Recent Patents on Engineering

Jianjun Yu  
The School of Information Science and Engineering Fudan University
220 Hantan Rd
Shanghai, 200433
China

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Functional Food: Product Development and Health Benefits

Author(s): Flora Cozzolino, Lucia Lecce, Pierangelo Frisullo, Amalia Conte and Matteo Alessandro Del Nobile

Affiliation: Universita di Foggia, Facolta di Agraria, Dipartimento di Scienze degli Alimenti, Via Napoli, 25–71122 Foggia, Italia.

Keywords: Functional food, Functional components, prebiotic, probiotic, nutrigenomics, health benefit, Food sustainability, synbiotics, human colonic microbiota, functional food ingredients, Carcinogenesis, food contaminants, food-processing technology, microencapsulation, immunopotentiating material

Abstract:

Advances in food and nutrition sciences highlighted that diet can provide consumers with components able to both modulate body functions, improve health status and wellbeing and/or reduce the risk of some diseases. Therefore, much research has been undertaken in recent years on development and application of technologies to develop functional foods. Functional foods and dietary supplements can make health claims and/or structure/function claims. Health claims state that an ingredient may reduce the risk of a disease, whereas, structure/function claims declare that an ingredient in the product could benefit a bodys structure (the skeletal system) or its function (the circulatory system). This paper includes information on the common products rich in nutraceutic components; explains the importance of probiotic and prebiotic foods and finally focuses on recent patents dealing with functional formulations for specific human diseases.

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Article Details

VOLUME: 6
ISSUE: 1
Page: [2 - 19]
Pages: 18
DOI: 10.2174/187221212799436763