What if instead of unhealthy snacks at the moment of “you need something to chew on” you could choose tasty chips that are healthy? And what if, in order to get a good night’s sleep, you ditched (any) pills and tried a glass of milk with lots of serotonin, a substance that signals the body to relax?

New foods are increasingly entering our lives as functional foods (foods that have been reformulated by adding or removing an ingredient or increasing the content of an ingredient) to improve our health and wellness. existence. “Nutrition is always a priority, and today many laboratories around the world have turned to this area,” emphasizes “K” Mr. Georgios Zervakis, professor and director of the laboratory of general and agricultural microbiology at the Agricultural University of Athens.

The idea of ​​creating functional foods originated in 1984 in Japan in an attempt by the country’s Ministry of Health to cope with the high cost of caring for an aging population. Thus began the process of approving products with proven health benefits, a trend quickly adopted by the innovative Japanese. As early as 2008, it was estimated that about 5% of packaged foods in Japan were categorized as functional foods. In Europe, the spread of functional nutrition has been slower, but in recent years the trend towards healthy eating has become more popular. Global food market data released in February 2020 shows that the global functional food market reached $267 billion in 2019.

The Laboratory of General and Agricultural Microbiology of the Agricultural University of Athens has for many years focused its research on fungi and especially those that grow mushrooms (the reproducible organs of the fungus are clearly visible to the naked eye, describes Prof. Georgios Zervakis). As they determined, mushrooms contain many biologically active compounds that affect human health and not only.

“From mushrooms, we can get many ingredients for the production of valuable products. Ingredients that can be used as supplements in the human diet, ingredients that make cosmetics environmentally and skin friendly. Enzymes that can be used for biotechnological purposes for disinfection. “Mushrooms can be used to produce animal feed, as well as for new generations of drugs that will have a plant protection effect,” the professor describes.

But above all, mushrooms have unique properties for human health. They contain vitamin D – in fact, they are the only non-animal source that contains this essential fat-soluble vitamin for humans, they have polysaccharides that help with gut health, and antioxidants “which everyone now knows how important they are to our body” . health,” he says. Mr Zervakis.

Many miles from AUTH’s well-equipped lab, on the island of Evia, agriculturist and mushroom grower Eleftherios Lachouvaris (Dirphys Mushrooms, which exports 60% of its production to Israel) was trying to find a way to market mushrooms that were easier to eat. “We were looking for a way for the mushrooms to reach the consumer ready, without the need to cook them. But at the same time, we wanted it to be as useful as possible,” says Mr. Lahuvaris, “so that the beneficial properties of the mushroom can be used.” Working in a German lab in 2017, he already knew mushrooms contained ergosterol, which converts to vitamin D when exposed to the sun. Lachuvaris recalls with a laugh that he laid hundreds of mushrooms of various sizes and conditions in the sun in order to make the appropriate measurements. .

Dirfys has been working with AUTH for about four years, resulting in a new product a few months ago with near miraculous health properties: the oyster mushroom snack, which is not yet in wide circulation and thus not a brand name.

267 billion dollars was the turnover of the world market of this type of food in 2019. In 1984, the idea of ​​making them originated in Japan in an attempt by the Ministry of Health to cope with the high cost of caring for an aging population.

The new product was tested in a clinical study led by Ms. Andriana Kaliora, Associate Professor of Human Nutrition and Food at Harokopion University, while the laboratory of the National Research Foundation participated in the measurements. Tests have shown that daily consumption of 6 grams of mushroom shavings resulted in an increase in serum vitamin D, a decrease in glucose levels, an anti-inflammatory effect, and acted as a probiotic to support good bowel function. In addition, and most importantly, they created a feeling of satiety.

But the participants didn’t stop there, “because, according to Mr. Zervakis, one of the most important things about a food product is its taste.”

Independent testers reported that it “has an exceptionally good taste profile with no flaws. It also contains no salt or sugar. The product is expected to be handed over to nutritionists for testing from September, as mass production is currently not possible.

Milking in the evening

The new American Agricultural School product was created almost by accident, emphasizes Dr. Theodoros Callicis, director of the American Agricultural School’s training farm, a veterinarian. As part of the cow protection program, we recorded how they sleep, when they rest, when they eat, and much more.

“The animals were much quieter at night – after all, it’s no coincidence that farmers milk at night,” says Mr. Giorgos Arsenos, professor of veterinary medicine at the Aristotle University of Thessaloniki (AUTH) and director of the Animal Science Laboratory, which collaborates with the American School of Agriculture.

Laboratory analyzes of evening milk, which were carried out from December 2019 to January 2021, confirmed the suspicions of scientists: it contains 25% more melatonin than day milk.

“Melatonin is a naturally occurring substance found in all living organisms and plays an important role in regulating the circadian rhythm of several bodily functions,” says Arsenos. Increasing the amount of melatonin in the body – a mechanism for its production is activated by darkness – signals that we can relax and sleep. So it is enough to pack the milk expressed at night to prepare the “Evening” with an increased amount of melatonin, which can act as a natural relaxant.

“Evening” is currently only sold on school premises.

Andriana Kaliora
Associate Professor of Human Nutrition at Harokopion University

Functional nutrition is useful, but not a cure

“The consumer should plan his diet as a whole, based on his needs, age, health status. For example, legume pasta may be a good choice for adults, but not for children who need certain portions of legumes a week. In children, the need for carbohydrates (including “regular” pasta) is higher than in adults,” notes Ms. Kaliora. On the other hand, for older adults, functional foods that contain certain ingredients in high amounts, or ingredients in a form that is better absorbed by the body, can save lives by preventing malnutrition. Another advantage of multifunctional foods is the ability to prepare snacks with a higher nutritional value than usual by adding or removing ingredients. Provided, of course, that the products that are prepared also have an attractive taste. “It is important for consumers to know that functional nutrition is not a cure. It cannot do you any good. It should be consumed as part of a healthy diet,” the scientist notes.

Main categories of functional products

They strengthen the digestive system, reduce the risk of heart disease, and help control body weight.

Products with probiotics
Milk, yogurt, and more recently also fruit and vegetable juices, which are enriched with cultures of live microorganisms – hence the name of them live – which contribute to a better functioning of the digestive system. There are also foods that contain symbiotics, that is, the right bacteria that form the substrate for probiotics to work.

Spreads, drinks and desserts enriched with plant sterols
Specific studies have shown that consuming 1.5 to 2.5 grams of plant sterols per day can lower total cholesterol levels by 10%. This means that the dose of statins taken by people with high cholesterol levels can also be reduced. This reduces the risk of heart disease. However, when consumption of the product is stopped, high cholesterol returns.

Juices, margarines, bars and eggs with omega-3
When consumed 3-4 times a week, they provide the recommended amount of omega-3 fatty acids to reduce the risk of heart disease.

Breakfast cereal fortified with folic acid, fiber, iron and vitamins
The idea of ​​a healthy and nutritious breakfast in a quick and tasty “package” resonates with the public. Folic acid or vitamin B9 cannot be produced by the body, so it is one of the main components that must be obtained from food. This reduces the risk of heart disease, but is also extremely important for mothers during pregnancy to avoid birth defects.

Light products
The most common functional foods are low-calorie, or better said, low-calorie foods compared to the corresponding regular food. These are mainly cheeses and dairy products that have had some fat removed, as well as foods with less sugar or other sweeteners such as stevia. Reducing the amount of fat or sugar does not mean that we can double the amount consumed.