Asian functional foods PDF
Preview Asian functional foods
sian Functional A Foods NUTRACEUTICAL SCIENCE AND TECHNOLOGY Series Editor FEREIDOON SHAHIDI, PH.D., FACS, FCIC, FCIFST, FRSC University Research Professor Department of Biochemistry Memorial University of Newfoundland St. John’s, Newfoundland, Canada 1. Phytosterols as Functional Food Components and Nutraceuticals, edited by Paresh C. Dutta 2. Bioprocesses and Biotechnology for Functional Foods and Nu- traceuticals, edited by Jean-Richard Neeser and Bruce J. German 3. Asian Functional Foods, John Shi, Chi-Tang Ho, and Fereidoon Shahidi ADDITIONAL VOLUMES IN PREPARATION sian Functional A Foods John Shi Chi-Tang Ho Fereidoon Shahidi DK3034_C000.fm Page iv Tuesday, January 4, 2005 2:54 PM Library of Congress Cataloging-in-Publication Data Shi, John. Asian functional foods / by John Shi, Chi-Tang Ho, and Fereidoon Shahidi p. cm. Includes bibliographical references and index. ISBN 0-8247-5855-2 (alk. paper) 1. Functional foods. 2. Diet—Asia. I. Ho, Chi-Tang, 1944- II. Shahidi, Fereidoon, 1951- III. Title. QP144.F85S535 2005 613.2'095--dc22 2004057109 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the conse- quences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any infor- mation storage or retrieval system, without prior permission in writing from the publisher. All rights reserved. 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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. Visit the CRC Press Web site at www.crcpress.com © 2005 by Marcel Dekker/CRC Press No claim to original U.S. Government works International Standard Book Number 0-8247-5855-2 Library of Congress Card Number 2004057109 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper DK3034_C000.fm Page v Tuesday, January 4, 2005 2:54 PM Preface Health and “healing” foods have a long history in Asian cultures. The Asians such as Chinese and Indians have long known that food and medicine are from the same source and can treat illnesses and build up a healthy life. The Chinese as well as other Asians are proud of their heritage and the ingenuity of their early scientific and cultural accomplishments. One of their most remarkable contributions to civilization was the wealth of information they collected on the uses of natural substances, plants, chemicals, and animals in treat- ing illnesses. Many unique traditional Asian functional foods were developed by combining food with herbal medicines. It appears that both East and West are in agreement with these concepts. As early as 2,500 years ago, Hippocrates, the father of the Western medicine, said “Let your food be your medicine and medicine be your food.” Traditional Asian functional foods derived from cereals, vegeta- bles, and fruits are consumed on a regular basis and can be consid- ered as nutritious supplements, while the special functional foods such as herbs (ginseng, Lingzhi [Ganoderma]), meat (black-bone chicken, duck skin) and some seafoods (sea cucumber) are consumed less frequently. Many plants such as medicinal herbs have been used for thousands of years to maintain health and treat disease. They can be used either as a single herb or as multiple formulated v DK3034_C000.fm Page vi Tuesday, January 4, 2005 2:54 PM vi Shi, Ho, and Shahidi herbs in herbal foods, teas, wines, congees, and pills (or powder). Many of these herbal products have been shown to improve immu- nopotentiation, increase systemic circulation, assist disease preven- tion, and slow down the aging process. The health benefits of muscle foods, including seafoods, have also been known for thousands of years. The inhabitants of Asian coun- tries, especially the Chinese, Japanese, and Indians, have for thou- sands of years considered certain meat and meat products as special health-healing foods. In addition, a number of nontraditional ani- mal-derived foods, such as sea cucumber, shark cartilage and the like are also found in Asian supermarkets and are considered as health-enhancing food items. Most Asian regions are located in tropical and subtropical and monsoon zones. Thus many kinds of cereals, oil seeds, and nuts can be cultivated. The traditional edible oils have been extracted from seeds or nuts (groundnut, rapeseed, sesame, perilla, walnut, and torreya) since ancient times. These oils have desirable flavor and color as well as fat soluble antioxidative substances that possess radical scavenging and antioxidant properties. Today more and more people believe that Asian functional foods can prevent diseases, maintain health, and make their dream of living longer and healthy come true. The long history of Asian functional foods, where herbal products are used as traditional medicines, and health care based on natural products has given a new meaning to functional food in the world. As traditional Asian functional foods gain the attention of the general public, manufacturers will try to fill a growing con- sumer appetite for these health-promoting products derived from foods. Traditionally, Asian functional foods were produced on a small scale with manual operations, and then consumed locally. In the last few decades, mass production of functional foods with modern equipment and technologies has begun to play an increasingly important role in the production of many Asian functional food products. The production of functional foods, however, requires max- imizing the retention of biologically active components that are usually heat sensitive and susceptible to process-induced changes as well as oxidative reactions. During the past decade the consumption of functional foods has emerged as a major consumer-driven trend, serving the needs of an aging population that wants to exercise greater control over its health and well being. This trend is expected to continue, and the need for scientific information on all aspects of functional foods is DK3034_C000.fm Page vii Tuesday, January 4, 2005 2:54 PM Preface vii vital to the advancement of this emerging sector. The increase in consumer demand for functional food has prompted international health organizations and governmental agencies to develop specific guidelines for their production and use. Accordingly, the scientific community must apply modern technologies to ensure the efficacy and safety of these traditional functional foods before developing them into first-class dietary supplements. In order to gain a better understanding and to disseminate the latest developments in this rapidly expanding field, this book, Asian Functional Foods, in the Series of Nutraceutical Science and Tech- nology, was developed. The 21 chapters in this book cover a wide range of traditional Asian functional foods, including the source of the traditional Asian functional foods, their history, functionality, the chemical, physical and physiological properties, health benefits, mechanisms of antioxidant action, anticancer, antiaging properties, as well as clinical and epidemiological evidence. The processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing are also discussed. The stability, shelf life and storage technology (including packaging technology) of traditional functional food products, indus- trial production, homemade products, consumer and marketing issues, and social and economical impact are also presented in these chapters. While Asian functional foods steadily gain in popularity in the Western world, food cultures from the Western countries are also being widely accepted in Asia. People around the world are accepting the concept of functional foods as more than just a source of simple nutrition. This book discusses the theoretical and practical aspects of functional foods, from fundamental concepts of biochemistry, nutrition, and physiology to food technology. The information in this volume may initiate communications between East and West, and open up areas of common interest. This in turn may generate oppor- tunities for greater utilization of traditional Asian functional food in the Western world. The production of this book was made possible by the efforts of international experts, and different areas are presented. This book will be of interest to a wide spectrum of food scientists and technol- ogists, nutritionists, biochemists, engineers, and entrepreneurs worldwide. It will also serve to further stimulate the development of functional foods and nutraceuticals, and contribute to providing consumers worldwide with products that prevent diseases and maintain health. DK3034_C000.fm Page viii Tuesday, January 4, 2005 2:54 PM DK3034_C000.fm Page ix Tuesday, January 4, 2005 2:54 PM About the Editors John Shi is a research scientist in Federal Department of Agricul- ture and Agri-Food Canada, adjunct professor in University of Guelph, Canada and South China Institute of Botany, Chinese Acad- emy of Sciences, China. He is coeditor of Functional Foods II. He graduated from Zhejiang University, China, and received an M.A. degree in 1985, and Ph.D. degree in 1994 from the Polytechnic University of Valencia, Spain. Dr Shi is an international editor of Journal of Food Science and Nutrition and Nutraceuticals and Foods, a member of the editorial board of Journal of Medicinal Foods, and Journal of Agriculture, Food and Environment. He is a visiting professor and has done international collaborative research at the Norwegian Institute of Fishery and Aquaculture, and Lleida University, Spain. His current research interests focus on separation technologies for health-promoting components from natural prod- ucts to develop functional foods. Professor Chi-Tang Ho received his B.S. degree in chemistry from National Taiwan University in Taipei, Taiwan in 1968. He then went on to receive both his M.A. in 1971 and his Ph.D. in 1974 in organic chemistry from Washington University in St. Louis. After complet- ing two years as a postdoctorate fellow at Rutgers University, he ix
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