Functional Foods in Europe
نویسندگان
چکیده
منابع مشابه
Scientific Concepts of Functional Foods in Europe Consensus Document
Each ITG reviewed the published literature to: define the state of the art with respect to specific body systems; assess critically methodologies to characterize and quantify specific related functions; identify and review nutritional options modulating these functions; evaluate potential safety implications related to these nutritional options; identify the role of food technology on nutrition...
متن کاملFunctional Foods in Europe: A Focus on Health Claims
The functional foods concept started in Japan in the early 1980s with the launch of three large-scale government-funded research programs on systematic analyses and development of functional foods, analyses of physiological regulation of the functional food and analyses of functional foods and molecular design (Ashwell 2002; Pravst et al. 2010). In 1991, in an effort to reduce the escalating co...
متن کاملConsumption of functional foods in Europe; a systematic review.
OBJECTIVE To assess differences in functional foods consumption between European countries. DESIGN Systematic review. The literature search was conducted in Medlars Online International Literature (MEDLINE), via PubMed© and Scopus. Twenty two studies were identified to examine the differences in functional food consumption between European countries. RESULTS Figures on consumers of function...
متن کاملFunctional Foods in Managing Diabetes
Diabetes, emerging as a pandemic, is a major health problem predisposing to micro and macrovascular complications. Traditional Indian diets are functional because they are enriched with antioxidants, dietary fiber and probiotics.The present paper reviews on the scientific information of common Indian foods with anti-diabetic activity, which is used as functional foods and ingredients in the tra...
متن کاملDevelopment of Functional Foods
Recent advances in intestinal microbiota research are the background for the appearance of functional foods. Lactic fermentation products are included in the functional foods and classified into 3 groups based on their mechanisms of action: probiotics, prebiotics and biogenics. Probiotics are viable microorganisms, such as lactobacilli and bifidobacteria, that beneficially affect the host by im...
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ژورنال
عنوان ژورنال: Annals of Nutrition and Metabolism
سال: 2007
ISSN: 0250-6807,1421-9697
DOI: 10.1159/000106804