Design management of functional foods for quality of life improvement

Chemistry and Vegetal Biochemistry, Banat’s University of Agricultural Sciences and Veterinary Medicine “Regele Mihai I al Romaine” from Timisoara
Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy Timisoara, Romania
Ann Agric Environ Med 2013;20(4):736–741
The paper examines the benefit of bread enriched with antioxidants on oxidative stress, and on the quantities of hydrosoluble antioxidants in a group of human subjects. The home–management of functional foods strategy seeks to improve prompt and effective basic nutrition using additional attributes that are directly positively beneficial for health and well–being. The purpose of this clinical study was to test the tolerance and benefits of multicomponent functional foods enriched with antioxidant compounds obtained from plant extracts on healthy adult volunteers. A detailed protocol was created to formalize and standardize the procedures for data collection, e.g. filling out standardized forms and functional diet questionnaires. For the research method, Group A was given the special diet enriched with multicomponent antioxidant foods and Group B (control). The data were analysed using the quantitative methods. They showed significant increase of hydrosoluble antioxidants in group A compared to control, from 220.61+/–27.92 – 313.56+/–37.09 micrograms/mL (p=0.05), compared to 280.47+/–32.1 – 238.27+/–44.93 micrograms/mL (p=0.45). Also, oxidative stress values showed a decrease in the diet group compared to control that reached statistical significance. Oxidative stress decreased in the diet group to 244 +/– 89 compared to 308+/–108 UFORT in the control group. The responses of the prevention of chronic diseases to a functional foods strategy depend on how they are absorbed and utilized in the body. An anti–oxidant diet with natural bioactive components could become an interesting solution for degenerative disorders in which oxidative stress is increased.