Search our Database of Scientific Publications and Authors

I’m looking for a
    Functional foods: concepts and application to inulin and oligofructose.
    Br J Nutr 2002 May;87 Suppl 2:S139-43
    Université Catholique de Louvain, Brussels, Belgium.
    A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of well-being and health or the reduction of the risk of a disease. Health claims are expected to be authorized for functional foods based either on enhanced function (type A claim) or disease risk reduction (type B claim). Their development is a unique opportunity to contribute to the improvement of the quality of the food offered to consumer's choice for the benefit of his well-being and health. But only a rigorous scientific approach producing sound data will guarantee its success. The functional food components that are discussed in the proceedings of the 3rd ORAFTI Research Conference are the inulin-type fructans, natural food components found in miscellaneous edible plants. They are non-digestible oligosaccharides that are classified as dietary fiber. The targets for their functional effects are the colonic microflora that use them as selective 'fertilizers'; the gastrointestinal physiology; the immune functions; the bioavailability of minerals; and the metabolism of lipids. Potential health benefits may also concern reduction of the risk of some diseases like intestinal infections, constipation, non-insulin dependent diabetes, obesity, osteoporosis or colon cancer. The present proceedings review the scientific data available and, by reference to the concepts in functional food science, they assess the scientific evidence which will be used to substantiate health claims.

    Similar Publications

    Concepts in functional foods: the case of inulin and oligofructose.
    J Nutr 1999 Jul;129(7 Suppl):1398S-401S
    Université Catholique de Louvain, Department of Pharmaceutical Sciences, B-1200 Brussels, Belgium.
    Recent advances in biosciences support the hypothesis that diet modulates various body functions. Diet may maintain well-being and reduce the risk of some diseases. Such discoveries have led to the concept of "functional food" and the development of the new discipline, i. Read More
    Prebiotics and synbiotics: concepts and nutritional properties.
    Br J Nutr 1998 Oct;80(4):S197-202
    Université Catholique de Louvain, Department of Pharmaceutical Sciences, Brussels, Belgium.
    The main role of diet is to provide enough nutrients to meet the requirements of a balanced diet, while giving the consumer a feeling of satisfaction and well-being. The most recent knowledge in bioscience supports the hypothesis that diet also controls and modulates various functions in the body, and, in doing so, contributes to the state of good health necessary to reduce the risk of some diseases. It is such an hypothesis which is at the origin both of the concept of 'functional food' and the development of a new scientific discipline of 'functional food science'. Read More
    Introducing inulin-type fructans.
    Br J Nutr 2005 Apr;93 Suppl 1:S13-25
    Université Catholique de Louvain, Louvain-La-Neuve, Belgium.
    Inulin is a generic term to cover all beta(2-->1) linear fructans. Chicory inulin is a linear beta(2-->1) fructan (degree of polymerisation (DP) 2 to 60; DPav=12), its partial enzymatic hydrolysis product is oligofructose (DP 2 to 8; DPav=4), and by applying specific separation technologies a long-chain inulin known as inulin HP (DP 10 to 60; DPav=25) can be produced. Finally, a specific product known as oligofructose-enriched inulin is obtained by combining chicory long-chain inulin and oligofructose. Read More
    Inulin-type fructans: functional food ingredients.
    J Nutr 2007 Nov;137(11 Suppl):2493S-2502S
    Université Catholique de Louvain, B-1348 Louvain-La-Neuve, Belgium.
    A food (ingredient) is regarded as functional if it is satisfactorily demonstrated to affect beneficially 1 or more target functions in the body beyond adequate nutritional effects. The term inulin-type fructans covers all beta(2<--1) linear fructans including native inulin (DP 2-60, DP(av) = 12), oligofructose (DP 2-8, DP(av) = 4), and inulin HP (DP 10-60, DP(av) = 25) as well as Synergy 1, a specific combination of oligofructose and inulin HP. Inulin-type fructans resist digestion and function as dietary fiber improving bowel habits. Read More