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Functional foods [electronic resource]: brief information.

By:

Youssef, M. M

Language: English Summary language: Arabic Description: p.39-42Other title:

الأغذية الوظيفية: نبذة مختصرة [Added title page title]

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Alexandria journal of food science and technology, 2004 v.1 (2) [electronic resource].

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In: Alexandria Journal of Food Science and technology 2004.v.1(2)Summary: Functional foods are those which may provide a health benefit beyond the nutritional nutrients tbt:y contain. Confusion exists about how to describe the newly evolving area offood and food technology due to presence of numerous interchangeable or related terms. Epidemiological, in vivo. in vitro and clinical trial data indicated that a plant based diet can reduce the risk ofchronic disease. particUlarly cancer. Phytochetn1cUls were found to playa key rok in this respect. Meanwhile. there arc functional foods from animal sources. fish contain omega-3 or n-3 fatty acids. fermented dairy product"l contain probiolks and bcefeontains eOl\iugated linoleic acid, are all good examples for sueh loods. Obviously. there are no "good" or '"bad" foods. but there are "good" or "bad"' diets. Institutional and market innovalion may be as important as technical innovation itself lor leveraging the polential offunetional foods. Keywords : functional foods. phytochemicles, chemo preventive agents. designer foods nutraceuticals, pharma foods.

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Functional foods are those which may provide a health benefit beyond the nutritional nutrients tbt:y contain. Confusion exists about how to describe the newly evolving area offood and food technology due to presence of numerous interchangeable or related terms. Epidemiological, in vivo. in vitro and clinical trial data indicated that a plant based diet can reduce the risk ofchronic disease. particUlarly cancer. Phytochetn1cUls were found to playa key rok in this respect. Meanwhile. there arc functional foods from animal sources. fish contain omega-3 or n-3 fatty acids. fermented dairy product"l contain probiolks and bcefeontains eOl\iugated linoleic acid, are all good examples for sueh loods. Obviously. there are no "good" or '"bad" foods. but there are "good" or "bad"' diets. Institutional and market innovalion may be as important as technical innovation itself lor leveraging the polential offunetional foods. Keywords : functional foods. phytochemicles, chemo preventive agents. designer foods nutraceuticals, pharma foods.

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