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Yamaguchi KKDL, Pereira LFR, Lamarão CV, Lima ES, da Veiga-Junior VF. Amazon acai: chemistry and biological activities: a review. Food Chem 2015; 179:137-51. [PMID: 25722148 DOI: 10.1016/j.foodchem.2015.01.055] [Citation(s) in RCA: 166] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2014] [Revised: 12/05/2014] [Accepted: 01/08/2015] [Indexed: 11/19/2022]
Abstract
Acai (acai or assai) is one of the Amazon's most popular functional foods and widely used in the world. There are many benefits to its alleged use in the growing market for nutraceuticals. The acai extracts have a range of polyphenolic components with antioxidant properties, some of those present in greater quantity are orientin, isoorientin and vanillic acid, as well as anthocyanins cyanidin-3-glucoside and cyanidin-3-rutinoside. The presence of these substances is linked mainly to the antioxidant, anti- inflammatory, anti-proliferative and cardioprotective activities. Importantly, there are two main species of the Euterpe genus which produce acai. There are several differences between them but they are still quite unknown, from literature to producers and consumers. In this review are highlighted the chemical composition, botanical aspects, pharmacological, marketing and nutrition of these species based on studies published in the last five years in order to unify the current knowledge and dissimilarities between them.
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Affiliation(s)
| | - Luiz Felipe Ravazi Pereira
- Chemistry Department, Amazonas Federal University, Av. Rodrigo Octávio, 6.200, Japiim, Manaus, AM 69080-900, Brazil
| | - Carlos Victor Lamarão
- Chemistry Department, Amazonas Federal University, Av. Rodrigo Octávio, 6.200, Japiim, Manaus, AM 69080-900, Brazil
| | - Emerson Silva Lima
- Pharmaceutical Sciences Faculty, Amazonas Federal University, Alexandre Amorin Street, 330, Aparecida, Manaus, AM 69010300, Brazil
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52
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Attenuation of renal ischemia/reperfusion injury by açaí extract preconditioning in a rat model. Life Sci 2015; 123:35-42. [DOI: 10.1016/j.lfs.2014.11.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 10/29/2014] [Accepted: 11/19/2014] [Indexed: 12/23/2022]
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53
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Pineli LDLDO, de Carvalho MV, de Aguiar LA, de Oliveira GT, Celestino SMC, Botelho RBA, Chiarello MD. Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.035] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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54
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Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0252-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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55
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Kim MK, Kwak HS. Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12627] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mina K. Kim
- Department of Food Science and Biotechnology; Dongguk University; Seoul 100-715 Korea
| | - Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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56
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Vella MN, Stratton LM, Sheeshka J, Duncan AM. Functional food awareness and perceptions in relation to information sources in older adults. Nutr J 2014; 13:44. [PMID: 24886306 PMCID: PMC4032390 DOI: 10.1186/1475-2891-13-44] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Accepted: 05/12/2014] [Indexed: 11/25/2022] Open
Abstract
Background The functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related to functional foods among older adults (≥60 years old) and to assess awareness and perceptions of health claims on functional food packages. Methods Community-dwelling older adults (n = 200) completed a researcher administered questionnaire designed to collect information about functional foods including current consumption, motivating factors for consumption, perceived need for information, sources of information for functional foods and awareness of health claims. Results Prevalence of functional food consumption among participants was 93.0%. Increased awareness and knowledge was the most commonly reported factor that would promote functional food consumption (85.5%) and 63.5% of participants wanted more information about functional foods with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). Participants were predominately (93.5%) aware of health claims on functional foods and those with more education were more likely to report being aware of health claims (p = 0.045). Conclusions Although functional food consumption among older adults in this sample is high, there is a need for further information regarding functional foods. These results inform stakeholders regarding the potential for information to influence functional food acceptance among older adult consumers.
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Affiliation(s)
| | | | | | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Road East, Guelph, Ontario, Canada N1G 2W1.
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57
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58
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Orjuela-Palacio J, Zamora M, Lanari M. Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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59
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Koppel K, Chambers E, Vázquez-Araújo L, Timberg L, Carbonell-Barrachina ÁA, Suwonsichon S. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.03.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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60
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Coleman KL, Miah EM, Morris GA, Morris C. Impact of health claims in prebiotic-enriched breads on purchase intent, emotional response and product liking. Int J Food Sci Nutr 2013; 65:164-71. [DOI: 10.3109/09637486.2013.836744] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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61
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Lawless LJ, Threlfall RT, Meullenet JF. Using a Choice Design to Screen Nutraceutical-Rich Juices. J SENS STUD 2013. [DOI: 10.1111/joss.12027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lydia J.R. Lawless
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Renee T. Threlfall
- Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
| | - Jean-François Meullenet
- Department of Food Science; University of Arkansas; Fayetteville AR
- Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
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62
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Lawless LJ, Threlfall RT, Meullenet JF, Howard LR. Applying a Mixture Design for Consumer Optimization of Black Cherry, Concord Grape and Pomegranate Juice Blends. J SENS STUD 2013. [DOI: 10.1111/joss.12026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lydia J.R. Lawless
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Renee T. Threlfall
- Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
| | - Jean-François Meullenet
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Luke R. Howard
- Department of Food Science; University of Arkansas; Fayetteville AR
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63
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Vella MN, Stratton LM, Sheeshka J, Duncan AM. Exploration of functional food consumption in older adults in relation to food matrices, bioactive ingredients, and health. J Nutr Gerontol Geriatr 2013; 32:122-144. [PMID: 23663212 DOI: 10.1080/21551197.2013.781419] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The functional food industry is expanding, yet research into consumer perceptions of functional foods is limited. Older adults could benefit from functional foods due to age-related food and health issues. This research gathered information about functional foods from community-dwelling older adults (n = 200) who completed a researcher-administered questionnaire about consumption, food matrices, bioactive ingredients, and health areas addressed through functional foods. Overall prevalence of functional food consumption was found to be 93.0%. Commonly consumed foods included yogurt with probiotics (56.0%), eggs with omega-3 fatty acids (37.0%), and bread with fiber (35.5%). Functional food matrices primarily consumed were yogurt (51.5%), bread (44.0%), and cereal (40.0%). The primary functional food bioactive consumed was dietary fiber (79.5%). Most participants (86.2%) indicated that they consume functional foods to improve health, and the major areas specified were osteoporosis/bone health (67.5%), heart disease (61.0%), and arthritis (55.0%). These results inform health professionals regarding the potential of functional foods to support health among older adults.
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Affiliation(s)
- Meagan N Vella
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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64
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Development of functional milk desserts enriched with resistant starch based on consumers’ perception. FOOD SCI TECHNOL INT 2012; 18:465-75. [DOI: 10.1177/1082013211433070] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Sensory characteristics play a key role in determining consumers’ acceptance of functional foods. In this context, the aim of the present work was to apply a combination of sensory and consumer methodologies to the development of chocolate milk desserts enriched with resistant starch. Chocolate milk desserts containing modified waxy maize starch were formulated with six different concentrations of two types of resistant starch (which are part of insoluble dietary fiber). The desserts were evaluated by trained assessors using Quantitative Descriptive Analysis. Moreover, consumers scored their overall liking and willingness to purchase and answered an open-ended question. Resistant starch caused significant changes in the sensory characteristics of the desserts and a significant decrease in consumers’ overall liking and willingness to purchase. Consumer data was analyzed applying survival analysis on overall liking scores, considering the risk on consumers liking and willing to purchase the functional products less than their regular counterparts. The proposed methodologies proved to be useful to develop functional foods taking into account consumers’ perception, which could increase their success in the market.
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65
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Lawless LJ, Nayga RM, Akaichi F, Meullenet JF, Threlfall RT, Howard LR. Willingness-to-Pay for a Nutraceutical-Rich Juice Blend. J SENS STUD 2012. [DOI: 10.1111/joss.12002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lydia J.R. Lawless
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Rodolfo M. Nayga
- Department of Agricultural Economics and Agribusiness; University of Arkansas; Fayetteville AR
| | - Faical Akaichi
- Department of Agricultural Economics and Agribusiness; University of Arkansas; Fayetteville AR
| | | | - Renee T. Threlfall
- Institute of Food Science and Technology; University of Arkansas; Fayetteville AR
| | - Luke R. Howard
- Department of Food Science; University of Arkansas; Fayetteville AR
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66
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Van der Laan LN, De Ridder DTD, Viergever MA, Smeets PAM. Appearance matters: neural correlates of food choice and packaging aesthetics. PLoS One 2012; 7:e41738. [PMID: 22848586 PMCID: PMC3404976 DOI: 10.1371/journal.pone.0041738] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Accepted: 06/28/2012] [Indexed: 11/26/2022] Open
Abstract
Neuro-imaging holds great potential for predicting choice behavior from brain responses. In this study we used both traditional mass-univariate and state-of-the-art multivariate pattern analysis to establish which brain regions respond to preferred packages and to what extent neural activation patterns can predict realistic low-involvement consumer choices. More specifically, this was assessed in the context of package-induced binary food choices. Mass-univariate analyses showed that several regions, among which the bilateral striatum, were more strongly activated in response to preferred food packages. Food choices could be predicted with an accuracy of up to 61.2% by activation patterns in brain regions previously found to be involved in healthy food choices (superior frontal gyrus) and visual processing (middle occipital gyrus). In conclusion, this study shows that mass-univariate analysis can detect small package-induced differences in product preference and that MVPA can successfully predict realistic low-involvement consumer choices from functional MRI data.
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Affiliation(s)
- Laura N Van der Laan
- Image Sciences Institute, University Medical Center Utrecht, Utrecht, The Netherlands.
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67
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Januszewska R, Viaene J. Sensory Evaluation of Traditional Products by Variety-Seekers and Food Neophobics. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2012. [DOI: 10.1080/15428052.2012.706117] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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68
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Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chem 2012; 135:1520-6. [PMID: 22953888 DOI: 10.1016/j.foodchem.2012.05.057] [Citation(s) in RCA: 202] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 05/09/2012] [Accepted: 05/13/2012] [Indexed: 11/27/2022]
Abstract
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment. Proximate compositions were determined, as well as the total, insoluble and soluble fibre contents. The water holding, oil holding and swelling capacities were also determined. For the antioxidant activity, three different test systems were used (ABTS, DPPH and FRAP). The dietary fibre content of the co-products varied in a range between 69.1 and 81.5g/100g on a dry matter basis with a good balanced ratio between insoluble dietary fibre and soluble dietary fibre. Phenol recovery was dependent on the fruit type and the solvent system used. Methanol:acetone was a more efficient solvent for extracting phenols than ethanol. There was a good correlation between total phenol content and antioxidant capacity of the fruit extracts. All samples analysed had good antioxidant capacity. The results of this study indicate that exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity.
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Affiliation(s)
- Ruth Martínez
- Universidad Técnica Particular de Loja, Centro de Transferencia de Tecnología e Investigación Agroindustrial (CETTIA), San Cayetano Alto, Loja, Ecuador
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69
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Casati CB, Sánchez V, Baeza R, Magnani N, Evelson P, Zamora MC. Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03027.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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70
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Liking of anthocyanin-rich juices by children and adolescents. Appetite 2012; 58:623-8. [DOI: 10.1016/j.appet.2012.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2011] [Revised: 12/31/2011] [Accepted: 01/02/2012] [Indexed: 01/27/2023]
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71
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Skyberg JA, Rollins MF, Holderness JS, Marlenee NL, Schepetkin IA, Goodyear A, Dow SW, Jutila MA, Pascual DW. Nasal Acai polysaccharides potentiate innate immunity to protect against pulmonary Francisella tularensis and Burkholderia pseudomallei Infections. PLoS Pathog 2012; 8:e1002587. [PMID: 22438809 PMCID: PMC3305411 DOI: 10.1371/journal.ppat.1002587] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2011] [Accepted: 01/30/2012] [Indexed: 01/28/2023] Open
Abstract
Pulmonary Francisella tularensis and Burkholderia pseudomallei infections are highly lethal in untreated patients, and current antibiotic regimens are not always effective. Activating the innate immune system provides an alternative means of treating infection and can also complement antibiotic therapies. Several natural agonists were screened for their ability to enhance host resistance to infection, and polysaccharides derived from the Acai berry (Acai PS) were found to have potent abilities as an immunotherapeutic to treat F. tularensis and B. pseudomallei infections. In vitro, Acai PS impaired replication of Francisella in primary human macrophages co-cultured with autologous NK cells via augmentation of NK cell IFN-γ. Furthermore, Acai PS administered nasally before or after infection protected mice against type A F. tularensis aerosol challenge with survival rates up to 80%, and protection was still observed, albeit reduced, when mice were treated two days post-infection. Nasal Acai PS administration augmented intracellular expression of IFN-γ by NK cells in the lungs of F. tularensis-infected mice, and neutralization of IFN-γ ablated the protective effect of Acai PS. Likewise, nasal Acai PS treatment conferred protection against pulmonary infection with B. pseudomallei strain 1026b. Acai PS dramatically reduced the replication of B. pseudomallei in the lung and blocked bacterial dissemination to the spleen and liver. Nasal administration of Acai PS enhanced IFN-γ responses by NK and γδ T cells in the lungs, while neutralization of IFN-γ totally abrogated the protective effect of Acai PS against pulmonary B. pseudomallei infection. Collectively, these results demonstrate Acai PS is a potent innate immune agonist that can resolve F. tularensis and B. pseudomallei infections, suggesting this innate immune agonist has broad-spectrum activity against virulent intracellular pathogens.
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Affiliation(s)
- Jerod A Skyberg
- Department of Immunology and Infectious Diseases, Montana State University, Bozeman, Montana, USA.
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72
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European consumers and health claims: attitudes, understanding and purchasing behaviour. Proc Nutr Soc 2012; 71:229-36. [PMID: 22385589 DOI: 10.1017/s0029665112000043] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Health claims on food products are often used as a means to highlight scientifically proven health benefits associated with consuming those foods. But do consumers understand and trust health claims? This paper provides an overview of recent research on consumers and health claims including attitudes, understanding and purchasing behaviour. A majority of studies investigated selective product-claim combinations, with ambiguous findings apart from consumers' self-reported generic interest in health claims. There are clear indications that consumer responses differ substantially according to the nature of carrier product, the type of health claim, functional ingredient used or a combination of these components. Health claims tend to be perceived more positively when linked to a product with an overall positive health image, whereas some studies demonstrate higher perceived credibility of products with general health claims (e.g. omega-3 and brain development) compared to disease risk reduction claims (e.g. bioactive peptides to reduce risk of heart disease), others report the opposite. Inconsistent evidence also exists on the correlation between having a positive attitude towards products with health claims and purchase intentions. Familiarity with the functional ingredient and/or its claimed health effect seems to result in a more favourable evaluation. Better nutritional knowledge, however, does not automatically lead to a positive attitude towards products carrying health messages. Legislation in the European Union requires that the claim is understood by the average consumer. As most studies on consumers' understanding of health claims are based on subjective understanding, this remains an area for more investigation.
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73
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Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes. Public Health Nutr 2012; 15:1474-82. [PMID: 22230576 DOI: 10.1017/s1368980011003442] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
OBJECTIVE To investigate the relative importance of specific health knowledge and taste on acceptance of Brassica vegetables (broccoli, red and green cabbages, broccolini, cauliflower, Brussels sprouts). DESIGN In a sample of adults all reporting medium-high physical activity (as a marker/control of health behaviour) and reporting either low (≤2 portions/d) or high (≥3 portions/d) vegetable intake, half of those with low vegetable consumption (Li group) and half of those with high vegetable consumption (Hi group) received cancer protection information, while the other half did not (Ln and Hn groups), before hedonic (9-point), perceived taste and flavour impact responses (100 mm scales) to samples of six Brassica vegetables were elicited. Additionally, attitudes towards foods for health, pleasure and reward, sociodemographics, intentions to consume the vegetables in the near future and recall of health information were also measured. SUBJECTS Adult males and females (n 200) aged 18-55 years. SETTING Central location testing, Adelaide, Australia. RESULTS Information groups Li and Hi reported specific cancer protection information knowledge, in contrast to Ln and Hn groups (P < 0·000). Information independently influenced responses to (the least liked) Brussels sprouts only. Multivariate regression analysis found sensory perception tended to predict liking and intentions to consume Brassica vegetables. For example, broccoli hedonics (adjusted R 2 = 0·37) were predicted (P < 0·05) by bitterness (β = -0·38), flavour (β = 0·31), sweetness (β = 0·17) and female gender (β = 0·19) and intentions to consume (adjusted R 2 = 0·20) were predicted (P < 0·05) by bitterness (β = -0·38), flavour (β = 0·24), female gender (β = 0·20) and vegetable intake (β = 0·14). CONCLUSIONS Addressing taste dimensions (while retaining healthy compounds) may be more important than promoting health information in order to increase the popularity of Brassica vegetables.
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74
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Ballali S, Lanciai F. Functional food and diabetes: a natural way in diabetes prevention? Int J Food Sci Nutr 2011; 63 Suppl 1:51-61. [PMID: 22107597 DOI: 10.3109/09637486.2011.637487] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Diabetes shows a wide range of variation in prevalence around the world and it is expected to affect 300 million by the year 2025. In a prevention framework where banning policies and educational strategies lead the interventions, functional foods (FFs) with their specific health effects could, in the future, indicate a new mode of thinking about the relationships between food and health in everyday life. Functional ingredients, such as stevioside, cinnamon, bitter melon, garlic and onion, ginseng, Gymnema sylvestre and fenugreek, have been addressed for their specific actions towards different reactions involved in diabetes development. New strategies involving the use of FF should be validated through large-scale population trials, considering validated surrogate end points to evaluate the effect of FF in prevention of chronic diseases such as type 2 diabetes mellitus.
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75
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76
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Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda). Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.028] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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77
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Svederberg E, Wendin K. Swedish consumers' cognitive approaches to nutrition claims and health claims. Food Nutr Res 2011; 55:5929. [PMID: 21448438 PMCID: PMC3064554 DOI: 10.3402/fnr.v55i0.5929] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 12/17/2010] [Accepted: 02/27/2011] [Indexed: 11/22/2022] Open
Abstract
Introduction and Aim Studies show frequent use of nutrition claims and health claims in consumers' choice of food products. The aim of the present study was to investigate how consumers' thoughts about these claims and food products are affected by various types of food-related experiences. Material and Methods The data collection comprised 30 individual interviews among Swedish consumers aged 25 to 64 years. Results The results indicated that participants who expressed special concern for their own and their families' health were eager to find out the meaning of concepts and statements made. A lack of understanding and lack of credibility of concepts and expressions often caused suspicion of the product. However, in some cases this was counterbalanced by confidence in manufacturers, retailers, and/or the Swedish food legislation. Discussion and Conclusion To achieve effective written communication of food products' health-conducive properties on food labels, there is a need to consider the importance many consumers attach to understanding the meaning of concepts and expressions used and the importance of credibility in certain expressions. Consumers' varying cognitive approaches are suggested as a basis for pre-tests of nutrition claims and health claims.
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78
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Kim JY, Kang EJ, Kwon O, Kim GH. Korean consumers' perceptions of health/functional food claims according to the strength of scientific evidence. Nutr Res Pract 2010; 4:428-32. [PMID: 21103090 PMCID: PMC2981727 DOI: 10.4162/nrp.2010.4.5.428] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2010] [Revised: 10/15/2010] [Accepted: 10/15/2010] [Indexed: 11/04/2022] Open
Abstract
In this study, we investigated that consumers could differentiate between levels of claims and clarify how a visual aid influences consumer understanding of the different claim levels. We interviewed 2,000 consumers in 13 shopping malls on their perception of and confidence in different levels of health claims using seven point scales. The average confidence scores given by participants were 4.17 for the probable level and 4.07 for the possible level; the score for the probable level was significantly higher than that for the possible level (P < 0.05). Scores for confidence in claims after reading labels with and without a visual aid were 5.27 and 4.43, respectively; the score for labeling with a visual aid was significantly higher than for labeling without a visual aid (P < 0.01). Our results provide compelling evidence that providing health claims with qualifying language differentiating levels of scientific evidence can help consumers understand the strength of scientific evidence behind those claims. Moreover, when a visual aid was included, consumers perceived the scientific levels more clearly and had greater confidence in their meanings than when a visual aid was not included. Although this result suggests that consumers react differently to different claim levels, it is not yet clear whether consumers understand the variations in the degree of scientific support.
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Affiliation(s)
- Ji Yeon Kim
- Department of Nutritional Science and Food Management, Ewha Woman's University, Seoul 120-750, Korea
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79
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Varela P, Ares G, Giménez A, Gámbaro A. Influence of brand information on consumers’ expectations and liking of powdered drinks in central location tests. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.05.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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80
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de Barcellos MD, Kügler JO, Grunert KG, Van Wezemael L, Pérez-Cueto FJ, Ueland Ø, Verbeke W. European consumers' acceptance of beef processing technologies: A focus group study. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.05.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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81
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Sun X, Seeberger J, Alberico T, Wang C, Wheeler CT, Schauss AG, Zou S. Açai palm fruit (Euterpe oleracea Mart.) pulp improves survival of flies on a high fat diet. Exp Gerontol 2010; 45:243-51. [PMID: 20080168 DOI: 10.1016/j.exger.2010.01.008] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2009] [Revised: 12/27/2009] [Accepted: 01/08/2010] [Indexed: 01/26/2023]
Abstract
Reducing oxidative damage is thought to be an effective aging intervention. Açai, a fruit indigenous to the Amazon, is rich in phytochemicals that possesses high anti-oxidant activities, and has anti-inflammatory, anti-cancer and anti-cardiovascular disease properties. However, little is known about its potential anti-aging properties especially at the organismal level. Here we evaluated the effect of açai pulp on modulating lifespan in Drosophila melanogaster. We found that açai supplementation at 2% in the food increased the lifespan of female flies fed a high fat diet compared to the non-supplemented control. We measured transcript changes induced by açai for age-related genes. Although transcript levels of most genes tested were not altered, açai increased the transcript level of l(2)efl, a small heat-shock-related protein, and two detoxification genes, GstD1 and MtnA, while decreasing the transcript level of phosphoenolpyruvate carboxykinase (Pepck), a key gene involved in gluconeogenesis. Furthermore, açai increased the lifespan of oxidative stressed females caused by sod1 RNAi. This suggests that açai improves survival of flies fed a high fat diet through activation of stress response pathways and suppression of Pepck expression. Açai has the potential to antagonize the detrimental effect of fat in the diet and alleviate oxidative stress in aging.
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Affiliation(s)
- Xiaoping Sun
- Laboratory of Experimental Gerontology, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
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