery of olives and olive oilsDiscovery of yogurt
2,737BC Discovery of tea
900BC Discovery of tomatoes
10,000BC Discovery of almonds
(Paleolithic era)
1800s Discovery of Coca-Cola, Campbell’s condensed soup canned meats, hydrogenated oils, refined grains
1940s Establishment of McDonald’s, Dairy Queen, Minute Maid frozen OJ, Minute Rice, cake mix
1980s Invention of artificial sweeteners (Equal, Nutrasweet) “Diet foods” Stouffer’s Lean Cuisine, Diet Coke
(Industrial revolution)
Present day??
Quiz – question 3
• What is the most serious disorder in the developed world at present?
a) lupusa) lupusb) heart diseasec) osteoporosisd) obesitye) ingrown toenails
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Frassetto, Eur J Nutr 2001
Do not despair !!!
There may be hope yet…
Functional foods: foods of the future?
Definitions: Functional Foods: Foods that provide health benefits
beyond basic nutrition
ti l f dconventional foodseg. dietary fiber in wheat bran
modified foodseg. margarine with added plant sterol
Nutraceuticals: Functional food ingredients provided in concentrated for in capsules or tablets
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Quiz – question 4
• Which of the following functional food ingredients has seen the fastest growth in sales over the past 5 years?past 5 years?
a) lycopeneb) probioticsc) plant sterolsd) fibree) omega-3 fats
Functional food - lycopene
• Lycopene– Potential to inhibit/prevent some cancers– Ex: red fruits and vegetables i.e. tomatoes,
pink grapefruit watermelonpink grapefruit, watermelon
Functional food - probiotics
• Probiotics– Improve gastrointestinal health– Ex: yogurt, enriched juice
Functional food – plant sterol
• Plant sterol– Helps control blood cholesterol– Ex: wood and soy oil
Functional food - fibre
• Fibre– Reduce risk of heart disease– Ex: oat bran, psyllium
Functional food - lutein
• Lutein– Reduce risk of macular degeneration– Ex: green leafy vegetables i.e. spinach, kale
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Functional food – beta carotene
• Beta carotene– Reduce risk of some cancers– Ex: bright orange fruits and vegetables i.e.
carrots sweet potatoes cantaloupecarrots, sweet potatoes, cantaloupe
Functional food – omega 3• Omega 3 fatty acids
– Reduce risk of heart disease, cancer, diabetes
– Ex: fish, canola oils, flax, enriched eggs, milk
Functional food - polyphenol
• Polyphenol – Reduce risk of cancer and heart disease– Ex: tea, olive oil
Quiz – question 5
• What were the sales of functional foods globally in 2005 (in US$)?
a) 10 milliona) 10 million b) 100 millionc) 2 billiond) 20 billione) 90 billion
Expanding Market Opportunities
Source: Nutrition Business Journal (NBJ)•Richardson Centre for Functional Foods and Nutraceuticals
•SmartPark, University of Manitoba, Winnipeg
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MissionTo lead functional foods and
nutraceuticals research for the improvement of health and nutrition, and to support the development of an economically viable FF&N industry in
Manitoba and western Canada
VisionTo be a nationally and internationally
recognized centre for research and development related to functional
foods and nutraceuticals.
Manitoba and western Canada.
Functional Foods and Health Promotion:Cycle of Success
Concept Generation (Theory)
Product Development
(Reality)
Industry Growth
Novel ideas
Prototypeevolution
Market penetration
Role of the Richardson Centre for Functional Foods and Nutraceuticals
Efficacy & Safety
Evidence
Publication
Health Claims
Media Activity
Consumer Buy-In
+
Cell, animal, human studies
Substantiates effects
Peer-reviewed
Perception and interest
Regulatory review
Future: 25 years ahead?
•Will be looking at gourmet foods or all essentials in one food?
•New vitamins/ minerals? A ti i–Anti-aging
–Anti-cancer–Essentiality of functional foods i.e. plant
sterols•Genetically modified crops/ livestock?
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Challenges for the future
• Health claims on foods
– Permits communication of the health
benefits of functional foods and
nutraceuticals to the consumer
Quiz – question 6
• How many health claims are permitted on foods in Canada?
a) 0b) 5b) 5c) 20d) 40e) 400
Challenges for the future
• Regulatory environment in Canada is
restrictive
– Canada allows 5 food health claims
– US allows 18 food health claims
– Japan allows 600 food health claims
– China allows 7,200 food health claims
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“A fundamental disparity exists between what is defined as nutrient requirement versus what is identified as a health benefit of a
functional food. The examples provided for both essential and non-essential dietary constituents show that if the provision of a functional food beyond the level of recommended intakes yields health benefits,
then requirement for that functional ingredient must be underestimated.”
Jones and Varady, Appl J Phys Nutr Met 2009
Modern Diets
Vegetables
Ancestral Diets
Vegetables
So how far have we progressed in all of this?
Fruits
Bioactives
Fat - Energy
Fruits
Bioactives
Fat - Energy
Modern Diets
Vegetables
Ancestral Diets
Vegetables
Fruits
Bioactives
Fat - Energy
Fruits
Bioactives
Fat - Energy
Modern Diets
Vegetables
Ancestral Diets
Vegetables
10,000 years
Fruits
Bioactives
Fat - Energy
Fruits
Bioactives
Fat - Energy
10 years
Summary