Commonly Consumed Functional Foods and Food Ingredients

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International Journal of Agriculture Forestry and Life Sciences
Volume:4 Issue:2
Commonly Consumed Functional Foods and Food Ingredients

Commonly Consumed Functional Foods and Food Ingredients

Authors : Kenan Sinan DAYISOYLU, Fatma Betül TEKİN SAKALLI

Pages : 155-160

View : 54 | Download : 13

Publication Date : 2020-12-30

Article Type : Review Paper

Abstract :Functional foods are the food or food components that provide additional benefits on human metabolic functions and physiology. With these features, functional foods are effective both in protection from diseases and in reaching a healthier life. Prebiotics, probiotics, dried food insert ignore into journalissuearticles values(fibers, tea, herbs etc.);, fermented foods insert ignore into journalissuearticles values(yogurt, kefir, vegetables); and a wide range of products are counted as functional foods. Food components such as omega-3 fatty acids, isoflavones, carotenoids, beta-carotene and lycopene, sulforophane, polyphenols, soluble fibers insert ignore into journalissuearticles values(barley and oats); are effective in preventing diseases. Recently, world states have been focusing on creating a healthy and sustainable nutrition policy. It is thought that functional foods will be on the agenda in the future with the increasing awareness of people in the direction of healthy nutrition and their importance will increase.
Keywords : Functional foods, Health, Nutrition

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