Functional Foods: Functional Ingredients, Sources and Classification, Health Claims, Food Intolerance, and Allergy
Abstrak
The public’s hunger for healthy foods has grown considerably during the last few decades. It stimulated the development of unique food products that have positive health effects beyond basic nourishment. Functional foods are natural or processed foods that include known or unknown biologically active ingredients that provide a clinically proven and confirmed health benefit for the prevention and treatment of chronic diseases at specific, effective, and nontoxic doses. Following a thorough investigation of food labels that make health and nutrition claims, legislation to safeguard consumers from inaccurate information was introduced. As a result, more scientific investigations should include actual evidence before drawing broad judgments. It is critical to highlight that the interpretation of legislation promotes the legitimacy of functional food products. Separate pieces of legislation for both governing types are one way to ensure the right integration of functional foods. This will help customers distinguish between functional food products and those with stated health claims. This chapter examines functional foods from many sources, including their potential health benefits, health claims, food intolerance, and allergies.
Penulis (1)
Melaku Tafese Awulachew
Akses Cepat
- Tahun Terbit
- 2024
- Bahasa
- en
- Total Sitasi
- 4×
- Sumber Database
- CrossRef
- DOI
- 10.5772/intechopen.114157
- Akses
- Open Access ✓