文档介绍：Functional food ingredients
from tea and other plant
sources
Tu Youying
Department of Tea Science, Zhejiang University,
Hangzhou, China
Three sections
• Current status
• Tea extracts and their functions
• Plant extracts
• Problem-existed
Status
Functional foods
Most experts would agree on the following definition:
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.
Talwinder S. Kahlon (the Agricultural Research
Service of the . Department )
“Any food, modified food or food ingredient
that provides structural, functional or health
benefits promoting optimal health, longevity
or quality of life."
Canada
• May be, a conventional food, is consumed as
part of a usual diet, and is demonstrated to
have physiological benefits and/or reduce the
risk of chronic disease beyond basic nutritional
functions ects in amounts that can normally be
expected to be consumed in the diet.
Japan
• These food products are meant to be used
on a regular basis by the population at large
and are aimed at preventing food-related
diseases and disorders such as
osteoporosis, atherosclerosis, constipation
and a disturbed intestinal microflora.
China
• A functional food is similar in appearance
to conventional foods, has demonstrated
physiological benefits and affect
beneficially one or more target functions in
the body , but not to cure disease.
Disease / condition Influence of diet (%)
• Cardiovascular > 30
• Cancers > 35
• Constipation > 70
• Obesity > 50
• Diabetes type 2 > 25
• Dental caries > 30
• Tremendous amounts of money and human
death and suffering may be saved by teaching
the population about healthy eating and by
producing modified foods reducing the risk of
these diseases.
• From Finn Holm
• FoodGroup Denmark
The mar