ABSTRACT
Foods are primarily evaluated according to their nutritional value. In other words, the most important factor for the evaluation of foods is their “primary” function, that is, the role of providing standard nutrient components. This primary function is particularly important for people who are suffering from a shortage of food. The “secondary” function of foods, which is dened in terms of sensory properties such as taste, avor, appearance, and texture, is also critical for the food industry in many countries. In addition to these functions, much attention has recently been paid to the “tertiary” function of foods, that is, the role of food components in preventing diseases by modulating physiological systems (e.g., immune, endocrine, nervous, circulatory, and digestive systems).
