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Journals / International Journal of Agriculture Forestry and Life Sciences / 2020 / Cilt: 4 - Sayı: 2

Commonly Consumed Functional Foods and Food Ingredients

Kenan Sinan DAYISOYLU
Fatma Betül TEKİN SAKALLI
Pages
155–160
Publication Date
2020-12-30
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Functional foods are the food or food components that provide additional benefits on human metabolic functions and physiology.
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Key Findings & Data:Food components such as omega-3 fatty acids, isoflavones, carotenoids, beta-carotene and lycopene, sulforophane, polyphenols, soluble fibers (barley and oats) are effective in preventing diseases.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Functional foods · Health · Nutrition

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 (fibers, tea, herbs etc.), fermented foods (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 (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.

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Cite This Article

DAYISOYLU, K. S., SAKALLI, F. B. T. (2020). Commonly Consumed Functional Foods and Food Ingredients. International Journal of Agriculture Forestry and Life Sciences, Cilt: 4 - Sayı: 2, 155–160. https://ajindex.com/articles/765476

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