These foods not only supply your body with the vitamins and minerals it needs but also support overall health. Modified, fortified functional foods can also fit into a balanced diet. In fact, they can help fill any gaps in your diet to prevent nutrient deficiencies, as well as enhance health by boosting your intake of important nutrients like vitamins, minerals, fiber, heart-healthy fats, or probiotics.
Functional foods can be used to boost your intake of important nutrients, fill any gaps in your diet, and support overall health. They can not only prevent nutrient deficiencies but also protect against disease and promote proper growth and development.
In addition to enjoying a variety of healthy whole foods, you can include more fortified foods in your diet to fill any nutritional gaps and support better health. Here is a list of 50 healthy foods, most of which are surprisingly tasty.
All the major food groups are included. Even if you regularly eat cereal for breakfast, you may wonder what fortified cereal is and whether it's healthy. This article tells you everything…. For optimal health, it's a good idea to choose the foods that contain the most nutrients. Here are the 11 most nutrient-dense foods on earth. Fortified milk is widely used to help people get nutrients that their diets may otherwise lack.
This article reviews how fortified milk is made, as…. Malnutrition refers to getting too little or too much of certain nutrients. This article discusses the types, symptoms and causes of malnutrition and….
Nutrient deficiencies may occur with almost every nutrient, but some are more likely than others. Here are 7 incredibly common nutrient deficiencies. A diet lacking in nutrients may cause a variety of unpleasant symptoms. Here are the 8 most common signs of vitamin and mineral deficiencies…. Vitamin D has numerous health benefits, but it's tricky to know which supplement to choose.
Here are 13 of the best vitamin D supplements, according…. Likewise, many authors have declared about the potential functional foods or their ingredients based on in vitro and animal experiments [ 27 — 30 ], while others misunderstand the difference between conventional and functional foods [ 31 , 32 ].
Therefore, it is necessary to be aware that functional foods are not medication products, as they do not heal, cure, or prevent diseases see Figure 2. Functional dairy products have undergone an advance as food developed well beyond the fulfillment of the primary needs and were claimed as a treatment aid for primary deficiency syndromes to reduce the risk of disease [ 33 ].
Novel yogurt-like products were manufactured using common yogurt starter culture as single or mixed with Bifidobacterium longum ATCC without additives control to produce novel functional yogurt-like products [ 34 , 35 ].
Functional dairy products pose a major challenge to food manufacturing, as the dairy market is already the area where functional foods are more important than incidents and commercial success. Dairy products may be included in the functional food group due to their calcium content, different proteins that improve health, sphingolipids, butyric acid, conjugated linoleic acid, and probiotic cultures [ 36 , 37 ].
The dairy product industry is well positioned to develop and take advantage of the functional food market [ 38 ]. As individuals come to be more health-conscious and more aware of the role nutrition plays in their diets, this opportunity is further enhanced.
Consumers want to get further control over their health. However, the purchaser will now not compromise on taste or product first-class for health products and the rate is a necessary determining factor for repeated purchase. A principal feature of dairy products is that customers already know them, and many accept that dairy products are healthy natural products.
Health professionals international inspire a client to eat at various balanced weight loss programs as an alternative than instant solutions being sought, and dairy products are prominent factors for healthy balanced diets. Milk and dairy products make up one of the four predominant groups of meals that form a balanced diet.
Moreover, milk is a significant source of protein, B-group vitamins, and calcium in a varied diet and contains vitamin A, thiamine B1, niacin B3, dimethylglycine B16, folate B9, magnesium, and zinc [ 39 ]. Despite the increasing popularity of functional foods, scientists have identified some particular substance or combination of substances that have demonstrated a reduction in disease risk [ 40 , 41 ].
Furthermore, the addition of a bioactive ingredient to food creates some functional foods. Adding an external ingredient can have an impact on total product acceptance. Many researchers have examined the acceptance by consumers of new functional ingredients of dairy products via using the scale of food neophobia [ 42 ], originally suggested by [ 43 ].
Gastrointestinal functions are among the most promising aims for functional foods, involving those that control the transit time, intestinal habits, and motility of the intestinal mucosa as well as those that modulate epithelial cell proliferation. Digestive functions are also promising goals related to balanced microflora related to controlling the bioavailability of nutrients, modulating the immune activity of the digestive system, or mediating endocrine activity of the digestive system.
Several systemic functions like lipid homeostasis indirectly influenced by the digestion or fermentation of nutrients are important targets [ 44 , 45 ].
Darwish has studied the production of functional fermented dairy products using probiotic bacteria isolated from different dairy sources [ 46 ]. High-quality empirical evidence research showed that food neophobia is adversely correlated with the willingness of consumers to buy probiotic yogurt.
However, this does not affect the willingness of consumers required to purchase other nondairy functional products. Food neophobia with various combinations of functional components can likely play a different role. In recent years, the demand for the use of lactic acid bacteria LAB as probiotics has been growing. In addition to acid and bile resistance, the key trait for a LAB strain to be a probiotic is the capacity to generate antimicrobial compounds in opposition to pathogenic and cariogenic bacteria and to bind to and colonize the intestinal mucosa of humans.
Moreover, the development of antimicrobial compounds supports the colonization of probiotics in intestine mucosa via raising their competitive benefit over normal gastrointestinal microflora. Research has proven that capsular polysaccharides could encourage adherence of bacteria to biological surfaces and, thus, facilitate the colonization of different ecological niches [ 48 ].
Many of the health benefits of probiotics consist of stimulating immunity, playing an adjunctive role to a vaccine, adhering to cells in the human gut, and increasing aiding in the production of vitamin K and vitamin B, as well as strengthening the protective barrier of the digestive system and preventing diarrhea caused by radiation therapy as antibiotics for rotavirus and C.
Furthermore, it is effective in the treatment of constipation, prevention of inflammatory intestinal disorders, and anticancer action, as well as reduces blood pressure and lowers cholesterol [ 49 ].
Research has revealed that certain lactobacilli strains have antioxidant activity and may decrease the risk of accumulation of free radicals [ 50 ]. Furthermore, probiotics modulate inflammatory and hypersensitivity responses. This may be because of cytokine function regulation.
Probiotics improve the allocation of immune function by increasing the number of plasma cells developing IgA, increasing or enhancing phagocytosis, and raising the ratio of natural killer cells and T lymphocytes [ 51 ]. Due to the production of the Angiotensin-Converting Enzyme ACE inhibitors, such as peptides during fermentation, the intake of fermented milk with different LAB strains can lead to moderate blood pressure reductions [ 52 ].
In animals, lowering the serum cholesterol levels through probiotics can presumably be achieved by decomposing bile in the intestines, thereby preventing its reabsorption. This can lead to modest reductions in total cholesterol and LDL levels [ 53 ]. Most probiotics have been used for GIT-related diseases; however, some studies have probiotics assessed in allergic conditions, along with dermatitis, rhinitis, vaginosis, and allergies to foodstuffs.
Atopic dermatitis, known as eczema, is the most popular of skin disorders. Studies have proven that probiotics, such as Lactobacillus rhamnosus GG, may forestall or decrease the symptoms. In addition, eczema can be avoided if moms eat probiotics for the duration of their pregnancy and if neonates consume it during the first six months of their existence [ 54 ]. Probiotics like Lactococcus , Leuconostoc , and Pediococcus can prohibit or restrict cycotoxinogenic mildew increase [ 55 ].
Besides, LAB could bind aflatoxin B1 both in vivo and in vitro according to their bacterial strain [ 56 ]. Previous studies suggested that Lactobacillus paracasei reduces body and belly fat. Apparently, these probiotics have an antiobesity effect [ 57 ]. Most possibly, intestinal bacteria can control body weight by influencing the metabolic neuroendocrine and immune functions of the host [ 56 ]. Yogurt is a result of milk fermentation with lactic acid by adding a common starter culture that includes Streptococcus thermophilus and Lactobacillus delbrueckii ssp.
Less typical microorganisms in some countries, like Lactobacillus delbrueckii ssp. Currently, the market provides a wide range of yogurts suitable for all palates and meal occasions. Yogurts come in a diversity of textures like liquid, stirred, and set , flavors like natural, fruit, and cereal , and fat contents like luxury, low-fat, and fat-free ; can be enjoyed like a snack or as part of a meal, like sweet or savory snacks; and are available throughout the year.
Together with their recognition as healthy and nutritious food, this versatility contributed to their widespread success in all subgroups of the population. Introducing probiotic strains to yogurt is a good approach to produce effective, acceptable, and affordable fermented milk.
However, introducing new strains to yogurt starter culture may affect the acidity, aroma perceptions, and textural properties of the product. The texture is a critical aspect of yogurt that is acceptable to consumers. Rheological properties affect the texture that affects sensory perception and ultimately consumer acceptance of a product [ 59 — 61 ].
Functional properties of microorganisms in fermented foods contain probiotics [ 62 ], antioxidants [ 63 ], antimicrobials [ 64 ], peptide production [ 65 ], polyglutamic acid [ 66 ], fibrinolytic activity [ 67 ], and antinutritional compound degradation [ 68 ]. Proteolytic microorganisms through food fermentation [ 65 ], which exhibits certain functional properties like immunomodulatory properties [ 69 ], antihypertensive properties [ 70 ], and antithrombic properties [ 71 ], form bioactive peptides.
Marco et al. Nutraceuticals are used in an attempt to accomplish desirable therapeutic outcomes with reduced side effects, as compared with other therapeutic agents. Consumption of plant-based foods, nuts, whole grains, cereals, and marine foods plays a vital role in disease prevention and health promotion [ 74 , 75 ].
Some popular nutraceuticals include lutein for macular degeneration , folic acid, and cod liver oil capsules. The most popular functional food and beverage products include omega-3 eggs, omegaenriched yogurts, calcium-enriched orange juice, and green tea, to mention a few. The majority of the nutraceuticals do possess multiple therapeutic benefits. The goal of this article is to encourage medical and health professionals to expand their knowledge of the properties of functional foods as they promote good health while helping to prevent disease.
Functional foods that contain physiologically active ingredients can improve health, from either animal or plant sources; by supporting health through prevention rather than treatment, nutraceuticals and functional foods could provide a solution to reduce the growing burden on health care systems, although it is important to note that functional foods are not medications, as they do not heal, cure, or prevent diseases.
However, nutraceutical products are expected to play a major role in potential therapeutic development. Society health authorities regard nutraceutical as prevention, therapy, and a powerful tool for preserving health and acting versus acute and chronic diseases caused by nutrition, thereby enhancing health.
Nutraceuticals are developing in clinical practice, but advanced studies need to address the importance of pharmaceutical and clinical issues. This is an open access article distributed under the Creative Commons Attribution License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Article of the Year Award: Outstanding research contributions of , as selected by our Chief Editors. Read the winning articles. Journal overview. Special Issues. Academic Editor: Giulia Auriemma. Received 01 Oct Revised 07 Jan Accepted 10 Feb Published 23 Feb Abstract Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects.
Introduction Functional foods and nutraceuticals play an important role in combating and mitigating diseases and disorders related to lifestyles.
Nutraceuticals 2. Concept of Nutraceuticals Dr. Functional foods Nutraceuticals The foods with ingredients which give that food health-promoting properties over and above its usual nutritional value The foodstuff as a fortified food or a dietary supplement held to provide health or medical benefits in addition to its basic nutritional value Naturally contain bioactive compounds found in foods The bioactive compounds found in fortified foods, dietary supplement, or herbal products Natural Natural or synthetic and available as pills, capsules, or liquids The bioactive compounds in them are different from the traditional nutrients Include traditional nutrients Grapes, strawberries, and apple are examples Beta-carotene, lycopene, resveratrol, and ferulic acid are examples Source: Mulry [4].
Table 1. Difference between functional foods and nutrients with examples. Figure 1. Type Description Example Enriched food products Adding new nutrients or ingredients that are not usually found in food Fruit juice enriched with calcium, foods with probiotics and prebiotics Enhanced food commodities Changes in raw materials that altered the nutrient composition Carotenoid-containing potatoes, high-lysine corn Fortified food products Increase the content of nutrients present Grain products fortified with folic acid, fruit juice with extra VC Altered food products Change existing components with beneficial components Low-fat foods with fat replacers Source: Spence [27].
Table 2. Figure 2. Figure 3. Figure 4. Nutraceuticals used in prevention of various diseases [74]. References R. Wildman and M. View at: Google Scholar S. View at: Google Scholar M.
View at: Google Scholar A. Santini and E. Cheng, A. Khalaf, T. Lin et al. Liu, J. Shi, Y. Fu, and X. Sayed, M. Ahmed, A. Omri, M. Amraoui, A. Tarek et al. Omri, B. DOI: Nutraceuticals have received considerable interest because of safety and substantial nutritional and therapeutic effects. Nutraceuticals used in the treatment and prevention of different diseases.
Nutrients, herbals and dietary supplements are major components of nutraceuticals for maintaining of health, act against various disease conditions and thus promote the quality of life. Nutraceutical defined as — according to Dr. Nutraceuticals are continuously developed and have quickly spread worldwide [6].
The global nutraceutical market is, according to the recent BCC research analysis, expanding at a compound annual growth rate CAGR of 7. The nutraceutical products are recognized and produce health benefits such as to reduce the risk of cancer and heart disease and also to prevent or treat hypertension, high cholesterol, excessive weight, osteoporosis, diabetes, arthritis, digestive upsets and constipation, not to mention headaches [].
Nutraceuticals are available in concentrated forms as pills, capsules, powders and tinctures either as a single substance or as combination preparations. Nutraceutical is a broad term. There are many types of products that fall under the category of nutraceuticals [15]:. Phytochemicals are polyphenols, isoflavonoids, anthocyanidins, phytoestrogens, terpenoids, carotenoids, limonoids, phytosterols, glucosinolates, and polysaccharides.
Probiotics are live microbial feed supplement for improving its intestinal microbial balance. Lactobacillus bacteria and bifidobacteria are most important and probiotics. Dietary Fibers includes non-starchy polysaccharides such as cellulose, hemicelluloses, gum and pectin, lignin and resistant dextrins. It constitutes fortified food from added nutrients or ingredients. For examples- Milk enriched with Vit. D, Orange juice fortified with calcium, Cereals flour added with fiber and folic acid.
Farmaceuticals is made of two words Farm and Pharmaceuticals. Medically valuable compounds from modified agricultural crops. Uses biotechnological methods usually. The medicinal foods are formulated to be consumed under the supervision of a physician, and which are designed for the specific dietary management of a specific disease or conditions for distinctive nutritional requirements, and are established by the medical evaluation.
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