Food Science and Nutrition

Functional Foods

 Functional foods are extracted from plant source as well as from the animal source.  The impacts of processing in the functional foods are of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization. Functional characteristics in traditional foods are high. A functional food for health is an important part of an overall healthful lifestyle that includes a balanced diet and physical activity.

Functional foods benefits us by providing antioxidant effect, effect on cell differentiation, increased activity of enzymes that detoxify carcinogens, inhibition of N-nitrosamine formation, change of estrogenic metabolism, change of colonic milieu, preservation of integrity of intracellular matrices,  effect on DNA methylation, maintenance of DNA repair, increase in apoptosis of cancer cells and decrease in proliferation. Functional foods offer great potential to improve health and help prevent certain diseases when taken as part of a balanced diet and healthy lifestyle.

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