antioxidant activity of berries and herbs

REASONS FOR NOT EATING FRUITS AND VEGETABLES
• Reluctance to return unsatisfactory produce associated with a sense of buy responsibility • Emerging competition from the do-it-yourself health-care market and from manufactured functional foods that deliver the health benefits of fresh produce without the mess • More aggressive marketing, advertising and pricing by manufacturers thanprovide 3800, kcal/day for every man, woman, and child • - Twice what women need • - 1/3 more than what most men need • - far higher than what children need
PHYTONUTRIENTS
Fruits, vegetables and herbs contain many different phytonutrients, many of which have antioxidant properties
PHYTONUTRIENTS
• Lower incidence and mortality rates of cancer
Leading Causes of Death in the United States
Rank 1 2 3 4 Cause of Death Diseases of the heart Cancers Strokes Pulmonary diseases % of Total 32 23 7 5
Consumers Want Taste
Leading factor in food purchases: • • Taste Nutrition 91% 79%
4-6 week delay before consumer repuchases produce after bad taste experience
Consumer awareness of foods that may reduce risk of disease
• • • • • • • • • Broccoli Other fruits Oranges/juice Carrots Fish/Fish Oil Garlic Green, leaf vegetables Milk Fiber 21% 20% 13% 10% 10% 10% 9% 8% 7%
Most Healthful Effects
• Americans’ belief that the following foods have a “very healthful effect” - 92% Fruit and vegetable - 62% Dried beans - 61% Grain foods - 57% Fish - 55% Poultry - 37% Dairy
Background on Functional Foods
“Functional Foods” are foods that may provide a health benefit beyond basic nutrition. The good news with functional foods is that what you do eat may be more important for your health than what you don’t eat. Examples include everything from fruits and vegetables to fortified or enhanced foods. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components.
Consumers Watch Diet
• Shoppers take some sort of dietary action to ensure their diet is healthy • Fruits and vegetables top the list as the key to a healthy diet (71%). Other dietary actions include eating fewer fats and oils, meat and snack or junk food
and atherosclerosis(动脉硬化症) • Lower ischemic heart disease mortality • Reduce blood pressure, inflammation（炎症） • Lower cardiovascular（心脏血管的 ）and cerebrovascular （脑血管的）disease mortality • Boost immune system, forestall aging • Prevent some loss of long-term memory • Detoxify contaminants and pollutants
Consumers Link Foods with Health Benefits • Consumer participants expect to find functional foods in their regular supermarket, distributed throughout the store • Consumer participants said they preferred to receive functional food components from natural sources, but expressed comfort with fortification and agreed that supplements, such as vitamins, are acceptable because there is not always time to eat the “right” foods
5
6
Accidents
Pneumonia & Influenza
4
4
7
Diabetes mellitus
3
Fruits and Vegetables Play Preventative Role in…….
• • • • • • Cancer Heart Disease Stroke Hypertension Birth Defects Cataracts • • • • • Diverticulosis Diabetes Mellitus Osteoporosis Obesity Chronic Obstructive Pulmonary Disease (COPD)
REASONS FOR NOT EATING FRUITS AND VEGETABLES
• They don’t know how • There is too much work, time, mess or thinking/learning involved • A combination of the first two • Price and affordability, especially for fruits • Taste and spoilage risks associated with buying produce • Concerns and fears about pesticide residues
Consumers Link Foods with Health Benefits
• 85% know calcium and dairy products are associated with a decreased risk of osteoporosis • 56% know carrots are associated with eye disease and vision deterioration • 47% correctly associate cranberries and cranberry juice with a lower risk of urinary tract infection
Antioxidant Capacity of Fruits, Vegetables and Herbs
Shiow Y. Wang
Fruit Laboratory, ARS, USDA,
Beltsville, MD, U. S. A.
In the past, the agricultural industry was focused on maximizing the quantity of fruits and vegetables produced for commercial markets. However, modern consumers are now interested in optimizing the nutritional composition of foods in order to promote health. Therefore, much attention has now been placed on the agricultural practices which will enhance the nutritional content of fruits and vegetables being produced today