Functional food phenomenon has given rise to a new paradigm for the development of food science and technology, namely by doing additional modifications of processed food products to the functional properties. The International Food Information (IFIC) defines functional foods as foods that provide health benefits beyond basic substances. According to the consensus at the First International Conference on East-West Perspectives on Functional Foods in 1996, functional food is a food that because of the content of the active components can provide health benefits, beyond the benefits provided by the nutrients contained therein.
Types of compounds that are considered to have specific physiological functions in the functional foods are natural compounds beyond basic nutrient substances contained in the food concerned, namely: (1) fiber food (dietary fiber), (2) oligosaccharides, (3) sugar alcohols (polyols), (4) the unsaturated fatty acids plural (polyunsaturated fatty acids = PUFA), (5) peptides and particular protein, (6) glycosides and isoprenoid, (7) polyphenols and isoflavones, (8) choline and lecithin, (9) lactic acid bacteria, (10) phytosterol, and (11) certain vitamins and minerals.
Japan is a country that is most firmly in impose a boundary on functional foods, the most advanced in the development of the industry. Japanese scientists emphasize three basic functions of functional foods, namely: (1) sensory (colors and an attractive appearance and taste delicious), (2) nutritional (high nutritional value), and (3) physiological (give a influence physiological beneficial to the body).
Some physiological functions expected of functional foods include: (1) the prevention of the onset of disease, (2) increased endurance, (3) the regulation of conditions of the rhythm of the physical body, (4) slows the aging process, and (5) make healthy back (recovery).
According to Japanese scientists, some of the requirements that must be owned by a product that can be considered as a functional food are: (1) Must be a food product (not the form of capsules, tablets or powder) derived from materials (ingredients) nature, (2) can be consumed as part of a diet or daily menu, (3) have a particular function when ingested, and can provide a role in the process of the body, such as: strengthening the body's defense mechanism, preventing certain diseases, helps restore the body after illness particular, to maintain physical and mental conditions, and slow the aging process.
Types of compounds that are considered to have specific physiological functions in the functional foods are natural compounds beyond basic nutrient substances contained in the food concerned, namely: (1) fiber food (dietary fiber), (2) oligosaccharides, (3) sugar alcohols (polyols), (4) the unsaturated fatty acids plural (polyunsaturated fatty acids = PUFA), (5) peptides and particular protein, (6) glycosides and isoprenoid, (7) polyphenols and isoflavones, (8) choline and lecithin, (9) lactic acid bacteria, (10) phytosterol, and (11) certain vitamins and minerals.
Japan is a country that is most firmly in impose a boundary on functional foods, the most advanced in the development of the industry. Japanese scientists emphasize three basic functions of functional foods, namely: (1) sensory (colors and an attractive appearance and taste delicious), (2) nutritional (high nutritional value), and (3) physiological (give a influence physiological beneficial to the body).
Some physiological functions expected of functional foods include: (1) the prevention of the onset of disease, (2) increased endurance, (3) the regulation of conditions of the rhythm of the physical body, (4) slows the aging process, and (5) make healthy back (recovery).
According to Japanese scientists, some of the requirements that must be owned by a product that can be considered as a functional food are: (1) Must be a food product (not the form of capsules, tablets or powder) derived from materials (ingredients) nature, (2) can be consumed as part of a diet or daily menu, (3) have a particular function when ingested, and can provide a role in the process of the body, such as: strengthening the body's defense mechanism, preventing certain diseases, helps restore the body after illness particular, to maintain physical and mental conditions, and slow the aging process.
Some examples of modern functional foods are: (1) food without fat, low-cholesterol and low triglycerides; (2) breakfast cereals and biscuits enriched dietary fiber; (3) instant noodles fortified with various vitamins and minerals; (4) candy that contains iron, vitamins, and fruktooligosakarida; (5) dietary fiber-enriched pasta; (6) sausage enriched with oligosaccharides, fiber or calcium eggshells; (7) beverages containing supplement dietary fiber, minerals and vitamins; (8) low-calorie cola and cola without caffeine; (9) sports drinks enriched protein; (1) isotonic drinks with mineral balance; (11) drinks for digestion; (12) fast energy restorer drinks; (13) teas fortified with calcium, and others. Examples of traditional foods that can be categorized as functional foods are: yogurt, kefir, koumiss, and others.