The future of functional foods
The next generation of functional foods will attempt to slow cognitive decline and deal with depression, according to Jeya Henry, Professor of Human Nutrition at Oxford Brookes University.
Giving the Institute of Food Science & Technology 2007 lecture at the Royal Society in London, Henry, a consultant to the World Health Organisation, UNICEF and the United Nation’s Food and Agriculture Organisation said: “Food fortification still has an important role to play.”
Henry said: “Natural food ingredients will be a very challenging opportunity for food manufacturers. I think the days of synthetic ingredients are numbered.”
Citing the potential therapeutic properties of curcuma, the active ingredient or phytochemical in the colouring spice turmeric, in cognitive decline he said: “There may be a silver lining in eating turmeric.” In experiments, curcumin had been shown to suppress ‘amyloid accumulation’, which is associated with dementia, in transgenic mice, he reported.
In a wide-ranging presentation, the eminent scientist also covered the issue of the growing incidence of obesity and proposed that more should be done to incorporate natural appetite suppressant or satiety agents in food, as well as promoting more exercise.
Looking to the future, he claimed “preconception diets” for pregnant women would become more important, not just for foetal growth, but in ensuring the health of individuals later in life.
He said foods would be developed for selected weight loss, for example dealing with the serious issue of weight gain around the stomach and for selected groups, such as women.
