Myeda Fazal1*, Farzana Siddique1, Anam Saeed2, Aimen Zahid3,
Zoha Ali1
1Institute of Food Science and Nutrition, University of
Sargodha, Pakistan
2Department of Human Nutrition and Dietetics, Riphah
International University, Lahore, Pakistan
3Department of Food Science and Human Nutrition, Kinnaird
College, Lahore, Pakistan
*For Correspondence
myeda46@gmail.com
The increasing global trend of
chronic diseases has promoted remarkable interest in functional foods, defined
as foods with health benefits other than basic nutrition. This chapter provides
comprehensive analysis of functional foods with respect to their
classification, bioactive compounds, and mechanisms of functioning, with
special emphasis on functional foods for cardiovascular diseases, cancer,
diabetes, obesity, and cognitive impairment. Functional foods, derived from
plant-based, animal-based, modified, and nutraceutical sources, contain
bioactive compounds such as phytosterols, omega-3 fatty acids, antioxidants,
and probiotics, which contribute to various physiological functions, including
gut microbiota modulation, immune system enhancement, cognitive support, and
physical performance optimization. The broader environmental and economic
implications of functional foods are also explored, highlighting their
potential to support sustainable health solutions. The emerging areas of
research are expected to enjoin personalized nutrition, subsequent development
of biotechnology, and new technological insights in nutrition to fast-track the
effectiveness and affordability of functional foods. The chapter reinstates the
scientific and real-life importance of functional foods and calls for their
incorporation in mundane diets while acknowledging the need for sustained
research toward optimizing their health-promoting potential.
Keywords
Functional Foods, Bioactive Compounds, Personalized Nutrition, Disease Prevention, Immune System
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