Bioactive Foods in Promoting Health Ebook

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Language: English
Publication Date: February 2010
Pages: 638
File Size: 5471 Kbytes

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Publication: Academic Press
Language: English
Publication Date: April 2010
Pages: 638
File Size: 5471 Kbytes

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ISBN: 9780080958545   Should I buy this Ebook?   Write a Review

Description

What is a dietary supplement?
Congress defined the term “dietary supplement” in the Dietary Supplement Health and Education Act (DSHEA) of 1994. A dietary supplement is a product taken by mouth that contains a “dietary ingredient” intended to supplement the diet. The “dietary ingredients” in these products may include: vitamins, minerals, herbs or other botanicals, amino acids, and substances such as enzymes, organ tissues, glandulars, and metabolites. Dietary supplements can also be extracts or concentrates, and may be found in many forms such as tablets, capsules, softgels, gelcaps, liquids, or powders… DSHEA places dietary supplements in a special category under the general umbrella of “foods,” not drugs, and requires that every supplement be labeled a dietary supplement.
http://www.cfsan.fda.gov/~dms/ds-oview.html#what
Probiotics and prebiotics are components present in foods, or that can be incorporated into foods, which yield health benefits related to their interactions with the gastrointestinal tract (GI). (Emphasis added.nm)
Probiotic microorganisms can be found in both supplement form and as components of foods and beverages. These bacteria and yeasts have been used for thousands of years to ferment foods. Certain yogurts and other cultured dairy products contain such helpful bacteria, particularly specific strains of Bifidobacteria and Lactobacilli. Not all bacteria present in fermented milk products or yogurt have a probiotic effect. For this reason, in order to consider a Lactobacillus or Bifidobacterium a probiotic, the specific strains selected must exert a clinically established health benefit.
Prebiotics are found naturally in many foods, and can also be isolated from plants (e.g., chicory root) or synthesized (e.g., enzymatically, from sucrose)?see below, ?Examples of Probiotics and Prebiotics.? In order for a food ingredient to be classified as a prebiotic, it has to be demonstrated, that it: (a) is not broken down in the stomach or absorbed in the GI tract, (b) is fermented by the gastrointestinal microflora; and © most importantly, selectively stimulates the growth and/or activity of intestinal bacteria associated with health and wellbeing.
Probiotic bacteria taken together with prebiotics that support their growth are called ?synbiotics.? Both work together in a synergistic way more efficiently promoting the probiotics? benefits.
International Food Information Council Foundation
http://www.ific.org/publications/factsheets/preprobioticsfs.cfm#Probiotics%20and%20Prebiotics%20Found%20in%20the%20Foods%20We%20Eat
Chart
Examples of Probiotics and Prebiotics
Class/Component Source*
Potential Benefit
Probiotics
Certain species and strains of Lactobacilli, Bifidobacteria, Yeast Certain yogurts, other cultured dairy products, and non-dairy applications May improve gastrointestinal health and systemic immunity
Prebiotics
Inulin, Fructo-oligosaccharides (FOS), Polydextrose, Arabinogalactan, Polyols’lactulose, lactitol Whole grains, onions, bananas, garlic, honey, leeks, artichokes, fortified foods and beverages, dietary supplements and other food applications May improve gastrointestinal health; may improve calcium absorption
Chart adapted from International Food Information Council Foundation: Media Guide on Food Safety and Nutrition: 2004-2006.
*Examples are not an all-inclusive list

Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by

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Bioactive Foods in Promoting Health