Plants with antioxidant functional properties - BioEuroLatina

49 Pages·2008·6.87 MB·English

by  Ana Maria

Plants with antioxidant
functional properties
Manuela Pintado
Escola Superior de Biotecnologia da Universidade
Católica Portuguesa.
Portugal.
Maria Gião*1, Susana Gomes*1, Diogo Pestana*2, Conceição Calhau*2, Isabel Azevedo*2, Tiago
Brandão*3, Xavier Malcata*1
*1Escola Superior de Biotecnologia-UCP, *2 Faculdade de Medicina do Porto, *3 Unicer
“Functional food and medicinal products developments from Amazonian Crops”.
Angra dos Reis, Rio de Janeiro, 03-05 December, 2007
Escola Superior de Biotecnologia
Universidade Católica Portuguesa
Debate on Economic Valorisation of
agro-biodiverse crops: food industry
position on intellectual property rights
Porto – May 7 th
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4 Porto – May 8-9 th

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Trends in 21th century
‘Efficient (cid:28)utrition’
fast but nutritious and healthy
‘The Time Factor’
‘The Hypochondriac
Factor’
•More individual
(portion) control
•More information
Health •More control over time
•More evidence on
iiii Convenience
and quality of
claims
preparation
•More control through
`food plus’, `food
iiii iiii
minus’ and `natural
alternatives’
7
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0 ‘Guilt-free
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‘Convenience Plus’
r, Indulgence’ Pleasure
e
b Convenience
m low & light
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c with restaurant quality and
e without compromising
D
entertainment value

4 on taste & texture

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d Source: Reuters Business, 2000
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Quality and
Health
Safety
Functional
Food
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IPR
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Functional Food
“let your food be your
medicine...”
HHiippppooccrraatteess ((446600--337700 bb..CC..))
7 “any food or food ingredient that may provide a
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health benefit beyond the traditional nutrients”
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Korhonen (2005)
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Why ?
Functional Foods
General
Change in Feeding Habits
Improvement of Improvement of
Immune system Health Conscience Physical Status
Worldwide Leading Causes of Mortality
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01 Ischemic heart disease 5825
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2 Cerebrovascular disease 4689
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b3 Chron obstepulmon disease 2399
m
e4 Lower respiratory infections 1396
Reduction of risk of disease:
c
e
D5 Trachea, bronchus, lung cancer 928

4 Heart, Cancer and Diabetes
6 Diabetes mellitus 754
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i7 Hypertensive heart disease 735
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a8 Stomach cancer 605
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e9 Tuberculosis 495
d
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10 Colon and rectum cancers
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The World Health Report, WHO 2003
New regulation on health (and nutrition) claims
Companies manufacturing functional foods want to
communicate the benefits of their products - health
claim.
In December 2006 the EC published a new regulation:
some well established health claims are allowed
other claims undergo scientific assessment to ensure that claims
are substantiated
nutrient criteria are being developed to limit the foods that may
carry health claims
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The Regulation will help ensure that consumers receive
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b accurate and meaningful information and the food
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c industry will be able to use scientifically substantiated
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claims as a marketing tool for their products
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Scientific validation of bioactivity and safety
Natural or synthetic compound
Solubility, permeability or
In vitro/In vivo
In vivo bioavailability problemas
antioxidant activity failure
Improved
Mechanism
bioavailability
Safety
Chemical
modification,
delivery systems
Pharmacokinetics
Toxycological evaluation
(microencapsulation)
7 related toxicity
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r, Preformulation studies
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b
m Reduced
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c Clinical trials toxicity
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a Successful candidate
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d Ratnam et al., 2006
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Green tea
Known for its beneficial properties for health – rich
in antioxidants
• Easily incorporated in drinks and functional foods
Focus of research
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- To use aromatic and medicinal plants in
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b the development of functional drinks
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c assuring a validated biological activity
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- Valorization of native plants
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