FUNCTIONAL

FOODS
Marshall A. Azeke PhD (Bonn)
DAAD Alumnus and Humboldtian
Department of Bochemistry
Ambrose Alli University
Ekpoma

FUNCTIONAL
FOODS

THEY are foods that have a

potentially positive effect on health
beyond basic nutrition; they have
physiological benefits that can reduce
the risk of chronic diseases. The
bioactive components responsible for
the health benefits of functional foods
are referred to as NUTRACEUTICALS.

FUNCTIONAL
FOODS

THE FOOD
BIOCHEMISTRY
RESEARCH GROUP

Marshall A. Azeke PhD (Bonn)

DAAD Alumnus and Humboldtian
Department of Bochemistry
Ambrose Alli University
Ekpoma

Research Theme
The use of locally grown phenoland flavonoid-rich plants as
sources
of
antioxidants
in
combating chronic, degenerative
and non-communicable diseases.

Some Food Sources

of Cholesterol
Food

Size (g)

Chicken or
Turkey
Lean Beef
Pork
Kidney (Beef,
Pork)
Liver (beef,
Pork)

75

Cholesterol
(mg)
56 - 99

75
75
75

46 - 74
50 - 74
360 - 593

75

266 - 297

Egg Yolk
Content

Concentration

Total Fat

27 %

Saturated Fat

10 %

*PUFAs

4.2 %

Cholesterol

1.085 %

*PUFAs: Polyunsaturated Fatty Acids

Methods

Groups

Treatment

Control

1 % Garlic Powder

2 % Garlic Powder

Parameters
Treatment
Feed Intake
Weight of Birds
No. of eggs
Weight of Egg, Shell and Yolk
Egg Yolk Total Cholesterol
LDL-, HDL-Cholesterol
Triglycerides etc

Results
0%
Supplementation

1 % Garlic
Powder

2 % Garlic
Powder

Weight of Hens (kg)

2.15 (-6%)*

1.97 (-3%)

1.50 (+26%)

Weight of Egg (g)

63.25 (+7%)

63.88 (+8%) 63.90(+8%)

Weight of Egg Yolk (g)

41.66 (+8%)

37.41 (-3%) 36.26 (-6%)

No of Eggs (per day)

3 - 4

* Percent change after 4 weeks

3 - 4

5 - 6

Results
0%

1 % Garlic

2 % Garlic

Supplementation

Powder

Powder

Total Cholesterol

8.4 (+18%)*

5.04 (-30%)

3.96 (-45%)

LDL-Cholesterol

3.66 (+2%)

3.20 (-11%)

2.55 (-29%)

HDL-Cholesterol

3.71 (+13%)

2.72 (-17%)

2.53 (-23%)

13.99 (+9%)

10.78 (-16%)

9.50 (-26%)

Total
Triglycerides

* Percent change after 4 weeks

Next Step
Long term study on the
sustainability laying pattern
Cost implication for egg
consumers
Evaluating other cheaper flavonoid
rich plants

Results
0%
Supplementation

1 % Garlic
Powder

2 % Garlic
Powder

Weight of Hens (kg)

2.15 (-6%)*

1.97 (-3%)

1.50 (+26%)

Weight of Egg (g)

63.25 (+7%)

63.88 (+8%) 63.90(+8%)

Weight of Egg Yolk (g)

41.66 (+8%)

37.41 (-3%) 36.26 (-6%)

No of Eggs (per day)

3 - 4

* Percent change after 4 weeks

3 - 4

5 - 6

Results
0%

1 % Garlic

2 % Garlic

Supplementation

Powder

Powder

Total Cholesterol

8.4 (+18%)*

5.04 (-30%)

3.96 (-45%)

LDL-Cholesterol

3.66 (+2%)

3.20 (-11%)

2.55 (-29%)

HDL-Cholesterol

3.71 (+13%)

2.72 (-17%)

2.53 (-23%)

13.99 (+9%)

10.78 (-16%)

9.50 (-26%)

Total
Triglycerides

* Percent change after 4 weeks

Experimentals

Control
Group

Group 2

Group 3

Group 4

No Egg Yolk

5 % EggYolk

10 % EggYolk

20 % EggYolk

Results: Total
Cholesterol

10
4

10
3

14
3

14
9

Total Choleserol mg/dl

10 % Egg Yolk 20 % Egg-Yolk

5 % Egg Yolk
Control

~ Equivalent number of eggs

for a 70 kg adult man
Rabbit

(1.24

kg)
Adult man (70
kg)
~ no of eggs
daily

5g

10 g

20 g

282.25 g

564.0 g

1129 g

14 - 18

28 - 36

56 - 72

Effect of garlic on blood

cholesterol
Total
HDLTriglycerides
cholesterol
Cholesterol

LDLcholesterol

Control

8.1%

2.6%

1.1%

6.9%

1% garlic

38%-

41.8%

8.8%

37.6%

2% garlic

50.5%

58.6%

16%

45.6%

SCREEN NO. 21
Datum: Wednesday 21.
Oktober 2015
Zeit: 11.05 12.00 Uhr

now