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.
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Title : The remarkable impact of a ketogenic diet on brain health
Amy Gutman, AdventHealth, United States
Title : Therapeutic potential of therapeutic potential of AIDiet in the treatment of adolescent Polycystic Ovary Syndrome (PCOS) girls
Malgorzata Mizgier, Poznan University of Physical Education, Poland
Title : Understanding the mechanisms underlying the protective actions of nutraceuticals in heart disease and other inflammatory disorders
Dipak P Ramji, Cardiff University, United Kingdom
Title : How food and pharmaceutical conglomerates make customers for life by keeping you sick.
Amy Gutman, AdventHealth, United States
Title : Addressing poor diet quality and food insecurity with multilevel community nutrition education in the United States
Jennifer Ward, University of Tennessee, United States
Title : Food environments in the Pacific Region and efforts to improve them: A systematic scoping review
Sela Ki Folau Fusi, Deakin University, Australia