Table Of ContentAlso in the Oily Press Lipid Library:
Volume 15. Lipid Analysis (third edition)
Written by William W. Christie
Volume 14. Confectionery Fats Handbook
Written by Ralph E. Timms
Volume 13. Lipids for Functional Foods and Nutraceuticals
Edited by Frank D. Gunstone
Volume 12. Lipid Glossary 2
Written by Frank D. Gunstone and Bengt G. Herslöf
Volume 11. Lipids in Nutrition and Health: A Reappraisal
Written by Michael I. Gurr
Volume 10. Lipid Oxidation
Written by Edwin N. Frankel
Volume 9. Trans Fatty Acids in Human Nutrition
Edited by Jean Louis Sébédio and William W. Christie
Volume 8. Advances in Lipid Methodology – Four
Edited by William W. Christie
Volume 7. Advances in Lipid Methodology – Three
Edited by William W. Christie
Volume 6. Waxes: Chemistry, Molecular Biology And Functions
Edited by Richard J. Hamilton (out of print)
Volume 5. Lipids: Molecular Organization, Physical Functions and
Technical Applications
Written by Kåre Larsson
Volume 4. Advances in Lipid Methodology – Two
Edited by William W. Christie
Volume 3. A Lipid Glossary (first edition)
Written by Frank D. Gunstone and Bengt G. Herslöf (out of print)
Volume 2. Advances in Lipid Methodology – One
Edited by William W. Christie
Volume 1. Gas Chromatography and Lipids: A Practical Guide
Written by William W. Christie
Woodhead Publishing in Food Science, Technology and Nutrition
Lipids for functional foods
and nutraceuticals
Edited by
FRANK D. GUNSTONE
Professor Emeritus
University of St Andrews and
Honorary Research Professor
Scottish Crop Research Institute
Dundee, Scotland
Oxford Cambridge Philadelphia New Delhi
Published in association with
Lipid Technology
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
www.woodheadpublishing.com
www.woodheadpublishingonline.com
Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia,
PA 19102-3406, USA
Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road,
Daryaganj, New Delhi – 110002, India
www.woodheadpublishingindia.com
First published by The Oily Press, 2003
Reprinted by Woodhead Publishing Limited, 2012
© PJ Barnes & Associates, 2003; © Woodhead Publishing Limited, 2012
The authors have asserted their moral rights
This book contains information obtained from authentic and highly regarded sources.
Reprinted material is quoted with permission, and sources are indicated. Reasonable
efforts have been made to publish reliable data and information, but the authors and the
publisher cannot assume responsibility for the validity of all materials. Neither the authors
nor the publisher, nor anyone else associated with this publication, shall be liable for any
loss, damage or liability directly or indirectly caused or alleged to be caused by this book.
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British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library
ISBN 978-0-9531949-3-3 (print)
ISBN 978-0-85709-796-5 (online)
This book is Volume 13 in The Oily Press Lipid Library
Typeset by Ann Buchan (Typesetters), Middlesex, UK
Printed by Lightning Source
Preface
Functional foods and nutraceuticals have become “hot topics” with an increas-
ing number of books, college courses, and meetings devoted to this area of
interest. In the field of nutrition there is a new emphasis on shifting from
avoiding certain “harmful” foods to the more positive view of eating those
foods and ingredients – including lipids – that promote good health. This may
be seen as a contribution to holistic medicine. Healthy foods are to be preferred
to pills and potions.
The idea that diet can contribute to good health is attractive on many counts.
It is attractive to health-conscious individuals and especially to the growing
number of those living beyond their appointed “three score years and ten” who
want, not merely to stay alive, but to enjoy health and strength in their
advancing years. It is attractive to governments concerned about increasing
health costs and it is attractive to food producers anxious to develop new
products with added value.
Foods can be regarded as functional if they can be satisfactorily demon-
strated to contain bioactive molecules that reduce the risk of disease or act
positively to promote good health. They are foods that are consumed normally,
preferably in a form and at levels that are not likely to deviate greatly from the
norm. Many producers of functional foods will wish to make a health claim and
to do this they will have to be aware of recent research which supports their
claims. They will find much to help them in the current volume.
Lipids are essential components in the diet and nutritionists should be more
active in arguing the positive aspects of these molecules. They are required in
their own right and also for the important minor components such as carotenoids,
tocols, and sterols which accompany the oils and fats. The first chapter in the
book is an overview of the development of functional foods and this is followed
by chapters devoted to materials which are either lipids or are compounds that
are fat-soluble and co-occur with oils and fats. These include: carotenoids,
tocopherols, phytosterols, omega-3 (n-3) oils, diacylglycerols, structured lipids,
sesame oil, rice bran oil, and oils or preparations containing palmitoleic acid,
γ-linolenic acid, stearidonic acid, or conjugated linoleic acid. These topics will
be of interest to those who produce lipids and those who seek to incorporate
them into appropriate foods, and this book is directed primarily to these two
groups.
The authors come from Japan, China, North America, Australia, Malaysia,
and several European countries. I am grateful to them for accepting my
invitation to contribute and for agreeing to be bullied so that contributions of
v
vi PREFACE
quality were prepared according to the timetable worked out by the editor and
the publisher. We, the writers, are grateful to the publisher, Peter J. Barnes, and
copy editor, Beverley White, for their help and understanding and for convert-
ing our edited manuscripts to a pleasing volume of text. Finally we offer it to
our readers in the hope that they will find it useful.
Frank Gunstone
September 2002
List of Contributors
Marek Adamczak, Assistant Professor, University of Warmia and Mazury in
Olsztyn, Institute of Food Biotechnology, J. Heweliusz St. 1, 10-718 Olsztyn,
Poland
Ortwin Bode, Director of Research, Clover Corporation Ltd, PO Box 192,
Sydney, NSW 2229, Australia
Uwe Bornscheuer, Professor and Head of the Department of Technical Chem-
istry and Biotechnology, Institute for Chemistry and Biochemistry, University
of Greifswald, Soldmannstrasse 16, D-17487 Greifswald, Germany
Yaakob B. Che Man, Professor and Deputy Dean, Faculty of Food Science
and Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,
Malaysia
Hamish Drummond, Chairman, Clover Corporation Ltd, PO Box 192, Sydney,
NSW 2229, Australia
Claire Fernie, Research Chemist, Scottish Crop Research Institute,
Invergowrie, Dundee DD2 5DA, UK
Frank D. Gunstone, Honorary Research Professor, Scottish Crop Research
Institute, Invergowrie, Dundee DD2 5DA, UK
Clifford Hall III, Department of Cereal and Food Sciences, North Dakota
State University, Fargo, ND 58105, USA
Anu Hopia, Vice President, R&D, Raisio Benecol Ltd, PO Box 101
(Raisionkaari 60), FIN-21201 Raisio, Finland
Heikki Kallio, Professor (Food Chemistry), Department of Biochemistry and
Food Chemistry, University of Turku, FIN-20014 Turku, Finland
Duo Li, Professor of Food Science & Nutrition, Department of Food Science,
Hangzhou University of Commerce, Hangzhou, China
xv
xvi CONTRIBUTORS
Noboru Matsuo, Senior Scientist, Biological Science Laboratories, Kao Cor-
poration, 2606 Akabane, Ichikai-machi, Haga-Gun, Tochigi 321-3497, Japan
Pia Salo, Medical Adviser, Raisio Benecol Ltd, PO Box 101 (Raisionkaari 60),
FIN-21201 Raisio, Finland
Andrew J. Sinclair, Professor of Food Science, Department of Food Science,
RMIT University, GPO Box 2476V, Melbourne, VIC 3001, Australia
Mohamed M. Soumanou, Assistant Professor, Polytechnic College Univer-
sity, Research Laboratory for Applied Chemistry and Biology (LARECBA),
Abomey-Calavi University, 01 BP 2009, Cotonou, Benin
William L. Stone, Director Pediatric Research, Department of Pediatrics,
James H. Quillen College of Medicine, East Tennessee State University,
Johnson City, TN 37614-0578, USA
Chin-Ping Tan, Lecturer, Department of Food Technology, Faculty of Food
Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang,
Selangor, Malaysia
Hiroyuki Watanabe, Senior Scientist, Biological Science Laboratories, Kao
Corporation, 2606 Akabane, Ichikai-machi, Haga-Gun, Tochigi 321-3497,
Japan
Ingmar Wester, Vice President, Principal Scientist, Sterol Technology and
Regulatory, Raisio Benecol Ltd, PO Box 101 (Raisionkaari 60), FIN-21201
Raisio, Finland
Baoru Yang, Senior Research Chemist (Food Chemistry), Department of
Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku,
Finland
John Young, Information Director, Leatherhead Food RA, Randalls Road,
Leatherhead, Surrey KT22 7RY, UK
Glossary
AA arachidonic acid (20:4n-6)
ACE vitamins A, C and E
ACO acyl-coenzyme A oxidase
ACP acyl carrier protein
ACS acyl-coenzyme A synthase
ADHD attention-deficit/hyperactivity disorder
AHA American Heart Association
ALA α-linolenic acid (18:3n-3)
ANOVA analysis of variance
ANZFA Australia New Zealand Food Authority (now replaced by
Food Science Australia New Zealand, FSANZ)
ASA acetylsalicylic acid (aspirin)
ATP adenosine triphosphate
a water activity
w
BMI body mass index (kg/m2)
bpm (heart) beats per minute
CALA conjugated linolenic acid (18:3)
cAMP cyclic adenosine monophosphate
cDNA copy deoxyribonucleic acid
CHD coronary heart disease
CLA conjugated linoleic acid (18:2)
CoA coenzyme A
COMA Committee on Medical Aspects of Food and Nutrition
Policy (UK) (now replaced by the Scientific Advisory
Committee on Nutrition, SACN)
COX cyclooxygenase
CT computed tomography
CYP cytochrome P-450 enzyme
xvii
xviii GLOSSARY
DAG diacylglycerol(s)
DGLA dihomo-γ-linolenic acid (20:3n-6)
DHA docosahexaenoic acid (22:6n-3)
DNA deoxyribonucleic acid
DPA docosapentaenoic acid (22:5n-3)
EFAD essential fatty acid deficiency
EPA eicosapentaenoic acid (20:5n-3)
EU European Union
FDA Food and Drug Administration (USA)
FFA free fatty acids
FOSHU food(s) for specified health use (Japan)
GC gas chromatography
GLA γ-linolenic acid (18:3n-6)
GRAS generally recognized as safe (USA)
GTPase guanosine triphosphatase
HDL high-density lipoprotein(s)
HEPE hydroxyeicosapentaenoic acid
HIV human immunodeficiency virus
4-HNE 4-hydroxynonenol
HPEPE hydroperoxyeicosapentaenoic acid
HPLC high-performance liquid chromatography
HTST high-temperature, short-time (processing)
HU Hounsfield units (a measure of density)
IU international units
IUB International Union of Biochemistry (now the International
Union of Biochemistry and Molecular Biology, IUBMB)
IUPAC International Union of Pure and Applied Chemistry
LA linoleic acid (18:2n-6)
LDL low-density lipoprotein(s)
LPL lipoprotein lipase
LT leukotriene(s)
LX lipoxin(s)
GLOSSARY xix
MAG monoacylglycerol(s)
MDA malondialdehyde
MLM triacylglycerol with a medium-chain fatty acid at the sn-1
and sn-3 positions, and a long-chain fatty acid at the sn-2
position
mRNA messenger ribonucleic acid
MS mass spectrometry
MTBE methyl tert-butyl ether
MUFA monounsaturated fatty acid(s)
NADH nicotinamide adenine dinucleotide, reduced form
NADPH nicotinamide adenine dinucleotide phosphate, reduced form
NCEP National Cholesterol Education Program (an American Heart
Association initiative)
NLEA Nutrition Labeling and Education Act (USA)
NMR nuclear magnetic resonance (spectroscopy)
OPO 1,3-dioleoyl-2-palmitoyl-sn-glycerol
PAI-1 plasminogen activator inhibitor 1
PG prostaglandin(s)
PGE prostaglandin E
1 1
PPAR-α peroxisome proliferator-activated receptor α
PPL porcine pancreatic lipase
PPO polyphenol oxidase
PS phytosterol(s)
PUFA polyunsaturated fatty acid(s)
RE retinol equivalent(s)
RLP remnant-like lipoprotein particle(s)
rpm revolutions per minute
RT-PCR reverse transcriptase polymerase chain reaction
SC-CO supercritical carbon dioxide
2
SD standard deviation
SEM standard error of the mean
SFE supercritical fluid extraction
