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Functional Food Investigations

A functional food is a food claimed to have an additional function (often one related to health promotion or disease prevention) by adding new ingredients or more of existing ingredients.[1] The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid contents, respectively.[2] Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet".[3]

The term was first used in the 1980s in Japan, where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU).[4]

--- Wikipedia

  1. A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits

    Abstract, International Journal of Food Science, 2020 Some tropical countries in the Southeast Asia are rich in exotic fruits with worldwide acceptance, such as mango, orange, snake fruit, durian, jackfruit, rambutan, and avocado. In addition to their abundant production, those fruits are also...

  2. Cereal-Based Fermented Foods of Africa as Functional Foods

    Abstract, Bioactive Molecules in Food, 2019 The demand for consumption of health promoting foods is growing worldwide due to the increased awareness of consumers on the impact of food on health. Traditional fermented foods prepared from cereals such as maize, rice, millet, or sorghum are common...
    West Africa East Africa

  3. Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

    Avila-Nava, A.; Alarcón-Telésforo, S.L.; Talamantes-Gómez, J.M.; Corona, L.; Gutiérrez-Solis, A.L.; Lugo, R.; Márquez-Mota, C.C. Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus).Molecules2022,27, 7397....
    Latin America and ...

  4. Nutrients and bioactive components from vinegar: A fermented and functional food

    Ting Xia, Bo Zhang, Wenhui Duan, Jin Zhang, Min Wang,Nutrients and bioactive components from vinegar: A fermented and functional food,Journal of Functional Foods, Volume 64, 2020, 103681, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2019.103681....

  5. Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties

    Donno, D.; Turrini, F. Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties.Foods2020,9, 1474. https://doi.org/10.3390/foods9101474 Changes in lifestyle and demographics, rising consumer incomes, and...

  6. Potential of Moringa oleifera as a functional food ingredient: A review

    Abstract, International Journal of Food Science and Nutrition, 2017 Nowadays, with continuously changing socio-economic status, people have become more concerned about their health. Utilization of natural products of plant origin having lesser side effects has gained popularity over the years....

  7. Prospects of Indian traditional fermented food as functional foods

    Abstract, Indian Journal of Agricultural Sciences, 2018 The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for...
    India