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Functional Foods

Functional Foods

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Categories:Types, School Work
Published by: Samuel Cruz Guillén on Nov 27, 2009
Copyright:Public Domain

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01/06/2015

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Functional Foods 
http://www.laultimapitada.blogspot.com/ Cruz Guillén, S. 
FUNCTIONAL FOODSSUMMARY
The new tendencies in the consumption pattern caused by a bigger interest inthe people for consuming natural food that reduce the risk of diseases withoutneed to use medications, has generated the appearance of new enterprises inthe line of functional foods. Functional foods are foods that provide more than basic nutrition; they have bioactive food components than can potentiallyenhance health when eaten on a regular basis as part of a varied diet. Thecommunication of health benefits is also important for the people so that theyhave knowledge to make choices about the foods they eat.The research opportunities in nutrition to explore the relationship between afood or a food component and an improved state of health and well-being, orreduction of disease, present the greatest challenge to scientists now and in thefuture.
INTRODUCTION
With the increase of the population life expectancy, the nutrition has proceededto being a very relevant factor in the life quality of the people and in theprevention of the most frequent diseases.The evidences accumulated in the last years in public health and nutrition, theyindicate that diseases depend so much of our genetic condition as of ournutrition, physical activity, habit to smoke, of our social connections and
 
Functional Foods 
http://www.laultimapitada.blogspot.com/ Cruz Guillén, S. 
environment. Nutrition is the most important of all these factors and thepopulation has recognized the importance of that factor in its health, beingstricter in the foods election they consume.The primary role of diet is to provide sufficient nutrients to meet the nutritionalrequirements of each one. Now, there is increasing scientific evidence tosupport the hypothesis that some foods and food components have beneficialphysiological and psychological effects over and above the provision of the basic nutrients. Bhatty (1992), mention that the foods are compound forthousands of constituent biologically active that they can have a beneficial effectfor health.Today, nutrition science has moved the classical concepts of avoiding nutrientdeficiencies and basic nutritional adequacy to the concept of "positive" or"optimal" nutrition. The research focus has shifted more to the identification of biologically active components in foods that have the potential to optimizephysical and mental well being and which may also reduce the risk of disease.Many traditional food products including fruits, vegetables, soya, whole grainsand milk have been found to contain components with potential health benefits.In addition to these foods, new foods are being developed to enhance orincorporate these beneficial components for their health benefits or desirablephysiological effects
 
Functional Foods 
http://www.laultimapitada.blogspot.com/ Cruz Guillén, S. 
DEFINITION OF FUNCTIONAL FOODS
The concept of functional foods was developed in Japan in the 1980s, healthauthorities in Japan recognized that to control the health care generated for theincreasing life expectancy of the elderly population, it was necessary to insurealso a better life quality. So, a new concept of foods developed specifically toimprove the health and to reduce the risk to contract diseases was introduced:Functional foods.Functional foods can be defined as foods that contain one or more addedingredients to provide a positive health benefit, over and above the normalfunctions of food to provide nutrient, satisfy physiological and psychologicalhunger and provide pleasure from eating. This definition excludes vitaminsand minerals added to foods to replace losses in manufacture. Examples offunctional foods include foods that contain specific minerals, vitamins, fattyacids or dietary fiber, foods with added biologically active substances such asphytochemicals or other antioxidants.
Fig. 01: Fruits and vegetablescontain antioxidants

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