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Optimising the daily diet with nutrients and functional foods
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Monday, 20 October, 2025, 08 : 00 AM [IST]
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Prof Dr Rita Patil
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India, a country with rich culture and diversity, has varied food patterns in different regions. Depending on the geographical locations and the resources available, Indian diets include ideal combinations of cereals, millets, pulses and legumes, vegetables, fruits, and spices. The combinations of foods used in the traditional meals are ideal and complement each other in terms of nutrients. Our traditional food is “functional” as it contains high amounts of dietary fibre (whole grains and vegetables), antioxidants (spices, fruits, and vegetables), and probiotics (curds and fermented batter products).
Today, the focus of nutritional science has shifted towards optimal nutrition. The objective is to optimise the daily diet with nutrients and functional foods/nutraceuticals in order to maintain good health (Ashwell, 2003).
In 1998, Hasler defined functional foods as “any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains”. A food can be regarded as ‘functional’, if it satisfactorily demonstrates to benefit one or more target functions in the body, beyond its nutritional effects.
In a 1999 position paper, the American Dietetic Association defined functional foods as foods that are “whole, fortified, enriched, or enhanced,” and also states that such foods must be consumed as “part of a varied diet regularly in order for consumers to obtain maximum health benefits (Chauhan, 2018).
Role of functional foods are varied. Some of them are immune regulation, promotion of growth and development, anti-fatigue, anti-tumour, blood lipid regulation, blood glucose regulation, improvement of nutritional anaemia, enhancement of bone calcification (Yi et al. 1999):
Some of the benefits of functional foods:
- Beta carotene neutralises free radicals, which may damage cells.
- Lutein, Zeaxanthin may contribute to maintenance of healthy vision.
- Lycopene may contribute to maintenance of prostate health.
- Insoluble fibre may contribute to maintenance of a healthy digestive tract.
- Soluble fibre may reduce risk of CHD and some types of cancer.
- Beta glucan may reduce risk of coronary heart disease (CHD).
- Whole grains may contribute to maintenance of healthy blood glucose levels.
- Minerals may reduce the risk of high blood pressure and stroke.
- Isothiocyanates may enhance detoxification of undesirable compounds.
- Soy Protein may reduce risk of CHD.
- Vitamins may contribute to maintenance of healthy vision, immune function, and bone health. (Jitendra, 2015).
Some functional foods can be used to prevent nutritional deficiencies, some offer protection against certain diseases and some may promote growth and development. For example, tomatoes contain lycopene (primary carotenoid), which helps to reduce the risk of cancer and myocardial infarction (Guine, 2010). Fish is a great source of omega-3-fatty acid which has a cardioprotective effect, are also beneficial for diabetes, hypertension, arthritis, cancer and growth and development of brain (Thurman, 1999). Oats are a great source of ß-glucan (soluble fibre) which has a cholesterol lowering effect (Braaten, 1994). ß-carotene in carrots, sweet potatoes and so on reduce the risk of lung cancer (Toma, 1995).
The term ‘nutraceuticals’ emerged from nutrition and pharmaceutical. The concept was to create pharmaceutical products for meeting the needs of adequate nutrition and therapeutic nutrition. Thus, dietary supplements and functional foods have gained popularity now. The functional properties of Indian foods are encapsulated for its use. For example, curcumin from turmeric and lycopene from tomato.
The term nutraceutical was initially devised by Dr. Stephen DeFelice, originator of the Foundation of Innovation Medicine, New Jersey, in 1989. The idea of nutraceuticals has evolved in the last three decades and its importance is growing. The nutraceutical market in India is evolving fast. It has the backing of global partners and has the potential to be a global leader in nutraceuticals.
The Food Safety and Standards Authority of India (FSSAI) regulates the standards for health supplements and nutraceuticals. It has defined regulatory guidelines for nutraceuticals in India. These cover eight categories of functional foods which are as follows-
? Health Supplements; Nutraceuticals; Food for Special Dietary Use; Food for Special Medicinal Purposes; Speciality Foods (Plant or Botanicals); Probiotics; and Prebiotics.
FSSAI has clarified that health supplements are intended to supplement a normal diet. Nutraceuticals are naturally occurring ingredients that are extracted, isolated, and purified from food or non-food sources, which when consumed provide physiological benefits and maintain the good health of the recipients. Some Indian spices and foods which have functional properties and are being used as nutraceuticals are -
- Turmeric, a powerful spice with Curcumin as the active compound. It helps in treating various health problems from digestive problems to even heartburn and has powerful anti-inflammatory, antiseptic and antioxidant properties.
- Pepper, used to enhance the taste in recipes. It contains the essential oil piperine which helps in improving digestion, lower blood pressure, relieve cold and cough, prevent certain cancers and heart disease, boost metabolism and prevent arthritis. It is known for its antibacterial, antioxidant and immune-boosting properties.
- Ginger is used for its medicinal benefits. The health benefits of ginger are due to its antioxidants. It is attributed to be having antimicrobial and anti-inflammatory properties.
- Garlic has been used since many years for high blood pressure, high cholesterol, coronary heart disease and so on.
- Cloves- Clove oil includes the active component eugenol, a natural anaesthetic. Cloves have anti-inflammatory and antidiabetic properties. It is known to alleviate toothache and dental decay as well as give relief from nausea.
- Cinnamon has been used as a medicine in traditional Ayurvedic and Chinese medicine for treating diseases like cancer, diabetes, inflammatory arthritis and dementia. It also helps in reducing total and bad cholesterol (LDL) and increases good cholesterol (HDL).
- Asafoetida is a gum commonly used in Indian cooking. It has a long list of health and beauty benefits. Popularly called ‘Food of the Gods’ due to variety of therapeutic effects.
- Fish oil, vitamin B6, vitamin B12, and flaxseed oil reduce the risk of preterm labour, influence steroidal output, and regulate the menstrual cycle.
- Vitamin D, coenzyme Q 10, folic acid, omega-3, and polyphenols may reduce arterial disease by altering cellular metabolism.
- Flavonoids are present in vegetables such as onions and fruits like grapes, apples, and cherries. Green and yellow vegetables, rich in phytosterol, reduce the risk of cardiovascular diseases by blocking the uptake of cholesterol. They neutralise free radicals, which may damage cells.
- Various herbal products containing Amla, and Tulsi are known for beneficial effects in improving learning and memory.
- Probiotics- live microorganisms when administered in adequate amounts are beneficial to the host such as reduction of gut pH, production of digestive enzymes, and production of antibacterial substances.
- Prebiotics- non-digestible food ingredients that benefit the host organism. These include Lactulose, galacto-oligosaccharides, fructo-oligosaccharides, inulin and its hydrolysates, malto-oligosaccharides, and resistant starch. The sources of these are onion, garlic, asparagus, artichoke, leek, bananas, tomatoes, chicory.
Nutraceuticals and herbal products are often thought to be same. In India, particularly, herbal medicine is confused with nutraceuticals. Over the counter sales and self-medication have demonstrated extensive use of nutraceuticals by people. There needs to be caution in the use of nutraceuticals. Consulting dietitians or other healthcare professionals is important. Appropriate labelling and the need to read the labels has to be emphasised for all. Research continues in the field of nutraceuticals and these will continue to dominate the health and wellness industry.
(The author is area advisory board member, School of Sciences, Pimpri Chinchwad University, and jt secy IDA, Mumbai Chapter)
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