"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."
Foods that provide health benefits beyond basic nutrition due to their specific ingredients or properties.
Nutrients: The essential nutrients that our bodies require to function properly, including carbohydrates, fats, proteins, vitamins, and minerals.
Health benefits: The potential health benefits of functional foods, which can range from reducing the risk of chronic diseases to improving cognitive function.
Phytochemicals: Plant compounds that may benefit human health, including antioxidants, flavonoids, and carotenoids.
Probiotics: Live bacteria that are thought to provide health benefits by supporting a healthy gut microbiome.
Prebiotics: Plant-based fibers that provide food for the good bacteria in our gut and may help support a healthy microbiome.
Omega-3 fatty acids: Essential fatty acids that are important for brain health, heart health, and reducing inflammation in the body.
Digestive enzymes: Enzymes that help break down food in the digestive system and may aid in digestion and nutrient absorption.
Nutrient bioavailability: How well our bodies can absorb and utilize nutrients from the foods we eat.
Functional food sources: Foods that contain functional compounds and nutrients, including fruits, vegetables, whole grains, and fermented foods.
Disease prevention: How functional foods can play a role in reducing the risk of chronic diseases, such as diabetes, cardiovascular disease, and cancer.
Food processing: How processing methods can impact the nutritional content and functional properties of foods.
Environmental impact: How functional food production and consumption can impact the environment, including sustainable agriculture practices and food waste reduction.
Nutrition labeling: Understanding nutrition labels and how they can help identify functional foods and their benefits.
Food safety: Ensuring that functional foods are safe to consume and meet regulatory requirements.
Culinary applications: Cooking with functional foods and incorporating them into meals and recipes for optimal nutrition and flavor.
Probiotics: Foods that contain live beneficial bacteria, which can improve gut health and boost immunity.
Prebiotics: Foods that contain non-digestible fibers that promote the growth of good bacteria in the gut.
Omega-3 fatty acids: Found in fatty fish, flaxseeds, and walnuts, these healthy fats can support heart health and cognitive function.
Fiber: Found in whole grains, fruits, and vegetables, dietary fiber helps regulate digestion and can reduce the risk of heart disease, diabetes, and certain cancers.
Antioxidants: Found in colorful fruits and vegetables, antioxidants such as vitamins C and E, and beta-carotene can help protect against cell damage.
Phytochemicals: Found in plant-based foods such as berries, cruciferous vegetables, and soy, phytochemicals (such as isoflavones and carotenoids) have anti-inflammatory and anti-cancer effects.
Plant sterols and stanols: Found in certain vegetable oils and fortified foods (such as margarine and orange juice), plant sterols and stanols can help lower cholesterol levels in the blood.
Protein: Found in animal products such as meat, poultry, and eggs, as well as plant sources such as beans and lentils, protein is critical for building and maintaining muscles, bones, and other tissues.
Calcium: Found in dairy products, leafy greens, and fortified foods, calcium is essential for strong bones and teeth.
Vitamin D: Found in fatty fish, fortified dairy products, and through exposure to sunlight, vitamin D helps the body absorb calcium and supports healthy bones and immune function.
"Functional foods may be traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid contents, respectively."
"Functional foods may be designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions."
"The term was first used in the 1980s in Japan..."
"The term was first used in the 1980s in Japan..."
"...there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU)."
"A functional food is a food claimed to have an additional function (often one related to health promotion or disease prevention)..."
"Functional foods may be designed...to reduce the risk of chronic disease beyond basic nutritional functions."
"Functional foods may be similar in appearance to conventional food and consumed as part of a regular diet."
"A functional food is a food claimed to have an additional function..."
"A functional food is a food...by adding new ingredients or more of existing ingredients."
"Functional foods...may be consumed as part of a regular diet."
"Functional foods may be designed to have physiological benefits..."
"A functional food is a food claimed...to have an additional function (often one related to health promotion or disease prevention)..."
"Functional foods may be similar in appearance to conventional food..."
"Functional foods may be traits purposely bred into existing edible plants..."
"...there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU)."
No specific quote directly answers this question.
"...physiological benefits and/or reduce the risk of chronic disease..."
"...there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU)."