Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine.This cornerstone guide, written by internationally-recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 1,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods.
This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods. In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words. We believe that this will help our readers to better understand the new material and concepts of functional food science.
Chapter 1: "A New Definition for Functional Food by FFC: Creating Functional Food Products Using New Definition"
Chapter 2: "Bioactive Compounds: Their Role in Functional Food and Human Health, Classifications, and Definitions"
Chapter 3: "Introduction to Functional Foods"
Chapter 4: "Efficacy and Dose Determination"
Chapter 5: "Healthy, Functional, and Medical Foods. Similarities and Differences between these Categories. Bioactive Food Compounds"
Chapter 6: "Vitamin C: optimal dosages, supplementation and use in disease prevention"
Chapter 7: "Fortification of Foods with Micronutrients"
Chapter 8: "Functional Food Ingredients Market"
Chapter 9: "Sensory Evaluation of Functional Foods"
Chapter 10: "Biotechnology and Functional Food"
Chapter 11: "Classification of “Healthy” Food by Quantification of Nutrient Content based on Functional and Therapeutic Effect on Human Health"
Chapter 12: "FFC’s Advancement of Functional Food Definition"
Chapter 13: "Functional Food Center’s Vision on Functional Food Definition and Science in Comparison to FDA’s Health Claim Authorization and Japan’s Foods for Specified Health Uses"
Chapter 14: "FFC’s Advancement of the Establishment of Functional Food Science"
Chapter 15: "Health Claims and Functional Food: The Future of Functional Foods under FDA and EFSA Regulation"
**In order to get the most out of this edition, we recommend reading each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective.