Introduction to Functional Foods and Nutraceuticals

• Published in: Advances in Nutraceuticals and Functional Foods pp. 1 - 28
• Main Authors: Pulvirenti, Luana, Paterna, Angela
• Format: Book Chapter
• Language: English
• Published: United Kingdom Routledge 2022; Apple Academic Press, Incorporated
• Edition: 1
• Subjects: Punica Granatum; MAV; Bioactive Compounds; Mediterranean Style Diet; IPP; MEP Pathway; European Food and Safety Authority; Indole Alkaloids; CAGR; Metabolic Syndrome; Anti-inflammatory Influence; Potential Biological Activities; Public Health Nutrition; Traditional Oriental Medicine; World Health Organization; Hass Avocado; Relieve Menopause Symptoms; cardiovascular diseases; Rosmarinus Officinalis; isopentenyl diphosphate; compound annual growth rate; Functional Foods; Origanum Vulgare; Potential Anticancer Activity; mevalonic acid; MVA; High Fat Diet; Phenolic Compounds
• ISBN: 1774637529; 9781774637524; 9781774637531; 1774637537
• DOI: 10.1201/9781003277088-1

Nowadays, the term functional food gained more attention, especially by the younger generations, since are certainly more informed about the increasingly close correlation between food and health. This term was first used in Japan in 1980 and since that time it has been possible to record a growing interest from the scientific community around the world, in order to clarify their potential role in the prevention of chronic diseases and in the maintenance of good health of a population with a longer life expectancy than in the past. In this context, this chapter aims to offer a simple and comprehensive overview about definitions and classifications of functional food. Furthermore, attention was focused on the close relationship that exists between the chemical composition of a food in terms of 'functional' chemical compounds known today as nutraceuticals, and the ability of the food to play a functional role.