Abstract
Currently, functional foods are an important branch in the area of nutrition science. In this regard, the literature review herein is based on the results of local and foreign research on the issue. In the scientific research on the effect of chokeberry juice, tomato juice and pastes with a higher content of lycopene, beta-carotene, and others is shown. The aim of many selection programs in the area of vegetable crops, including those in Bulgaria, is the creation of varieties with a high biological value, determined by the high content of lycopene, beta-carotene, ascorbic acid, and other natural ingredients with antioxidant activity. They are an appropriate starting material for the production of functional foods and beverages with a rich content of biologically active ingredients. In conclusion, functional foods and beverages have a bright future ahead and will further find their place in everyday nutrition, aimed at supporting health and nutritional disease prevention.
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