Commonly Consumed Functional Foods and Food Ingredients
| Autor: | DAYISOYLU, Kenan Sinan, TEKİN SAKALLI, Fatma Betül |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Volume: 4, Issue: 2 155-160 International Journal of Agriculture Forestry and Life Sciences |
| ISSN: | 2602-4381 |
| Popis: | Functional foods are the food or food components that provide additional benefits on human metabolic functions and physiology. With these features, functional foods are effective both in protection from diseases and in reaching a healthier life. Prebiotics, probiotics, dried food (fibers, tea, herbs etc.), fermented foods (yogurt, kefir, vegetables) and a wide range of products are counted as functional foods. Food components such as omega-3 fatty acids, isoflavones, carotenoids, beta-carotene and lycopene, sulforophane, polyphenols, soluble fibers (barley and oats) are effective in preventing diseases. Recently, world states have been focusing on creating a healthy and sustainable nutrition policy. It is thought that functional foods will be on the agenda in the future with the increasing awareness of people in the direction of healthy nutrition and their importance will increase. |
| Databáze: | OpenAIRE |
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