Functional foods and their role in the improvement of health status

Abstract

Functional foods are foods that may provide a health benefit beyond basic nutrition. Numerous scientifically proven pieces of evidence in many epidemiological studies indicate that nutrition abundant in certain foods (e.g. fruits and vegetables) is directly correlated with a decreased risk of degenerative diseases. Biologically active compounds in functional foods may impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components. These results are closely related to nutrition's potentials in preventing chronic diseases. Based on these facts the concept of functional foods has been developed. Rigorous scientific investigation has to confirm the positive physiological effects of these compounds upon health. Labeling claims that are used on functional foods are of two types: (1) structure and function claims, which describe effects on normal functioning of the body, but not claims that the food can treat, diagnose, prevent, or cure a disease (claims such as 'promotes regularity', 'helps maintain cardiovascular health', and 'supports the immune system' fit into this category); and (2) disease risk reduction claims, which imply a relationship between dietary components and a disease or health condition. Structure and function claims do not require preapproval by the FDA, and they require much less stringent scientific consensus than disease-risk reduction claims. Many biologically active compounds are unstable during treatments and storage. They undergo many common chemical reactions such as oxidation, hydrolysis, thermal degradation and Maillard reaction, contributing to the lowering of bioavailability. Anyhow, beneficial effect of bioactive compounds depends directly on the applied treatment in the production of foods.

Keywords

• functional foods
• biologically active compounds