Functional foods are dietary items that, in addition to providing nutrients and energy, help the body adjust one or more specific functions by improving a physiological response and/or lowering the risk of disease. Functional foods are not required in the diet and do not treat or prevent illnesses on their own. Nutraceuticals, often known as functional foods, are foods that give both health and nutrition benefits, such as lowering the risk of chronic diseases. Natural foods, such as antioxidants, dietary supplements, fortified dairy products, and citrus fruits, as well as vitamins, minerals, herbals, milk, and cereals, are examples of nutraceuticals. A whole ingredient or a portion of a food that is used as food for specialised therapeutic purposes is known as functional food. Conventional and modified functional foods are the two broad groups. Conventional functional foods are made up of natural or whole-food elements that deliver functional compounds, whereas modified functional foods are made up of additional ingredients added for specific health benefits.
Title : Medicinal plants with special reference to flavanoids and their role in nutrition and obesity prevention
Mohammad Kamil, Lotus Holistic Healthcare Institute, United Arab Emirates
Title : Dietary fiber, physical, physico-chemical studies of paddy varieties before and after inducing retrogradation; Sedimentation value, starch content, in-vitro starch digestibility of rice products
Vasudeva Singh, Gauhati University, India
Title : Nutrition and genetics as key determinants of phenotypic variation and molecular evolution
Sena Ardicli, Bursa Uludag University, Turkey
Title : Food technology innovations for ensuring nutrition and health security
Hari Niwas Mishra, Indian Institute of Technology Kharagpur, India
Title : In terms of nutritional value: Safe and sustainable beekeeping from the hive to the table
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives
Sahnur Irmak, Department of Food Technologies, Turkey