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Functional food
Nutraceutical :
-chemical found as natural component of
food
-and other ingestible form
-that beneficial to human body in prevent,
treating disease
-or improve physiological performance
-Essential nutrient (Vit C, vit E) bisa
dimasukkan nutraceutical o.k juga
berfungsi
sbg. antioxidant
Composition Of Food
Nutrient :
.Carbohydrate, Protein, Lipid,
Vitamin, Mineral, Water
Non nutrient :
. Fibers, Phytochemical
(Botanical Medicine),
pigment,
additive, Alcohol,dll.
Nutraceutical
Non nutrient yang berguna bagi tubuh:
. Fibers, phytochemical dll.
Essential nutrient (Vit C, Vit E) :
. Dibutuhkan mutlak oleh tubuh
untuk pertumbuhan dan
maintenance
. Juga berfungsi sebagai AO
Functional food :
- A food natural or formulated
which enhance physiological
performance
- prevent or treat disease and
disorders
- developed health and physical
performance
Include Functional Food
Natural (dari alamiah,tidak ada
penambahan atau pengurangan)
Formulated :
. Fortified : Juice + lycopene
. Modified : low saturated fat
milk
Nutraceutical sources
Animal, plant, microbial. All contain
choline, phosphotidylcholine,
sphingolipid, linoleic acid
Nutraceutical in specific food:
- peper fruit (capsaicinoid)
- olive oil ( omega 3)
- red wine (anthocyanate)
- onion & garlic (allyl sulfur or organo
sulfur)
- citrus fruit (isoflavon quarcetin)
Isoprenoid
Most popular nutraceutical families
Fruit, vegetable, grains : rich sources
of non digestible CH and micronutrient
( carotene, ascorbic acid,
tocopherol, folic acid)
Reduce risk of cancer (supress tumor
growth)
Isoprenoid families has antioxidant
effect
Derivate Isoprenoid
Carotenoid (beta Carotene,alpha
Carotene lutein, Cryptoxanthin,
Zeaxanthin, Astaxan tin, Lycopene)
Tocopherol
Tocotrienol
Saponin
Main Dietary
Carotenoids
and carotene : green leavy
vegetable, carrot, red palm oil,
mango, papaya, sweet potatos
(especially purple), cassava
Lutein: green leavy vegetable, unripe
fruit, egg yolk
cryptoxanthin (monohydroxy
carotenoid): citrus fruit, maize
Lycopene: tomato is the main dietary
source of this carotenoid. Also found
in watermelon
Antioxidant Effect of
Carotenoid
Singlet energy transfer
. Carotenoid+light ----- carotenoid
. carotenoid+chlorophyl----
carotenoid+chlorophyl
Triplet energy transfer
Singlet Oxygen quenching
O2+Carotenoid-----
3O2+3Carotenoid
3Carotenoid------Carotenoid+Heat
Effect on Termination
process
Adduct formation
polyene chain+free radical---less
reactive free radical
Electron transfer from carotenoid to
free radical--less reactive carotenoid
radical
Donation of hydrogen molecule to free
radical----stable carotenoid radical
Lycopene
The major carotenoid, can be found in
the human serum and various tissues
throughout the body
Is not a provitamin A
Sources: Tomato, watermelon, guava
Bioavailability increase with dietary
fat
Protective against chronic diseases
such as cancer of prostate, lung and
stomach
Decrease LDL, reduce the risk of CHD
Antioxidant activity
Lycopene
Singlet Oxygen Quencher (most
effective)
Radical trapping properties
Effectiveness in scavenging peroxy
radical (LOO)
Combination effect
Lycopene Properties
Lycopene can inhibit human cancer
specifically in prostate cancer cell
Combination of lycopene and Lutein
synergistically interact as
Antioxidant
Lycopene cyclase is an enzyme
found in tomatoes which convert
lycopene to beta caroteen
Lycopene properties
Warna merah tomat menunjukkan
terjadi akumulasi lycopene, karena
menurunnya lycopene cyclase (down
regulation of lycopene cyclase)
Lycopene meredam singlet oxygen
dan mengurangi mutagenesis
Campuran berbagai jenis carotenoid
jauh lebih efektif dp. single
compound (sinergis paling menonjol:
Lycopene + lutein)
Lycopene properties
Menghambat prolifrasi beberapa
sel cancer (breast, lung,
endometrium)
Effek Hypocholesterolemic
(menghambat HMG-CoA
reductase)
Derivate Polyphenol
Simple phenol & phenolic
acid
Flavonoid
cinnamic acid)
Derivate Flavonoid
Flanonol, Flavone,
Flavanone (merupakan
precursor dari Flavone,
Isoflavone, Flanonol)
Flavanol (Catechin),
Anthocyanidine, Isoflavone,
Dihydroflavonol, Chalcone.
Phenolic compound
(isoflavon)
Soy, the major source of isoflavon
Isoflavon is not destroyed by food
processing, but can be loss during
discarded processing
Tempe is a good source of isoflavon,
contain 500 mcg/gr.
Soy germ contain isoflavon at 10
times the conc.found in soybean
Health effect of soy
isoflavon
Decrease blood cholesterol
Lowered risk of several Cancer (breast,
prostat & colon)
Lowered risk of cardiovascular disease
Lowered risk of osteoporosis (in post
menopausal women)
Lower urinary calcium excretion
Women who not use estrogen: 60-90
mg isoflavon per day may be needed
Cara kerja flavonoid
sebagai
antioxidant
Direct radical scavenging
Down regulation of radical
production
Elimination of radical precursor
Metal chelation
Inhibition of xanthine oxidase
Elevation of endogenous
antioxidant
Direct radical scavenging
O2-------- O2
O2+ 2H------H2O2
O2+ H2O2--------O2+OH+OH
oxygen consumption
protein kinase C
. superoxide
. hydrogen peroxide
flavonoid menghambat protein
kinase C
Metal chelation
Flavonoid + Fe
Flavonoid Fe complex
excretion
Pada peroksidasi lipid
Initiation
LH+OH ------L+H2O