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NUTRI-BITES®
Webinar Series
Functional Foods – Phytochemicals:
Hidden Nutrition Gems
January 15, 2015
Presenter:
Sylvia Escott-Stump, MA, RD, LDN
Director, Dietetic Internship
Department of Nutrition Science - East Carolina University, Greenville, NC
Moderator:
James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the
Academy of Nutrition and Dietetics.
Original recording of the January 15, 2015 webinar and PDF download of presentation available at:
www.ConAgraFoodsScienceInstitute.com
NUTRI-BITES®
Webinar Series
Phytochemicals – Hidden Nutrition Gems
Based on this webinar the participant will be able to:
 Review current knowledge and identify future research
questions regarding phytochemicals
 Offer practical dietary strategies for clients to include more
phytochemicals into their diets
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What are “functional foods?”
“Whole foods and fortified, enriched, or enhanced foods
have a potentially beneficial effect on health when
consumed as part of a varied diet on a regular basis, at
effective levels….”
2013 Academy position paper on functional foods
http://www.eatright.org/About/Content.aspx?id=8354
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Total Diet Approach
• …communicate healthy eating
messages that emphasize a balance
of food and beverages within energy
needs, rather than any one food or
meal.
• 2013 Academy Position Paper: Total Diet
Approach to Healthy Eating
INFOGRAPHIC
• http://www.eatright.org/Public/content.aspx?id=6442
480412
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Bioactive Compounds
Naturally occurring chemical
compounds contained in or derived
from an animal, marine or plant source,
that exert desired health or wellness
benefits. Humans are OMNIVOROUS.
• Animal foods (zoochemicals)
• Marine foods (fish, shellfish, sea
vegetables)
• Plant foods (phytochemicals)
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Phytochemical Chart
Liu RH. Health-promoting components of fruits and vegetables in the diet. Adv Nutr. 2013 ;4:384S-92S.
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4 Major Classes of Phytochemicals
1-Terpenes:
• Carotenoids (35%)
• Terpenoids
3- Thiols & Organosulfur
compounds:
• Cruciferous vegetables
• Onions, garlic
2-Phenols:
• Ellagic, caffeic, ferulic acids
• Flavonoids (65%)
• Lignans and phytosterols
4- Allium Compounds:
• Onions, garlic, leeks, shallots
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TERPENES: CAROTENOIDS
• Yellow, orange, red
lipophilic pigments
• Of 600 known, only 14
are in human serum a
few are common in the
food supply
•
Ciccone Dietary intake of carotenoids and their antioxidant and
anti-inflammatory effects in cardiovascular care. Mediators
Inflamm. 2013;2013:782137.
•
Jacob JK et al. Biochemical basis for functional ingredient design
from fruits. Annu Rev Food Sci Technol. 2012;3:79-104.
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PHENOLS
• Phenols are the big
guns in the
phytochemical world,
with over 4000
chemicals available
to protect plants from
oxidative damage!
• Malireddy S et al. Phytochemical
• They also have anti-
inflammatory
properties and may
help us increase
HDL levels.
antioxidants modulate mammalian cellular
epigenome: Implications in health and
disease. Antioxid Redox Signal. 2012;17:32739.
• Nicod N et al. Green tea, cocoa, and red wine
polyphenols moderately modulate intestinal
inflammation and do not increase high-density
lipoprotein (HDL) production. J
Agric Food Chem. 2014;62:2228-32.
ORGANOSULFUR COMPOUNDS
and THIOLS
Cruciferous
Vegetables
Broccoli, Brussels
sprouts, Cabbage,
Cauliflower, Kale,
Rutabaga, Horseradish
Sulfur-containing
phytonutrients
Subclasses:
• Indoles
• Dithiolethiones
• Isothiocyanates
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Allicin (Allium sativum L.)
GARLIC, CHIVES, LEEKS, ONIONS, SCALLIONS, SHALLOTS
Increases production of Glutathione-STransferase (GST) in liver detoxification
system
Prevents carcinogen activation; inhibits
mutagenesis
Dosage: 1/2 to 1 clove of garlic
per day (0.25-l g of garlic per Kg)
Stimulates the immune system;
increases activity of macrophages and
T-lymphocytes
Caution: Dried preparation may not be
effective; heartburn, gas, and GI tract
disturbances
•
Antony ML, Singh SV. Molecular mechanisms and targets of
cancer chemoprevention by garlic-derived bioactive
compound diallyl trisulfide. Indian J Exp Biol. 2011;49:80516.
•
Tsubura A et al. Anticancer effects of garlic and garlicderived compounds for breast cancer control. Anticancer
Agents Med Chem. 2011;11:249-53.
May lower cholesterol and triglycerides
May lower blood pressure
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Guiding Principles for Counseling
• Apply a “wholeness
orientation” in health
care delivery: mind,
body, spirit, and
environment
• Support and promote
the natural capacity of
recovery and selfhealing
• Disseminate
comprehensive, quality
and timely information
• Recognize the patient’s
right to choose freely
among safe and effective
care or approaches
• White House Commission on Complementary
• Respect the diversity of
all health traditions
and Alternative Medicine
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Overall: Advice to the Registered Dietitians
• Employ a Balanced Diet Approach
• Even natural, whole foods could be troublesome if over-consumed
• More is NOT ALWAYS BETTER
• Be familiar with the medications your clients are taking
• Safety for the Client
• Botanical supplements are not regulated by the FDA
• ‘Natural’ does not guarantee safety
• Any biologically active ingredient, consumed in excess, can be harmful
• Choose Where You Stand
• Confirm with the science. Are you guiding or promoting?
• Be a Client Advocate
• Identify and document use of herbs and botanicals
• Advocate for better regulation of herbs and botanicals as drugs, not
foods
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REMEMBER Our Professional Goal!
Let’s ensure that the
public has not only
great nutrition tips but
accurate information!
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References and Further Information
Academy of Nutrition and Dietetics. Position Paper on Functional Foods. J Acad Nutr Diet. 2013; 113:10961103. http://www.eatright.org/About/Content.aspx?id=8354
Aggarwal BB et al. Identification of novel anti-inflammatory agents from Ayurvedic medicine for prevention of
chronic disease. Curr Drug Targets 2011; 12(11):1595-1653.
FDA food labeling/claims
http://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/default.htm
National Center for Complementary and Alternative Medicine
http://nccam.nih.gov/health/antioxidants/introduction.htm
Nutrition.gov
http://www.nutrition.gov/whats-food/antioxidants-phytonutrients
University of Maryland – Complementary and Alternative Medicine Guide
http://umm.edu/health/medical/altmed
US Food and Drug Administration, Center for Food Safety and Applied Nutrition
http://www.cfsan.fda.gov/~dms/guidance
US Department of Agriculture USDA Flavanol Database
http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.html