Functional Foods In Health And Disease Pdf

functional foods in health and disease pdf

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Once production of your article has started, you can track the status of your article via Track Your Accepted Article. Help expand a public dataset of research that support the SDGs.

What are Functional Foods and How Can They Help Us?

Once production of your article has started, you can track the status of your article via Track Your Accepted Article. Help expand a public dataset of research that support the SDGs. Authors who publish in the Journal will be able to make their work immediately, permanently, and freely accessible. Journal of Functional Foods continues with the same aims and scope, editorial team, submission system Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review.

We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.

Authors will pay an article publishing charge APC , have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. Elsevier works with institutions and funding bodies to help authors publishing in our journals comply with open access policies.

Find out here if your institute is part of an Elsevier agreement. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.

The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements.

Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.

Papers will cover topics such as new food bioactives; efficacy and safety of bioactive compounds, and other healthy food constituents using genomic, chemical and biochemical technologies. Characterisation of healthy foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, effects of processing including packaging and storage on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products will be considered.

The regulatory aspects of functional foods and related issues e. GRs present an opportunity to succinctly showcase your research contributions within a wider overview of recent developments within a field. In partnership with the communities we serve; we redouble our deep commitment to inclusion and diversity within our editorial, author and reviewer networks. Home Journals Journal of Functional Foods. ISSN: Journal of Functional Foods. Mingfu Wang, PhD. View Editorial Board. CiteScore: 5.

CiteScore values are based on citation counts in a range of four years e. Impact Factor: 3. Submit Your Paper. Open Access. View Articles. Track Your Paper Check submitted paper Check the status of your submitted manuscript in the submission system Track accepted paper Once production of your article has started, you can track the status of your article via Track Your Accepted Article.

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Functional Food: Product Development and Health Benefits

Clare M. Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients e. However, not all foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences today. However, it must be emphasized that these foods and ingredients are not magic bullets or panaceas for poor health habits.

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

New eating habits, actual trends in production and consumption have a health, environmental and social impact. The European Union is fighting diseases characteristic of a modern age, such as obesity, osteoporosis, cancer, diabetes, allergies and dental problems. Developed countries are also faced with problems relating to aging populations, high energy foods, and unbalanced diets. Certain members of gut microflora e.

Contact your local county Extension office through our County Office List. Print this fact sheet. The concept of food as medicine is not new and has been around for thousands of years. The concept of functional foods was first introduced in Japan in the mids when the Japanese government began funding research programs to study the ability of certain foods to influence physiological functions. However, there is no clear definition for functional foods in the United States.

After completing her Doctoral Studies from School of Life Sciences, Jawaharlal Nehru University, New Delhi, she has continued her academic career where she teaches as well as guides graduate, postgraduate and doctorate students in the area of oxidative stress-induced cardiomyopathy and other development-related heart Diseases. Dr Rani is an academician as well as an accomplished young scientist and has been in research for sixteen years. Her current research focus is to understand the mechanism of action of phytomolecules, and also to develop ideal drug molecule for prevention of noncommunicable diseases. She has been focusing on developing natural therapies and microRNAs based therapeutics to address the most severe disorders that affect the human society such as cardiomyopathy, diabetes and breast cancer.

The primary role of diet is to provide sufficient nutrients to meet the nutritional requirements of an individual.

Description

Functional foods are foods with health benefits beyond the basic nutritional content. These foods include fruits, vegetables, many parts of plants and processed foods. Frequent consumption of functional foods is proven to improve health and prevent occurrence of diseases. Many scientific studies have shown that these antioxidants are able to scavenge free radicals and diminish oxidative stress, thus reducing the risk of several diseases. Besides fresh produce, many by-products from the food industry are potential functional foods.

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