PANGAN

FUNGSIONAL
(Functional Foods)
 Functional Foods
 Foods that can prevent and treat
diseases  Functional Foods,
designer foods, pharmafoods, and
nutraceuticals
 Book :
Goldberg, I. 1994. Functional Foods:
Designer Foods, Pharmafoods,
Nutraceuticals. Chapman & Hall, Inc.
New York, USA.
 Functional Foods
 Generally, a functional food can be
defined as any food that has a
positive impact on an individual’s
health, physical performance or
state of mind in addition to its
nutritive values
The Japanese have highlighted
three conditions that define a
functional food
1. It is a food (not a
capsule, tablet, or
powder) derived
from naturally
occurring
ingredients.
2. It can & should be
consumed as part of
the daily diet.
3. It has a particular function when
ingested, serving to regulate a
particular body process, such as:

Enhancement of the biological
defense mechanisms

Prevention of a specific disease

Recovery from a specific disease

Control of physical and mental
conditions

Slowing the aging process.
 The Market of Functional
Foods
 Japanis currently the world leader in
the development of functional foods.
 Functionalfood (foods for specified
health use) are considered as a major
new food product opportunity
 Thevalue of the Japanese market for
functional Foods : 5% of the
processed food market in Japan (PA
Consulting Group 1990)
The Market of Functional
Foods
 Over 70% of the product is
estimated to be drinks; the
remainder are foods.
 The distribution of ingredients in
various potential functional foods :
dietary fiber (40%), calcium (20%),
oligosaccharides (20%), lactic acid
bacteria (10%), and other (10%).
 Consumer’s Interest
Consumer interest in
health-promoting
foods increase
because of:
 Clinical evidence,
functionality based
on research.
 Age wave, to improve
health and extend life
expectancy.
 Consumer’s Interest
 Health care cost, reduce health care cost.
 Media, plays a major role in communicating
information on health, diet and nutrition
 Nutritional labeling, promotion of certain
nutrient.
 Mission of medicine, more emphasis on
prevention.
 Food Technology, tasty food that are also
healthy.
 Brand Differentiation, add value to their brand
of product.
 FUNCTIONALITY OF
INGREDIENTS
 Fish Oil supplements and Antioxidants
 to reduce damages caused by
atherosclerosis, i.e. Heart attack, stroke
 ß-carotene  to prevent and decrease of
human cancer
 Calcium  to decrease osteoporosis

Atherosclerosis
 Fiber  to decrease Coronary Heart Desease (CHD)
and cancer
 Specified fats  to reduce mortality caused by CHD
 Choline  to lower blood pressure
 Niacin (Vit B3)  to treat hyperlipidemia
 Zinc  to enhance the immune response
 Magnesium  to reduce acute and chronic
isochemic heart desease
Senyawa Aktif dalam Pangan yg dapat
Mencegah Penyakit
Sumber Manfaat
Senyawa
Kesehatan
Aktif Pangan
Sulforaphan & Sayuran Mencegah kanker
isothiocyanate cruciferacae
organik lain
Pigallocatecchin & Teh hijau Menghambat kanker
pigallocatecchin & peny. Jantung
gallate
Tomat, wortel, ubi Menghambat
carotenoids jalar, semangka, penyakit jantung
bayam, jeruk koroner & kanker
Stimulan sistem
lactoferrin Susu imun, anti mikroba,
penyembuhan luka
lambung
 Senyawa Aktif dalam Pangan yg
dapat Mencegah Penyakit
Sumber Manfaat
Senyawa
Kesehatan
Aktif Pangan
Asam Linoleat Produk susu Mencegah kanker &
konjugasi atherosclerosis
Isoflavones Kc kedele, Menghambat
(genestein, produk kedelei simptom menopause,
osteoporosis, kanker,
daidzein) peny Jantung
Diallyl disulfida & Bawang putih cegah kanker,
allicin onion stimulan sistem imun,
pemusnah radikal
bebas, menghambat
kolesterol & TG dlm
serum
 Senyawa Aktif dalam Pangan yg
dapat Mencegah Penyakit
Sumber Manfaat
Senyawa
Kesehatan
Aktif Pangan
Oligosakarida Bawang putih Stimulan fungsi imun
(tdk dpt dicerna, Asparagus Menghambat :
dpt difermentasi) 1. tumorigenesis
2. kolesterol serum
Asam lemak Ikan Mencegah kolesterol
omega 3 Ganggang serum & peny.
jantung
Sayuran Menghambat :
Coumarins Buah jeruk 1. penggumpalan
darah,
2. aktifitas carcinogen
& mutagen
 The Japanese Ministry of Health and
Welfare has identified 12 Classes of
Ingredients, which they consider to be
health enhancing :
1. Dietary fiber 7. Isoprenoids &
2. Oligosaccharides vitamins
3. Sugar alcohols Cholines
4. Aminoacids, 8. Lactic acid bacteria
peptides, and 9. Minerals
proteins 10. Poly unsaturated
5. Glycosides fatty
6. Alcohols acids Others (e.g.,
phytochemicals,
antioxidants)
EXAMPLES OF FUNCTIONAL
FOODS
Milk Products
 Potential health benefits :
Improve lactose digestion,
control of intestinal pathogens,
reduction of serum cholesterol,
tumor-inhibiting effects, immune
system stimulation, prevention
of constipation, generation of
group B vitamins, production of
bacteriocins, and in activation of
some toxic compound.
 Milk Products
 Kefir
 Natural Light Yogurt
 Ophilus
 Whole Grain Bio
 Bio Seven
 Bio Pruneaux
 OH BA Yogurt
 Yakult
 Bifidus
 BA Live
 Nonfat BA Yogurt.
 Beverages
Most of the functional foods
developed are beverages:
1. FibeMini, contains dietary fiber,
minerals & vitamins;
2. PF21, protein-rich sports drink
containing colagen;
3. Aqualibra, sport drink based on
alkaline-forming ingredients;
4. Pocari Sweet Stevia, isotonic
sport drink containing the
sweetener stevioside;
5. Fibi, fiber-rich soft drink aimed
at general digestive health;
 Beverages
6. CaD, a calcium-fortified drink;
7. Oligo CC, carbonated beverage
consisting of oligo sugar extracted
from soy bean;
8. Spofit, energy-restoring drink
containing sugars & maltodextrin;
9. Tekkotsu Inryou, iron-and calcium-
rich beverage for children & young
adult through their mid-20s;
10. Toshu Cha, tea fortified with calcium.
 Foods
Ready meals, breakfast cereals,
biscuits, confectionary, baby
food, ice cream, and salad
dressing:
1. Oatbrand, bread containing
soluble fiber;
2. Common Sense Oat bran Flake,
bran-based cereal;
3. Oatbran, wholemeal oatbran
biscuit;
4. Fibermax 391, biscuit (wafer
cookie) enriched with dietary
fiber
5. Hemace, iron-supplemented
candy;
 Foods
6. Ladys Can Fen, functional candy contains
iron, viotamins, and fructo-oligosaccharide;
7. Yugao Bijin, pasta rich in natural dietary fiber
8. Caluche, snack rich in fiber
9. Oligo Harmony, pork sausages with added
oligosaccharides;
10. Fibre Harmony, pork sausages with wheat
fiber;
11. Calcium Harmony, pork sausages with added
egg shell calcium.
 REGULATORY ISSUES
 Regulatory issues focus on the origin,
safety, use, and effect of health-enhancing
ingredients.
 There is still a need for a precise definition
of what constitutes a “health claim”
 Health claim are likely to be based on the
beneficial effects certain ingredients may
have on the consumer’s health in the
contex of ‘sensible’balanced diet.
 Future Prospects

Life longer & better is on the mind of most

people.
 Diet is one of the most important facets of
a healthy life.
 It seems very likely that the concept of
‘functional foods’ which enables the
consumer to exercise a level of ‘self-health
maintenance’ will significantly influence
food & drink manufacturers.
Thank you . . .