The relationship between our health and the food we eat has long been one of interest for scientists, health practitioners, and the general public. It is generally accepted that the food we put in our bodies has an effect on our health in either a positive or a negative way, with healthy food providing at least some of the nutrients our bodies need to function in an efficient manner. Functional foods is the term given to healthy foods that have a further potential positive effect on health in addition to their basic nutritional properties (we've all heard the term "Food is Medicine!"). For example, hemp, a recently legalized and very popular new functional food, may reduce your chances of heart disease, improve skin conditions, and help improve symptoms of PMS and menopause. All this in conjunction with its (not so basic) nutritional properties! Wow!
Instead of just removing common allergens like gluten and nuts and replacing them with nutritionally devoid flours, Unrefined Cakery has focused on including several functional ingredients that are beneficial for the body and have a potentially positive impact on your health, so that you can enjoy your guilty pleasure treats guilt-free!
Check out the functional food ingredients below that are included in various Unrefined Cakery products. The information below should not be taken as medical advice. For your reference, the scientific research reports used in writing this are cited at the end of the page.
Aluko, R. Chapter 7 - Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties, Sustainable Protein Sources, 2017, pp. 121-132. https://www.sciencedirect.com/science/article/pii/B978012802778300007X
Bilal, T., et al. Buckwheat: Buckwheat Journey to Functional Food Sector, Current Nutrition and Food Science, 2018. https://www.researchgate.net/publication/328442586_Buckwheat_Buckwheat_Journey_to_Functional_Food_Sector
Callaway, J. Hempseed as a nutritional resource: An overview, Euphytica, 2004, pp. 65-72. http://assets.fsnforum.fao.org.s3-eu-west-1.amazonaws.com/public/discussions/contributions/Hempseed_as_a_nutritional_resource-_An_overview_2.pdf
Chawla, H., et al. Beetroot: A Health Promoting Functional Food, Inventi Impact: Neutraceuticals, 2016, pp. 8-12. http://inventi.in/journal/article/impact/10/17828/nutraceuticals/pi
Clifford, T., et al. The Potential Benefits of Red Beetroot Supplementation in Health and Disease, Nutrients, 2015, pp.2801-2822. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425174/
Frassinetti, S., et al. Neutraceutical Potential of Hemp (Cannibis sativa L.) Seeds and Sprouts, Food Chemistry, 2018, pp. 56-66. https://www.ncbi.nlm.nih.gov/pubmed/29751921
Gimenez-Bastida, J., et al. Buckwheat as a Functional Food and Its Effects on Health, Journal of Agricultural and Food Chemistry, 2015, pp. 7896-7913. https://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b02498
Kajla, P., et al. Flaxseed—a potential functional food source, Journal of Food Science and Technology, 2014, pp. 1857-1871. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4375225/
Mashhadi, N., et al. Anti-Oxidative and Anti-Inflammatory Effects of Ginger in Health and Physical Activity: Review of Current Evidence, International Journal of Preventative Medicine, 2013, pp. 36-42. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3665023/
Muhammad, D., et al. Cinnamon and its derivatives as potential ingredient in functional food—A review, International Journal of Food Properties, 2017, pp. 2237-2263. https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1369102
Rao, P., et al. Cinnamon: A Multifaceted Medicinal Plant, Evidence-Based Complementary and Alternative Medicine, 2014. https://www.hindawi.com/journals/ecam/2014/642942/
Rincon-Leon, F. Functional Foods, Encyclopaedia of Food Sciences and Nutrition, 2003, pp. 2827-2832. https://www.sciencedirect.com/science/article/pii/B012227055X013286
Silva Leitão Peres, N., et al. Medicinal effects of Peruvian maca (Lepidium meyenii): a review, Food & Function, 2020, pp 83-92. https://pubs.rsc.org/en/content/articlehtml/2020/fo/c9fo02732g
Trinidad, T., et al. Dietary fiber from coconut flour: A functional food, Innovative Food Science & Emerging Technologies, 2006, pp. 309-317. https://www.sciencedirect.com/science/article/abs/pii/S1466856406000452
Valussi, M, & Minto, C. Cacao as a Globalised Functional Food: Review on Cardiovascular Effects of Chocolate Consumption, The Open Agriculture Journal, 2016, pp. 36-51. https://benthamopen.com/FULLTEXT/TOASJ-10-36