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1、FScN4112FoodChemistryandFunctionalFoods1.1)IntroductionFoodchemistryFoods……arematerialswhichintheirnaturallyoccurring,processedorcookedformareconsumedbyhumansfornourishmentandforenjoyment.(Garad,1976,IntroductoryFoodChemistry,AVIPublishingCo.,Westport)FoodchemistryFoo
2、ds……arematerialswhichintheirnaturallyoccurring,processedorcookedformareconsumedbyhumansfornourishmentandforenjoyment.(Garad,1976,IntroductoryFoodChemistry,AVIPublishingCo.,Westport)Chemistry……isascientificdisciplineconcernedwiththecharacterization,composition,andchang
3、esofmatter.…mainobjectivesofeachchemist,however,arechemicalreactions…(Mortimer,1987,Chemistry,GeorgThiemeVerlag,Stuttgart)FoodFoods….Nourishment:nutritionalvalue-nutrients(macro-/micronutrients)-relativelyeasytoquantifyEnjoyment:hedonicvalue-hardtodefine-takesintoacco
4、untvisualappeal,smell,taste,textureetc.Toxicity?•Heterocyclicamines•Acrylamide?•Furans?Nutrients–Functionalfood"Letfoodbethymedicineandmedicinebethyfood(Hippocrates,ca.460BC–ca.370BC)Functionalfoods:-termintroducedinJapaninthemid-1980s:-exertahealthorphysiologicaleffe
5、ct-havetheformofordinaryfoods(notpillsorcapsules)Biologically-consumedaspartoftheordinarydietactivecompounds-foodthatoffersadditionalphysiologicalbenefitsinbeyondthatofmeetingbasicnutritionalneedsfunctionalfoods?⇒FoodcontainsphysiologicallyactivefoodcomponentsNutrient
6、s–Functionalfood"Letfoodbethymedicineandmedicinebethyfood“(Hippocrates,ca.460BC–ca.370BC)"Cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals." discuss
7、ionsintheprocess:drugorfood?Nutrients–FunctionalfoodWherecanfunctionalfoodsplayarole?-regulationofenergybalanceandbodyweight-cardiovascularfunction-defenseagainstoxidativestress-intestinalfunction,gutflora-mentalstateandperformance-…Nutrients–FunctionalfoodNutrients–F
8、unctionalfoodChemistryInorganicchemistryOrganicchemistryPhysicalchemistryBiochemistryAnalyticalchemistryFoodchemistryComputa
