Functional Foods by Amanda L. Ford, Wendy J. Dahl

“…A functional food is commonly defined as a food that provides benefits beyond the basic nutrition provided by that food. …”
Get full text

Functional Foods by Amanda L. Ford, Wendy J. Dahl

“…A functional food is commonly defined as a food that provides benefits beyond the basic nutrition provided by that food. …”
Get full text

Anthocyanins as functional food components by R. S. Yudina, E. I. Gordeeva, O. Yu. Shoeva, M. A. Tikhonova, E. K. Khlestkina

“…The review summarizes the results of the studies of anthocyanins as components of functional food. Special attention is paid to genetic control of the pigment synthesis. …”
Get full text

Healthy Foods as Proxy for Functional Foods: Consumers’ Awareness, Perception, and Demand for Natural Functional Foods in Pakistan by Akhter Ali, Dil Bahadur Rahut

“…Using comprehensive primary dataset collected from 400 respondents from all four major provinces of Pakistan, this study assesses consumers’ knowledge, awareness, and perception regarding the use of functional foods. The empirical findings show that the majority of the consumers do not have information and knowledge about the functional foods in Pakistan. …”
Get full text

Probiotics and Paraprobiotics—New Proposal for Functional Food by Barbara Sionek, Magdalena Gantner

Subjects: Get full text

Functional food products in Japan: A review by Shun Iwatani, Naoyuki Yamamoto

“…In 1991, the Ministry of Health, Labor and Welfare introduced a functional food regulation called “foods for specified health uses” (FOSHU) in Japan. …”
Get full text

Concept of producing of the Russian national system of functional food by Yu. V. Fotev, V. F. Pivovarov, A. M. Artemyeva, I. M. Kulikov, Y. K. Goncharova, А. I. Syso, N. P. Goncharov

Subjects: Get full text

Functional Foods and Nutraceuticals in the Primary Prevention of Cardiovascular Diseases by Eman M. Alissa, Gordon A. Ferns

“…The food industry has started to market products labelled as “functional foods.” Although many review articles have focused on individual dietary variables as determinants of CVD that can be modified to reduce the risk of CVD, the aim of this current paper was to examine the impact of functional foods in relation to the development and progression of CVD. …”
Get full text

The hypoglycemic potential of phenolics from functional foods and their mechanisms by Oksana Golovinskaia, Chin-Kun Wang

Subjects: Get full text

Autophagy-associated signal pathways of functional foods for chronic diseases by Jinfeng Xie, Jiling Liang, Ning Chen

“…Functional foods, namely as natural or processed foods containing bioactive compounds, can provide health-promoting effects beyond basic nutrition, or offer the prevention or supplementary treatment of chronic diseases. …”
Get full text

Epigenetic Properties of Compounds Contained in Functional Foods Against Cancer by Giulia Casari, Brenda Romaldi, Andrea Scirè, Cristina Minnelli, Daniela Marzioni, Gianna Ferretti, Tatiana Armeni

Get full text

Microalgae, a Potential Natural Functional Food Source – a Review by Villarruel-López Angélica, Ascencio Felipe, Nuño Karla

“…The number of studies regarding their use as a functional food has recently increased due to their nutritional and bioactive compounds such as polysaccharides, fatty acids, bioactive peptides, and pigments. …”
Get full text

Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods by Amani Weerarathna, Matara Arahchige Jagath Wansapala

Get full text

Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review by Elena M. Serba, Tatyana V. Yuraskina, Liubov V. Rimareva, Polina Yu. Tadzibova, Elena N. Sokolova, Galina S. Volkova

“…Microbial fermentolysates are a potential source of bioactive compounds for functional foods. However, the medical and biological properties of their minor bioactive components remain understudied while fermentolysates can yield new functional products fortified with essential amino acids and low-molecular bioactive peptides.…”
Get full text

The immunity-promoting activity of porcine placenta in mice as an immunomodulator for functional foods by Zhiwei Zhou, Dan Wang, Wei Liu, Lang He, Pengkuan Liang, Junli Hao, Qun Sun

Subjects: Get full text

Effect of inulin in pineapple jam: physicochemical and sensory analysis among school children by Kétlin Ariane Santos, Priscila Naiverth Faix, Elisvânia Freitas dos Santos, Maria Raquel Manhani, Érica Caroline da Silva, Daiana Novello

Subjects: “…functional food. fruits. child.…”
Get full text

Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

“…This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. …”
Get full text

Challenges and future perspectives of sustainable supplements, functional foods, and nutrigenomics in athletic performance by Flores Naselli, Paola Sofia Cardinale, Sonya Vasto, Patrizia Proia, Sara Baldassano, Fabio Caradonna

“…This review addresses the benefits of sustainable, functional foods for health and sporting needs and the strategies to improve sustainability in the food sector. …”
Get full text

Potato protease inhibitors, a functional food material with antioxidant and anticancer potential by Yaotong Liu, Yuanyuan Bian, Yan Bai, Siqi Yu, Yuxuan Tian, Jie Li, Suhong Li, Tuoping Li

“…These findings provide a scientific basis for PPIs as promising candidates for functional foods to aid in the prevention of oxidative damage and cancer.…”
Get full text

Targeting gut microbiota in osteoporosis: impact of the microbial-based functional food ingredients by Pauline Duffuler, Khushwant S. Bhullar, Jianping Wu

“…Thus, based on the vital role of gut microbiota on bone health, it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis. Microbial-based functional food ingredients, such as probiotics, prebiotics, synbiotics, and fermented foods, have been developed to alter the gut microbiota composition and function and thus, to provide benefits to the host bone health. …”
Get full text