Lipids for Functional Foods and Nutraceuticals PDF
Preview Lipids for Functional Foods and Nutraceuticals
Also in the Oily Press Lipid Library: Volume 15. Lipid Analysis (third edition) Written by William W. Christie Volume 14. Confectionery Fats Handbook Written by Ralph E. Timms Volume 13. Lipids for Functional Foods and Nutraceuticals Edited by Frank D. Gunstone Volume 12. Lipid Glossary 2 Written by Frank D. Gunstone and Bengt G. Herslöf Volume 11. Lipids in Nutrition and Health: A Reappraisal Written by Michael I. Gurr Volume 10. Lipid Oxidation Written by Edwin N. Frankel Volume 9. Trans Fatty Acids in Human Nutrition Edited by Jean Louis Sébédio and William W. Christie Volume 8. Advances in Lipid Methodology – Four Edited by William W. Christie Volume 7. Advances in Lipid Methodology – Three Edited by William W. Christie Volume 6. Waxes: Chemistry, Molecular Biology And Functions Edited by Richard J. Hamilton (out of print) Volume 5. Lipids: Molecular Organization, Physical Functions and Technical Applications Written by Kåre Larsson Volume 4. Advances in Lipid Methodology – Two Edited by William W. Christie Volume 3. A Lipid Glossary (first edition) Written by Frank D. Gunstone and Bengt G. Herslöf (out of print) Volume 2. Advances in Lipid Methodology – One Edited by William W. Christie Volume 1. Gas Chromatography and Lipids: A Practical Guide Written by William W. Christie Woodhead Publishing in Food Science, Technology and Nutrition Lipids for functional foods and nutraceuticals Edited by FRANK D. GUNSTONE Professor Emeritus University of St Andrews and Honorary Research Professor Scottish Crop Research Institute Dundee, Scotland Oxford Cambridge Philadelphia New Delhi Published in association with Lipid Technology Published by Woodhead Publishing Limited, 80 High Street, Sawston, Cambridge CB22 3HJ, UK www.woodheadpublishing.com www.woodheadpublishingonline.com Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi – 110002, India www.woodheadpublishingindia.com First published by The Oily Press, 2003 Reprinted by Woodhead Publishing Limited, 2012 © PJ Barnes & Associates, 2003; © Woodhead Publishing Limited, 2012 The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials. Neither the authors nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. 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 information storage or retrieval system, without permission in writing from Woodhead Publishing Limited. The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying. Trademark notice: Product or corporate names may be trademarks or registered trade- marks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN 978-0-9531949-3-3 (print) ISBN 978-0-85709-796-5 (online) This book is Volume 13 in The Oily Press Lipid Library Typeset by Ann Buchan (Typesetters), Middlesex, UK Printed by Lightning Source Preface Functional foods and nutraceuticals have become “hot topics” with an increas- ing number of books, college courses, and meetings devoted to this area of interest. In the field of nutrition there is a new emphasis on shifting from avoiding certain “harmful” foods to the more positive view of eating those foods and ingredients – including lipids – that promote good health. This may be seen as a contribution to holistic medicine. Healthy foods are to be preferred to pills and potions. The idea that diet can contribute to good health is attractive on many counts. It is attractive to health-conscious individuals and especially to the growing number of those living beyond their appointed “three score years and ten” who want, not merely to stay alive, but to enjoy health and strength in their advancing years. It is attractive to governments concerned about increasing health costs and it is attractive to food producers anxious to develop new products with added value. Foods can be regarded as functional if they can be satisfactorily demon- strated to contain bioactive molecules that reduce the risk of disease or act positively to promote good health. They are foods that are consumed normally, preferably in a form and at levels that are not likely to deviate greatly from the norm. Many producers of functional foods will wish to make a health claim and to do this they will have to be aware of recent research which supports their claims. They will find much to help them in the current volume. Lipids are essential components in the diet and nutritionists should be more active in arguing the positive aspects of these molecules. They are required in their own right and also for the important minor components such as carotenoids, tocols, and sterols which accompany the oils and fats. The first chapter in the book is an overview of the development of functional foods and this is followed by chapters devoted to materials which are either lipids or are compounds that are fat-soluble and co-occur with oils and fats. These include: carotenoids, tocopherols, phytosterols, omega-3 (n-3) oils, diacylglycerols, structured lipids, sesame oil, rice bran oil, and oils or preparations containing palmitoleic acid, γ-linolenic acid, stearidonic acid, or conjugated linoleic acid. These topics will be of interest to those who produce lipids and those who seek to incorporate them into appropriate foods, and this book is directed primarily to these two groups. The authors come from Japan, China, North America, Australia, Malaysia, and several European countries. I am grateful to them for accepting my invitation to contribute and for agreeing to be bullied so that contributions of v vi PREFACE quality were prepared according to the timetable worked out by the editor and the publisher. We, the writers, are grateful to the publisher, Peter J. Barnes, and copy editor, Beverley White, for their help and understanding and for convert- ing our edited manuscripts to a pleasing volume of text. Finally we offer it to our readers in the hope that they will find it useful. Frank Gunstone September 2002 List of Contributors Marek Adamczak, Assistant Professor, University of Warmia and Mazury in Olsztyn, Institute of Food Biotechnology, J. Heweliusz St. 1, 10-718 Olsztyn, Poland Ortwin Bode, Director of Research, Clover Corporation Ltd, PO Box 192, Sydney, NSW 2229, Australia Uwe Bornscheuer, Professor and Head of the Department of Technical Chem- istry and Biotechnology, Institute for Chemistry and Biochemistry, University of Greifswald, Soldmannstrasse 16, D-17487 Greifswald, Germany Yaakob B. Che Man, Professor and Deputy Dean, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Hamish Drummond, Chairman, Clover Corporation Ltd, PO Box 192, Sydney, NSW 2229, Australia Claire Fernie, Research Chemist, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Frank D. Gunstone, Honorary Research Professor, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Clifford Hall III, Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND 58105, USA Anu Hopia, Vice President, R&D, Raisio Benecol Ltd, PO Box 101 (Raisionkaari 60), FIN-21201 Raisio, Finland Heikki Kallio, Professor (Food Chemistry), Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland Duo Li, Professor of Food Science & Nutrition, Department of Food Science, Hangzhou University of Commerce, Hangzhou, China xv xvi CONTRIBUTORS Noboru Matsuo, Senior Scientist, Biological Science Laboratories, Kao Cor- poration, 2606 Akabane, Ichikai-machi, Haga-Gun, Tochigi 321-3497, Japan Pia Salo, Medical Adviser, Raisio Benecol Ltd, PO Box 101 (Raisionkaari 60), FIN-21201 Raisio, Finland Andrew J. Sinclair, Professor of Food Science, Department of Food Science, RMIT University, GPO Box 2476V, Melbourne, VIC 3001, Australia Mohamed M. Soumanou, Assistant Professor, Polytechnic College Univer- sity, Research Laboratory for Applied Chemistry and Biology (LARECBA), Abomey-Calavi University, 01 BP 2009, Cotonou, Benin William L. Stone, Director Pediatric Research, Department of Pediatrics, James H. Quillen College of Medicine, East Tennessee State University, Johnson City, TN 37614-0578, USA Chin-Ping Tan, Lecturer, Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Hiroyuki Watanabe, Senior Scientist, Biological Science Laboratories, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga-Gun, Tochigi 321-3497, Japan Ingmar Wester, Vice President, Principal Scientist, Sterol Technology and Regulatory, Raisio Benecol Ltd, PO Box 101 (Raisionkaari 60), FIN-21201 Raisio, Finland Baoru Yang, Senior Research Chemist (Food Chemistry), Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland John Young, Information Director, Leatherhead Food RA, Randalls Road, Leatherhead, Surrey KT22 7RY, UK Glossary AA arachidonic acid (20:4n-6) ACE vitamins A, C and E ACO acyl-coenzyme A oxidase ACP acyl carrier protein ACS acyl-coenzyme A synthase ADHD attention-deficit/hyperactivity disorder AHA American Heart Association ALA α-linolenic acid (18:3n-3) ANOVA analysis of variance ANZFA Australia New Zealand Food Authority (now replaced by Food Science Australia New Zealand, FSANZ) ASA acetylsalicylic acid (aspirin) ATP adenosine triphosphate a water activity w BMI body mass index (kg/m2) bpm (heart) beats per minute CALA conjugated linolenic acid (18:3) cAMP cyclic adenosine monophosphate cDNA copy deoxyribonucleic acid CHD coronary heart disease CLA conjugated linoleic acid (18:2) CoA coenzyme A COMA Committee on Medical Aspects of Food and Nutrition Policy (UK) (now replaced by the Scientific Advisory Committee on Nutrition, SACN) COX cyclooxygenase CT computed tomography CYP cytochrome P-450 enzyme xvii xviii GLOSSARY DAG diacylglycerol(s) DGLA dihomo-γ-linolenic acid (20:3n-6) DHA docosahexaenoic acid (22:6n-3) DNA deoxyribonucleic acid DPA docosapentaenoic acid (22:5n-3) EFAD essential fatty acid deficiency EPA eicosapentaenoic acid (20:5n-3) EU European Union FDA Food and Drug Administration (USA) FFA free fatty acids FOSHU food(s) for specified health use (Japan) GC gas chromatography GLA γ-linolenic acid (18:3n-6) GRAS generally recognized as safe (USA) GTPase guanosine triphosphatase HDL high-density lipoprotein(s) HEPE hydroxyeicosapentaenoic acid HIV human immunodeficiency virus 4-HNE 4-hydroxynonenol HPEPE hydroperoxyeicosapentaenoic acid HPLC high-performance liquid chromatography HTST high-temperature, short-time (processing) HU Hounsfield units (a measure of density) IU international units IUB International Union of Biochemistry (now the International Union of Biochemistry and Molecular Biology, IUBMB) IUPAC International Union of Pure and Applied Chemistry LA linoleic acid (18:2n-6) LDL low-density lipoprotein(s) LPL lipoprotein lipase LT leukotriene(s) LX lipoxin(s) GLOSSARY xix MAG monoacylglycerol(s) MDA malondialdehyde MLM triacylglycerol with a medium-chain fatty acid at the sn-1 and sn-3 positions, and a long-chain fatty acid at the sn-2 position mRNA messenger ribonucleic acid MS mass spectrometry MTBE methyl tert-butyl ether MUFA monounsaturated fatty acid(s) NADH nicotinamide adenine dinucleotide, reduced form NADPH nicotinamide adenine dinucleotide phosphate, reduced form NCEP National Cholesterol Education Program (an American Heart Association initiative) NLEA Nutrition Labeling and Education Act (USA) NMR nuclear magnetic resonance (spectroscopy) OPO 1,3-dioleoyl-2-palmitoyl-sn-glycerol PAI-1 plasminogen activator inhibitor 1 PG prostaglandin(s) PGE prostaglandin E 1 1 PPAR-α peroxisome proliferator-activated receptor α PPL porcine pancreatic lipase PPO polyphenol oxidase PS phytosterol(s) PUFA polyunsaturated fatty acid(s) RE retinol equivalent(s) RLP remnant-like lipoprotein particle(s) rpm revolutions per minute RT-PCR reverse transcriptase polymerase chain reaction SC-CO supercritical carbon dioxide 2 SD standard deviation SEM standard error of the mean SFE supercritical fluid extraction
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