Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect

Project and Seminar Material for Science Laboratory Technology SLT

Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect

Chapter One


The primary role of diet is to provide sufficient nutrient to meet the national requirement of an individual. There is now increasing scientific evidence to support the hypothesis that some food component have beneficial physiological and psychological effect occur and above the provision if the basic nutritional adequately to the concept of “positive” or optimal” nutrition, “potter 1998”

The research focus has shifted move to the identification of biologically active component in food that have the potential to optimal physical and mental well being and which many also reduce the risk of disease. Many traditional food product including fruit, vegetable, Soya all grains and milk have been found to contain component with potential health benefit. In addition to these foods, now foods are being developed to enhance or incorporate there beneficial component for their health benefit or desrable physiological effect “Abertet 1998”.

The concept of functional food was first introduced in Japan in the mild 1980s “Senders 1994” health authorized in Japan recognized that an improved quality of it must accompany increasing life expectancy for the expanding number of elderly people in the population if health care cost wee to be controlled. The concept of food that was developed specifically to promote health or reduce the risk of disease was introduced.

The term functional food now refer to processed food containing ingredient that aid specific bodily functions in addition to being nutrition. “Alman et al 1995”. To date, Japan is the only country that has formulated a specific regulatory approval process for functional foods.

“Foshu” i.e food for specified health use, currently, 100 product are licensed as FOSHU foods in Japan “Arai 1995”. The roles of functional foods are disease prevention and health promotion. In the united state, the functional foods categorist not recognized legally. In respect of this, many organization have proposed definition for the new and emerging area of the food and nutrition science. The institute of medicines food and nutrition board “IOM/FND, 1994”, defined functional food as “any food or food ingredient that man provide a health benefit beyond the traditional nutrient it contains.

Health conscious baby consumers have made functional food the leading trend in the US food industry “Meyer, 1998”

This food provide the health benefit beyond basic nutrition due to certain physiological active component, which may or may not have been manipulated or modified to enhance their bioactivity. Many of these foods also help prevent disease, reduce the risk of developing disease, or enhance health consumers interest in functional food increased during the late twentieth century as people interest in achieving and maintaining good health increased “Aderson et al 1997”

Health conscious consumers have become aware of the health benefit associated with specific foods and are incorporating element such as fiber calcium, and soya into thief diets. Rapid advances in food science and technology have increase population. The rapid rise in health care cost this population.

There is a difference between the western and eastern perspective on functional foods.

In the west functional food are considered revolutionary and present a raiding growing segment of food industry. Food and pharmaceutical companies alike competing to bring functional foods into the mass market on the other hand, functional foods have been a part of Eastern culture for centuries. Food were used for medical purpose in traditional Chinese medicine as early as 100B C.E form ancient time, the five and the Chinese have used foods for both preventive and therapeutic health effect, a view that is now being increasingly recognized around the world.
Clearly, most food are functional in some way. What make a functional food however, is it potential ability to positively affect health. Functional foods mugged from fruits, vegetable and whole grains which are naturally high in ploytochemical to product in which a specific ingredient is added, removed or increased or decreased example of functional foods include, soy, oats, flaxseed, grape juice, broccoli and other cruciferous vegetable, phytosterol, enriched margarine, eggs enhanced with omega 3 facty acids, food fortified with herbal preparation and phylum.

1.1 Regulation Related to Functional Foods

Functional foods are regulated by the united state food and drug administration (FDA) under the authority of two laws. The federal, drug and cosmetic act (FD & C) of 1938 provide for the regulation of all foods and food additive. The dietary supplement health and education act (DSHEA) of 1994 amended the FD and C act to covers dietary supplement and ingredient of dietary supplement. Functional food may be categorized as whole foods, enriched foods, fortified foods or enhanced foods. Labeling claims that are used on functional foods are of two types these are:

Structure and functional claims which described affect on normal functioning of the body, but not claims that the foods can treat, diagnose, prevent, or cure a disease (claims such as “promotes regularity” helps maintain cardiovascular heath and support the immune system fit in to this category) Bierenbaum et al 1973)

Disease risk reduction claims which imply a relationship between dietary component and disease or health condition.

Structure and function claim do not require the approval by the FDA and they require much less stringent scientific consensus than disease risk reduction claims. Under the FD and C act, structure and function claims can not be false or misleading. However, the law does not define the nature or extent of evidence necessary to support these claims to complicate matters, the evidence available to support structure and function on claims varies widely (Unmare et al 1993).

1.2 Classifications of Functional Foods

These functional foods can be derived from two main source e.g plant and animals.

1.3 Functional Food From Plant:

Are oats, soy, flaxseed, tomatoes, garlic, broccolis and others cruciferous vegetable, citrus fruits, cranberry, wine and grape

1.4 Functional Food From Animal Source:

There are, fish, daioy product and beet crwonell (1997)

Chapter Four

4.0 Conclusion

Mounting evidence support the observation that functional foods containing physiological active component, either from plant of animal sources may enhance health. It should be stressed, however, that functional foods are not a magic bullet or universal panacea for poor health habit.

There are no good or bad foods but there are good or bad diets. Emphasis must be placed on over all dietary pattern one that follow the current us dietary guide lines and is plant based, high in fiber, low is animal fat and contain 5-9 serving of fruit and vegetable per day. Mover over diet is only one component of an over all lifestyle that can have an impact on health other component including smoking, physical activity and stress.

Health conscious consumer are increasingly seeking functional foods. However is in it infancy claim about health benefit of fucntional foods must be based on sound scientific criteria “Dydesdale 1997”. A number of factors complicate the establishment of a strong scientific foundation however. These factor include the complexity of the food substance effect on the food, compensatory metabolic change that may occur with dietary charges and lack of surrogate markers of disease development additional research is necessary to substantiate the potential health benefit pf these foods for which the diet health relationship are not sufficiently validated.

Research into functional foods will not advance public health unless the benefits of the food are effectively communicated to the consumer. The Harvand school of public health “Boston, mass” and the international food, information council foundation “Washington D. C” recently released a set of communication guidelines, aimed at scientist, journal editors, journalists, interest groups and other for improving public understanding of emerging science.

The guidelines are intended to help ensured that research result about nutrition food safety and health are communication in a clear, balanced, and nonmisleading manner “Finberg and Rowe, 1998’.

Finally, those foods whose health benefits are supported by sufficient scientific substantiation have the potential to be increasingly important component of health lifestyles and to be beneficial to the public and the food indsutry.

Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect

Project Material Download

3,000 Naira

The complete material will be sent to you in just 2 steps.

Quick & Simple…

Step One Purchase

Make payment of ₦3,000: through USSD Transfer, Bank Mobile App, ATM Transfer, or POS Transfer to:

Access Bank PlcAccount No.: 0811003731
Name: Samphina Academy
Account Type: Current

Or Click Here to pay with Debit Card

Click Here to pay with Debit Card ($15)
GHANA – Make Payment of 60 GHS to MTN MoMo, 0553978005, Douglas Osabutey 


Step Two Purchase

Send the following details through Text Message or WhatsApp Messenger | +234-8143831497

  • Payment Details 
  • Email Address 
  • Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect

The complete material will be sent to your email address after receiving your payment information | T & C Apply

  Contact Our Help Desk

You may also like:

⚠️ Need a different topic? Perform a quick search

Get A Complete Business Plan For Any Business In Nigeria

Business Plan for Businesses in Nigeria

  Business Plans in Nigeria

Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect


This research material “Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”. is only providing this material “Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.

How to defend your research work

This is a general guide on how to defend your research work:

1. Prepare For Questions:

If you are preparing for questions that may be asked during your defense, then your answers will flow smoothly and effectively. This will prove your knowledge on the subject e.g “Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect“, and strengthening your argument. Ask friends and family, read your work for them to listen to your presentation, and write down questions. You may be lucky the panel will ask you those you have already prepared on.

2. Strong Summary:

Summarizing your chapters will help keep your audience focused because it is easy for a mind to drift, so providing summaries will ensure your panel will follow along, even if they lose focus for a brief moment. Visual aides, such as graphs and power-point presentations can be very helpful. If you are going to use these, make sure you will practice your presentation with them.

3. Be Confident in Your Research Work:

Not knowing your topic “Bio-Chemistry Of Functional Food, Dietary, Importance And Health Effect” inside out will cause you to struggle and ultimately fail with your defense. You need to know the subject from every angle to ensure you are fully prepared for any question that may come your way.

4. Conclusion:

Reinforce your findings to conclude your defense. The finale of your presentation should focus on proving the work that has been done. You may need to recap on what has changed and remained unchanged, if is necessary.

5 . Listen:

Before you get defensive or recite a particular answer, make sure you truly understand the question being asked. Being a good listener is an important quality, because providing an inaccurate or off-topic answer will also weaken the validity of your paper.

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.