Functional Foods: Components, health benefits, challenges, and major projects
Rinaldo John, Ankit Singla, C Agostoni, M Alongi, M Anese, S Asgary, A Rastqar, M Keshvari, T Ashaolu, S Ballali, F Lanciai, S Bell, G Goodrick, L Benvenutti, A Zielinski, S Ferreira, F Brouns, S alkantrk Karata, D Gnay, S Sayar, M Champ, N Chaudhary, D Chen, G Chen, O Contreras-Rodriguez, C Culhane, M Cunningham, P Deibert, A Ewald, A Berg, O Deleon, M Roseman, Y Chang, A Duttaroy, C Ejike, M Farag, C Ferrari, M Garaulet, S Geisslitz, K Scherf, A Girard, J Awika, D Granato, A Gravel, A Doyen, V Guan, A Mobasheri, Y Probst, R Guin, M Lima, M Barroca, C Hasler, M He, A De Heer, C Hu, K Lange, M Lange, J Laparra, Y Sanz, C Lee, E Li-Chan, A Maheshwari, G De Maria, D Mcclements, S Misra, P Pandey, H Mishra, S Moreno-Campuzano, P Munekata, D Ngo, E O'connor, K White, M Olguin, A Oliveira, A Amaro, M Pintado, C Pouille, V Rani, U Yadav, A Rashidinejad, E Rezende, G Lima, M Naves, I Rudkowska, P Jones, S Tadesse, S Emire, J Tur, M Bibiloni, K Venkatakrishnan, H Chiu, C Wang, P Verschuren, T Xia, S Xue, M Zhao
Abstract
Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help in reducing or minimizing the risk of certain diseases and other conditions apart from providing fundamental nutrition. These foods include fortified foods, beverages, some nutritional supplements, fruits, vegetables, and whole grams etc. Many traditional foods with functional characteristics have been discovered, examined, and developed into beneficial components of new foods. By knowing which food is capable of providing specific health benefits, individuals can choose food and drink to improve their health