Author: C. Abuajah, A. C. Ogbonna, C. Osuji C
relationship between functional components of food, health and well-being, functional components of food can be effectively applied in the treatment and prevention of diseases, impart physiological benefits and promotion of wellbeing, functional ingredients such as non-starchy carbo-hydrates including soluble and insoluble dietary fibers, fucoidan; antioxidants including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur compounds; plant sterols and soy phytoestrogens occur only in plant foods (whole grains, fruits, and vegetables) as phytochemicals. However, probiotics, pre-biotics, conjugated linolenic acid, long-chain omega-3, ?6and?9-polyunsaturated fatty acids, and bioactive peptides have proved that functional components, healthy diet in preventing non-communicable diseases is well accepted, the borderline between food and medicine is becoming very thin, Functional components are non-conventional biomolecules that occur in food which possess the capacity to modulate one or more metabolic processes or pathways in the body, resulting to health benefits and promotion of well-being, functional components have health-promoting roles, treatment and prevention of diseases, Functional components include phytochemicals which are plant-derived, non-nutritive and biologically active chemicals that function in the body to prevent the onset of certain non-communicable diseases, Alpha-carotene/beta-carotene, neutralize free radicals which may cause damage to cells. Lutein , reduce the risk of muscular degeneration, Lycopene , Reduce the risk of prostate cancer , Immune modulation; apoptosis of cancer cells; stimulates brain development; anti-clotting effect; lower blood cholesterol le vels; decrease high blood pressure, stabilize blood sugar, Insoluble dietary fibre, Reduces risk of breast or colon cancer, Soluble dietary fibre (?-Glucans) Reduces risk of cardiovascular disease; protects against heart disease and some cancers; lower LDL and total cholesterol. Soluble Fibre , Reduces risk of cardiovascular disease; protects against heart disease and some cancers; lower LDL and total cholesterol, Long chain omega-3 Fatty, Reduce risk of cardiovascular disease; improve mental and visual function , Conjugated Linoleic Acid (CLA), Improve body composition, Phenolic, Neutralize free radicals, Improve urinary tract health; Plant Sterols, Lower blood cholesterol levels by inhibiting cholesterol absorption, Prebiotics and Probiotics, Improve quality of intestinal microflora; gastrointestinal health, functional components usually occur in multiple forms such as glycosylated, esterified, thiolated, or hydroxylated materials in food, multiple metabolic activities allowing for beneficial effects on several diseases and target tissues in the body, functional components focus on their types, nature, medicinal properties, functions, sources, carbohydrates which are polymers of glucose molecules and other sugars including galactose, fructose, xylose, arabinose, aloe polysaccharides, AMB develop unique state of the art processing techniques increase the concentration of acemannan in aloe vera, main compound of aloe vera by retention of functional compounds
