dietary fibers and health promoting phytoconstituents such as polyphenols, tannins, flavonoids, carotenoids [35]. Reservatol is important phytoconstituent in various fruits like berries, mulberry, pines, Indian blackberry, grapes and jackfruit etc. [36, 37]. This compound reported as anticancer, antioxidant, anti-inflammatory, antiallergic, platelet anti-aggregation, cardioprotective and modulator for lipid metabolism [38–40]. The postharvest treatment using ultra-violet radiation has been reported to develop grape berries with higher stilbenes [41] and functional table grapes [42] and grape juice with higher resveratrol concentration [43]. Various clinical, epidemiological and in-vitro studies suggested the health-beneficial characteristics of red wine in prevention of cardiovascular diseases and cancerous cells [44]. Resveratrol has been reported to act as antioxidant, antimutagen, anti-inflammatory, antipromotion activity, and anti-initiation, and antiprogression activity [45, 46].
Lycopene is a natural carotenoid pigment with antioxidant potential and provides red and pink color to fruits and vegetables like tomatoes, pink grapefruit, watermelons etc. The antioxidant potential has been demonstrated to possess protective effects against oxidative stress, atherosclerosis, hypertension, sunburn, infertility, liver damage, metabolic syndrome and diabetes [47, 48]. Lycopene has been extensively used as functional ingredient in different food formulations such as energy drinks, syrups, nectars, soft drinks, bakery, dairy, and meat products [49].
The consumer interest is more in dried fruits and vegetables as snacks to reduce the consumption of high energy desserts and consider these as a more healthy option [50]. The waste pomace from fruit and vegetable industry is also source of pectin, hemicelluloses, lignin and cellulose and can be used as functional ingredient in different food formulations [51, 52].
Herbs are small annual/perennial plants with aromatic quality and have juicy stems. These provide unique flavour and aroma to the food as well as possess health promoting benefits. Herbs are the valuable source of various types of the functional ingredients e.g. curcumin, menthol, gingerol, black pepper, capsaicin and coumarin in turmeric, peppermint, ginger, black pepper, chilli and coriander respectively [53]. Curcumin, characteristics component of turmeric, exhibited huge therapeutic potential and are effective in treatment of Parkinson’s disease, Alzheimer, sclerosis, cerebral injury, cardiovascular disease, cancer, diabetes, allergy, asthma, obesity, depression and bronchitis etc. [54, 55]. GRAS approval of curcumin has favoured its incorporation in wide range of foods like probiotics, beverages, soups, snacks, candy, baked products etc. and integral component of active packaging material [56–58].
1.4.4 Seafood, Meat and Poultry Based Functional Foods
Fish is an important component of staple diet of large population groups and provides high quality protein, lipids, vitamins and minerals. Fish is richest source of omega-3- polyunsaturated fatty acids predominantly docosahexaenoic (DHA) and eicosapentaenoic (EPA) accounting for various health promoting and disease preventing benefits like cardiovascular disease, asthma, cancer, hay flashes, lungs abnormalities, kidney dysfunctionality, migraine, hypertension, rheumatoid arthritis and skin infections etc. [59]. Fish protein powder and meal are used as functional ingredient as dispersing agent, binder and emulsifier in different preparations like restructured meats, fillet blocks, soups, baked products, extruded snacks, noodles etc. [60–64]. Different marine sources like fish, crab shells, crustaceans are considered as good source of various nutrients. Different parts like fish bones, fins, heads and internal organs generally considered as waste contain abundant amount of calcium [65]. So these can be used as functional ingredient in different food formulations. Choi et al. [66] used oyster shell calcium powder for improvement of chewiness and springiness in restructured ham.
Muscle foods contain abundant amount of various nutrients and bioactive compounds e.g. iron, zinc, conjugated linoleic acid (mainly ruminants), taurine, creatine, L-carnitine, indispensible amino acids, and B vitamins and are classified as red meat, fish, poultry and processed meat [67, 68]. Consumer demand for meat products with incorporated functional ingredients has also seen a sharp rise in recent years [69]. Increased health awareness in consumer has created urge for meat with low salt content, nitrates and nitrites, fat and cholesterol [70].
Eggs are rich source of protein, lipids, vitamin A, D, E, K, B1, B9 and B12, choline, selenium, iron and phosphorous etc. Now a day, egg is also recommended as healthy diet for weight management and good health. Lipids profile of egg includes phospholipids (29%) mainly in the form of phosphatidylcholine and phosphatidylethanolamine, triglycerides (65%), cholesterol (5%) and free fatty acids (<1%). The consumption of egg has been suggested due to antioxidant activity, immune modulation and activation, anti-cancer treatment, antihypertensive activity, antigenic activity, antiviral activity, antimicrobial activity [71]. Choline present in egg play important role in development of brain, better liver functionality and prevents cancer also. Egg is preferred as functional food as it is rich in protein, provides moderate calories, low in cost and can be used in various culinary forms [72]. The functionality of eggs has been improved by feeding the layer hen with diet rich in omega -3- fatty acids [73]. Such eggs are appropriate and approach to avail the health benefits of omega 3 fatty acids without any medications, dietary supplements and alteration in dietary habits [74]. The consumption of egg fortified with omega-3- polyunsaturated fatty acids is associated with cardioprotective effect, anti-atherosclerosis, anti-thrombosis and maintains blood pressure also [75–77].
1.5 Functional Foods and Health Claims
Health is physical, mental and social well being of a person and is driving force for healthy and innovative food development in global market. The consumption of nutritionally balanced diet assures for higher probability for good health and reducing the risk of lifestyle related health issues. Health claim is information provided by food manufacturer on food label stating that food will reduce the risk of disease. Food and drug administration defines health claims as relationship between food, food components or dietary supplement ingredient and reducing the risk of a disease or health related concern [79]. The health claims usually advocate about the particular improvement in physiological condition and diminished risk of diseases. These are mentioned on label to communicate with consumer regarding the health benefits of products. Claims should be friendly with consumers’ preferences, and also with the sellers’ incentives as claims encourage competition between commercial products on the basis of the information mentioned [78]. Functional foods advocate about the health promoting and disease preventing benefits, so there is immense need of various in-vivo, in-vitro and clinical trials of the functional foods for supporting the particular health claims. Different types of functional foods with health claims viz., gastrointestinal tract health, triglycerides reduction, cholesterol reducing, control the blood pressure, maintaining blood sugar level, tooth care and mineral uptake are present in the market [80].
1.6 Conclusion
The demand and market growth of functional foods is controlled by socio-demographic characteristics, awareness, knowledge of nutritional advantages and health claims, labeling and attitude of consumers. The smart, health conscious consumer is demanding for functional foods for their overall health and wellbeing. In the current scenario, the existing functional foods in market were designed to meet the needs for particular health condition as evident by medical and nutritional experts. Consumers are more familiar to the functional foods and thus the functional foods are now accepted by the group of consumers whose interest is in following healthy food choice and dietary benefits. More research is required to explore the effectiveness of functional food to consumers avoiding medications. Functional foods are based on either plant/animal source or using any active components from these sources. Another concern is about the sustainable sources of functional ingredients, green technologies for extraction of these functional ingredients and advanced technologies for processing and packaging of functional foods. Simultaneously, the safety perspectives, guidelines and advancements in regulations of functional foods are also requisite at global level.
References
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