Please use this identifier to cite or link to this item:
|Title:||Functional foods of natural origin-An overview|
|Keywords:||Functional food;Processed food;Prebiotic;Antioxidant;Cytotoxicity|
|IPC Code:||Int. cl.8—A61K 36/00, A23L 1/00.|
|Abstract:||Over the last few years consumer’s interest in health and functional foods has increased considerably in industrialized countries thus offering an opportunity for agro-food sector to add value to agricultural commodities. Functional food is any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. The market of functional food is indeed one of the fastest-growing within the global food industry. Functional foods offer potential health benefits that could enhance well-being of consumers and reduce the economic and social costs of non-communicable diseases. This review provides a report of various functional foods and their contribution in preventing and reducing the risk factors for several diseases thus suggesting avenues for future research efforts.|
|Appears in Collections:||IJNPR Vol.1(2) [June 2010]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.