Advances in Life Sciences
Year : 2016, Volume : 5, Issue : 7
First page : ( 2510) Last page : ( 2518)
Print ISSN : 2278-3849. Online ISSN : 2278-4705.

Health Benefits of Functional Foods: Future Perspective

Suryavanshi Priyanka

Department of Home Science, Khwaja Moinuddin Chishti Urdu Arabi Farsi State Government University, Lucknow

Online published on 15 December, 2016.

Abstract

Functional foods may do more than simply supply the macronutrients and micronutrients to body needs for normal biochemical reactions. They contain compounds or ingredients that may help reduce risk for certain health conditions or promote better health. These compounds can occur naturally in the functional foods or they can be added by fortification or enrichment. Among the best known functional compounds probiotics, prebiotics and natural antioxidants should be given as examples. These substances can be obtained by biotechnological methods and by extraction from plant or animal tissues. Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence, with the “gold standard” being replicated, randomized, placebo-controlled, intervention trials in human subjects. However, not all foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences today. Functional foods offer potential health benefits and that could enhance healthbenefits that could enhance well being of people and reduce the economic and social costs of noncommunicable diseases.

Top

Keywords

Antioxidants, biochemical reactions, fortification, enrichment.

Top