Functional Food Role in Health Promotion and Diseases Prevention
Keywords:
Socioeconomic Status, Noncommunicable Diseases, Diabetes, Cardiovascular Disease, Plant-Based Foods, Polyphenols, Phenolic Compounds, Antioxidants, Functional Foods, Neurodegenerative Diseases, Epigallocatechin Gallate (EGCG), Curcumin, Turmeric, Antinutrients, PhytochemicalsAbstract
Research shows that socioeconomic status and health are related, with those with lower socioeconomic status being more likely to suffer from noncommunicable diseases. Diabetes and cardiovascular disease are two chronic diseases that can be prevented by diet, including plant-based foods. Polyphenols and other phenolic compounds reduce the risk of cholesterol and provide protection against neurodegenerative diseases. Antioxidants and functional foods can also help people lose weight. The primary nutrients in edible plants are proteins, fats and oils, minerals, vitamins, carbohydrates (which can be a mix of free sugars or starch), and organic acids. Antinutrients include cyanide, trypsin inhibitors, tannic acid/tannin, and phytic acids (phytate). Animal research suggests that a neurotoxin that causes Parkinson-like disease is competitively inhibited by a class of polyphenols called epigallocatechin gallate (EGCG). By triggering signaling pathways essential for cell survival, EGCG may also shield neurons. The widespread use of turmeric, which contains the polyphenol curcumin, has been suggested as a potential reason for India's low rate of Alzheimer's disease. Curry contains turmeric.
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