Sources and Health Benefits of Functional Food Components

Abstract

Functional foods are the foods claimed that have additional health benefits beyond their basic nutritional values, and functional food components are bioactive, potentially beneficial compounds that are found either naturally in foods or added to them as functional ingredients. Some important functional food components are carotenoids, isothiocyanates, soluble and insoluble dietary fiber, phenolic acids, fatty acids, plant stanols and sterols, flavonoids, polyols, soy protein, prebiotics and probiotics, phytoestrogens, vitamins, and minerals. Most of the functional food components occur mainly in plant foods (whole grains, fruits, and vegetables), however, few functional foods components, such as omega-3, -6, and -9 polyunsaturated fatty acids are also found in animal products (e.g. milk, fermented milk products, and cold-water fish). Evidence suggested that there is a relationship between functional food components and health benefits. Functional food components can be used for the treatment and prevention of different diseases. Biologically active functional food components can reduce the risk of certain non-communicable diseases, such as cancer, type II diabetes, cardiovascular diseases, osteoporosis, inflammation, and lowering of blood cholesterol. Thus, people should consume a wide variety of foods to assure the ingestion of functional food components in their body, such as fatty acids, fiber, carotenoids, flavonoids, prebiotics and probiotics, vitamins, and mineral.

Features of the microalga Raphidocelis subcapitata: physiology and applications

“…These molecules can be found either naturally in foods or intentionally added as ingredients, increasing their concentration (food fortification) or added as new constituents in the foods. Examples of functional food components are essential fatty acids, carotenoids, sterols, vitamins, and minerals (Shaikh 2022 ).…”

“…These compounds are consumed as dietary supplements, due to their antioxidant properties. The protective effect of carotenoids against serious disorders, such as heart and degenerative eye disease has been described (Shaikh 2022 ). The microalga R. subcapitata presents carotenoids concentration of 0.26 mg l –1 (Nascimento et al 2020 ).…”

“…The microalga R. subcapitata presents carotenoids concentration of 0.26 mg l –1 (Nascimento et al 2020 ). Carotenoids produced by microalgae can also be used as dyes, being added as food ingredients (in food and beverages) as well as pigments in poultry and fish farming (Shaikh 2022 ).…”

Utilization of Nano-Form Functional Foods and Nutraceuticals and their Significance in Health Boosting and the COVID-19’s Challenge

“…May contain a certain biologically active component which has a healthy effect (like fruits and vegetables rich in lutein and lycopene), or being added to a natural food to enhance stability and bioavailability [8,11,15,16]. Dr. Stephen DeFelice, creator of the -Foundation for Innovation in Medicine (FIM), Cranford‖, and chairman of its board, was the first who coined the term "Nutraceutical" in 1989 as a combination of nutrition and pharmaceuticals.…”

Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations

“…Foods that are designed to have an extended and focused impact on physiological parameters in the consumer beyond their nutritional role are increasingly referred to as functional foods. Functional foods offer a positive additional health benefit or are meant to minimize the risk of disease in addition to their nutritional value [ 5 , 6 ].…”