Nutraceutical Beverages: An Overview

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Chapter 1 Nutraceutical Beverages: An Overview Fereidoon Shahidi 1 and D. K. Weerasinghe 2 Downloaded via 148.251.232.83 on November 22, 2018 at 04:15:11 (UTC). See https://pubs.acs.

1 Chapter 1 Nutraceutical Beverages: An Overview Fereidoon Shahidi 1 and D. K. Weerasinghe 2 Downloaded via on November 22, 2018 at 04:15:11 (UTC). See for options on how to legitimately share published articles. 1 Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada 2 International Flavors & Fragrances Inc., 800 Rose Lane, Union Beach, NJ Nutraceutical beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. The health benefits of such beverages are rendered via different mechanistic pathways. However, the main criterion for acceptance of such beverages is their taste and flavor quality. Thus, formulation of high quality beverages with good taste, aroma and shelf-life stability is important for their adequate levels of consumption that are needed for health promotion and disease prevention. Considerable epidemiological evidence has shown that consumption of fruits and vegetables is associated with reduced risk of chronic diseases of aging as well as cardiovascular and several types of cancer (J,2). The phytochemicals present in plant foods, including fruits and vegetables, have been shown to be responsible for health benefits of such foods. While the mode of action of phytochemicals present as well as their chemical composition is varied, compounds with antioxidant potentials such as phenolics and polyphenolics appear to be important. The antioxidant activity of vitamin C in many cases is less important than that of phenolics such as flavonoids which are dominant in fruits (3). Recent focus has been on the identification of bioactives in a wide range of foods, includingfruits,beverages and related commodities. The mechanism by which bioactives in foods render their beneficial health effects has also been of much interest. These developments have intensified attention to nutraceuticals and functional foods. By definition, nutraceutical is referred to components in food, both nutrient and non-nutrient, that render beneficial health effect through disease prevention (4). These are generally used in the medicinal form of pills, capsules, liquids and alike. On the other hand, foods that contain 2004 American Chemical Society 1

2 physiologically active ingredients with health benefits above their basic nutrition are known as functional foods and these are in appearance similar to traditional foods.

2 2 physiologically active ingredients with health benefits above their basic nutrition are known as functional foods and these are in appearance similar to traditional foods. While anecdotal evidence has provided much of the basic information about health benefits of certain nutraceuticals, scientific basis for efficacy, standardization of products, their stability and safety aspects require adequate attention. Furthermore, metabolism and metabolites of nutraceuticals and bioactives need thorough studies. Such investigations may begin with in-vitro and animal studies, but essential proof may require clinical studies. While most consumers may benefit from certain nutraceuticals, some may need to assess risk/benefit of such ingredients based on their genetic background and lifestyle. In addition, development of biomarkers, study of synergistic and antagonistic effects of nutraceuticals and nutraceutical-drug interactions deserve particular attention. Nutraceuticals and bioactives generally constitute a minor portion of foods in general and of plant foods, in particular. However, through traditional plant breeding and biotechnological means it is possible to amplify the production of bioactives and hence their content or to introduce them in plants in which presence of particular phytochemicals is unusual. Similarly, the content of certain compounds in animal products may be increased. Thus, the content of conjugated linoleic acid and long-chain polyunsaturated fatty acid in milk may be increased through dietary means or by fortification. Bioactive peptides and their content in milk and related products may be amplified. Introduction of certain health beneficial components in foods may also be practiced. Thus, calcium may be added to orange juice to enhance its beneficial health properties. Table I shows the bioactive components of nutraceutical beverages. Among nutraceutical beverages of interest covered in this publication, beverages based on small fruits and berries, citrusfruitjuices, milk and soymilk, caffeinated beverages such as tea, coffee and chocolate, alcoholic beverages such as beer and wines and other fruit juices may be most important. A cursory account of these beverages is provided in subsequent sections of this chapter as well as in other chapters in this book. Small fruits Small fruits of commercial importance generally belong to the Vaccinium family and these include blueberries, lowbush berries, rabiteye blueberries, cranberries and partridgeberries in North America and bilberries and lingonberries in Europe. The main active components in these fruits are anthocyanins and other phenolics, mainly flavonoids. The average daily intake of anthocyanins is approximately 200 mg/day in the US (J). The antioxidant activity of berries and their respective juices is fairly high as reflected in their ORAC (oxygen radical antioxidant capacity) values (up to 45.9 jimol Trolox equivalents/g of fresh fruit). The content of vitamin C in berries is fairly low and thus it is unimportant to their antioxidant activity (4). Small fruits are known to possess antipoliferative effects (6) and some, such as cranberries, have

Table I. Examples of nutraceutical beverages and their bioactive components Beverage Bioactive Components Berries and small fruits Anthocyanins, other flavonoids, phenolics, etc.

3 Table I. Examples of nutraceutical beverages and their bioactive components Beverage Bioactive Components Berries and small fruits Anthocyanins, other flavonoids, phenolics, etc. Citrus fruits Limonene, auraptene, vitamin C, canthaxanthin, etc. Milk Biopeptides (e.g. caseinophosphopeptides), conjugated linoleic acid, etc. Soy beverages Isoflavones, other phenolics, etc. Grapes Anthocyanins, etc. Wines and beer Anthocyanins, oligomeric and polymeric anthocyanitin, etc. Tea Catechins, thearubigins, theaflavins, etc. Coffee Phenolics, caffeine, etc. Coeoa/chocolate Procyanidins, (-)-epicatechin, etc. Tomato juice Carotenoids, vitamin C, etc. specific role in prevention of other diseases such as urinary tract infection and other disorders (7,#). The anthocyanins assume different colors depending on the degree of hydroxylation and methoxylation as well as the ph of the medium. In addition, degree of glycosylation and position of it play a major role in the antioxidant potential of anthocyanins present in berries. The chemical composition, flavor effects, stability and health benefits of small fruits and their associated beverages are discussed in chapters 2, and of this book. These include anticancer activity, cardiovascular protection and protection against urinary tract infection, among others. Citrus Fruits Citrus fruits, mainly oranges, lemons, limes, tangerines, tangelos and grapefruits are of commercial significance. The bioactives present in their respective beverages are varied and may include both phenolic and non-phenolic constituents. Limonoids, canthaxanthin (in pink grapefruit) and vitamin C may make a major contribution to their antioxidant potential, in addition to that exerted by their phenolic constituents (9-11). Nutraceuticals originating from citrus fruits and their processing by-products are also discussed (see chapters 3, 7 and 9). Tea, Coffee and Chocolate/Cocoa Caffeinated beverages of commercial importance include different types of tea (green, black, oolong and puchong) and coffee. Meanwhile, cocoa-based beverages contain mainly theobromine. The phenolics in green tea include 3

4 4 catechins, namely (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, (-)- epigallocatechin and (-)-epigallocatechin gallate. In black tea, condensation products of catechins, namely thearubigins and theaflavins are also present (12). Oolong and puchong teas are semi-fermented products and contain both constituents found in green and black teas. Meanwhile, (-)-epicatechin and procyanidins are the main phenolic present in cocoa and chocolate products (13,14). The beneficial effects of tea, coffee and cocoa on health are related to their antioxidant activity which render cardiovascular protection. However, processing of products and their stability characteristics are of much importance to consumers. Thus, flavor aspects of such beverages and their change upon storage is of considerable commercial and scientific interest. Chapters 13 to 19 cover different aspects related to different types of tea, coffee and cocoa. Soy and Milk With respect to soy and milk, much has been discussed in the literature about phytoestrogen^ effect and other beneficial aspects of soy isoflavones and health benefits of bioactive peptides, such as caseinophosphopeptides, as well as conjugated linoleic acid (15,16) in milk (77). Fortification of soy with calcium, antioxidants in milk and structural characteristics of soymilk proteins are discussed in chapters 20,21 and 22 of this book. Wines and Beer Alcoholic beverages such as wines and beer have recently been considered as having potential health benefits. This originates from the components available in the starting materials (18). In particular, moderate intake of red wine has been associated with cardio protection. The compounds involved have been identified as anthocyamdins and their oligomers/polymers as well as resveratrol (19). However, the aroma and taste of wines and beers are important quality characteristics which serve as important factors in their marketing. Chapters 23 to 27 describe different aspects related to the aroma components of wines, role of Maillard reaction products in wine and presence of a natural cooling substance in beer malt. Isolation, activity, stability and effects Beverages and foods contain a wide range of bioactives. Many of the bioactives identified may be antioxidative in nature (Chapter 28) or may include bioactive alkoloids (Chapter 29), among others. Beverages and their components may be influenced by a variety of reactions, including Maillard reaction. Products so formed might influence a range of biomolecules such as

DNA (Chapter 30). Isolation of bioactives for further studies or use as nutraceuticals might also be of interest. Different methods of isolation have been used and explained in the literature.

5 DNA (Chapter 30). Isolation of bioactives for further studies or use as nutraceuticals might also be of interest. Different methods of isolation have been used and explained in the literature. Among technologies available is countercurrent chromatography (20), as explained in Chapter 31 of this book. This isolation/purification technique has gained popularity in recent times. 5 References 1. Bravo, L. Nutr. Rev. 1998, 56, LaVecchia, C.; Tavani, A. Eur. J. Cancer Prev. 1998, 7, Prior, R.L.; Cao, G.; Martin, Α.; Sofic, E.; McEwen, J.; O'Brien, C.; Lischner, N.; Ehlendfelt, M.; Kalt, W.; Krewer, G.; Mainland, M. J. Agric. Food Chem. 1998,46, Shahidi, F.; Naczk, M. Phenolics in Food and Nutraceuticals CRC Press, Boca Raton, FL. 5. Clifford, M.N. J. Sci. Food Agric. 2000, 80, Yoshizawa, Y.; Kawaii, S.; Urashima, M.; Fukase, T.; Sato, T.; Tanaka, R.; Murofushi, N.; Nishimura, H. Anticancer Res. 2000, 20, Ofek, I.; Goldhar, J.; Zafriri, D.; Lis, H.; Adar, R.; Sharon, Ν. Ν. Engl. J. Med. 1991,324, Avorn, J.; Monane, M.; Gurwitz, J.H.; Glynn, R.J.; Choodaovskiy, I.; Lipsitz, L.A. J. Am. Med. Assoc. 1994, 271, Kefford, J.F. World Rev. Nutr.Diet.1973,18, Miller, E.D.; Record, M.T.; Brinnie, W.H.; Hasegawa, S. In Phytochemicals and Phytopharmaceuticals. Shahidi, F. and Ho, C-T., Eds. AOCS Press, Champaign, IL. 2000, pp Tian, Q.; Miller, E.D.; Ahmad, H.; Tang, L.; Patil, B.S. Nutr. Cancer, 2001, 40, Ho, C-T.; Chen, C-W.; Wanasundara, U.N.; Shahidi, F. In Natural Antioxidants: Chemistry, Health Effects and Applications. Shahidi, F., Ed. AOCS Press, Champaign, IL, 1997, pp DaSilva, E.L.; Piskula, M.; Terao, J. Free Rad. Biol. Med. 1998, 24, Wang, J.F.; Schramm, D.D.; Holt, K.R.; Ensunsa, J.L.; Fraga, C.G.; Schmitz, H.H.; Keen, C.L. J. Nutr. 2000, 130, Wang, H.J.; Murphy, P.A. J. Agric. Food Chem. 1994, 42, Messina, M.J.; Persky, V.; Setchell, K.D.R.; Barnes, S. Nutr. Cancer 1994, 21, Fiat, A.M.; Migliove-Samour, D.; Jolles, P.; Drouet, L.; Sollier, C.B.D.; Caen, J. J. Dairy Sci. 1993, 76, Stein, J.H.; Keevil, J.G.; Wiebe, D.A.; Aeschlimann, S.; Fotts, J.D. Circulation, 1999, 100, Mazza, G. Crit. Rev. Food Sci. Nutr. 1995, 35, Degenhardt, Α.; Engelhardt, U.H.; Lakenbrink, C.; Winterhalter, P. J. Agric. Food Chem. 2000, 48,

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Functional Food and Health: An Overview

Chapter 1 Functional Food and Health: An Overview Downloaded via 148.251.232.83 on October 7, 2018 at 18:47:09 (UTC). See https://pubs.acs.org/sharingguidelines for options on how to legitimately share