Dr Preetham Pai, Professor, Department of Balrog(Ayurvedic Pediatrics)
Bharati Vidyapeeth (deemed to be) University College of Ayurved, Pune
Functional foods are “foods or dietary components that may provide a health benefit beyond basic nutrition” according to the International Food Information Council (IFIC). There is great prominence to the notion that food not only provides basic nutrition but it can also prevent diseases and ensure good health and longevity1.
In 1994, the US Institute of Medicine’s Food and Nutrition Board defined functional foods as “any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains” 2. E.g cereals, legumes, fruits and vegetables.
Ayurveda, the traditional system of Indian medicine, mentions healthy and unhealthy diets in detail. The properties of various cereals, legumes and meats of various animals are discussed. In Ayurveda, seven body constitutions are explained. Food has a different effect on each person depending on their digestive fire, body constitution, time of the day, season, etc. Therefore, the properties of functional foods are explained keeping in mind the various body constitution. Amongst the cereals, wheat is said to be nourishing, prevents emaciation and weight loss and is heavy to digest. Rice grown in 60 days promotes health and is heavy to digest.3. such cereals should be eaten in moderation by people having weak digestive fire.Barley reduces fat accumulation in the body and helps to lose weight. Barley is proven to be effective in hypercholesteremia. The addition of barley bran flour significantly decreased total serum cholesterol, as did the addition of barley oil after 30 days of intervention in subjects suffering from hypercholesteremia4. Foods prepared out of whole cereals contain increased concentrations of phytochemicals along with other minerals and vitamins (Slavin, 1999). However, only cereal fibre, not fruit or vegetable fibre, was inversely associated with the risk of total stroke in the Health Professionals Follow-Up Study5
Sanva and common Millets are light to digest and will induce flatulence. Hence, it should be eaten in moderation by people who belong to the air body constitution (vata prakriti)3. The millet grain contains about 65% carbohydrate, a high proportion of which is in the form of non-starchy polysaccharides and dietary fibre, which help in the prevention of constipation and delayed release of glucose to the blood stream during digestion and lowering of blood cholesterol. Lower incidences of cardiovascular diseases, duodenal ulcers and hyperglycemia (diabetes) are reported among regular millet consumers. Millet grains are also rich in important vitamins, such as riboflavin, folic acid, Thiamine and niacin. A smaller percentage of the population used cereals like sorghum and other millets, and their food products are proven to be good. The comparable sources of proteins and other functional components in millets have received their attention in new food formulations (Duodu, Taylor, Belton and Hamaker 2003; Pathak, Srivastava and Grover, 2000). The millets also have considerable levels of an extensive range of phenolic compounds (Dykes and Rooney, 2006).
In legumes, black gram gives strength, subsides the air entity (vata dosha), and is heavy to digest. This should be eaten in moderation by people having weak digestive fire and possessing kapha ( body humour responsible for growth and anabolism) body constitution. Among the pulses, green gram is said to be the best. It is easily digestible and reduces body humour (kapha), hence preventing weight gain and morbidities related to obesity3. Horse gram alleviates the body humours responsible for growth, anabolism, nervous system, body movements etc. (kapha and vata).
Similarly the benefits and effects of legumes and meat of various animals is mentioned in Ayurveda. Diet advice should be given according to the digestive fire, body constitution, domicile of the individual and the season. This will help to prevent diseases and maintain health.
References:
1.Ferrari C. K. B., Functional foods, herbs and nutraceuticals: towards biochemical mechanisms of healthy aging, Biogerontology. (2004) 5, no. 5, 275–289, 2-s2.0-18844402089, https://doi.org/10.1007/s10522-004-
2.P. R. Thomas and R. Earl, Enhancing the food supply, Opportunities in the Nutrition and Food Sciences, 1994, National Academy Press, Washington, DC, USA, 98–142. Google Scholar
3.charaka acharya,charaka samita, sutra sthana ,27/13,16,19,21,23,26.chaukambha Sanskrit Sansthan,varanasi.
4.Joanne R Lupton, Michael Clayton Robinson, Janet L Morin,Cholesterol-lowering effect of barley bran flour and oil,Journal of the American Dietetic Association,
Volume 94, Issue 1,1994,Pages 65-70,ISSN 0002-8223, https://doi.org/10.1016/0002-8223(94)92044-3.
5. Liu S., Buring J. E., Sesso H. D., Rimm E. B., Willett W. C., and Manson J. E., A prospective study of dietary fiber intake and risk of cardiovascular disease among women, Journal of the American College of Cardiology. (2002) 39, no. 1, 49–56, 2-s2.0-0037005811, https://doi.org/10.1016/S0735-1097(01)01695-3