亚洲功能性食品研究报告.pdf

sian Functional FoodsAANUTRACEUTICAL SCIENCE AND TECHNOLOGYSeries EditorFEREIDOON SHAHIDI,PH.D.,FACS,FCIC,FCIFST,FRSCUniversity Research ProfessorDepartment of BiochemistryMemorial University of NewfoundlandSt.Johns,Newfoundland,Canada1.Phytosterols as Functional Food Components and Nutraceuticals,edited by Paresh C.Dutta2.Bioprocesses and Biotechnology for Functional Foods and Nu-traceuticals,edited by Jean-Richard Neeser and Bruce J.German3.Asian Functional Foods,John Shi,Chi-Tang Ho,and FereidoonShahidiADDITIONAL VOLUMES IN PREPARATIONJohn ShiChi-Tang HoFereidoon Shahidi sian Functional FoodsAA This book contains information obtained from authentic and highly regarded sources.Reprintedmaterial is quoted with permission,and sources are indicated.A wide variety of references arelisted.Reasonable efforts have been made to publish reliable data and information,but the authorand the publisher cannot assume responsibility for the validity of all materials or for the conse-quences of their use.Neither this book nor any part may be reproduced or transmitted in any form or by any means,electronic or mechanical,including photocopying,microfilming,and recording,or by any infor-mation storage or retrieval system,without prior permission in writing from the publisher.All rights reserved.Authorization to photocopy items for internal or personal use,or the personalor internal use of specific clients,may be granted by CRC Press,provided that$1.50 per pagephotocopied is paid directly to Copyright Clearance Center,222 Rosewood Drive,Danvers,MA01923 USA.The fee code for users of the Transactional Reporting Service is ISBN 0-8247-5855-2/05/$0.00+$1.50.The fee is subject to change without notice.For organizations that have beengranted a photocopy license by the CCC,a separate system of payment has been arranged.The consent of Marcel Dekker and CRC Press does not extend to copying for general distribution,for promotion,for creating new works,or for resale.Specific permission must be obtained inwriting from Marcel Dekker/CRC Press for such copying.Direct all inquiries to CRC Press,2000 N.W.Corporate Blvd.,Boca Raton,FL 33431.Trademark Notice:Product or corporate names may be trademarks or registered trademarks,and are used only for identification and explanation,without intent to infringe.Visit the CRC Press Web site at 2005 by Marcel Dekker/CRC PressNo claim to original U.S.Government worksInternational Standard Book Number 0-8247-5855-2Library of Congress Card Number 2004057109Printed in the United States of America 1 2 3 4 5 6 7 8 9 0Printed on acid-free paper Library of Congress Cataloging-in-Publication Data Shi,John.Asian functional foods/by John Shi,Chi-Tang Ho,and FereidoonShahidip.cm.Includes bibliographical references and index.ISBN 0-8247-5855-2(alk.paper)1.Functional foods.2.DietAsia.I.Ho,Chi-Tang,1944-II.Shahidi,Fereidoon,1951-III.Title.QP144.F85S535 2005613.2095-dc222004057109 DK3034_C000.fm Page iv Tuesday,January 4,2005 2:54 PM v Preface Health and“healing”foods have a long history in Asian cultures.The Asians such as Chinese and Indians have long known that foodand medicine are from the same source and can treat illnesses andbuild up a healthy life.The Chinese as well as other Asians areproud of their heritage and the ingenuity of their early scientific andcultural accomplishments.One of their most remarkable contributionsto civilization was the wealth of information they collected on theuses of natural substances,plants,chemicals,and animals in treat-ing illnesses.Many unique traditional Asian functional foods weredeveloped by combining food with herbal medicines.It appears thatboth East and West are in agreement with these concepts.As earlyas 2,500 years ago,Hippocrates,the father of the Western medicine,said“Let your food be your medicine and medicine be your food.”Traditional Asian functional foods derived from cereals,vegeta-bles,and fruits are consumed on a regular basis and can be consid-ered as nutritious supplements,while the special functional foodssuch as herbs(ginseng,Lingzhi Ganoderma),meat(black-bonechicken,duck skin)and some seafoods(sea cucumber)are consumedless frequently.Many plants such as medicinal herbs have beenused for thousands of years to maintain health and treat disease.They can be used either as a single herb or as multiple formulated DK3034_C000.fm Page v Tuesday,January 4,2005 2:54 PM viShi,Ho,and Shahidi herbs in herbal foods,teas,wines,congees,and pills(or powder).Many of these herbal products have been shown to improve immu-nopotentiation,increase systemic circulation,assist disease preven-tion,and slow down the aging process.The health benefits of muscle foods,including seafoods,have alsobeen known for thousands of years.The inhabitants of Asian coun-tries,especially the Chinese,Japanese,and Indians,have for thou-sands of years considered certain meat and meat products as specialhealth-healing foods.In addition,a number of nontraditional ani-mal-derived foods,such as sea cucumber,shark cartilage and thelike are also found in Asian supermarkets and are considered ashealth-enhancing food items.Most Asian regions are located in tropical and subtropical andmonsoon zones.Thus many kinds of cereals,oil seeds,and nuts canbe cultivated.The traditional edible oils have been extracted fromseeds or nuts(groundnut,rapeseed,sesame,perilla,walnut,andtorreya)since ancient times.These oils have desirable flavor andcolor as well as fat soluble antioxidative substances that possessradical scavenging and antioxidant properties.Today more and morepeople believe that Asian functional foods can prevent diseases,maintain health,and make their dream of living longer and healthycome true.The long history of Asian functional foods,where herbalproducts are used as traditional medicines,and health care basedon natural products has given a new meaning to functional food inthe world.As traditional Asian functional foods gain the attentionof the general public,manufacturers will try to fill a growing con-sumer appetite for these health-promoting products derived fromfoods.Traditionally,Asian functional foods were produced on a smallscale with manual operations,and then consumed locally.In thelast few decades,mass production of functional foods with modernequipment and technologies has begun to play an increasinglyimportant role in the production of many Asian functional foodproducts.The production of functional foods,however,requires max-imizing the retention of biologically active components that areusually heat sensitive and susceptible to process-induced changesas well as oxidative reactions.During the past decade the consumption of functional foods hasemerged as a major consumer-driven trend,serving the needs of anaging population that wants to exercise greater control over itshealth and well being.This trend is expected to continue,and theneed for scientific information on all aspects of functional foods is DK3034_C000.fm Page vi Tuesday,January 4,2005 2:54 PM Prefacevii vital to the advancement of this emerging sector.The increase inconsumer demand for functional food has prompted internationalhealth organizations and governmental agencies to develop specificguidelines for their production and use.Accordingly,the scientificcommunity must apply modern technologies to ensure the efficacyand safety of these traditional functional foods before developingthem into first-class dietary supplements.In order to gain a better understanding and to disseminate thelatest developments in this rapidly expanding field,this book,AsianFunctional Foods,in the Series of Nutraceutical Science and Tech-nology,was developed.The 21 chapters in this book cover a widerange of traditional Asian functional foods,including the source ofthe traditional Asian functional foods,their history,functionality,the chemical,physical and physiological properties,health benefits,mechanisms of antioxidant action,anticancer,antiaging properties,as well as clinical and epidemiological evidence.The processingtechnology and process systems,equipment,material preparation,food preparation,and quality control during processing are alsodiscussed.The stability,shelf life and storage technology(includingpackaging technology)of traditional functional food products,indus-trial production,homemade products,consumer and marketingissues,and social and economical impact are also presented in thesechapters.While Asian functional foods steadily gain in popularity in theWestern world,food cultures from the Western countries are alsobeing widely accepted in Asia.People around the world are acceptingthe concept of functional foods as more than just a source of simplenutrition.This book discusses the theoretical and practical aspectsof functional foods,from fundamental concepts of biochemistry,nutrition,and physiology to food technology.The information in thisvolume may initiate communications between East and West,andopen up areas of common interest.This in turn may generate oppor-tunities for greater utilization of traditional Asian functional foodin the Western world.The production of this book was made possible by the efforts ofinternational experts,and different areas are presented.This bookwill be of interest to a wide spectrum of food scientists and technol-ogists,nutritionists,biochemists,engineers,and entrepreneursworldwide.It will also serve to further stimulate the developmentof functional foods and nutraceuticals,and contribute to providingconsumers worldwide with products that prevent diseases andmaintain health.DK3034_C000.fm Page vii Tuesday,January 4,2005 2:54 PMDK3034_C000.fm Page viii Tuesday,January 4,2005 2:54 PM ix About the Editors John Shi is a research scientist in Federal Department of Agricul-ture and Agri-Food Canada,adjunct professor in University ofGuelph,Canada and South China Institute of Botany,Chinese Acad-emy of Sciences,China.He is coeditor of Functional Foods II.Hegraduated from Zhejiang University,China,and received an M.A.degree in 1985,and Ph.D.degree in 1994 from the PolytechnicUniversity of Valencia,Spain.Dr Shi is an international editor of Journal of Food Science and Nutrition and Nutraceuticals andFoods,a member of the editorial board of Journal of MedicinalFoods,and Journal of Agriculture,Food and Environment.He is avisiting professor and has done international collaborative researchat the Norwegian Institute of Fishery and Aquaculture,and LleidaUniversity,Spain.His current research interests focus on separationtechnologies for health-promoting components from natural prod-ucts to develop functional foods.Professor Chi-Tang Ho received his B.S.degree in chemistry fromNational Taiwan University in Taipei,Taiwan in 1968.He then wenton to receive both his M.A.in 1971 and his Ph.D.in 1974 in organicchemistry from Washington University in St.Louis.After complet-ing two years as a postdoctorate fellow at Rutgers University,he DK3034_C000.fm Page ix Tuesday,January 4,2005 2:54 PMxShi,Ho,and Shahidijoined the Rutgers faculty as an assistant professor in the Depart-ment of Food Science.He was promoted to associate professor in1983.In 1987 he was promoted to Professor I,and in 1993 he waspromoted to Professor II.He has published over 480 papers andscientific articles,edited 27 professional books and is an editorialboard member for a variety of publications,including the Journalof Agricultural and Food Chemistry.He has also won numerousawards including the Stephen S.Chang Award in Lipid and FlavorScience from the Institute of Food Technology and two honoraryprofessorships,and has served in the Division of Agricultural andFood Chemistry of the American Chemical Society in various posi-tions including as division chair.His current research interests focuson flavor chemistry and the antioxidant and anti-cancer propertiesof natural products.Fereidoon Shahidi,Ph.D.,FACS,FCIC,FCIFST,FRSC,hasreached the highest academic level,university research professor,in the Department of Biochemistry at Memorial University of New-foundland(MUN).He is also cross-appointed to the Department ofBiology,Ocean Sciences Centre,and the aquaculture program atMUN.Dr.Shahidi is the author of nearly 500 research papers andbook chapters and has authored or edited over 30 books and madeover 300 presentations at scientific conferences.His research con-tributions have led to several industrial developments around theglobe.Dr.Shahidis current research interests include different areasof nutraceuticals and functional foods as well as marine foods andnatural antioxidants,among others.Dr.Shahidi serves as the editor-in-chief of the Journal of Food Lipids and is an editorial boardmember of Food Chemistry,Journal of Food Science,Journal ofAgricultural and Food Chemistry,Nutraceuticals and Food,and theInternational Journal of Food Properties.He was the recipient ofthe 1996 William J.Eva Award from the Canadian Institute of FoodScience and Technology in recognition of his outstanding contribu-tions to food science in Canada through research and service,andalso the 1998 Earl P.McFee Award from the Atlantic FisheriesTechnological Society in recognition of his exemplary contributionsin the seafood area and their global impact.He has also beenrecognized as one of the most highly cited authors in the world inthe discipline of agriculture,plant and animal sciences and was therecipient of the 2002 ADM Award from the American Oil ChemistsSociety.DK3034_C000.fm Page x Tuesday,January 4,2005 2:54 PMAbout the EditorsxiDr.Shahidi is the immediate past chairperson of the nutraceu-ticals and functional foods division of the Institute of Food Technol-ogists and the past chair of Lipid Oxidation and Quality of theAmerican Oil Chemists Society.He is also the chair of the agricul-tural and food chemistry division of the American Chemical Society.Dr.Shahidi serves as a member of the Expert Advisory Panel ofHealth Canada on Standards of Evidence for Health Claims forFoods,Standards Council of Canada on Fats and Oils,AdvisoryGroup of Agriculture and Agri-Food Canada on Plant Products andthe Nutraceutical Network of Canada.He is a member of the Wash-ington-based Council of Agricultural Science and Technology onNutraceuticals.DK3034_C000.fm Page xi Tuesday,January 4,2005 2:54 PM DK3034_C000.fm Page xii Tuesday,January 4,2005 2:54 PM xiii Series Introduction The Nutraceutical Science and Technology series provides a com-prehensive and authoritative source of the most recent informationfor those interested in the field of nutraceuticals and functionalfoods.There is a growing body of knowledge,sometimes arising fromepidemiological studies and often substantiated by preclinical andclinical studies,demonstrating the relationship between diet andhealth status.Many of the bioactives present in foods,from bothplant and animal sources,have been shown to be effective in diseaseprevention and health promotion.The emerging findings in thenutrigenomics and proteomics areas further reflect the importanceof diet