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

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

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

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

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

Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry by Franco E. Vasile

Subjects: 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

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

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

Biotechnological processing procedures of collagen-containing raw materials for creation of functional foods by Anna V. Shсhekotova, Irina S. Khamagaeva, Vladimir Zh. Tsyrenov, Natal'ya V. Darbakova, Sof'ya N. Khazagaeva

<i>Alaria esculenta, Ulva lactuca</i>, and <i>Palmaria palmata</i> as Potential Functional Food Ingredients for the Management of Metabolic Syndrome by Emer Shannon, Maria Hayes

Subjects: Get full text

Food science and COVID-19 by Klaus W. Lange

Subjects: Get full text

Black mulberry (Morus nigra L.) prevents deleterious effects of excess glucose in obese C. elegans decreasing lipofuscin accumulation and ROS production by Sonia Núñez, Adrián Millán-Laleona, Javier Cano-Lou, Andrea Corella, Cristina Moliner, Guillermo Cásedas, Filippo Maggi, Víctor López, Carlota Gómez-Rincón

Subjects: Get full text

Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources by Versha Dixit, S. William Joseph Kamal, Pranjali Bajrang Chole, Deen Dayal, Kundan Kumar Chaubey, Anish Kumar Pal, Jobi Xavier, B. T. Manjunath, Rakesh Kumar Bachheti

“…Further research is required to create new functional foods, nutraceuticals, and dietary supplements with specific health advantages that can benefit from understanding these molecules’ structure and function.…”
Get full text

Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction by Sheung Yin San, Jennifer. M.F. Wan, Jimmy Chun Yu Louie

Subjects: 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