Functional Foods

There is a growing awareness of the food industry and consumers regarding the role that food represent to health, physical and mental capacity, improving people’s quality of life and life expectancy.

Proper nourishment includes a wide variety of foods with different substances that affect various bodily functions.

Functional foods provide essential energy and nutrients for our daily lives, in addition to substances that act on human metabolism and physiology, preventing and retarding diseases. They are powerful antioxidants, which fight free radicals, which in excess compromise the functioning of the body and accelerate its aging process. Thus, when ingested regularly, these substances may reduce the risk of developing various health problems such as cancer, intestinal problems, cholesterol, high blood pressure, diabetes and degenerative diseases. Thus, we have good reasons to include them in our diet.

Substance	Foods	Potential Benefits
Monounsaturated Fatty Acids	Nuts, olives, avocados, olive oil.	Prevention of cardiovascular diseases.
Polyunsaturated	Hazelnuts and flaxseed.	Contributes to the maintenance of mental and visual functions.
Fatty Acids Omega-3	Cold water fish with high fat content, salmon, tuna, cardiovascular, prevention fish oil, foods enriched with omega-3.	Prevention of cardiovascular diseases, prevention of autoimmune and inflammatory diseases.
Conjugated Linoleic Acid	Beef, lamb and certain cheeses.	Contributes to the healthy maintenance of the immunological system.
Tryptophan, Tyramine, Glutamine, Cysteine	Meat, fish, eggs, vegetables, dietary supplements and products for athletes.	Stimulates the immunological function.
Beta-carotene	Carrots, mangos.	Strengthens the antioxidant defenses of cells.
Anthocyanins	Cherries, raspberries, grapes, fruits in general.	Prevention of cancer and cardiovascular diseases.
Flavonoids	Citrus fruits, cabbage, broccoli, onions, apples, grapes, raspberries, green tea, soy*.	Strengthens antioxidant defenses, action on the forming of free radicals and reduction of LDL cholesterol levels, * relieves hot flashes in menopausal women.
Lutein and Xanthine	Pequi, corn, kale, citrus, eggs, chard, spinach.	Protection against muscular degeneration, maintenance of good vision
Lycopene	Tomatoes, guava, watermelon.	Protection against cancer, especially prostate, reduction of the risk of cardiovascular diseases; antioxidant activity.
Sterols Vegetable Stanols	Corn, soy, wheat, wood oils.	Reduction of the risk of cardiovascular diseases; reduces the absorption of cholesterol.
Catechin	Grapes, strawberries, green tea, black tea.	Antioxidant activity and antheroma inhibitor; prevention of certain types of cancer.
Limonoids	Citrus fruits.	Stimulates the production of enzymes that protect against cancer and the reduction of cholesterol.
Resveratrol and Quercetin	Grape peels, apples and red wine.	Reduces the risk of cardiovascular diseases; inhibits carcinogen formation, clots and inflammation.
Isoflavone	Soy, legumes, peanuts, licorice, vegetables and peas.	Relieves menopause symptoms; reduces the risk of osteoporosis and cardiovascular diseases; reduces the risk of breast and prostate cancer.
Soy Protein	Soy and its byproducts	Reduces the risk of cardiovascular diseases.
Beta-glucan	Oats, barley, vegetables and grains.	Controls blood sugar and serum cholesterol.
Isothiocynates and Indole	Broccoli, cabbage, cauliflower, radishes and mustard leaves.	Increases enzyme activity (type 2) protectors against carcinogenesis.
Lignans	Linseed	Inhibits hormone-dependent tumors.
Ester sulfides (Allyl sulfides).	Garlic and onions.	Reduces the risk of cardiovascular diseases; stimulates the production of enzymes that protect against gastric cancer.
Fibers/Prebiotics (Insoluble fibers and Soluble Fruto-oligosaccharides and Inulin)	Whole grains, fruits and vegetables in general.	Improves intestinal health, reduces the risk of colon cancer, cholesterol control.
Probiotics (Bifidobacteria and Lactobacilli)	Fermented milks, yogurts.	Improves intestinal health; reduces the risk of colon cancer; improves lactose intolerance.