FUNCTIONAL FOODS AND SMART PROTEIN
INTRODUCTION
In the onwards march of civilization keeping pace with the population increase and combating nutrient deficiency ,rapid climate change functional food and smart protein has become an emerging source. Increased consumer consciousness about regular wellness with a wholesome diet is a paramount importance for boosting this sector.
FUNCTIONAL FOOD
This are foods or dietary components that claim to provide health benefits aside from basic nutrition. It can be defined as any food that has a positive impact on an individual’s health, physical performance, or state of mind in addition to its nutritious value (Rincón-León, 2003).The term nutraceuticals often used synonymously with functional food including antioxidants, dietary supplements, fortified dairy products, and citrus fruits, and vitamins, minerals, herbs, milk, and cereals (Lee, 2017). It mainly includes bioactive compounds including non-digestible carbohydrates for better digestion, protein , peptides ,essential amino acids ,pre- biotic ,parabiotic ,post- biotic , omega 3 fatty acid ,structured lipids , secondary metabolites , antioxidants etc
BENEFITS
• Functional foods can be used to boost the intake and absorption of important nutrients filling gaps in diet, and support overall health .
• Daily consumption prevent chronic diseases like diabetes , certain cancers , and reduce the risk of diseases including metabolic syndrome, cardiovascular disease, osteoporosis, neurological condition ,depression balancing cholesterol levels and blood pressure, maintaining blood sugar level by providing fibers .
SOME IMPORTANT EXAMPLE AND ASPECT
• ANTIOXIDANT : They are polyphenols ,Tocopherol,Flavonoids ,vit C,E ,beta carotene, selenium , omega 3 fatty acids ,neutralizes Free radicals preventing damage to the DNA ,proteins, cellular components like the cell membrane, degenerative diseases such as cancer ,also reduce inflammation . eg – berries ,apples, nuts and seeds , litchi, wholegrains ,legumes, herbs and spices ,tea ,chocolate .
• Essential fatty acids like linoleic acid, alpha linolenic acid, PUFA maintains cholesterol level .
• High lysine maize , beta carotene fortified rice ,Carotenoids like high lycopene rich tomatoes, lutein and zeaxanthin of leafy veggies by transgenic method .
• Using molecular markers , omics , nano biotechnology, biofortification for crop improvement
• Characterization of fermented food like yogurt , curd as a source of prebiotic maintaining gut health and enhancing immunity.
SMART PROTEIN -THE INNOVATION AND FUTURE WITH SUSTAINABILITY (THE PROTEIN THAT CARES )
• Smart protein products made from plants, cells, and microorganisms that perfectly replicate traditional meat, eggs, and dairy reducing livestock stresses minimizing waste, energy and landmass consumption .
• Branched chain amino acid rich whey protein for muscle development
• Isoflavonoid rich soya bean for bone density
• Hypoallergic pea , nuts and seeds
• Slow digesting micellar casein
• Collagen protein for skin ,hair ,joints
• Combined plant proteins like rice , legumes ,beans for a whole amino acid profile .
• Single cell protein from microorganisms like Spirulina, Chlorella, Saccharomyces as a supplement.
Conclusion : This is the novel ,scalable ,holistic approach with amalgamation of biology and technology bringing revolution, personalization ,improving rural and tribal food having greater functionality besides reducing the food crisis . It is where NUTRITION MEETS INNOVATION .

NISHANTIKA CHOWDHURY

University/College name : Lady Brabourne College