ABSTRACT
THERE is growing scientific evidence on the role of functional foods in The prevention and treatment of at least four major causes of death all over the world, namely, cancer, cardiovascular diseases, diabetes, and hypertension (Goldberg, 1994). Functional foods are defined as "modified natural foods or food ingredients which may provide health benefits, beyond the nutrients it contains' (Murthy, 1997). Functional foods are typically rich in phytochemicals, which are derived from natural plant products. These phytochemicals may have nutritive value or may be non-nutritive component(s) of foods. Phytochemicals that elicit biological activity are termed "bioactives.' Bioactives eliciting medical and health benefits including prevention and treatment of diseases (Eisenberg et al., 1993) are termed "nutraceuticals." The marketing of nutraceutical products should be supported by scientific evidence and clinical data. It has been recognized on the basis of epidemiological evidence correlating diet and disease that phytochemicals aid the body in maintaining health and combating disease (Childs, 1997). Health authorities recommend that diets rich in whole grains, fruits, and vegetables are sources of phytochemicals and help in disease prevention (DeFelice, 1998). In the East, Asian countries have a long tradition of recognizing foods as medicines or as having unique health-promoting properties. As a tradition, the Japanese have taken a lead to market functional foods.
