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All About Blueberries


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Functional foods

Has a function beyond basic nutrition

Functional foods are "foods and beverages withclaimed health benefits based on scientific

evidence" Nutrition Labeling and Education Act of 1990

Health Claims on food products

Currently there are 18 approved structure/function claimsin the US

Green Tea & Cancer

Antioxidant Vitamins & Cancer

Walnuts & Heart Disease

In the U.S., functional foods are not defined by law


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Chronic diseases

Mortality from chronic diseases has surpassedmortality from infectious diseases.

Heart disease, cancer, aging - free radicals,

such as superoxide, singlet oxygen, andhydroxyl radicals.

Obesity - chronic inflammation.


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Chronic diseases

Cardiovascular disease is the leading cause of death

Cancer is second, 35% of all cancers are dietrelated

Multifactorial Long induction phase

Diet is very important

Diabetes

Obesity


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Phytochemicals

Biologically active chemical compounds.

Cell wall support materials, induced under stress

Bright and vivid colors

Found in fruits, vegetables, beans, grains, andother plants

Antioxidant or hormone-like action

1000s Some of the more commonly known

phytochemicals include beta carotene, ascorbic acid(vitamin C), folic acid, and vitamin E


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Functional Ingredients With Influence

Phytochemical In

Organosulfur,

glucosinolates

Cruciferous vegetables:broccoli, cauliflower, cabbage,dark leafy greens

Anthocyanins:

Cyanidin, Delphinidin, Malvidin,Pelargonidin, Peonidin, Petunidin,

Grapes, strawberries, blueberries,cranberries, blackberries,raspberries, nuts

Flavonols: Quercetin, Kaempferol,Myricetin, Isorhamnetin ,Naringin, Nobiletin, Rutin

Tea, apples, grapes, citrus fruits,

Isoflavones: Daidzein, Genistein,Glycitein, saponins

Soy foods


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Functional Ingredients With Influence

Phytochemical In

Carotenes: Lycopene Tomatoes and watermelons

Allium compounds Onions, garlic, scallions, chives

Monoterpenes: Limonene,Hesperetin, Naringenin, Eriodictyol

Citrus fruits

Phenolic acids: Ellagic acid Honey

Other Phenols: curcumin,capsaicin, xylenol

Turmeric, chili peppers,

Catechins: Catechin, Epicatechin,

Epigallocatechin Epicatechin gallate,Epigallocatechin gallate

Camellia Sinensis, Green tea


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Organosulfur, glucosinolates

Cruciferous vegetables:broccoli, cauliflower, cabbage, dark leafy greens

Modulates enzyme activities

Decreased cancer risk Decreased heart disease risk

Decreased cerebrovascular disease


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Anthocyanins: Cyanidin, Delphinidin, Malvidin,Pelargonidin, Peonidin, Petunidin

Grapes, strawberries, blueberries, cranberries,blackberries, raspberries, blue corn, nuts and beans

Cancer (antioxidant, anti-angiogenic)

Diabetes Infections (antibacterial)

Reduces light induced photo damage to eyes and

vision loss, stimulate regeneration of rhodopsin Dermal health

Decrease inflammatory response

Cognitive functionLila 2004


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Flavonols: Quercetin, Kaempferol, Myricetin,Isorhamnetin , Rutin, Luteolin

Found in onions, tea, apples, grapes, citrus fruits

Metal chelators and free radical scavengers

Anti-inflammatory, antioxidant, neuroprotective,

antiallergic, hepatoprotective, antithrombotic,antiviral, and anticarcinogenic activities

Significantly affect the function of variousmammalian cellular systems

Inhibit platelet aggregation by blocking eicosanoidproduction

Kaempferol suppress the growth of cancer cells

Hakkinen 2000


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Isoflavones: Daidzein, Genistein, Glycitein,Saponins

Soy foods

Mimic the female hormone estrogen preventingbone absorption and protecting bone health.

Reduce visceral fat, reducing risk for metabolicsyndrome etc.

Reduced cholesterol levels, reduced risk forischemic heart disease

Exhibit angiogenesis inhibiting action therebyrestricting the growth of cancer cells and preventingmetastasis.


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Carotenes: Lycopene

Tomato products, watermelon

Complex cocktail of chemicals, as well as thepotentiating interactions with other foods (such as

oils) in the diet that are actually responsible for thehealth-protective benefits

Suppresses expression of proteins in tumorprogression

Strong antioxidant

Eliminates singlet oxygen

Lila, MA


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Allium compounds

Garlic, onions, leeks, and chives

CANCER

Stomach

Colorectal Breast

Modulate the activity of several metabolizingenzymes

Protects DNA

Antiproliferative

Apoptosis


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Monoterpenes:Limonene, Hesperetin,Naringenin, Eriodictyol

Eucalyptus, citrus fruits, lavender, cherries,peppermint, dill

Prevent carcinogenesis of initiation and promotion/

progression stage Cancers of breast, skin, liver, stomach

Inhibit cholesterol synthesis

Consumption of fruits has also been associated withinhibition of the growth of Helicobacter pylorii

Antibacterial


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Phenolic acids: Ellagic acid, Caffeic acid,Chicoric acid, etc

Phenolic acids, namely caffeic, chlorogenic, ferulic,gallic and ellagic acid, are found in blackberry,raspberry, strawberry

Potential antioxidant, antimutagenic,anticarcinogenic, anti-inflammatory, antiviral withimmunostimulating properties

Inhibits HIV integrase

Diabetes prevention

Vision enhancement

Neuroprotection


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Other phenols: curcumin, capsaicin

Turmeric - curcumin Prevents AD by inhibiting oxidative stress of lipids in the

brain

Anti bacterial - Inhibits bacterial growth

Anti-inflammatory

Cancer preventive

Chili peppers - capsaicin

Pain


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Catechins

Green tea, 20 times more potent antioxidant thanvitamin C

Cardiovascular diseases

Obesity and weight loss beneficial for the suppression of diet-induced obesity

Diabetes

Cancer effective in inhibiting cancer growth

Microbial diseases

Neurodegenerative diseases


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EGCGWeight Loss Effects

Reduces body weight Reduced fat absorption

Inhibit lipases

Decreasing lipogenesis

Decreasing FAS

ACC1

Increasing hepatic lipidoxidation

Inhibiting adipocytegrowth

Increased fecal fatexcretion

Increasing UCP2

Decreasing SCD1 enzyme

Decreasing MA enzyme

Decreasing GK

Klaus, et al. IJO, 2005; Wolfram, et al. Ann Nutr Metab 49:54, 2005


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Regulating body weight

Caffeine

SalicinYohimbine

Forskolin

Yerba Mate Capsicum

Hydroxycitric acid

Resistant starch Calcium

Gum guggul

Corosolic acid Glucomannan

Chromium picolinate

Thermogenic vs non-thermogenic mechanism


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Prevention of chronic diseases

Unsaturated vegetable fats, whole grains, vegetableproteins

Colorful fruits and vegetables, berries

Spices, herbs Calorie restriction with adequate nutrients

Lila, M.A. Ann. N.Y. Acad. Sci. 1114: 372380 (2007).


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And back to Blueberries

5 and 10% blueberry powder

Mice were fed control or blueberry diet for 8 weeks

Tumor volume was significantly smaller in the 5%

and 10% BB supplemented groups than those onthe control diet

BB ingestion (anthocyanins) mediated keyprocesses of inflammation, signaling, cell migration

BB modulated 100s of genes involved ininflammation, cell-to-cell interaction and cancer

Adams et al. J. Nutr 141:1805, 2011


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Warningsupplementation might notwork

NIH-FUNDED STUDY SHOWS INCREASED PROSTATECANCER RISK FROM VITAMIN E SUPPLEMENTS

Men who took 400 international units (I.U.) of vitamin E daily

had more prostate cancers compared to men who took a

placebo, according to an updated review of data from theSelenium and Vitamin E Cancer Prevention Trial (SELECT).

The findings showed that, per 1,000 men, there were 76

prostate cancers in men who took only vitamin E

supplements, vs. 65 in men on placebo over a seven-year

period, or 11 more cases of prostate cancer per 1,000 men.

This represents a 17 percent increase in prostate cancers

relative to those who took a placebo.


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Warningsupplementation mightnot work Fred Hutchinson Cancer Research Center The results of the Beta-Carotene And Retinol Efficacy Trial

(CARET) suggest that high-dose supplementation of vitamin

A and beta-carotene should be avoided in people at high

risk of lung cancer. About 9,000 people (smokers andpeople with asbestos exposure) were assigned a daily

regimen of 25,000 IU of retinol and 30 milligrams of beta-

carotene, while a similar number of people were assigned

a placebo. After four years of follow-up, the incidence of lungcancer was 28% higher in the supplemented group

compared to the placebo group.


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Conclusions

It is not a single component in plant-derived foods,but rather complex mixtures of interactingnatural chemicals, that produce such powerful

health-protective effects. These naturalcomponents accumulate simultaneously together ina plant, and provide a multifaceted defensivestrategy for both the plant, and the human

consumer. Bioactive food constituents used to combat disease

progression can be more comprehensive andbroad-spectrumthan the effects of any single-

component synthetic drugs.

Lila, M.A. Ann. N.Y. Acad. Sci. 1114: 372380 (2007).


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