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Bioactive plants as ingredients in functional foods |
L. R. JUNEJA, Nutrition Division, Taiyo Kagaku, 9-5 Akahori-Shinmachi, Yokkaichi, Mie, 510-0825, Japan Many plants contain powerful health promoting compounds. Plants use these compounds for their own survival, protecting themselves from free radicals, parasites, bacteria, viruses and insects. Several key compounds, including polyphenols, have been explored and commercialized as functional foods. Polyphenols are present in apples, red wine, cocoa and tea. Green tea is a rich source of polyphenols. Together with various universities, we have made efforts in the development of green tea compounds and their many biochemical properties. It has been shown that active oxygen species (free radicals) produced in organ tissues play a role in various diseases, including cancer, renal failure, abnormal aging and inflammation. We investigated the various functions of green tea polyphenols (GTP) and found a preventive effect against oxidative stress in animals and human volunteers. Our studies showed that GTP were not only effective in the inhibition of Streptococcus mutans, a major cause of tooth decay, but also effective in the inhibition of gingivitis, glucan synthesis and cellular adherence of cariogenic Streptococci. GTP also showed growth inhibiting effect on Clostridium perfringens, and Helicobacter pylori, harmful intestinal bacteria believed to contribute significantly to cancer and other gastrointestinal diseases. We also industrialized production of L-theanine, a primary amino acid found in green tea, and demonstrated its relaxation effects that occur without promoting drowsiness. Such relaxation effects are characterized by the generation of alpha-waves in the brain. In addition to its unique relaxation effects, studies on L-theanine have shown its ability to control blood pressure within normal healthy ranges and minimizing the irritability effects caused by caffeine. In order to receive the full health benefits of bioactive plant compounds, functional foods are best taken in our daily diet. The market for safe and effective functional foods of plant origin having health benefits will continuously grow in the future.
Session 27, Developing technologies on functional ingredients for improving the health benefits of Asian foods
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