Functional Foods and Food Supplements

Raffaella Boggia,Paola Zunin,Federica Turrini

doi:10.3390/app10238538

Abstract

This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account.

Highlights

This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients
The recent technological advancement, the socio-economic trends, and the population lifestyle modifications throughout the world indicate the need for foods with increased health benefits [2]
Recent trends in the food industry show that functional foods have become increasingly popular around the world and they are becoming a part of the daily diet of developed countries [3]

Summary

Introduction

This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Functional foods are foods that, consumed as an integral part of the normal diet, can provide, in addition to nutrients, one or more bioactive compounds, adding beneficial health effects to the traditional nutritional ones [3]. Recent trends in the food industry show that functional foods have become increasingly popular around the world and they are becoming a part of the daily diet of developed countries [3].

Objectives

Results

Conclusion