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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