Taurine as Drug and Functional Food Component

Abstract

The concept of food changes all the time but for the majority of the people it is still a source to feed the hungry, while for some others, it is also a medium for socialization. Recently, food has acquired an additional value: to be able to reduce the risk of diseases. The new term “functional food” has been coined to indicate food that shows health-promoting and/or disease-preventing properties beyond its basic function of supplying nutrients [1, 2]. To be defined as “functional,” food has to demonstrate its beneficial effects on one or more target functions in the body, thus improving health, strengthening well-being, or contributing to a reduction of the risk of diseases [3]. Functional food can still be regarded as natural food, even when the nature and/or the bioavailability of one or more of its active components have been modified in order to acquire new properties. This may be beneficial for an entire population or for groups of people selected on the basis of their health status and need. Functional food ingredients include many phytochemicals, vitamins, minerals, amino acids, and several plant and animal extracts [3]. Sulfur amino acids (SAA) play an important metabolic and functional role in human health and disease prevention. Also, SAA provide elemental sulfur required for growth and development [4, 5]. Pathological conditions are often determined by increased oxidative activities, a reduction in the host defense system, and a presence of other risk-promoting substances. Taurine is a well-known SAA and has been recognized as a protective agent against such events. Perhaps it is one biomolecule involved in many of the prevention and protection activities of various organ dysfunctions [6] and because of this it is known as a polyfunctional molecule [7].