Some functional foods and benefits of their bioactive components

Abstract EN

Functional foods contain compounds that may minimize the likelihood of certain diseases or otherwise optimize health.

the particular compounds are either naturally occurring in functional foods or be added by fortification or rather an enrichment.

the groups of functional components comprise dietary fiber, fatty acids, isothiocyanates, carotenoids, flavonoids, phenolic acids, plant stanols and sterols, prebiotics and probiotics, soy protein, phytoestrogens, vitamins, and minerals.

the current article provides an overview of various bioactive components in different functional food, along with their potential health benefits and future predictions for this new food category.

unless there is extensive scientific research to ensure the safety and efficacy of the functional foods products.

the future of functional foods' improvement will require suitable regulations that are responsible for controlling to acquire the best effect in enhancing wellness with minimal health professional involvement and protecting the consumer against misinformation.