Functional foods – Future prospects

FUNCTIONAL foods are foods that provide additional health benefits beyond basic nutrition.

- N. INDRA

Functional foods have emerged as a crucial area of research and innovation in the realm of food science, offering promising solutions for the prevention and management of chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes, and hypertension. These foods, enriched with bioactive nutraceutical compounds, present nutritional and therapeutic benefits. The synergy between the technological and physiological properties of functional ingredients has paved the way for improvements in food quality, such as enhanced organoleptic properties and increased stability against oxidation and emulsification. They contain bioactive components such as phytochemicals, antioxidants, prebiotics, probiotics, dietary fiber, peptides, and vitamins that support physiological functions and may prevent chronic diseases. Common examples include probiotic yogurt for gut health, fortified cereals for micronutrient enrichment, green tea for antioxidants, turmeric for anti-inflammatory properties, and omega-3 enriched foods for cardiovascular benefits. With increasing awareness of diet-related diseases, functional foods have become a vital component in the intersection of nutrition, health, and disease prevention.

Growing Importance of Functional Foods

Modern lifestyles are characterised by high levels of stress, sedentary behavior, irregular eating habits, and heavy consumption of processed foods. As a result, noncommunicable diseases (NCDs) such as diabetes, obesity, cardiovascular diseases, hypertension, and certain cancers have become widespread across the globe. Unlike infectious diseases, these conditions develop gradually and are strongly linked to diet and lifestyle choices. Functional foods offer a preventive approach by supporting the body's natural defense mechanisms, improving metabolic functions, and enhancing overall well-being.

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