Position of the Academy of Nutrition and Dietetics: Functional Foods

Crowe, Kristi M.; Francis, C. K.

doi:10.1016/j.jand.2013.06.002

Cited by 128 publications

(76 citation statements)

References 21 publications

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“…However, there is evidence of the existence of bioactive food components that are not considered nutrients but can provide beneficial health effects (Crowe & Francis, 2013;Kaur & Singh, 2017;Shimizu, 2012;Tur & Bibiloni, 2016). Functional foods are those that have scientifically proven their beneficial effects in the organism, in one or more of its functions, providing optimal health and well-being, regardless of their nutritional value (Kaur & Singh, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Shimizu (2012) refers to functional foods called FOSHU (Food for Specified Health Uses), which were approved by Japan's Consumer Affairs Agency, a leader in functional foods regulations. Some of these foods improve the intestinal microbiota, regulate nutrient absorption and/or reduce the risk of chronic non-communicable diseases (Crowe & Francis, 2013).…”

Section: Introductionmentioning

confidence: 99%

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A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

216

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Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolitos de la kombucha RESUMEN La kombucha es una bebida hecha de té endulzado y fermentado utilizando un cultivo simbiótico de bacterias y levaduras. El consumo del kombucha se ha asociado con algunos efectos benéficos para la salud, entre ellos la reducción de los niveles de colesterol y la presión arterial, la disminución de la propagación del cáncer y el mejoramiento de las funciones hepática, inmunológica y gastrointestinal. Estos efectos benéficos han sido atribuidos a la presencia de compuestos bioactivos en la kombucha, los cuales actúan sinérgicamente. Las bacterias contenidas en esta bebida pertenecen a los géneros Acetobacter y Gluconobacter; a su vez, las levaduras del género Saccharomyces contribuyen, junto con el ácido glucurónico, a la protección de la salud. La presente revisión discute varios hallazgos recientes en torno a los efectos benéficos del kombucha, y examina sus compuestos químicos y los metabolitos que se producen durante el proceso de fermentación. Finalmente, se revisan algunas contraindicaciones relativas al consumo de kombucha. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

216

View full text Add to dashboard Cite

show abstract

“…The Institute of Food Technologists briefly explains functional foods as "Foods and food components that provide a health benefit beyond basic nutrition (for the intended population)." [3] According to the Ministry of Health, Labour and Welfare, Japan, [4] "FOSHU (Food for Specified Health Uses) refers to foods containing an ingredient with functions for health and officially approved to claim its physiological effects on the human body." FOSHU is intended to be consumed for the maintenance/promotion of health or for specific health effects by people who wish to control their health, including their blood pressure or blood cholesterol.…”

Section: Introductionmentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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“…Визначають три основні якості функціональних продуктів: необхідна харчова цінність; приємний смак; позитивна фізіо-логічна дія [12][13][14]. Відповідно до світової практики продукт вважається функціональним, якщо регламен-тований вміст мікронутрієнтів в ньому достатній для задоволення (при звичайному рівні споживання) 25-50 % середньодобової потреби в цих компонентах [15].…”

Section: аналіз літературних даних та постановка проблемиunclassified

Marketing research of expectations of target audience of consumers of products with functional orientation

Нездолій¹,

Антюшко²

2015

EEJET

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Position of the Academy of Nutrition and Dietetics: Functional Foods

Cited by 128 publications

References 21 publications

A review on health benefits of kombucha nutritional compounds and metabolites

A review on health benefits of kombucha nutritional compounds and metabolites

Cinnamon and its derivatives as potential ingredient in functional food—A review

Marketing research of expectations of target audience of consumers of products with functional orientation

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