ABSTRACT

Enzymes have a long history of safe use in human foods, not only for processing but as ingredients. Recently the use of enzymes themselves as functional foods is rising together with the spreading concept of dietary supplements. Although there are only a few examples of practical applications now, the use of enzymes for dietary purposes will increase along with increasing attention to health maintenance and disease prevention. Here, an overview of the present status of enzymes as functional foods and their future prospects is briefly summarized together with examples of production technology and safety guidelines.