Functional foods are defined as foods that provide additional health-promoting and disease-preventing benefits beyond the basic function of supplying nutrients.
Bioactive compounds: These are the naturally found chemical compounds present in plant, animal and marine sources, which give desired health/wellness benefit (e.g. omega-3 fatty acids in flaxseeds and lycopene from tomatoes). The bioactive chemicals are also known as phytochemicals, widely present in plant-based diet. These bioactive compounds are present in cereals, fruits, vegetables, legumes, oilseeds, spices and herbs.
The term "functional foods" is often substituted with "Nutraceuticals"
Nutraceuticals are "naturally derived bioactive compounds (isolated or purified from foods) and are generally sold as herbal products or in medicinal forms and have health promoting and disease preventing properties”
Functional foods are “foods which naturally contain a chemical compound (called bioactive compound) which gives that food health-promoting benefits beyond the well-established functions of nutrients contained in them”
- Oilseeds: Flaxseed oil
- Vegetables: Carrots, psyllium, green leafy vegetables, tomatoes, onion, garlic
- Fruits: Citrus fruits
- Herbs & Spices: Turmeric, ginger, fenugreek
- Tomatoes (having the natural level of the anti-oxidant lycopene)
- Processed foods - oat bran cereal (having the natural level of beta-glucan)
- Milk with Vitamin D
- Grains with added fiber
- Dairy products with probiotics
- Eggs with omega-3 (by feeding modified diet to hens)
Isolated, purified preparations of active food ingredients (herbal products/dosage form)
- Curcumin from Turmeric
- Isoflavones from soy
- Omega-3 from fish oils
Health is considered as one of the main selection criteria of functional foods. Cancers, cardiovascular problems and diabetic complications have a direct correlation with dietary habits. Diet is also shown to play a key role in the prevention and management of other diseases like osteoporosis, obesity, immune responses as well as ageing.
- Functional Foods - (http://www.nutrition.org.uk/nutritionscience/foodfacts/functional-foods?start=7)
- Textbook of Human Nutrition Third Edition by Mahtab S. Bamji
Latest Publications and Research on Functional FoodsEvolutionary insights into Trm112-methyltransferase holoenzymes involved in translation between archaea and eukaryotes. - Published by PubMed
Semantic congruence alters functional connectivity during olfactory-visual perception. - Published by PubMed
Fecal Microbiota Transplantation Reduces Susceptibility to Epithelial Injury and Modulates Tryptophan Metabolism of Microbial Community in a Piglet Model. - Published by PubMed
The impact of exercise and nutrition in the regulation of skeletal muscle mass. - Published by PubMed
Reengineering the ligand sensitivity of the broadly tuned human bitter taste receptor TAS2R14. - Published by PubMed