Functional Foods. Группа авторов

Probiotic foods Actimel Yoghurt, Lactobacillus casei Danone, France Activia Creamy yoghurt, Bifidus Actiregularis Danone, France Proviva Yoghurt, Lactobacillus Plantarum Skane mejerier, Sweden Vitamel Dairy products containing Lactobacillus casei GG, Bifodobacterium bifidum, Lactobacillus acidophilus Campina, the Netherlands Vitality Yogurt with pre- and probiotics and omega-3 M”uller, Germany Yakult Probiotic milk with Lactobacillus casei Shirota Yakult, Japan SOYosa Products based on soy and oats and includes a refreshing drink and a probiotic yogurt-like soy—oat product Bioferme, Finland Functional food ingredients Omega-3-Soybean oil Eicasopentanoic acid Monsanto, USA High oleic acid Frying and baked goods Dupont, USA Conventional foods High protein cassava Transgenic variety with higher protein content Biocassava plus International Consortium Sugar beet Soluble fiber and low calorie sweetener Florimond Desprez, France Tomatoes with high folic acid 25 times more folic acid University of Florida, USA ’ Dietary supplements DHA Omega 3 Fetal development Natrol, USA CetylPure With Cetyl myristoleate fatty acid, for joint health Natrol, USA Sunthi Carmative and gastrointestinal tract stimulant, for indigestion and nausea Himalaya Healthcare, India Fortified Chocolates Calcium fortified chocolate Thompson Candy Company, Meriden, USA Oats fortified with vitamins, minerals, folic acid To meet specific nutritional requirements Marico’s India Double fortified salt Iron and Iodine fortification to meet requirements Tata Consumer Products, India Vitamin fortified sugar Healthy body and good eye sight National Food and Nutrition Commission, Zambia

      1.2.2 Definition of Functional Foods

Following Japan other countries and various scientific organizations attempted to create their own definitions of functional food. Along with the increase in sales worldwide, confusion among the public related to functional food also increased.

      Following are the definitions given by few organizations:

       • The Institute of Food Technologists (IFT), United States defined functional foods as “Foods and food components that provide a health benefit beyond basic nutrition. The food assists in normal maintenance, growth and development, and/or other biologically active components that impact health benefits” (2005).

       • Food and Nutrition Board, National Academy of Sciences, United States “Foods that encompass potentially healthful products, including any modified foods or food ingredients that may provide a health benefit beyond the nutrients it contains”.

       • Foods for Special Dietary Use (As defined by the Federal Food, Drug, and Cosmetic Act) “A particular use for which a food purports or is represented to be used, including to the following: -Supplying a special dietary need that exists by reason of a physiological, pathological, or physical condition -Supplying a vitamin, mineral, or other ingredients for use by humans to supplement the diet by increasing the total dietary intake -Supplying a special dietary need by reason of being a food for us as the sole item of diet” (2015).

        • Food and Drug Administration Does not provide a legal definition for the term “functional foods,” which is currently used as a marketing idiom for the category (2015).

       • American Dietetic Association (ADA), leading nutrition organization defines functional foods as “whole, fortified, enriched or enhanced” that should be consumed regularly and at effective amounts in order to derive health benefits.

      However, more advanced definitions of functional food include bioactive compounds, their activity, and their effectiveness for health benefits [9]. Functional Food Centre (FFC) has suggested more advanced definition. FFC defined “functional foods” at 17th international conference in 2014, which the U.S. Department of Agriculture (USDA) and Agricultural Research Service (ARS) jointly organized, in Panel Discussion entitled: “The Definition of Functional Foods and Bioactive Compounds” as: “Natural or processed foods that contain known or unknown biologically-active compounds; which, in defined, effective, and non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease” [10, 11].

      Nutraceutical Foods

      Stephen DeFelice, Chairman of Foundation for Innovation in Medicine (FIM), United States coined the term “nutraceutical” from “nutrition” and “pharmaceutical” in 1989. Nutraceutical are “a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease”. Nutraceuticals are different from dietary supplements as nutraceuticals not only supplement the diet but also play important role in prevention/curing of any disease [12]. These can be complete meal or conventional food.

1.3 Classification of Functional Foods

Functional foods include a huge range of foods like whole foods along with fortified, enriched or enhanced foods, probiotics and designer foods. Functional food has been categorized as conventional foods, modified foods and functional food ingredients. Another way of classification suggest