ABSTRACT
Introduction ............................................................................................................ 312 The Market ............................................................................................................. 313 De nitions .............................................................................................................. 313 Legislation and Claims .......................................................................................... 315 Development of Functional Foods ......................................................................... 316 Therapeutic Uses for Functional Foods ................................................................. 317
Cardiovascular Health ....................................................................................... 318 Fatty Acids ........................................................................................................ 318 Soluble Fiber ..................................................................................................... 318 Phytosterols ....................................................................................................... 319 Flavonoids ......................................................................................................... 319 Soy Protein ........................................................................................................ 320 B Vitamins ........................................................................................................ 320 Gastrointestinal Disease .................................................................................... 320 Probiotics ........................................................................................................... 320 Prebiotics ........................................................................................................... 321 Oxidative Stress ................................................................................................ 321 Weight Management ......................................................................................... 322 Chitosan ............................................................................................................ 322 Conjugated Linoleic Acid .................................................................................. 322 Diglycerides ...................................................................................................... 322 Medium Chain Triglycerides ............................................................................ 323 Green Tea .......................................................................................................... 323 Caffeine ............................................................................................................. 324 Calcium ............................................................................................................. 324 Capsaicin ........................................................................................................... 324
Diabetes Mellitus .............................................................................................. 324 Cognitive and Mental Health ............................................................................ 325 Joint Health ....................................................................................................... 325
Dietic Foods .......................................................................................................... 325 Future Developments ............................................................................................. 331 References .............................................................................................................. 331
INTRODUCTION
Nutraceuticals nd therapeutic application in a wide range of food products. These include foods and drinks enriched or forti ed with vitamins, minerals, fatty acids, proteins and amino acids, ber, plant phytochemicals, probiotic bacteria, fruit extracts, traditional spices, and herbal ingredients. These products could have a key role to play in health enhancement and/or disease risk reduction in the 21st century. In the developed world, a high proportion of the diet is derived from processed and convenience foods. In this context, speci c dietary foods and drinks appropriate for an individual’s lifestyle, health status, and genotype could make an important contribution to a healthy diet.
