Abstract
The metabolic syndrome is one of the most evident health concerns worldwide. It is characterized by several metabolic abnormalities, which include obesity, dyslipidemia, insulin resistance, increased oxidative stress, an increased pro-inflammatory state and hypertension. Nowadays, functional foods are used in the prevention and amelioration of several chronic diseases, such as the metabolic syndrome. The relation of the consumption of certain functional foods and the improvement in health status is regulated through health claims. This review focuses on the different features of the metabolic syndrome and the influence of functional foods on these aspects, involving weight management, improvement of insulin sensitivity, serum lipid profile, anti-oxidant status, inflammatory status and hypertension. The role of plant sterols, dietary fiber, soy protein, omega-3 fatty acids, coffee, vitamin E and C, isoflavones, lycopene, sodium-low foods, a high protein diet, mono-unsaturated fatty acids, minerals and thermogenic compounds is examined concerning their functional properties.
Keywords: Metabolic syndrome, functional foods, dyslipidemia, antioxidant, insulin resistance, anti-hypertensive, anti-inflammatory, weight loss, serum lipid profile, thermogenic compounds
Current Nutrition & Food Science
Title:The Use of Functional Foods in the Metabolic Syndrome
Volume: 8 Issue: 1
Author(s): Sanne M. van der Made, Sabine Baumgartner, Pedro Gonzalez-Muniesa, M. Angeles Zulet, J. Alfredo Martinez
Affiliation:
Keywords: Metabolic syndrome, functional foods, dyslipidemia, antioxidant, insulin resistance, anti-hypertensive, anti-inflammatory, weight loss, serum lipid profile, thermogenic compounds
Abstract: The metabolic syndrome is one of the most evident health concerns worldwide. It is characterized by several metabolic abnormalities, which include obesity, dyslipidemia, insulin resistance, increased oxidative stress, an increased pro-inflammatory state and hypertension. Nowadays, functional foods are used in the prevention and amelioration of several chronic diseases, such as the metabolic syndrome. The relation of the consumption of certain functional foods and the improvement in health status is regulated through health claims. This review focuses on the different features of the metabolic syndrome and the influence of functional foods on these aspects, involving weight management, improvement of insulin sensitivity, serum lipid profile, anti-oxidant status, inflammatory status and hypertension. The role of plant sterols, dietary fiber, soy protein, omega-3 fatty acids, coffee, vitamin E and C, isoflavones, lycopene, sodium-low foods, a high protein diet, mono-unsaturated fatty acids, minerals and thermogenic compounds is examined concerning their functional properties.
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Cite this article as:
Sanne M. van der Made, Sabine Baumgartner, Pedro Gonzalez-Muniesa, M. Angeles Zulet, J. Alfredo Martinez , The Use of Functional Foods in the Metabolic Syndrome , Current Nutrition & Food Science 2012; 8 (1) . https://dx.doi.org/10.2174/157340112800269605
DOI https://dx.doi.org/10.2174/157340112800269605 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
Call for Papers in Thematic Issues
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Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
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