There are now many functional foods available worldwide. Foods that improve immunity, contain protein-rich components, are anti-inflammatory and antioxidant, contain probiotics, and work as nutritional supplements, are some examples of functional foods. The examples below are given because they each demonstrate a different aspect of this expanding field and can be widely used in Indian diets.

Soy:

The FDA came to an understanding that soy protein, when consumed as part of a diet low in saturated fat and cholesterol, may lower blood cholesterol levels, hence minimizing the risk of coronary heart disease. Iso-flavonoids, a class of oestrogen-like substances, are also present in soy. The modulation of circulating lipid levels and cancer risk may be influenced by these iso-flavonoids, notably genistein, and daidzein, which have antioxidant capabilities. Additionally, there is some evidence to support the idea that isoflavones consumed from soy products or soy protein products like isolates and concentrates undergo biotransformation by intestinal bacteria before being absorbed into the bloodstream and influencing endogenous oestrogen levels. Numerous, hormonal and nonhormonal activities that these phytoestrogens and their metabolites have may help to explain some of the biological impacts of diets high in phytoestrogens
The individual components of dietary fibre, such as cellulose, hemicellulose, pectin, and lignin, are classed as soluble or insoluble. The first health claim authorized by the US Dietary Supplement Health Education Act (DSHEA) in the 1990s concerned the use of the soluble fibre in oat bran, called Beta-glucan in the reduction of cardiovascular risk. It has now been demonstrated that soluble fibre consumption lowers LDL cholesterol levels through a number of mechanisms that change how the body processes cholesterol and glucose. Increased faecal bile acid excretion and interference with bile acid reabsorption are believed to be the mechanisms of action. In addition, short-chain fatty acids and gases are produced as a result of the intestinal microflora’s fermentation of fibre in the colon. In addition to providing energy for the cells of the colonic mucosa, the creation of these short-chain fatty acids has also been linked to lower serum cholesterol and a lower risk of cancer.

M jaya bharathi

University/College name : Jamal Mohamed college