January 15, 2015

Presenter:

Sylvia Escott-Stump, MA, RD, LDNDirector, 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.

NUTRI-BITES®

Webinar Series

Functional Foods – Phytochemicals: Hidden

Nutrition Gems

Original recording of the January 15, 2015 webinar and PDF download of presentation available at:www.ConAgraFoodsScienceInstitute.com

 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

NUTRI-BITES®

Webinar Series

Phytochemicals – Hidden Nutrition Gems

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….”

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2013 Academy position paper on functional foods http://www.eatright.org/About/Content.aspx?id=8354

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=6442480412

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Bioactive CompoundsNaturally 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

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Liu RH. Health-promoting components of fruits and vegetables in the diet. Adv Nutr. 2013 ;4:384S-92S.

4 Major Classes of Phytochemicals

1-Terpenes: •Carotenoids (35%)•Terpenoids

2-Phenols: •Ellagic, caffeic, ferulic acids•Flavonoids (65%)•Lignans and phytosterols

3- Thiols & Organosulfur compounds: •Cruciferous vegetables•Onions, garlic

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!

• They also have anti-inflammatory properties and may help us increase HDL levels.

• Malireddy S et al. Phytochemical antioxidants modulate mammalian cellular epigenome: Implications in health and disease. Antioxid Redox Signal. 2012;17:327-39.

• 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.

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ORGANOSULFUR COMPOUNDS and THIOLS

Sulfur-containing phytonutrients

Subclasses:• Indoles• Dithiolethiones • Isothiocyanates

Cruciferous VegetablesBroccoli, Brussels sprouts, Cabbage, Cauliflower, Kale, Rutabaga, Horseradish

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Allicin (Allium sativum L.)GARLIC, CHIVES, LEEKS, ONIONS, SCALLIONS, SHALLOTS

Increases production of Glutathione-S-Transferase (GST) in liver detoxification system

Prevents carcinogen activation; inhibits mutagenesis

Stimulates the immune system; increases activity of macrophages and T-lymphocytes

May lower cholesterol and triglycerides

May lower blood pressure

Dosage: 1/2 to 1 clove of garlic per day (0.25-l g of garlic per Kg)

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;49:805-16.

• Tsubura A et al. Anticancer effects of garlic and garlic-derived compounds for breast cancer control. Anticancer Agents Med Chem. 2011;11:249-53.

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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 self-healing

• Respect the diversity of all health traditions

• 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 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 InformationAcademy of Nutrition and Dietetics. Position Paper on Functional Foods. J Acad Nutr Diet. 2013; 113:1096-

1103. 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

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