DIET AND HUMAN HEALTH: FUNCTIONAL FOODS TO REDUCE DISEASE RISKS

Functional foods are generally defined as foods that, by virtue of the presence of physiologically active components, provide a health benefit beyond basic nutrition.
The principal bioactive components of these foods are flavonoids, carotenoids, dietary fiber, fatty acids, sterols, proteins, and sulfur-containing compounds.
The specific protective roles of increased consumption of foods rich in these phytochemicals, especially fruits and vegetables, are not fully understood.
However, it is generally believed that they reduce the risk of major chronic diseases including coronary heart disease and some cancers.
The evidence for nutritional prevention of diseases by phytochemicals such as flavonoids and carotenoids has been obtained from a variety of interdisciplinary studies including epidemiological studies, in vitro cell culture studies, and animals and human intervention studies.
This contribution provides an overview of the sources, health benefits and regulatory status of the major functional foods and food components, with a clear focus on the well recognized health benefits of fruits and vegetables.

XXVI International Horticultural Congress: Horticulture, Art and Science for Life – The Colloquia Presentations

G. Mazza

antioxidants, flavonoids, dietary fibre, health claims, fruits, vegetables, prebiotics, probiotics, proteins, sterols, fatty acids, fructooligosaccharides, nutraceuticals

https://doi.org/10.17660/ActaHortic.2004.642.18