Nutraceutical and

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

Non Flavonoid (Hydroxy

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

Flavonoid langsung scavenging

radical superoxide (O2)
 Down regulation radical production
(O2) and precursor free radical
(H2O2)

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

Flavonoid memblok initiation dengan

scavenging radical superoxide
 Propagation
L+ O2 ---------LOO
LOO+LH-------L+LOOH

flavonoid bereaksi dengan peroxy

radical (LOO) untuk memperlambat
propagation
 Termination
2(LOO)------- Non Radical Product
(NRP)

Flavonoid radical intermediate

bereaksi
dengan radical yang terbentuk pada
Propagation membentuk NRP
 Protein/Amino acid
Include intact protein (i.e.,soy protein),
amino acid, polypeptide, nitrogenous
and sulfur amino acid
Arginine, ornethine, taurine,
aspartic acid are also being
investigated
Arginine, is precursor of NO
(vasodilating substances. Use as
cardioprotective)
Taurine, lowering blood pressure &
antioxidant
Carbohydrate and Derivative
Ascorbic acid (vit.C), one of the most
nutraceutical substances
A very popular supplement
Primarily as an antioxidant
CH from plant produce some
oligosaccharide that may function as
prebiotic
Glycosaminoglycans (GAGs) such as
hyaluronic acid and chondroitin sulfate are
a polysaccharide, that are popular nutrition
supplement in patients suffering from joint
injuries and joint inflammatory disorders
 Fatty Acid
Omega 3 PUFA found in high
concentration in plant, fish, marine
animal, conjugated linoleic acid
(CLA) found mostly in fat and milk of
ruminant animal (beef and lamb)
Protective against CV disease,
Inflammatory disorder (arthritis),
certain cancers (breast and
colorectal)
 The role of omega 3 in
CV disease
Efek on dislipidemia
-decrease TG concentration
-increase HDL cholesterol
-decrease LDL cholesterol
Anti atherothrombotic
-decrease aggregation of
thrombocyte
-increase fibrinolysis
-increase erythrocyte flexibility
 The role of omega 3
in Rheumatoid arthritis
Decrease the production of
Arachidonic acid (inflammatory
mediator)
Beneficial effect:
-as antiinflammatory
-relieve the pain
-lowered the dosage of NSAID
 Mineral
Calcium in relation to bone health
K (potassium) in related to CV health
Trace mineral copper, selenium,
manganese, zinc, especially as
antioxidant
Copper, zinc, manganese are
component of superoxide dismutase
enzyme (SOD)
Selenium is a component of glutathion
peroxidase
 Microbe/Probiotic
Intact microorganism
Must be resistant to acid and digestive
enzyme
Safe for human consumption
Able to colonize human intestine
Significantly proven efficacy
Lactobacillus acidophilus, L plantarum, L
casei
Bifidobacterium bifidum, B infantis
Streptococcus salvarius
Yeasts (Saccharomyces boulardi)
 Prebiotic
A non digestible food ingredient
such as Soy- oligosacharide,
Galacto-oligosacharide, Lactulosa
(Fructose, Galactose, Dissacharide)
Stimulate growth of a certain
bacteria in colon, especially
Lactobacillus, Bifidobacterium
bacteria, and yeast
Beneficial for human health
 Symbiotic
Combination of Prebiotic &
Probiotic
Combination of live bacteria in a
food and inclusion of nutrient
(usually sugar) that can be used by
those bacteria
Popular combination
Bifidobacterium bacteria with fructo-
oligosacharide
 Garlic
Allyl sulfur compound:
- antimicrobial effect
- anticarcinogenic
- protective against cardiovascular
disease
Antimicrobial effect of Garlic

In previous time, labeled as universal

AB
Garlic extract inhibit negative &
positive bacteria
Aqueous garlic extract inhibit H.pylori
DAS (Dialylsulfide) & DADS
(Dialyldisulfide) significantly depress
H pylori proliferation
 Allium food
Effective in supressing fungal
growth
Protective against C albicans, a
greater degree than to nystatin
Ajoene (0.4% gel) found in garlic
was as effective as turbinafine (1%
cream) in healing tinea Corporis
and Cruris
 Garlic as anti cancer
Supress the incidence of several
cancer: breast, colon, skin, uterine,
esophagus and lungs
Garlic block N nitroso compound
(NOCs) formation
Enhanced DNA repair
Reduce cell proliferation
Induction of apoptosis
 Garlic in CV disease
Allin and Allicin posses
antioxidant
Lowered total and LDL cholesterol
Increase HDL cholesterol
Decrease TG
Lowering Blood pressure
Inhibition of platelet aggregation
Protective against CV disease
 Fruit and Vegetables and
disease prevention in aging
Oxidant (ROS) cause damage to cellular
membrane, Protein, DNA, and cause chronic
and degenerative disease (cv disease,stroke,
atherosclerosis, cataract, various of Cancer
The body has endogenous antioxidant,
which are significantly diminished with aging
Fruit and vegetables may afford additional
protection against ROS, as a good sources
of anti oxidant, source of mineral and
prebiotic