ABSTRACT
The terms “functional foods” and “nutraceuticals” are used for whole, fortified, enriched or improved foods that provide health benefits (in addition to those provided by essential nutrients: vitamins, minerals, etc.) when they are consumed in effective amounts and they are part of a varied diet that is commonly consumed. The designation of “functional foods” and the attribution of health benefits of any type is based on precise scientific criteria and rigorous safety and efficacy studies. The beneficial effects of functional foods on health are due to biologically active compounds with physiological roles in the body. The identification of biologically active components of vegetable (phytochemical) or animal (zoochemical) origin that have the potential to reduce the risk of a variety of chronic diseases (atherosclerosis, arterial hypertension, myocardial infarction, diabetes, etc.) has begun. The food pattern associated with the deterioration of health is one rich in saturated fats, cholesterol, sodium and refined sugars and relatively poor in unsaturated fats, whole grains, legumes, fruits and vegetables. Diet is only one aspect of a complex approach to improving health.
