Funkcjonalne właściwości żywności pochodzenia roślinnego

• Autorzy: Siuta A. , Bonczar G.

Warianty tytułu

EN

Functional properties of plant food

• Języki publikacji: PL

Abstrakty

EN

This paper presents the properties of selected plant food products and plant feed varieties containing specific ingredients (that are sources of functional food), as well as the biological activity of these products and feeds in humans and animals. The concept of functional food and feed is defined, and the role of these substances in nutrition is described. The paper also discusses the role of selected vegetables, fruits, and condiments in the inhibition of many diseases, including degenerative ones, associated with the ageing process, such atherosclerosis, dementia, hypercholesteremia, and physical infirmity.

Słowa kluczowe

PL

zywnosc pochodzenia roslinnego; owoce; warzywa; przyprawy; wlasciwosci funkcjonalne

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2011
• Tom: 67
• Numer: 07
• Opis fizyczny: s.440-443,bibliogr.

Twórcy

autor

Siuta A.

autor

Bonczar G.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydział Technologii Żywnosci, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

Bibliografia

• 1.Abdel-Salam A. M.: Functional food: hopefulness to good health. Am. J. Food Technol. 2010, 5, 86-99.
• 2.Aggarwal B. B., Shishodia S.: Molecular targets of dietary agents for prevention and therapy of cancer. Biochem. Pharmac. 2006, 71, 1397-1421.
• 3.Alipanah N., Varadhan R., Sun K., Ferreucci L., Fried L. P., Semba R. D.: Low serum caretenoids are associated with a decline in walking speed in older woman. J. Nutr. 2009, 13, 170-175.
• 4.Anon.: American Dietetic Association, Functional foods-position of ADA. Journal Am. Diet. Assoc. 1999, 99, 1278-1285.
• 5.Badreldin H. A., Blunden G., Tanira M. O., Nemmar A.: Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research. Food Chem. Toxicol. 2008, 46, 409-420.
• 6.Bazzano L. A., He J., Ogden L. G., Loria C. M., Vupputuri S., Myers L., Whelton P. K.: Fruit and vegetable intake and risk of cardiovascular disease in the US adults: the first National health and Nutrition Examination Survey Epidemiologic Follow-up Study. Am. J. Clin. Nutr. 2002, 76, 93-99.
• 7.Chong-Hana K.: Dietary lipophilic antioxidants: implications and significance in the aging process. Crit. Rev. Food Sci. Nutr. 2010, 50, 931-937.
• 8.Colditz G. A., Branch L. G., Lipnick R. J., Willett W. C., Rosner B., Posner B. M., Hennekens C. H.: Increased green and yellow vegetable intake and lowered cancer deaths in an elderly population. Am. J. Clin. Nutr. 1985, 41, 32-36.
• 9.Dauchet L., Dallongeville J.: Fruit and vegetables and cardiovascular disease: epidemiological evidence from the non-Western world. Br. J. Nutr. 2008, 99, 219-220.
• 10.Ding J., Hsu F. C., Harris T. B., Liu Y., Kritchevsky S. B., Szklo M., Ouyang P., Espeland M. A., Lohman K. K., Criqui M. H., Allison M., Bluemke D. A., Carr J.: The association of pericardial fat with incident coronary heart disease: the Multi-Ethnic Study of Atherosclerosis (MESA). Am. J. Clin. Nutr. 2009, 90, 499-504.
• 11.Dragovic-Uzelac V., Levaj B., Mrkic V., Bursac D., Boras M.: The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chem. 2010, 102, 966-975.
• 12.Flint A. J., Hu F. B., Glynn R. J., Jensen M. K., Franz M., Sampson L., Rimm E. B.: Whole grains and incident hypertension in men. Am. J. Clin. Nutr. 2009, 90, 493-498.
• 13.Franczyk-Żarów M., Kostogrys R. B., Szymczyk B., Jawien J., Gajda M., Cichocki T., Wojnar L., Chłopicki S., Pisulewski P. M.: Functional effects of eggs, naturally enriched with conjugated linoleic acid (CLA), on the blood lipid profile, development of atherosclerosis and composition of atherosclerotic plaque in apolipoprotein E and low density lipoprotein receptor double-knockout mice (apoE/LDLR -/-). Br. J. Nutr. 2008, 99, 49-58.
• 14.Hegedus A., Engel R., Abranko L., Balogh E., Blazovics A., Herman R., Halasz R., Ercisli S., Pedryc A., Stefanovits-Banyai E.: Antioxidant and Antiradical capacities in apricot (Prunus armeniaca L.) fruits: variations from genotypes, years, and analytical methods. Food Chem. 2010, 75, 722-730.
• 15.Kozłowska-Wojciechowska M.: Kwasy tłuszczowe omega-3 we wtórnej prewencji chorób sercowo-naczyniowych. Czynniki Ryz. 2008, 1, 50-54.
• 16.Li Y., Zhang T., Korkaya H., Liu S., Lee H. F., Newman B., Yu Y., Clouthier S. G., Schwartz S. J., Wicha M. S., Sun D.: Sulforaphane, a dietary component of broccoli/broccoli sprouts, inhibits breast cancer stem cells. Clin. Canc. Res. 2010, 16, 2580-2590.
• 17.Madkor H. R., Mansour S. W., Ramadan G.: Modulatory effects of garlic, ginger, turmeric and their mixture on hyperglycaemia, dyslipidaemia and oxidative stress in streptozotocin-nicotinamide diabetic rats. Br. J. Nutr. 2010, on line, 1-8.
• 18.Meijboom F. L. B.: Trust, food and health. Questions of trust at the interface between food and health. J. Agric. Environ. Ethic. 2007, 20, 231-245.
• 19.Nicolle C., Cardinault N., Gueux E., Jaffrelo L., Rock E., Mazur A., Amouroux P., Remesy C.: Health effect of vegetable-based diet: lettuce consumption improves cholesterol metabolism and antioxidant status in the rat. Clin. Nutr. 2004, 23, 605-614.
• 20.Pastuszewska B., Antushevich H., Tuśnio A., Taciak M.: Potato dietary fibre - preliminary characterization of the propierties and nutritional effects - a review. Polish J. Food Nutr. Sci. 2009, 59, 205-210.
• 21.Pastuszewska B., Taciak M., Tusnio A.: Potato protein concentrate as protein feed for monogastrics - production, nutritional value, antinutrients. Post. Nauk Rol. 2007, 59, 91-106.
• 22.Poiroux-Gonord F., Bidel L. P. R., Fanciullino A. L., Gautier H., Lopez F. L., Urban L.: Health benefits of vitamins and secondary metabolites of fruits and vegetables and prospects to increase their concentrations by agronomic approaches. J. Agric. Food Chem. 2010, 58, 12065-12082.
• 23.Puzanowska-Tarasiewicz H., Kuźmicka L., Tarasiewicz M.: Antyoksydanty a reaktywne formy tlenu. Bromatologia 2010, 63, 9-14.
• 24.Reddivari L., Vanamala J., Safe S. H., Miller J. C. Jr.: The bioactive compounds alpha-chaconine and gallic acid in potato extracts decrease survival and induce apoptosis in LNCaP and PC3 prostate cancer cell. Nutrition Canc. 2010, 62, 601-610.
• 25.Reddy L., Odhav B., Bhoola K. D.: Natural products for cancer prevention: a global perspective. Farmacol. Ther. 2003, 99, 1-13.
• 26.Serena A., Bach Knudsen K. E.: Chemical and physicochemical characterization of co-products from the vegetable food and agro industries. Anim. Feed Sci. Technol. 2007, 139, 109-124.
• 27.Siri-Tarino P. W., Sun Q., Hu F. B., Krauss R. M.: Saturated fat, carbohydrate, and cardiovascular disease. Am. J. Clin. Nutr. 2010, 91, 502-509.
• 28.Steinmetz K. A., Potter J. D.: Vegetables, fruits and cancer prevention: a review. J. Am. Diet. Assoc. 1996, 10, 1027-1039.
• 29.Wang Y. C., Bachrach U.: The specific anti-cancer activity of green tea (-)-epigallocatechin-3-gallate (EGCG). Amino Ac. 2002, 22, 131-143.
• 30.Zern T. L., Fernandez M. L.: Cardio protective effects of dietary polyphenols. J. Nutr. 2005, 135, 2291-2294.